Hereford cattle are a breed of beef cattle that originated in Herefordshire, England, in the 18th century. They are known for their hardiness, efficiency, and adaptability to various climates and environments, making them a popular breed worldwide. Hereford cattle are characterized by their distinctive red bodies and white faces, along with white markings on their underbellies, legs, and tails. They can be found in both horned and polled (naturally without horns) varieties. The breed is renowned for its docile temperament, which makes it easier to handle and manage. Hereford cattle are also appreciated for their fertility and longevity, contributing to their popularity among cattle breeders and farmers. In terms of meat production, Herefords are valued for their high-quality beef, which is well-marbled, flavorful, and tender. This breed has contributed significantly to the beef industry globally and has been exported to many countries, adapting well to different geographical regions and becoming integral to various crossbreeding programs to improve local cattle stocks.
Southern sweet tea is a classic Southern United States beverage known for its sweet and refreshing flavor. It’s made by brewing black tea, typically using tea bags like orange pekoe and sweetening it with sugar while the tea is still hot to ensure the sugar dissolves completely. Once sweetened, the tea is cooled, diluted to taste, and served chilled over ice, often garnished with lemon slices, mint, or fruit like peaches. Known for its rich flavor and significant sweetness, Southern sweet tea is a symbol of hospitality and a staple of Southern culture.
Kurobuta pork, often called the "Wagyu of pork," is a premium variety of pork known for its exceptional quality, rich flavor, and tender texture. This pork comes from the Berkshire pig, a heritage breed originally from Berkshire County in England, highly regarded for its superior meat quality. Kurobuta, meaning "black pig" in Japanese, reflects the breed's esteemed status in Japan, where it is raised under strict standards. The standout feature of Kurobuta pork is its marbling, similar to that found in high-quality Wagyu beef. This marbling contributes to the meat's moistness, richness, and depth of flavor, making it a delicacy in both Western and Eastern cuisines. Its versatility is another highlight, as it can be expertly roasted, grilled, or fried, lending itself to a wide range of culinary applications. As a premium product, Kurobuta pork commands a higher price compared to regular pork, favored by chefs and food connoisseurs who seek the best in meat quality. It has garnered global recognition for its exceptional characteristics, with a particularly strong following in Japan. Kurobuta pork represents the pinnacle of pork quality and is a prized ingredient for those who appreciate the finest meats. While there are many Kurobuta pork brands from various regions in Japan, such as Sainokuni Kurobuta from Saitama Prefecture, Tonkuro from Gunma Prefecture, and Okayama Kurobuta from Okayama Prefecture, Kagoshima Kurobuta holds a special status. Historically, its market value was equated to that of beef (ranked as B) in the meat market, reflecting its high quality and esteemed position. This highlights Kagoshima Kurobuta's unique standing in the realm of premium pork products. This specific term — Kagoshima Kurobata — was officially trademarked in 1999 to denote its distinct origin and quality.
Dangshen (lat. Codonopsis pilosula) is a type of plant used in traditional Chinese medicine. It's commonly used as a milder substitute for ginseng in herbal formulas. Dangshen is believed to have various health benefits, including boosting energy, strengthening the immune system, and improving appetite and digestion. It's also used for treating chronic illnesses, particularly those affecting the lungs and spleen. The roots of the plant are the main part used for medicinal purposes. As with any herbal supplement, it's important to consult with a healthcare professional before using dangshen, especially for individuals with specific health conditions or those taking other medications.
Wonton wrappers are thin sheets of dough used to make wontons, a type of Chinese dumpling. These wrappers encase various fillings, most commonly a mixture of minced meat (like pork or shrimp) and seasonings. The dough is made with all-purpose flour, eggs, salt, and water, mixed and kneaded until smooth, then rolled out very thin. It's cut into squares or circles, depending on preference and specific use. While they're primarily used for making wontons, creative cooks often use them for other dishes as well, such as ravioli, samosas, or other small pastries and dumplings.
