Chicken Stock

Xiaolongbao are soup-filled dumplings originating from the 19th-century Nan Xiang, what is today Shanghai's Jiading district. It is believed that the first form of xiaolongbao was sold by Huang Mingxian, a shop owner who wanted to evolve the class... READ MORE

The pan-fried variety of the Chinese jiaozi dumpling, known as guotie, is a Northern Chinese dumpling typically filled with minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Crunchy and soft textures are ach... READ MORE

These Chinese dumplings known as jiaozi, consisting of a thinly rolled piece of dough which contains either meat or a vegetable filling, are one of the most popular and most commonly eaten dishes in China and East Asia. They can be served either a... READ MORE

Stir-fry shrimps or you bao xia is a Chinese dish where whole shrimps are stir-fried in a wok until crispy. They are then soaked in a savory sauce that typically consists of chicken broth, black vinegar, sesame oil, sugar, and Shaoxing wi... READ MORE

Pollo encacahuatado is a Mexican dish believed to have originated in Puebla. It consists of chicken pieces that are cooked in a delicious peanut sauce made with lard, tomatoes, onions, garlic, peanuts, chilis, cinnamon, and chicken stock. The meat... READ MORE

One of Brazil's favorite street foods, coxinha (lit. little thigh) is a crispy croquette filled with chicken meat and cream cheese that is cleverly shaped into a chicken drumstick, then breaded and deep-fried. Coxinha originated around São ... READ MORE

In Czech folklore, the best cure for a cold or a hangover is a bowl of česnečka, a traditional garlic soup. Although garlic is the key ingredient, the soup also incorporates potatoes, meat broth, onions, and traditional spices such as caraway and ... READ MORE

Doro wat (known as tsebhi derho in Eritrea) is a festive type of wat stew made with chicken, usually bought from outdoor markets. The meat gets soaked in water, salt, and lemon juice to eliminate bacteria, and it's then cut into eight to twelve pi... READ MORE

Sopa de aguacate is a traditional soup originating from Central Mexico, but it's popular throughout Latin America. Although there are numerous variations, this pale gren soup is usually made with a combination of avocados, chicken stock or caldo d... READ MORE

Often referred to as the Chinese ravioli, wontons are a variety of thin-skinned dumplings with meat, seafood or vegetable filling enclosed in tender wheat dough wrappers. Many sources suggest that the origins of wontons date back to the H... READ MORE

Cha siu bao are popular Chinese pork roast buns. Whether steamed or baked, they are always filled with a sweet and spicy grilled pork filling. Steamed varieties are delicate and soft, with a snowy white color, while baked chao siu bao have a light... READ MORE

Kharcho is a hearty Georgian soup featuring beef or chicken, walnuts, and rice. It is traditionally seasoned with a Georgian spice blend called khmeli suneli (a combination of dried blue fenugreek, marigold petals, basil, parsley, fennel,... READ MORE

Sichuan in origin, mapo doufu consists of tofu cubes settled in a spicy sauce containing minced meat, traditionally beef or pork, and fermented black beans known as douchi. The dish is said to have been invented in a small restaurant call... READ MORE

Baião is a traditional folk dance of the Brazilian Ceará region, which was popularized by two musicians, Humberto Teixeira and Luís Gonzaga, in a song called Baião-de-dois (baião for two). The n... READ MORE

Kürbis suppe or pumpkin soup is a simple dish typical of the traditional Burgenland cuisine. The soup is usually made with diced or grated pumpkin flesh that is lightly sautéed with vegetables before it is simmered in water, chicken st... READ MORE

Weihnachtsgans is a traditional German roasted goose that's prepared for Christmas. The goose is typically filled with onions, prunes, chestnuts, apples, and/or dates. It is also often stuffed with a dough or meat filling. It's seasoned with salt,... READ MORE

Sometimes referred to as caviar of the East, XO sauce is a popular sauce originating from Hong Kong, consisting of boiled dried scallops, dried shrimp, dried ham, garlic, onions, and chili peppers. XO refers to extra old cognac, even thou... READ MORE

Rață pe varză is a traditional dish originating from Romania. The dish consists of duck legs with baked sauerkraut, and it's usually made with a combination of duck legs, drained sauerkraut, onions, chicken stock, tomato paste and purée, th... READ MORE

Arroz con camarones y pollo is a traditional dish originating from Costa Rica. The dish is usually made with a combination of rice, chicken, shrimp, onions, tomatoes, garlic, hot peppers, coriander, achiote paste, oil, salt, and pepper. The shrimp... READ MORE

Jocón de pollo is a traditional dish hailing from Huehuetenango. The dish is made with a combination of chicken pieces, pumpkin and sesame seeds, tomatillos, cilantro, scallions, chili peppers, and corn tortillas that are chopped, soaked in... READ MORE

