Thyme

Döner kebab is a delicacy that is known throughout the world, consisting of grilled pieces of meat that are shredded from a vertical skewer. The meat is typically seasoned with fresh herbs and spices. Originally, the meat used in döner w... READ MORE

These delicious Georgian dumplings known as khinkali are considered to be one of the national dishes of the country. The dumplings are filled with meat and spices, then traditionally twisted into a knot at the top. Regional differences influence t... READ MORE

Grilled lamb chops are a traditional Greek dish that is popular throughout the country and usually enjoyed as the main course. Lamb chops are usually marinated in various combinations of olive oil, lemon juice, and a variety of fresh herbs before ... READ MORE

Hünkar beğendi is a traditional dish consisting of a flavorful lamb stew that is served on top of a creamy roasted eggplant purée. The purée is often thickened with milk and cheese, while the whole dish is sometimes topped with ... READ MORE

Kleftiko is a typical Greek dish that is commonly prepared at festive events and celebrations, consisting of a succulent piece of lamb or goat meat that is wrapped in foil and baked in airtight ovens. Also spelled as klephtiko, the name c... READ MORE

A traditional dish from Mexico's Yucatan Peninsula, sopa de lima is a spicy, flavorful chicken and tomato soup, contrary to its name that would make one think limes are the main ingredient in the dish. However, the soup is flavored with u... READ MORE

First popularized in the 1940s at a restaurant called Café de Paris in Geneva, this sauce is thought to consist of a large number of ingredients such as butter, ketchup, Dijon mustard, capers, shallots, parsley, chives, marjoram, d... READ MORE

Kalfsvleeskroket is a Dutch kroket variety that is typically consumed as a snack. It can be bought at numerous streets from vending machines that serve food, or at snack bars. This elongated kroket is made from veal ragù that is thickened w... READ MORE

Tassot is a traditional dish made with goat meat or beef as the main ingredient. Cubed meat is usually marinated in a combination of onions, orange juice, and lemon juice. It is then fried until it develops a crispy, brownish exterior. The dish is... READ MORE

Diri ak pwa, also called diri kole ak pwa, is the national dish of Haiti, consisting of rice and beans. The dish became a common, everyday staple during the period of slavery, when rice and beans were two of the few ingredients that were ... READ MORE

Testi kebab is a traditional kebab variety made by filling a clay pot with a mixture of meat (usually lamb, but sometimes beef or chicken), vegetables (such as tomatoes, peppers, onions, and garlic), and various spices. This dish is particularly p... READ MORE

This chewy, oily flatbread is quite versatile, and can be topped with a range of ingredients such as coarse sea salt, olive oil, herbs, tomatoes, or olives. Historians tend to believe it was invented either by the Etruscans or in ancient Greece, a... READ MORE

Frango assado com piri piri, which is often simply referred to as frango assado (roasted chicken), is a Portuguese dish with vague origins. It is usually made with a whole butterflied chicken that can be marinated in a combination of olive oil, se... READ MORE

Chtapodi sti schara (grilled octopus) is a traditional octopus dish originating from Greece. Although there are variations, the dish is usually made with a combination of octopus, red wine vinegar, olive... READ MORE

In the past, jerk was used to refer to a pig that was slowly grilled over a fire of pimento wood. Today, the main ingredient is typically chicken, pork, or beef. Jerk refers to a unique Jamaican cooking method where pork, chicken, beef, s... READ MORE

The most popular mole sauce is mole poblano (also known as mole rojo or red mole), consisting of at least twenty ingredients, including the likes of cinnamon, black pepper, poblano chiles, cloves, anise seed, and chocolate. According to a... READ MORE

Originating from Türkiye’s Aegean region, çöp şis is a kebab variety which, in modern Turkish, could be translated as trash shish or garbage shish. Despite the indecent connotationsREAD MORE

Birria is a traditional, slow-cooked goat (although it can also be made with beef, lamb, mutton, or chicken) stew originating from the Mexican state of Jalisco. Colloquially, birria means mess, used in context to refer to anythin... READ MORE

This simple Spanish dish known as pollo al ajillo consists of chicken pieces drenched in garlic sauce. The sauce is usually made with white wine, stock, garlic, and herbs such as bay leaves, thyme, and rosemary. It can be consumed as the main cour... READ MORE

Kuzu şiş is a traditional type of kebab. This meat dish is made with chunks of lamb meat, mushrooms, green peppers, shallots, cherry tomatoes, and eggplants. The meat is usually marinated in a mixture of yogurt, olive oil, garlic, cumin, Turkish p... READ MORE

This popular Greek dish, which goes under the name strapatsada or kagianas, consists of diced, sautéed tomatoes that are seasoned with fresh herbs, then combined with lightly beaten eggs and topped with crumbled feta cheese. With i... READ MORE