Pesto di prezzemolo is an Italian parsley-based pesto, offering a fresh and aromatic alternative to the traditional pesto Genovese. Made with parsley as the star ingredient, it provides a bright and slightly peppery flavor, complemented by garlic, pine nuts (or almonds/walnuts), Parmesan or Pecorino cheese, lemon juice, and olive oil. The ingredients are blended or pounded into a smooth, creamy sauce with a rich, nutty, and slightly salty taste. Lighter and less sweet than basil pesto, pesto di prezzemolo is versatile and can be used to toss with pasta, as a sauce for grilled fish, chicken, or steak, spread on bread or bruschetta, or as a topping for vegetables. This vibrant and flavorful sauce highlights parsley’s fresh taste, making it a cherished variation in Italian cuisine.
Manisa kebap is a dish of grilled meat patties made with ground lamb and beef, seasoned with salt and spices. The kebabs are served on a bed of pita, which absorbs the flavorful meat juices and are topped with a rich tomato-based sauce. Accompaniments typically include grilled green peppers, tomatoes, and a side of creamy yogurt, with a drizzle of melted butter for added richness. The dish offers a delightful combination of juicy, spiced meat, fresh grilled vegetables, and tangy yogurt, all brought together by the soft, sauce-soaked bread. Manisa kebap is a beloved part of Aegean Turkish cuisine, often enjoyed in local restaurants or at special gatherings.
Fatayer jibneh is a popular Middle Eastern pastry filled with cheese (jibneh in Arabic), known for its soft dough and rich, savory filling. The dough is made from flour, yeast, water, salt, sugar, and sometimes oil or yogurt, kneaded until smooth, and left to rise before being rolled into small circles. The cheese filling typically includes a mix of soft, salty cheeses such as akkawi and nabulsi (or feta, sometimes combined with mozzarella for a gooey texture and when local cheese is unavailable), with herbs like parsley or mint and spices such as nigella for added flavor. Fatayer jibneh is shaped into boats, triangles, and half-moons and baked until golden, creating a soft, pillowy pastry with a creamy, salty interior. Often served warm, it is enjoyed as a snack, appetizer, or part of a mezze spread, paired with fresh vegetables, olives, or pickles. This beloved dish is a staple of Middle Eastern cuisine, perfect for gatherings or quick, satisfying bites.
Daegujeon is a traditional dish originating from South Korea. This type of jeon (pan-fried battered food) is made with a combination of cod fillets, flour, eggs, garlic, scallions, salt, white pepper, and oil. The cod fillets are seasoned with salt, pepper, and garlic, coated with flour, and dipped into a mixture of beaten eggs and chopped scallions. Once battered, they are pan-fried in hot oil on both sides until golden brown. Daegujeon is served hot with a dipping sauce on the side. The sauce usually consists of soy sauce and vinegar.
Fricasé de pollo is a traditional chicken dish originating from Cuba. The dish is usually made with a combination of dark chicken meat (legs and thighs), garlic, onions, bell peppers, potatoes, olives, bay leaves, tomatoes, chicken stock, and spices such as cumin, coriander, turmeric, and oregano. The meat is cooked in tomato sauce with all the other ingredients until the potatoes become fully cooked. Once done, fricasé de pollo can be eaten on its own or accompanied by rice or Cuban bread for mopping up the sauce. Although this is the most common way of preparing the dish, there are many variations on fricasé de pollo and every cook likes to add his own little tweaks to the recipe.
Sauce forestière is a traditional French sauce based on mushrooms. Although there are variations, this creamy and buttery sauce is usually made with a combination of mushrooms (often king oyster, shiitake, or porcini), shallots, butter, white wine, heavy cream, thyme, parsley, and seasonings. The mushrooms are sautéed in butter until golden and tender, while the shallots and ginger are added later and cooked until browned. A combination of wine and cream is brought to a boil, mixed with the mushrooms and other ingredients, and the combination is then blended until smooth or strained. Finally, the thyme and parsley are stirred into the sauce, which is seasoned with salt and pepper and served with fish such as salmon, poultry, or beef dishes. If desired, a bit of port or madeira wine can also be mixed into the sauce for extra flavor.
Honey toast, also known as Shibuya toast, is a decadent dessert originating in Japan, particularly in Tokyo's Shibuya district, whose distinct feature is thick slices of bread, typically shokupan, either cut halfway through without being hollowed out or hollowed out to form a box. If not hollowed out, the bread is spread with butter and honey and then baked under a broiler. If hollowed out, the removed bread is cubed, toasted, coated with honey or butter, then placed back into the hollowed bread. It's topped with drizzled chocolate or ice cream, but honey or syrup, whipped cream, fresh fruits like strawberries or bananas, and sometimes nuts or chocolate chips can also be used. In cafes across Japan, Tawain, and Singapore, honey toast is usually prepared in the form of a honey toast box, meaning it usually consists of half a loaf of bread, meant as a dessert to be shared, not eaten alone.