Pancit Bato is a traditional type of Filipino pancit originating from the town of Bato, hence the name. This noodle soup is usually made with a combination of sun-dried pancit Bato egg noodles, carrots, peas, cabbage, pork slices, oil, salt, peppe... READ MORE

Even though its name stems from the French boudin—a word that usually refers to the pudding-like fillings of sausages—this soppy treat originating from the French Canadian province of Quebec consists of french fries drowned in... READ MORE

A staple of westernized Chinese cuisine and one of the favorite dishes of foreigners in China, kung pao chicken is a spicy stir-fry dish made with diced chicken, vegetables, peanuts, and Sichuan peppercorns. It was invented in the Sichuan province... READ MORE

Avgolemono is a Greek soup made with whisked eggs and lemon juice that are combined in a broth up to a point when the soup develops a thick consistency, but not longer, as the ingredients would start to curdle. The soup is quite old, dating back t... READ MORE

Zhajiangmian is a Shandong specialt, consisting of wheat noodles in soybean sauce and vegetables such as summer radish and sliced cucumbers. The sauce is usually made by cooking ground pork or beef in combination with fermented soybean paste. Ther... READ MORE

Schäufele is a traditional dish from the south of Germany, using pig’s shoulder as the main ingredient. Depending on the region, the meat can be cured and smoked beforehand, seasoned, and then it is either roasted or boiled. Additional ... READ MORE

Chikhirtma is a flavorful and hearty Georgian soup that is believed to be a great hangover cure. It consists of chicken pieces, onions, eggs, flour, vinegar, water, and seasonings such as salt, bay leaves, and coriander. It has a slightly sour fla... READ MORE

Translated as chicken with rice, this simple Greek dish employs two simple ingredients and transforms them into a true comfort dish. It can be prepared stove top, as a one pot dish, but it is also commonly assembled as baked pilaf. Kotopoulo can e... READ MORE

Çerkez tavuğu or Circassian chicken is a Turkish dish made with shredded boiled chicken in a sauce consisting of stale bread, walnuts, garlic, red pepper flakes, coriander, and stock. When served, the dish is often sprinkled with c... READ MORE

Chakapuli is a popular Georgian stew consisting of either beef or lamb meat, unripe sour plums, onions, green peppers, white wine, and herbs and seasonings such as tarragon, coriander, garlic, and salt. It is especially popular during spring, when... READ MORE

The unusually named Sichuan dish known as ants climbing a tree consists of glass noodles in a flavorful sauce with ground pork. The name is derived from the visual appearance of the dish, where the glass noodles represent tree branches, the choppe... READ MORE

Puca picante is a traditional dish originating from the region of Ayacucho. It is made with a combination of beets, peanuts, potatoes, onions, garlic, aji panca paste, and cumin. If desired, the stew can be enriched with the addition of beef, pork... READ MORE

Arroz atollado is a Colombian rice dish originating from the Valle del Cauca region, especially the town of Cali and the surrounding area. The main ingredients include rice, stock, oil, pork, sausages, red and yellow potatoes, and peas. This Colom... READ MORE

Pommes fondantes is a traditional side dish originating from France and a technique of cooking new potatoes. The potatoes are well-scraped, washed, and dried, and then browned in butter, either whole, or with the ends cut off. They're roasted in b... READ MORE

Guyanese cook-up rice is Guyana's national one-pot dish consisting of rice, meats, and herbs cooked with coconut milk. Considered to be a poor man's dish, it was originally made with the purpose to be eaten at the end of the week, when all food ra... READ MORE

Wonton noodles is a popular Cantonese noodle dish with many regional varieties found throughout Southeast Asia. Traditionally, it consists of chewy egg noodles and wonton dumplings, combined and served in a flavorful chicken, pork, or seafood brot... READ MORE

This traditional Turkish white bean stew is a staple in virtually every household and lokanta—an establishment serving simple but hearty meals to people on the go. Kuru fasulye translates to dried beans which are first soak... READ MORE

Originating from either Sichuan or Beijing in China, hot and sour soup is a classic meal that is suitable for every occasion and most weather conditions. It typically contains ingredients such as day lily buds, bamboo shots, tofu, wood ear fungus,... READ MORE

Originating from Swabia in eastern Baden-Württemberg, Schwäbische Maultaschen are traditional, savory dumplings filled with ground meat, onions, spinach, and bread. This hearty dish is ideal for cold winter months and can be prepared in ... READ MORE

Pirão is the quintessential Brazilian side dish which resembles a watered-down porridge or polenta. It appears in numerous varieties throughout the country, but it is mainly prepared by stirring manioc flour in various flavorful meat or sea... READ MORE

What started as a simple fisherman's dish made with shrimp cooked in bacon grease, then served over creamy grits is today a cult Southern dish due to the fact that Craig Claiborne mentioned it in the New York Times in 1985, after he tried the dish... READ MORE