Equally popular in Greece and Türkiye, lakerda is pickled raw fish that is typically prepared with steaks of mature Atlantic bonito, a firm-fleshed fish similar to tuna and mackerel. When thoroughly cleaned, the thick fillet slices are either dry-salted or covered in a salty brine before they are stored in olive or vegetable oil. In both Greece and Turkey, lakerda is usually enjoyed as an appetizer or a part of meze—traditional meal service that consists of a selection of small dishes. It is typically accompanied by fresh herbs, spices, onions, and a drizzle of olive oil.
Żołądki z gęsi po siewiersku, or Siewierz-style goose stomachs, is a traditional Polish dish made by simmering goose stomachs in a flavorful broth with onions, mixed vegetables (carrots, celery, parsley), spices, and herbs like bay leaf, peppercorns, and allspice. After briefly boiling, the stomachs are fried in goose fat with the vegetables and then stewed until tender. The sauce is thickened with a flour slurry, seasoned with garlic, and blended smooth. It’s typically served with potatoes, dumplings, or condiments like mustard, horseradish, or lingonberries. This dish is a specialty from the town of Siewierz, where Józefa Kubik, the owner and the cook of the Złota Gęś restaurant, created it. Żołądki z gęsi po siewiersku is included in the list of traditional dishes by the Polish Ministry of Agriculture and Rural Development.
Ciğer kebabı, or liver kebab, is a popular Turkish dish of skewered and grilled liver originating from southeastern Turkey, particularly Diyarbakır, Gaziantep, and Şanlıurfa. It is popularly enjoyed in southern provinces and holds cultural significance. It is also often served for breakfast. Preparation involves cutting and seasoning the liver with salt, spices, and sometimes vegetables and skewering it with tail fat. In Gaziantep, the liver is cubed and skewered, while in Mersin, Adana, and Şanlıurfa, it is threaded in smaller pieces using special liver skewers, often alternating with tail fat in Gaziantep. In Urfa, the skewers are wrapped in tail fat. Serving methods vary: it may be garnished with parsley and onion and seasoned with cumin or also accompanied by lavash bread. In Gaziantep, it is served directly on skewers with bread, accompanied by ornamental pepper and lemon. Roasted green peppers and tomatoes also often accompany the skewers. Historically, ciğer kebabı is detailed in Ottoman cookbooks such as Melceü't-Tabbâhîn, describing sheep and lamb liver skewered and cooked over fire, seasoned with garlic, vinegar, water, and salt. Regionally, varieties include Urfa liver kebab and Diyarbakır liver kebab, each recognized with geographical indications, highlighting their unique local flavors and traditional preparation methods.
Doce de leite is a traditional Latin American sweet made from milk and sugar, similar to caramel but creamier and thicker. The mixture is simmered until it thickens and develops a rich, golden color. It can be spread on bread, used as a filling for cakes and pastries, or enjoyed on its own. Additionally, doce de leite can be flavored with grated coconut, cinnamon, and cocoa powder, which are added in the last 5 minutes of cooking. Doce de leite is widely popular in Brazil, while in Argentina and Uruguay, it is called the dulce de leche.
Apáki is a Cretan delicacy that is typically prepared with cured pork loin which is smoked using a combination of wood and various herbs such as oregano, marjoram, thyme, or sage. It is believed that this way of preparation hails from Byzantine times, when people used it in order to preserve meat for longer periods. Though it is commonly enjoyed as a meze dish when it is sliced into thin strips, apáki is easily incorporated into omelets or salads, and it can also be shortly cooked and paired with pasta or rice.