Prik kee nu or bird's eye chilies are small, spicy chili peppers that are very popular in Thai and other Southeast Asian cuisines. They're also commonly referred to as Thai chilies as they are the most popular variety, but they are in fact just one of many Thai chili cultivars. These chilies have a vibrant flavor and are quite hot, typically much more so than jalapeños or serrano peppers. The Scoville Heat Units (SHU) for Prik kee nu chilies can range from 50,000 to 100,000, making them significantly hotter than jalapeños (2,500-8,000 SHU) but less so than habaneros (100,000-350,000 SHU). In cooking, they're often used in stir-fries, curries, salads, and sauces to add a spicy kick. It's recommended to use them sparingly until you are comfortable with their heat level.
Syrian coffee is a traditional style of coffee preparation popular in Syria and the Levant region, known for its rich, bold flavor and cultural significance. It is made using finely ground, dark-roasted coffee beans, brewed in a small pot called a cezve (or rakweh in Arabic) over low heat. A defining feature of Syrian coffee is the addition of ground cardamom (although not a must), which imparts a warm, aromatic, and slightly spicy flavor. Sugar is added during brewing based on preference, ranging from no sugar (sada) to sweet (helweh). The coffee is served unfiltered in small, handleless cups, leaving a thick layer of sediment at the bottom. It holds a central place in Syrian hospitality, symbolizing respect and welcome, and is often served at social gatherings, weddings, and funerals. While cardamom is most common, variations may include flavors like clove, cinnamon, or rosewater, reflecting the rich traditions of the region.
Pesto rosso, also known as red pesto, is an Italian sauce that combines the fresh, herbal flavors of traditional pesto Genovese with the rich, tangy sweetness of tomatoes. It is made by blending fresh basil, pine nuts, garlic, pecorino cheese, and olive oil (the base of Pesto Genovese) with tomato pulp or sun-dried tomatoes, which give the sauce its distinctive red color and robust flavor. The result is a rich, savory, and slightly tangy sauce with a perfect balance of herbal freshness, nuttiness, and umami. Pesto rosso is highly versatile and can be used to toss with pasta, as a spread for bread or sandwiches, a topping for grilled vegetables, chicken, or fish, or even mixed into soups and stews for added depth. It’s a flavorful twist on classic green pesto, beloved in Italian cuisine for its earthy and vibrant taste.
Kayseri yağlaması is a traditional Turkish dish from the city of Kayseri in central Anatolia that consists of thin, soft flatbreads layered with a savory filling of minced meat (usually lamb or beef), finely chopped onions, tomatoes, green peppers, and a blend of spices like paprika, black pepper, and cumin. The flatbreads are stacked with the meat mixture spread between each layer, creating a flavorful, lasagna-like dish. Once assembled, the stack is cut into portions and typically served with garlic yogurt and a garnish of parsley. The dish is juicy and aromatic, with the flatbreads soaking up the seasoned meat juices and the cool tang of the yogurt providing a perfect contrast. It's a beloved part of Turkish cuisine, often prepared for family gatherings and special occasions.
Grolleau is a red wine grape variety primarily grown in the Loire Valley of France. It is known for producing light-bodied red wines and rosés with a fresh, fruity character. The grape's name, Grolleau, is derived from the French word "grolle," which means crow, possibly referring to the dark color of its berries. Grolleau is most commonly associated with the production of rosé wines, particularly in the Anjou region. These wines are often labeled as Rosé d'Anjou and are appreciated for their bright acidity, low alcohol content, and vibrant red fruit flavors, such as strawberry, raspberry, and red currant. The wines can also exhibit floral notes and a hint of spice. In addition to rosés, Grolleau is sometimes used to produce light red wines that are typically fresh, easy-drinking, and intended for early consumption. These red wines share similar fruity characteristics with their rosé counterparts but are less common on the market. Grolleau is often blended with other grape varieties to enhance its qualities. For example, it can be combined with Cabernet Franc, Gamay, or other Loire Valley varieties to create more complex and balanced wines. The grape's high acidity and moderate tannins make Grolleau wines versatile for food pairings. They are particularly well-suited to lighter dishes, such as salads, seafood, poultry, and vegetarian cuisine. The refreshing nature of Grolleau rosés also makes them an excellent choice for picnics, barbecues, and casual gatherings. Despite its popularity in the Loire Valley, Grolleau has seen a decline in plantings over the years, partly due to its susceptibility to disease and the preference for more robust grape varieties. However, it remains an important part of the region's winemaking heritage, contributing to the diversity and charm of Loire Valley wines.
