Tomato Purée

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

Traditional wine kebab is a popular Bulgarian stew made with meat and wine, which are combined with a variety of vegetables and spices. This one-pot dish can be made with any type of meat, but beef is the most common choice. The meat is diced and ... READ MORE

The filling Egyptian dish known as macaroni béchamel consists of layers of pasta (penne, rigatoni, or elbow macaroni) with a ground beef filling sandwiched in between, and a topping of béchamel sauce. The combination is baked in an o... READ MORE

This classic British dish is a staple of pub food, consisting of a pastry shell filled with chunks of tender braised beef, vegetables such as onions and carrots, stock, dark brown ale, freshly chopped herbs, and Worcestershire sauce. The whole con... READ MORE

It takes about 10 to 12 hours to make this magnificent risotto that is traditionally prepared by men. Skradinski rižot is made with veal rump, a bit of ham, some beef, onions, a bouillon of capon, rooster, or beef, and rice. Some recipes incorpora... READ MORE

Perkelt od soma is a traditional delicacy from the Croatian region of Slavonija and Baranja, which is heavily influenced by Hungarian cuisine. This variation of the Hungarian pörkölt stew is made with sliced catfish and a combin... READ MORE

One of Auguste Escoffier's five mother sauces, known as espagnole sauce, is a brown sauce that is typically made from brown (beef or veal) stock, butter, and flour. Additionally, bacon, ham, tomatoes, onions, bay leaves, red wine, garlic, and cele... READ MORE

Škampi na buzaru or Scampi alla busara is a traditional dish that is prepared with scampi as the main ingredient. The scampi are cleaned, but the shells are not removed, then stir-fried a bit and cooked in a sauce of olive oil, white wine, ... READ MORE

This colorful Provençal vegetable ragout is traditionally made with simple, easily accessible ingredients: courgettes, eggplants, green and red peppers, tomatoes, onions, garlic, and parsley. The name ratatouille stems from the old... READ MORE

Traditionally prepared with yellow wax peppers, this Hungarian summer classic is both a common restaurant dish and a popular home-cooked meal. The peppers are usually filled with a combination of minced meat, rice, and different seasonings before ... READ MORE

Stjerneskud is a popular Danish type of open-faced sandwich, part of the traditional Danish cuisine known as "smørrebrød." The dish typically consists of a buttered piece of rye bread toppe... READ MORE

Pie and mash is a traditional dish consisting of a pie filled with either chunks of beef or ground beef, and a side of mashed potatoes. Although the pies are nowadays filled with ground beef, in the past they were filled with eels from the Thames,... READ MORE

Paprikás krumpli is a Hungarian stew based on potatoes, tomatoes, onions, garlic, paprika, and optional sausages. The dish was originally prepared by shepherds, and it is still usually prepared in rural areas despite its popularity, so it i... READ MORE

This rustic dish combines fish and a rich tomato sauce that is enriched with sweet and spicy paprika and onions. It hails from Corfu, and it was probably modeled on a similar Venetian dish known as brodetto. On Corfu, it can be prepared w... READ MORE

Kamounia is a traditional dish that's a part of Tunisian, Egyptian, and Sudanese cuisine. This hearty stew is usually prepared with beef (sometimes with liver). Variations exist, so lamb is sometimes used instead of the beef, and there are also di... READ MORE

Chasseur sauce, often called hunter's sauce, is a brown sauce from France that is typically served with beef or chicken dishes. It is made from a demi-glace base with added mushrooms, shallots, white wine, and tomatoes. It is called hunte... READ MORE

Šporki makaruli or makaruli na krvavo is a traditional dish originating from the Dubrovnik area. The dish is made with a combination of makaruli pasta, beef, pork fat, onions, tomatoes, red wine, parsley, garlic, cloves, bay leaves... READ MORE

The satisfying and comforting steak and kidney pie is a classic British dish which incorporates beef steak and kidneys that are cooked inside a flaky, buttery pastry shell. This dish first appeared in written form in 1861, when it was added to Isa... READ MORE