Quesadilla Herreña is a traditional dessert from El Hierro, the smallest of the Canary Islands in Spain, invented at the beginning of the 20th century. This sweet pastry is a unique culinary specialty of the island and is deeply rooted in its cultural heritage. The main ingredients include fresh cheese from El Hierro (queso herreño), flour, sugar, eggs, lemon zest, cinnamon, and aniseed. The fresh cheese is crucial to the recipe, giving the quesadilla its distinctive texture and flavor. Quesadilla Herreña has a rich, creamy texture and a sweet, slightly tangy flavor due to the fresh cheese, with lemon zest and aniseed adding aromatic notes that complement the sweetness. The pastry is typically round, with a slightly domed top and a golden-brown crust, often baked in individual sizes for easy serving. The preparation involves mixing the fresh cheese with the other ingredients to form a smooth batter, which is then poured into round puff pastry molds and baked until golden brown. The result is a moist, dense cake with a unique, slightly crumbly texture. More than just a dessert, Quesadilla Herreña is a symbol of El Hierro’s culinary traditions, commonly served during festivals, celebrations, and family gatherings, and is a popular souvenir for visitors to the island. The use of locally produced cheese highlights the island's dairy farming heritage and its commitment to using fresh, high-quality ingredients. Quesadilla Herreña is best enjoyed fresh from the oven, but it can also be served at room temperature. It pairs well with a cup of coffee or tea and can be enjoyed as a dessert or a sweet snack at any time of the day. This unique pastry is a testament to the island’s dedication to preserving its traditional recipes and celebrating its local ingredients.
Cassoulet de Toulouse is a traditional French casserole that showcases the rich culinary heritage of Toulouse. Made with haricot Tarbais beans, a variety of meats including lamb, pork, Saucisse de Toulouse, and duck confit, as well as aromatic ingredients like onion, garlic, and bouquet garni, this dish is slow-cooked to create a deeply flavorful and comforting meal. The addition of goose fat, ham bone, and chicken stock further enriches the dish, making it a hearty and satisfying staple of French cuisine. The stew can also include tomatoes for color and flavor and breadcrumbs to help create the crust.
Shito sauce is a popular Ghanaian hot chili sauce made from a blend of dried fish, dried shrimp, onions, garlic, tomatoes, and various spices. It has a rich, spicy, and umami-packed flavor, and its name “shito” comes from the word for "pepper" in the Ga language, spoken by the Ga people of Ghana. The key ingredients include dried fish and dried shrimp, which give shito its distinctive umami flavor, as well as onions, garlic, tomatoes, hot peppers like scotch bonnet, and a variety of spices such as black pepper and ginger. The sauce is cooked in a generous amount of oil, which helps preserve it for a long time. The ingredients are blended or finely chopped and then slowly cooked in oil until they develop a thick, rich consistency. This slow cooking process helps to deepen the flavors and reduce moisture, giving shito its concentrated, robust taste. Shito is often served as a condiment alongside rice dishes, grilled meats, fried plantains, and yams. It can also be used as a dip for fried snacks, spread on bread, or mixed into stews and soups to add a spicy kick and extra flavor.
Shakriyeh is a traditional Syrian stew made with lamb cooked in a tangy yogurt-based sauce. The meat is simmered with garlic and onions, and then blended with a smooth yogurt sauce flavored with spices such as cinnamon or cloves. It's typically served over rice or alongside bulgur and is a popular dish during family gatherings and special occasions. The creamy, rich sauce and tender meat make shakriyeh a comforting, flavorful meal in Syrian cuisine.
In Nepal, achaar refers to a wide variety of pickles or chutneys, integral to Nepali cuisine. These pickles are made from locally available fruits, vegetables, or legumes, and are flavored with a blend of traditional spices. Achaar is typically served as a side dish, enhancing meals that include rice, lentils, curries, and snacks. The flavors of Nepali achaar can be tangy, spicy, sour, or mildly sweet, depending on the ingredients used. The process of making achaar often involves mixing the chosen ingredients with spices like sesame seeds, mustard seeds, cumin, fenugreek, and coriander. Some achaars are made fresh, while others are preserved in oil or dried in the sun to extend their shelf life.
Polpette di polpo, or octopus meatballs, are a signature dish from Puglia, particularly cherished in Salento for aperitifs. The dish is made by blending boiled octopus with bread soaked in milk, parsley, and sautéed with garlic, oil, and chili pepper. After forming the mixture into meatballs, they are either fried or baked. Some variations include the addition of grated pecorino, adding a zesty twist to this flavorful southern Italian delicacy.
Kabab banjan is an Aleppan specialty combining grilled eggplant and ground beef or lamb kebabs. Thick eggplant slices are alternated with seasoned meat patties on skewers, then grilled over an open flame to develop a rich charred flavor. The skewers are baked with a splash of water after grilling, allowing the eggplant to finish cooking while absorbing the meat's juices. Variations include potatoes, peppers, and spices like cumin or nutmeg. The dish is often served with roasted tomatoes, rice, or pita bread, creating a flavorful and hearty meal.