Aligoté is a white grape variety primarily grown in the Burgundy region of France. It is known for producing light, crisp, and acidic wines that are often enjoyed for their refreshing qualities. Aligoté is less well-known than Burgundy's dominant white grape, Chardonnay, but it has a dedicated following and is prized for its unique characteristics. Aligoté wines are typically pale in color with high acidity, making them bright and zesty. The flavor profile of Aligoté often includes notes of green apple, citrus fruits such as lemon and lime, and sometimes subtle hints of white flowers and herbs. The wines are generally light-bodied and can be quite refreshing, with a clean, mineral finish. In Burgundy, Aligoté is traditionally used to produce the regional wine Bourgogne Aligoté. It is also a key ingredient in the classic French apéritif known as "Kir," where it is mixed with a splash of crème de cassis (blackcurrant liqueur) to create a delightful and refreshing drink. While Burgundy is the primary home of Aligoté, the grape is also grown in other regions of France, such as the Jura, and has found success in Eastern Europe, particularly in countries like Bulgaria, Romania, and Ukraine. In these regions, Aligoté is valued for its hardiness and ability to produce reliable yields even in less-than-ideal conditions. In recent years, there has been a renewed interest in Aligoté, with winemakers focusing on its potential to produce high-quality wines that express the terroir. Some producers are experimenting with different winemaking techniques, such as barrel aging, to add complexity and depth to the wines. Aligoté is a versatile wine that pairs well with a variety of foods due to its high acidity and bright flavors. It is an excellent match for seafood, shellfish, salads, and light appetizers. Its crispness also makes it a good companion for goat cheese and other fresh, tangy cheeses.
Enset (lat. Ensete ventricosum), is a perennial plant indigenous to the highlands of Ethiopia. Commonly referred to as the false banana or Ethiopian banana due to its resemblance to the banana plant, enset belongs to a different genus and has unique characteristics and uses. The enset plant is notable for its large, broad leaves and its tall stature. Unlike true bananas, the fruit of the enset plant is generally not consumed. Instead, the plant's primary edible parts are the corm (underground stem base) and the pseudostem (false stem formed by leaf bases). These parts are processed to produce a starchy food called "kocho." The leaves of the enset plant are also used, primarily for wrapping food. Enset is predominantly grown in the southern highlands of Ethiopia and is a staple food crop for several Ethiopian communities. It is highly valued for its drought resistance and plays a crucial role in ensuring food security in regions prone to drought. The processing of enset involves fermenting the corm and pseudostem to produce a nutritious, carbohydrate-rich food. Culturally, enset is an essential part of the diet and agriculture of Ethiopian highlanders. It is often referred to as the "tree against hunger" because of its ability to provide food security in challenging conditions. The plant supports a sustainable farming system, as it is resilient and provides multiple uses.
Pesto di rucola, or arugula pesto, is a vibrant Italian sauce made with fresh arugula (rocket), offering a peppery and slightly bitter alternative to traditional pesto. The sauce is prepared by blending arugula with nuts (typically almonds, walnuts, or pine nuts), grated Parmesan or Pecorino cheese, garlic, olive oil, and optional additions like lemon juice to balance the bitterness. This smooth, flavorful paste is versatile and pairs beautifully with pasta, bread, salads, or as a topping for grilled meats and vegetables. Its bold and fresh flavor, highlighted by the distinctive peppery taste of arugula, makes it a favorite for those seeking a unique twist on a classic Italian condiment.
Bún thịt nướng chả giò is a Vietnamese dish that combines marinated grilled pork, rice vermicelli noodles, crispy fried spring rolls, vegetables, and herbs. The dish is served in bowls and it's typically accompanied by nuoc cham fish sauce for dipping. Bún thịt nướng chả giò is associated with Southern Vietnam and it's praised for its contrast of hot and cold flavors and textures. Apart from this form, the dish also has several other regional versions that may employ other types of meat, seafood, or tofu.