Ragù di cinghiale is a traditional meat sauce hailing from Tuscany, but it's also prepared in other Italian regions such as Veneto and Umbria. The ragù is made with a combination of cinghiale (wild boar) meat, tomatoes, red wine, car... READ MORE

Created between 1840 and 1850, the Delmonico steak is a mystery that perplexes many. What you order in one restaurant may be different in another. Various food critics and food historians have come up with more than several differing opinions abou... READ MORE

Solomillo al Cabrales is a traditional dish originating from the region of Asturias. The dish is usually made with a combination of beef tenderloin, Cabrales cheese, thyme, olive oil, salt, and pepper. The tenderloin is brushed with olive oil, the... READ MORE

Pappardelle al ragù bianco di anatra is a traditional pasta dish that's especially popular in the Veneto and Friuli-Venezia Giulia area. The dish is usually made with a combination of pappardelle pasta, duck breasts, onions, garlic, carrots... READ MORE

Ragù all'anatra is an Italian meat sauce that's usually prepared with a combination of duck, garlic, onions, carrots, celery, guanciale, tomato purée, red wine, and herbs such as sage, parsley, bay leaves, and thyme. The vegetables a... READ MORE

Diri ak djon djon is a Haitian dish consisting of rice combined with black mushrooms. During the boiling process, these mushrooms release a natural coloring (gray to black), giving the dish its distinctive colors and flavors. Black mushrooms are n... READ MORE

Beef bourguignon is a rich and complex stew originating from the region of Burgundy in France. The star of the dish is a robust red Burgundy wine, which is used to soften and tenderize tough cuts of Charolais beef, along with savory additions such... READ MORE

There is nothing better to represent a true taste of New Orleans than gumbo, a filling soup that is usually prepared in large, black, iron pots. A cultural and gastronomical symbol of Louisiana, it can be based on seafood and okra with tomatoes, o... READ MORE

This French classic is made by slow-roasting duck meat in its own fat. What was once used as a method of preserving meat in times before refrigeration is nowadays enjoyed as a rich and flavorful dish of its own. The meat is typically seasoned with... READ MORE

A variety of foods might be included in a surf and turf, but traditionally, it is an entrée that includes both a portion of meat and a portion of seafood. The meat is usually a steak, while the seafood might be anything from lobster to shri... READ MORE

Carbonnade is a traditional stew made with beef and dark beer. Often referred to as carbonade flamande or stoverij, it features simple ingredients, but results in a rich and hearty dish. Although beef is the main ingredient in ca... READ MORE

Jollof rice is Nigeria's national dish of Senegambian origin, that can be found in every country of West Africa with some variations in the ingredients. In order to prepare it, rice is cooked in a rich tomato sauce so that it soaks in all the flav... READ MORE

Cedar-plank salmon is a fish delicacy that involves cooking salmon on cedar planks, a unique method of cooking which is believed to have been originally practiced by the Native Americans who mostly used Western red cedar (a type of cypress). The w... READ MORE

This thick brown sauce is commonly used in French cuisine both as a standalone sauce and as a base for other sauces. It is a combination of brown stock and espagnole sauce simmered for a long time until its volume has reduced by half – thus ... READ MORE

The main element in this exquisite Greek dish is lobster meat that is coupled with a flavorful tomato-based sauce and served over pasta. The dish is typically prepared with spaghetti, while the sauce is usually enriched with wine and various herbs... READ MORE

Tajine zitoune is a traditional dish made with a combination of chicken pieces, olives, onions, carrots, mushrooms, thyme, bay leaves, lemon juice, and saffron or turmeric. The olives are blanched and dried, while at the same time, the chicken is ... READ MORE

Steckerlfisch (from steckerl, meaning a small pole or a stick in Bavarian) is a staple fish specialty in beer gardens and at folk fests and fairs throughout Germany, especially in the regions of Bavaria and Franconia. It... READ MORE

Kotopoulo me patates sto fourno is a traditional dish consisting of roasted chicken and oven-baked potatoes. The dish is usually made with a combination of chicken, potatoes, lemon, oregano, salt, pepper, paprika, olive oil, butter, and garlic. Th... READ MORE

A frequent sight on holiday tables in the US, a standing rib roast is the sixth to twelfth rib section of the rib primal from a cow. It got its name after the fact that it can stand thanks to rib bones which enable it to roast in that position. Th... READ MORE

Skopelitiki tiropita is a type of Greek cheese-filled pastry (tiropita) that has been traditionally prepared on the island of Skopelos. The pastry uses local goat milk feta cheese and olive oil from the area of Skopelos for the filling, w... READ MORE