Barazek is a delicious cookie from Syria, made of dough from flour, ghee, and sugar, covered with roasted sesame and a bit of pistachio. It is served on holidays as a luxury dessert and is one of the most famous Syrian sweets, particularly during Eid.
A Dutch baby pancake is a large, fluffy pancake baked in the oven, usually in a cast-iron skillet. It's made from a simple batter of eggs, flour, milk, and sugar. When baked, it puffs up dramatically around the edges, creating a light, airy texture with crispy edges and a custard-like center. It is typically served with powdered sugar, fresh fruit, syrup, or lemon juice. However, Dutch baby pancake can also made as a savory dish. The Dutch baby pancake has American origins and was popularized in the early 1900s by a restaurant called Manca's Café in Seattle. The name "Dutch Baby" is believed to be a corruption of "Deutsch," as the dish is similar to German pancakes. Unlike traditional pancakes, it is baked in the oven, causing it to puff up dramatically. Its unique texture and dramatic presentation have made it a beloved brunch dish in the United States.
Pinkel is a traditional German sausage from the northwestern region, particularly associated with Lower Saxony, Bremen, and Oldenburg, as well as parts of Friesland. It is commonly eaten during the winter months, especially alongside the regional dish Grünkohl und Pinkel (kale and sausage). Pinkel sausage is made from a combination of pork fat, oat groats (or barley), onions, and a variety of spices. Despite being a sausage, it's relatively coarse in texture due to the inclusion of grains like oats.
Ovos rotos, a dish originating from Portugal, typically involves fried eggs served over a bed of fried potatoes. Unlike its Spanish counterpart, which often includes chorizo or ham, the Portuguese version might incorporate local sausages like farinheira and chouriço or other regional ingredients. The eggs are usually broken and mixed with the potatoes, allowing the yolk to coat them, creating a rich and flavorful combination. This simple yet hearty dish is a popular comfort food in Portuguese cuisine, often enjoyed as a satisfying meal at any time of the day.
Caldo de cabeza is a traditional dish from the Peruvian Ancash region, a soup which has sheep's head (or ram's head, in which case it's called caldo de cabeza de carnero) as a main ingredient. This dish is colloquially known as the "levanta muerto" (translated to reviver), and is typically consumed very early in the morning. The sheep's head is first cleaned meticulously, often by singeing off any residual wool with fire. Afterward, it's thoroughly rinsed, sometimes using hot water, and then chopped into sizable portions. Alongside the sheep's head, other typical ingredients include potatoes, mirasol chili peppers, hominy, and various local herbs. The meat is simmered in water with the hominy and other ingredients, often for an extended period until the meat becomes tender. During this process, any foam that forms on the surface is frequently skimmed off. Served hot, caldo de cabeza is often garnished with freshly chopped herbs and sometimes additional green onions.
Picada is a Catalan and Valencian specialty sauce consisting of almonds or other nuts, bread, and liquids such as water or different broths. Some cooks like to add cinnamon, cumin, chocolate, saffron, or garlic in order to improve the flavors even further. The sauce is traditionally used as a thickening agent when added to other sauces, or as a seasoning for various meat, fish, and vegetable dishes.
Salsa brava is a traditional Spanish sauce known for its bold and spicy flavor, used as a key component of the popular tapa patatas bravas, which consists of fried potatoes topped with this distinctive sauce. The name "salsa brava" translates to "fierce sauce," highlighting its spiciness. The preparation of salsa brava begins with heating olive oil in a saucepan over medium heat. Once the oil is hot, finely chopped onion is added and cooked until it becomes soft and translucent. Minced garlic is then added to the saucepan and cooked for another minute, being careful not to let it burn. Next, smoked paprika and hot paprika are stirred in, followed by flour. This mixture is cooked for 1-2 minutes, stirring constantly to prevent the flour from burning, which helps to thicken the sauce and develop its flavor. Gradually, chicken broth is whisked in, ensuring there are no lumps, and then tomato sauce or crushed tomatoes are added. The mixture is stirred well to combine all the ingredients. The sauce is brought to a gentle simmer and cooked for about 10-15 minutes, or until it thickens to the desired consistency, with occasional stirring to prevent sticking. The sauce is then tasted and salt is added to liking. For a tangy flavor, a tablespoon of vinegar can be stirred in at this point, and the mixture is cooked for an additional minute or two. For a smoother texture, the sauce can be blended using an immersion blender or transferred to a regular blender and processed until smooth. Salsa brava is traditionally served over crispy fried potatoes, but it can also be used to add a spicy kick to other dishes such as grilled meats, seafood, or vegetables.