Despite its name, German chocolate cake is an American invention, a decadent dessert consisting of three interspersed layers of buttermilk sponge and chocolate, combined with desiccated coconut and peanuts. The cake is often garnished with even more desiccated coconut, pecans, or maraschino cherries, giving it a luxurious visual appearance. The name comes from Sam German, who invented a baking chocolate for Baker's chocolate company in 1852, and in return, the company named the cake in his honor. The cake became famous in 1957, when a Texas cook sent her recipe to a Dallas-based newspaper. As time went by, the possessive form was lost, creating the name German chocolate cake, which gives the wrongful impression of the cake's German origin until this day, although it is an American classic, celebrated every year on June 11, also known as the National German Chocolate Cake Day.
Marinara is a Neapolitan pizza with a topping of tomatoes, oregano, garlic, extra virgin olive oil, and sometimes fresh basil. Its name is not derived from the popular belief that it has seafood on it (because it does not), but because it was a staple food of the fishermen who consumed it upon their return home from fishing in the Bay of Naples. Some claim it was invented at Pizzeria Port'Alba in 1734, considered the oldest pizzeria in the world. Marinara is a part of protected Napoletana pizzas, with specific rules concerning the production process, the dough, and the key ingredients used in making the pizza.
Muscadet is a French white wine made in the valley of the Loire River, around the town of Nantes in the Pays de la Loire region, near the Atlantic Ocean. They are exclusively made with Melon de Bourgogne variety. Muscadet wines are fresh and crisp, often with a distinctive saline character. Fruit aromas are usually absent, although it sometimes has a touch of citrus or apples. In the past, they were often underestimated and mostly regarded as approachable, easy-drinking wines that are meant to be enjoyed young. However, some producers have slowly oriented towards smaller production and improvement in quality. New strategies tend to create wines with more complexity and finesse. The best examples follow traditional techniques. Most of them are aged on lees (sur lie label)—they mature on yeast particles left from the fermentation process. These examples will display the best of the region, wines with a creamy and rich texture that attain roundness and depth. It should be noted that some producers don’t use the designation, although the wines could qualify as sur lie. The region is divided into three sub appellations, Muscadet-Coteaux de la Loire, Muscadet-Côtes de Grandlieu, and as the most important Muscadet-Sèvre et Maine, which was established in 1936. It also includes ten cru locations, each having a distinctive terroir-driven character. Oysters are the most common pairing with Muscadet, but these intriguing Loire wines can pair with most seafood, snacks, and cheese.
Orecchiette alla barese is a traditional Italian pasta dish originating from Bari in Puglia. The dish is usually made with a combination of orecchiette pasta, rapini (broccoli rabe), garlic, olive oil, chili peppers, and a few anchovies. However, there are a few variations on the dish, so the list of ingredients may vary. The garlic is chopped, sautéed in oil, then mixed with the anchovies which are mashed into the oil with some chili pepper. The sauce is then mixed with the rapini and the pasta, and the dish is often seasoned with ground pepper before serving.
Île flottante or floating island is a popular dessert originating from France, consisting of meringues that are poached in vanilla custard and often topped with caramel sauce and toasted almonds. The meringues are usually made from whipped egg whites, sugar, and vanilla extract. This classic dessert is one of the staples of French comfort food, although it is popular internationally, sometimes with small tweaks and variations, in countries such as Austria (Schneenockerln), Hungary (Madártej), Croatia and Serbia (šnenokle), and Italy (uova di neve). In France, it is usually served in bistros, canteens, and hip restaurants. Although it is an extremely popular dessert, its inventor still remains unknown. Light, fluffy, and low in fat, floating island is believed to taste the best when served cold (or in some cases, at room temperature) after a big meal, although it can be consumed on its own, as a tasty mid-day treat.