Coronation chicken is an Indian-style poultry-based dish originating from England. It's usually made with a combination of cooked chicken cut into pieces, mayonnaise, tomato paste, curry powder, onions, chicken stock, lemon juice, yogurt, dried ap... READ MORE

Nakkikastike is a common Finish home-cooked dish essentially made of sautéed nakki sausages, which are then simmered in a thick, brown sauce that is usually seasoned with tomato paste, onions, carrots, and cream. Nakki is a mild Fi... READ MORE

Arroz con maiz is a flavorful rice dish popular throughout Latin America. At its most basic, the dish consists of rice cooked together with corn, usually in the same cooking vessel. However, there are a few variations on the dish, especially in Cu... READ MORE

Phall is the hottest curry in the world, originating from Indian restaurants in the Birmingham, England. It is based on lamb or chicken meat, with the addition of tomatoes, ginger, and a combination of numerous fresh and dried hot peppers. Many pe... READ MORE

Cuzcuz Paulista is an elaborate Brazilian dish consisting of cornmeal enriched with olives, canned sardines (or any other canned fish), and peas – ingredients that were quite expensive and exotic during the time of the dish's invention in th... READ MORE

Boliche is a Cuban-style pot roast, but with a distinctive twist that sets it apart from the other pot roasts: eye round or chuck roast is stuffed with chorizo and sometimes hard-boiled eggs or olives. The meat is first seared to develop a rich cr... READ MORE

What was once a popular Victorian breakfast is nowadays a light lunch or a flavorful appetizer: the dish is called devilled kidneys, made by frying lamb kidneys in a rich, spicy sauce made with vinegar, mustard, Worcestershire sauce, a pinch of ca... READ MORE

Spaghetti al soffritto is an ancient Neapolitan specialty, made with spaghetti (although other similar pasta, like bucatini, can also be used) and pork offal. Soffritto refers to a rich and hearty sauce made from a mixture of offal, commonly from ... READ MORE

Goulash alla Goriziana is a regional variation of goulash from Gorizia, a province in northeastern Italy, near the border with Slovenia. This dish is heavily influenced by both Austrian and Hungarian cuisine, reflecting the historical ties of the ... READ MORE

This meatball stew is a traditional dish originating from Ghana. It consists of meatballs that are simmered in vegetable-based gravy. The meatballs are usually made with a combination of ground beef, eggs, onions, salt, pepper, garlic, nutmeg, flo... READ MORE

Polpete u šalši is a traditional ground meat dish originating from Dalmatia. Although there are several variations, the dish is usually made with a combination of ground meat (pork and beef), garlic, eggs, parsley, oil, tomatoes, sal... READ MORE

While its origins are often linked to Vendas Novas, in Porto, the bifana undergoes a distinctive transformation. Here, thin slices of pork are marinated and then simmered in a savory sauce enriched with garlic, paprika, and occasionally a hint of ... READ MORE

Dating back to the times of slavery, when the law allowed each slave to have six quarts of cornmeal and six salted herrings weekly, fish and fungi remained a staple food of the British Virgin Islands and is the islands' national dish. Fungi, also ... READ MORE

Tikvice punjene pršutom is a traditional dish originating from Istria. It's made with a combination of zucchini, local prosciutto, garlic, parsley, rice, tomato purée, olive oil, and grated parmesan. The zucchini are cut lengthwise a... READ MORE

Batuda or primorski lonac is a traditional dish originating from the Kvarner and Primorje area. This one-pot stew was a working-class staple in the past and it's usually made with a combination of barley, corn, kidney beans, potatoes, carrots, tom... READ MORE

Tagarica is a traditional meat stew or casserole that is slow-cooked in a clay or metal pot called a tagar. The dish typically includes beef or veal, potatoes, and a variety of vegetables such as onions, carrots, tomato, and peppers, seasoned with... READ MORE

Fileja con ‘nduja is a traditional pasta dish from Calabria, that combines fileja, a handmade Calabrian pasta, with ‘nduja, a soft, spicy, and spreadable pork sausage. Fileja is a unique tubular-shaped pasta made from durum wheat semol... READ MORE