Sapie is a Dai dish from the Yunnan province consisting of a dipping sauce and various cold ingredients that are dipped into the sauce before consumption. The sauce is made with raw beef, spices such as knotweed, culantro, ramson, garlic, and bovine bile, the bile giving it a bitter taste. The so-called cold ingredients are usually rice noodles, tripe, grilled intestine, hot peppers, cabbage, and smoked beef jerky. There are many variations of this dish, most notably the lemon sapie that has lemon juice instead of bovine bile, sapie with ants, fish sapie, and sapie with coagulated pork blood.
Black-eyed Susan is a cocktail without a set recipe. In its basic form, it combines vodka and orange juice, but other ingredients can vary. The cocktail was created for Preakness Stakes, the annual horse race held at Pimlico Race Course in Baltimore, Maryland. Along with vodka and orange juice, the cocktail usually includes pineapple juice, triple sec, and rum, while some versions also include peach schnapps or replace the rum with bourbon. Sour mix is also commonly added. The first recipe dates from 1973. Black-eyed Susan is served in a highball filled with crushed ice, and it is usually garnished with a maraschino cherry and an orange slice. The cocktail was named after a flower, which is also the official flower of Maryland state.
Gramigna is a type of squiggly-shaped, tubular rounded pasta from Emilia-Romagna, also popular in the neighboring regions of Marche and Friuli-Venezia Giulia. Named after the Italian word for a type of curly grass that grows in the area, it is made with a blend of durum- wheat flour, type 00 flour, and eggs. In the past, it was shaped by rubbing the dough over a large-hole grater, but nowadays pasta extruders make the process of creating these curvy tubes a lot easier. Available both in fresh and dry version, gramigna is traditionally served with a sausage ragù in Bologna’s ultimate comfort dish, gramigna alla salsiccia. In summer, gramigne are often served in a light tomato sauce with plenty of basil and the dish is served warm or at room temperature.
Karamellkartoffeln is a traditional German dish and a specialty of northern Germany (as well as Denmark). The dish is usually made with a combination of new potatoes, butter, nutmeg, salt, and sugar. The butter, salt, sugar, and nutmeg are mixed together, and the mixture is poured over boiled new potatoes that have been lined in a greased gratin dish. The ingredients are gently tossed so that all of the potatoes are coated with the mixture. The dish is baked until lightly browned and crisp. Karamellkartoffeln is typically served as an accompaniment to kale stew.
Oecher puttes is a Westphalian blood sausage with a spicy flavor. A mixture of pork offal, fat, meat, and blood is spiced with marjoram, nutmeg, thyme, cloves, and pepper before the whole combination is stuffed into casings, smoked, and shaped into rings. The sausage is available both freshly produced and canned. Aachen's butchers prepare this cooked sausage specialty according to a 200-year-old recipe. It's often used as a part of Himmel und Erde, where the sausage is served fried with sides of stewed apples, potatoes, and onions, but it can also be served with mashed potatoes and sauerkraut (Kompes). Oecher Puttes is known even beyond the borders of Aachen, and to protect local sausagemakers against infringement, it has been registered as a protected product with the European Union.
Tullum or Terre Tollesi is a small DOCG appellation from of Chieti, Abruzzo. The region produces Montepulciano-based red wines and two white labels: Passerino and Pecorino. As evident from the name, Tullum Pecorino is made from Pecorino grape, a variety native to Italy and mainly cultivated in Marche and Abruzzo. The wines are golden-colored, fresh, and aromatic. The aromas are usually a blend of fruity and herbal notes such as pear, apple, peach, rosemary, and sage, with some floral, citrus-like, and tropical nuances. They usually have good acidity and mineral backbone. Pecorino from Tullum is a great wine to be served with appetizers, grilled fish, and fresh cheese.