Loureiro is a white grape variety mainly cultivated in Portugal. It is one of the most common grapes used in the production of the legendary Portuguese Vinho Verde. Some amount is also found in Spanish Galicia, where it is known as Loureira. Although the grape is primarily used in Vinho Verde blends, there are some varietal examples. Loureiro wines are fresh, aromatic, low in alcohol, and high in acidity. The aromas are usually citrusy and floral, often reminiscent of lime, orange blossom, acacia, peach, and apples. The wines will usually have an unusual note that is reminiscent of bay leaves (laurel). It is said that this feature inspired the name of the grape. Because of its well-balanced acidity, Loureiro wines are a great pairing with food. They will work well with classic Portuguese dishes or Asian fare, and they are best paired with lighter dishes such as seafood or salads.
Cherry Bakewell or Bakewell cake is a traditional version of Bakewell tart originating from Bakewell in Derbyshire. It’s essentially a traditional Bakewell tart that’s iced on top and adorned with a cherry. The pastry is made with a combination of flour, butter, and cold water; the frangipane is made with a mixture of butter, sugar, eggs, and ground almonds; and the cherry jam is made with cherries, raspberries, and sugar. The shortcrust pastry is baked, spread with cherry jam, and covered with frangipane. If desired, flaked almonds can be sprinkled over the tart, which is baked in the oven until the frangipane becomes golden. A single candied cherry is added on top for a nice finishing touch.
The first Mission burrito was made either at El Faro taqueria in San Francisco's Mission District on September 26, 1961 or at La Cumbre taqueria on September 29, 1969. The burrito is quite large and consists of a big, press-steamed tortilla that is usually filled with baked beans, rice, sour cream, guacamole, salsa, shredded lettuce, and jalapeños. It should always be served wrapped in tin foil, ensuring that the tortilla doesn't break due to its size. There is also a popular practice of adding some salsa to the burrito in between bites to make it even juicier.
Cachopo is a meaty delicacy from the Spanish region of Asturias, consisting of two veal or beef steaks filled with cheese and a slice of ham. The whole concoction is then coated in breadcrumbs and fried in hot oil. The dish is traditionally served with roasted potatoes, grilled peppers, and mushrooms on the side. Today, there are numerous versions of this classic dish prepared with fish, chicken, or pork.
Khobz el dar is an Algerian and Moroccan bread that requires no kneading. It consists of semolina, salt, sugar, yeast, oil, eggs, milk, and optional sesame seeds for decoration. Once it has been baked, the bread develops a soft and tender texture and a slightly sweet flavor. This bread can be found it almost every household in Algeria, hence its name, which translates to bread of the house.
Lumaconi is an Italian pasta type that is shaped into a large, hollow snail’s shell. It is prepared in two varieties – ridged and smooth. The ridged version, called lumaconi rigati is ideal for capturing the sauces, unlike its smooth counterpart. This pasta is typically cooked, stuffed with a combination of cheese, vegetables, and mushrooms, then baked. It is important not to overcook lumaconi, as they will become flimsy and unsuitable for stuffing.
Sangiovese is a red grape variety indigenous to Italy that is predominantly grown in Tuscany, but also in other central and southern regions, from Romagna down to Lazio, Campania, and Sicily. It is best known as the main grape used in Chianti or Vino Nobile di Montepulciano and as the only grape in the prestigious Brunello di Montalcino. Though its flavor profile may be influenced by the terroir, Sangiovese based wines are rich in tannins and high in acidity, while their flavor is savory, and may range from rustic to fruity, with typical notes of cherries, dark stone fruit, spices, tobacco, and dry herbs. Because of its savory character, it goes well with a wide range dishes, including pasta, pizza, grilled meats, poultry, charcuterie and matured cheese varieties.
Numerous tiny, light, tender grains, ideally arranged to form a pyramid and served on a platter at the end of a meal - that is couscous, the national dish of Morocco and Algeria and a must-have dish in any Moroccan and Algerian restaurant. The word itself refers both to the complete dish and the tiny grains of semolina. Semolina flour is sprinkled with water until it forms into tiny pellets that are then pushed through a sieve. Couscous is usually prepared on Fridays for lunch, when whole families get together for the most important meal of the week. The dish is traditionally made in a metal steamer pot called a couscoussier, where the stew is on the bottom, while the small grains are in the perforated basket on top, cooking in the steam that is rising from the rich stew. Although couscous dishes are often full of vegetables, they are rarely vegetarian. Some classics include couscous with seven vegetables and couscous with raisins and caramelized onions, but there are many more varieties such as spicy with chili peppers, sweet with chickpeas, lamb and raisins, Berber-style with chicken, milk and turnips, or fish couscous with fish, fennel stalks, and wild turnips. There is even a dessert couscous dish served with butter and enhanced with cinnamon and sugar. After couscous is served, it is covered with meat or fish and vegetables, while the broth from the same stew is served on the side, for the ones who want to ladle some on top of the grains. However, don't be mistaken - it is not the main course, as it is served at the end of a long string of courses to totally satiate the consumer, as the popular Arabian hospitality saying goes - "No guest should go home hungry".
This simple Indian dish consists of red beans (rajma) and cooked rice (chawal). Rajma is traditionally made with onions and tomato purée which acts as a gravy for the red beans. This dish makes for a complete vegetarian meal that is suitable for lunch or dinner. If desired, rajma chawal can be flavored with a variety of spices such as chili peppers, cinnamon, bay leaves, ginger, garlic, coriander, and cumin. Although the dish is quite simple to prepare, it takes some time because the beans are typically soaked overnight before the preparation.
Ducana is a dessert dish that is popular on the Caribbean islands of Antigua, Montserrat and St. Vincent and the Grenadines. The dish is a type of dumpling made with coconut and sweet potatoes, often cooked in banana leaves. It is usually served with stewed or salted fish, and is a common staple food for many locals that enjoy the contrast of sweet and savory flavors. Some say that the sweet potato is best used in the preparation of ducana, as the islands are brimming with sweet potatoes that were cultivated by the Arawak Indians a long time ago. Ducana can also be consumed cold, or thinly sliced and lightly fried as a snack. A must-have for both the tourists and the locals, the dish is often made on Good Friday, when the islanders traditionally avoid meat.
Offida Rosso is an Italian appellation for ruby red wines made from Montepulciano (min. 85%). These wines have fruit-forward flavors and red berry aromas, usually accompanied by subtle nuances reminiscent of spices, chocolate, and licorice. Their finish is long, warm, and smooth. The appellation is located in Marche, and it received the DOCG status in 2011. Rosso is a specific label for red wines produced in the region, but the appellation Offida also includes white wines labeled as Pecorino and Passerina. Offida Rosso wines pair well with cold cuts, grilled meat, pasta, and aged cheese. The wines must be aged for a minimum of 24 months, including one year of barrel-aging and 3 months of bottle-maturation.
Palm nut soup is a West African soup made with either palm fruit or palm pulp and meat, fish, crayfish, vegetables, and seasonings, but ingredients vary depending on the country or region. The soup can be found in Ghana, Cameroon, Nigeria, and Ivory Coast, and each country has a different name for it. Some of the side dishes that are served with palm nut soup include fufu, omo tau, kwacoco (puréed and steamed cocoyams), rice, banku, and fonio.
Ricotta Romana is a fresh milk product made with sheep’s milk whey obtained from animals in the Lazio region that are pasture-grazed or fed on forage that grows in the region. Pastures and grass reserves are the only food for the sheep and the reason behind the sweet flavors of the whey. At the beginning of 1900, it was the only source of food for the sheep herders who produced it. The sheep’s particular diet, which mainly consists of typical grassland and pastures in the geographical production area, influences the quantity of lactose in the milk whey (no less than 3,55 %). This attribute gives Ricotta Romana the sweetish taste that distinguishes it. Ricotta Romana is made following traditional techniques: whey is warmed up to 90°C and stirred lightly to help it coagulate in small flakes. Flakes are gathered and put in the traditional cone shaped pots called fuscelle. Ricotta Romana is white and lumpy with a characteristically sweet and milky taste. The cheese can be eaten on its own or used as an ingredient in the preparation of various dishes. It is particularly recommended to pair it with rye bread or dill bread.
Sugo alla panna e limone is a traditional Italian sauce that dates back to the 1960s. This sauce is usually made with a combination of lemon, butter, cream, white pepper, and Parmigiano-Reggiano cheese. The lemon juice, lemon zest, small pieces of butter, grated cheese, and heavy cream are mixed, then seasoned with white pepper. The bowl is placed over the pot where the pasta is cooking, and the melted sauce is then simply tossed with the pasta for a complete meal. It's recommended to serve this sauce with pasta such as tagliatelle, tagliolini, maltagliati, and farfalle. Pair it with a dry rosé from southern Italy.