Harlech Truckle is a Welsh cheddar cheese produced by Abergavenny Fine Foods in Pontypool. The cheese is made from pasteurized cow's milk, chopped parsley, and chopped horseradish. Underneath its orange waxed rind, the texture is smooth, creamy, and semi-soft. The aroma is fresh, while the flavors are mild, tangy, and spicy. It's recommended to serve this cheese on a cheeseboard accompanied by omelets, sandwiches, apples, or crusty bread. For the best experience, pair Harlech Truckle with a glass of Zinfandel or ale.
Tarentaise is an American cheese produced by Spring Brook Farm and Thistle Hill Farm in Vermont. The cheese is made from organic cow's milk of Jersey cows and it ages for 6 months. Underneath its washed rind, the texture of the paste is hard, firm, and smooth. The aromas are nutty and earthy, while the flavors are creamy, buttery, and nutty, with a hint of spiciness on the finish. Due to the fact that Tarentaise contains over 45% of butterfat, it's often melted or used as a table cheese. It's recommended to pair it with Riesling, Pinot Noir, and Cabernet Sauvignon.
Monica is a red grape variety mainly cultivated on Sardinia. The grape has an unknown origin, but it is often suggested it was brought over from Spain. It is now found in Sardinia, where it is used in two regional appellations. Monica can be used for various styles, and though most wines are dry, sparkling (frizzante) and sweet versions are also available. This productive grape typically produces light and easy-drinking red wines with fruity flavors and aromas reminiscent of cherries and red berries. They usually have medium acidity and sometimes earthy and herbal nuances. Most examples are intended to be enjoyed young. Monica-based wines are best paired with simple, uncomplicated dishes. They would go well with appetizers, poultry, pork, and pasta dishes.
Ascutney Mountain is an American Alpine-style cheese hailing from Vermont. It was developed from a recipe for Swiss Appenzeller. The cheese is made from raw Jersey cow milk and it ages for 7 to 10 months. The texture of this hard cheese is dense and chewy, while the rind is natural. The aromas are sweet and herbal, while the flavors are complex, nutty, mild, and sweet, with hints of cream, sweet onions, and hazelnuts. It's recommended to pair it with malty brown ales.
For over 120 years, Aachen's Christmas sausage has played an integral part in the cultural tradition of the city and has made its butcher shops famous. Aachener Weihnachts-Leberwurst dates back to the 19th century, when the butchers of Aachen perfected the production of Aachener (Öcher) sausage for the holiday season, always using fresh liver in the process. A special feature of the Aachen Christmas liverwurst is the addition of cream and the use of a special mix of spices, which most often includes cardamom, anise, coriander, and cranberries or honey. The renowned quality and reputation of this delicacy have been established through the Aachen Christmas sausage competition which has been held for over 40 years. During this event, trained and independent judges assess the quality of the products on the basis of German Agricultural Society standards.
Vipavski pršut is a traditional Slovenian cured meat product originating from the Vipava Valley. The selected pig thighs have no trotters, and the skin is intact in order to preserve the natural distribution of fat and meat. They are seasoned with sea salt and hung to dry for several months under suitable weather conditions in the region. Once cured, this bone-in prosciutto should weigh over 6 kilos. When sliced, the color is deep ruby red, the aroma is rich and full, typical of dry-aged meat, and the texture is dry, supple, and melting in the mouth. Vipavski pršut has a deep saltiness and lower moisture content than many other prosciuttos. It's recommended to serve it thinly sliced with cold cuts, olives, bread, and pickles.
Pelaverga is a red grape variety native to Piedmont. The name is used for two varieties, Pelaverga Grosso and the lesser-known Pelaverga Piccolo. Pelaverga Grosso is the better-known variety that produces lightly colored wines that are usually approachable, fruity, and easy drinking. The grape is rare and used in two DOC appellations. Although it is mostly made into dry red wines, it is also suitable for sparkling styles. Pelaverga is one of Piedmont's red varieties that stands out from the robust reds typical for the region. The wines will usually have strawberry and violet notes, with hints of pepper. On the palate, they have medium tannins and bright, juicy acidity.
This meat is taken from Bravia and Serrana breeds of goat raised in the meadows of the Vila Real district, where they graze on the wild herbs and grasses that give the meat its acclaimed, unique flavor. These goats also serve as the main source of milk for the local population. The meat of Barroso goats remains tender and succulent when cooked, despite its having virtually no fat. It is a pale to bright pink in color, and it has a unique and distinctive aroma. This meat can be incorporated into soups and stews, as well as roasted or fried. The most famous recipe using this breed is the famous Caldeirada de cabrito, a casserole consisting of Barroso goat meat, tomatoes, garlic, olive oil, and Trasmontano bread.
Riviera del Garda Classico Chiaretto is a designation for rosé wines from Italian Lombardy (province of Brescia). The style is made with the same grapes as red blends—Groppello as the principal grape while the most common additions include Sangiovese, Barbera, and Marzemino. These light and refreshing wines are typically bright pink with floral and fruity aromas, medium-body, and well-balanced acidity. They make an excellent aperitif, but they can also pair well with fish, pasta dishes, various appetizers, pizza, or cured meat.
Shito is a spicy Ghanaian condiment made with hot chile peppers. The name of the condiment refers to the word for pepper in the Ga language. There are two main versions of shito – one is made with onions, tomatoes, and fresh peppers, while the other one is made with oil, dried peppers, and dried shrimp. The sauce is served with most Ghanaian dishes, just like salsa in Mexico.
Riviera del Garda Classico is an Italian appellation located in Lombardy (province of Brescia) that is designated for various styles of wine, including pleasant and approachable reds. Red varieties are mostly blends made with Groppello as the principal grape, while the most common additions include Sangiovese, Barbera, and Marzemino. They are typically fruity and medium-bodied with aromas and flavors that are reminiscent of red berries and violets. These wines will usually display subtle spicy nuances, which tend to become more prominent with age. Red Riviera del Garda Classico is best paired with pasta dishes, roasted or grilled red meat, stews, cold cuts, and cheese.
This red Italian wine is produced from Ruchè as its principal grape variety. The wines are typically intense and fragrant, with floral and wild berry notes, which may be complemented by occasional hints of spiciness. Although they are not produced on a large scale, Ruchè di Castagnole Monferrato wines are praised for their combination of well-structured tannins and tart acidity. They pair well with medium-aged cheese varieties, game, and traditional Piedmont dishes.
TeaHive is an American cheddar-style cheese hailing from Utah. The cheese is made from pasteurized Jersey cow's milk and it's left to age for over 8 months before consumption. During the aging period, the cheese is rubbed with a combination of bergamot orange and black tea. The texture is firm, the aromas intense and fruity, and the flavors milky and creamy. It's recommended to serve the cheese with fruit jam and biscuits. Pair it with a glass of floral wine, chocolate stout, or a pilsner.
Christopsomo, meaning "Christ's Bread" in Greek, is a traditional bread made in Greece for Christmas, embodying religious significance in the Greek Orthodox tradition. Made with flour, yeast, sugar, and nuts and flavored with spices like anise and mahleb, it often includes olive oil and sometimes wine. This bread is richly decorated with Christian symbols, such as crosses and dough shapes representing family members or aspects of their lives. The top is also often sprinkled with sesame seeds and/or adorned with nuts and even raisins. Prepared typically by the woman of the household on Christmas Eve, Christopsomo is served on Christmas Day, often blessed at church or at home. While the core elements of Christopsomo are consistent, regional variations in Greece reflect local traditions and family customs, making it a unique and symbolic part of the Greek Christmas celebration.
Although the appellation Côtes de Bourg also produces dry and fruity white wines, it is renowned for their dark and robust reds that are primarily based on Merlot with small percentages of Cabernet Sauvignon, Malbec, and Cabernet Franc. These garnet-colored wines are characterized by elegant, soft tannins and an aromatic profile of red and dark fruits that are commonly complemented with spicy nuances. Depending on their age and character, which may range from fruit-forward to more robust expressions, Côtes de Bourg wines pair well with red meat, poultry, lamb, or game, but they can also be an excellent match to charcuterie, sausages, terrines or patés, river fish, and cheese.