Travel Global, Eat Local.

Pasta alla pescatora—literally "fisherman’s pasta"—is a classic Italian seafood dish that celebrates the bounty of the Mediterranean in a simple yet luxurious way. Originating in Italy’s coastal regions, this dish is especially popular in southern Italy, where the sea has long shaped the local cuisine. It is typically made with spaghetti or linguine and a flavorful mix of seafood such as shrimp, calamari, and mussels, all quickly sautéed in garlicky olive oil with a touch of chili pepper for heat. The sauce is built with diced tomatoes, then deglazed with a splash of white wine, infusing the dish with depth and brightness. After a brief simmer to allow the seafood to release its briny essence, the cooked pasta is added directly into the pan to soak up every drop of the savory, slightly spicy, tomato-based sauce. The final garnish of fresh parsley and black pepper adds freshness and aroma. Light yet hearty, rustic yet elegant, Pasta alla pescatora is a timeless dish that perfectly expresses the soul of Italian seaside cooking—fragrant, fast, and full of flavor.

Chileajo is a traditional stew popular in Oaxaca, Guerrero, Hidalgo, and Veracruz. It is typically made with vegetables and various chili peppers, garlic, and spices and can include meat as well. But recipes vary by region: in the Oaxaca Valley, guajillo and ancho chilies are used with potatoes and carrots; in Mixteca, pork ribs and legs are cooked with sesame seeds and costeño chili; in the Isthmus of Tehuantepec, it includes egg yolk bread. Chileajo is commonly served during Christmas and festive occasions, usually on top of bread or tostada, sprinkled with shredded lettuce, salsas, and cheese.

Cowboy cookies are chunky, flavor-packed American cookies made with oats, chocolate chips, shredded coconut, and chopped nuts, often baked into oversized, chewy rounds with crisp edges and soft centers. Built on a hearty oatmeal cookie base, they're beloved for their rich texture and bold mix-ins—the oats add chewiness, the coconut brings a sweet, nutty depth, while chocolate chips and pecans (or walnuts) create a perfect balance of gooey and crunchy in every bite. Thought to have roots in the American West or Southwest, cowboy cookies evoke the rustic, filling snacks that might've fueled long days on the range—hearty, energizing, and made to last. They are particularly associated with Texas and Wyoming. Their popularity skyrocketed in 2000 when Laura Bush's version beat Tipper Gore's in the Family Circle Presidential Bake-Off, featuring a loaded, Texas-sized variation with cinnamon and double the decadence. Today, cowboy cookies are a nostalgic bake sale staple and a cozy kitchen favorite—rustic, generous, and unapologetically indulgent.

This traditional Chinese dish is made with old duck meat that is stewed with bamboo shoots, chunks or slices of Chinese ham, rice wine, scallions, ginger slices, and seasonings. The tender duck meat is beautifully complemented by the crunchy bamboo shoots and by the saltiness of the ham. This soup-like stew is typically served as a nutritious lunch or dinner.

Sejak is a high-quality Korean green tea that is harvested in late April to early May, making it part of the ueon (first flush) or early jakseol (sparrow’s tongue) category of teas. It is considered one of the finest Korean green teas, produced mainly in the Hadong and Boseong regions of South Korea, where traditional tea cultivation techniques have been practiced for centuries. Sejak is made from young tea leaves and buds, carefully hand-picked before they fully mature. The leaves are then steamed or pan-fired to prevent oxidation, preserving their vibrant green color, fresh vegetal notes, and smooth, slightly nutty taste. Compared to other green teas, sejak has a balanced sweetness with mild umami undertones, and it lacks the strong bitterness found in some Japanese or Chinese green teas. This tea is known for its delicate yet complex flavor, often described as having hints of chestnut, sea breeze, and fresh grass, making it highly prized among tea enthusiasts. Traditionally, sejak is brewed at a lower temperature (around 70-75°C or 160-170°F) to enhance its sweetness and prevent bitterness. In Korean tea culture, Sejak holds a special place as a premium green tea, often enjoyed during tea ceremonies or by those who appreciate fine, hand-crafted teas.    

Mauzac is a white wine grape variety primarily grown in the southwestern regions of France, particularly in the Gaillac and Limoux appellations. This grape is known for its versatility and is used to produce a range of wine styles, including sparkling wines, dry whites, and sweet wines. In Gaillac, Mauzac is one of the traditional grape varieties and is often blended with other local varieties such as Loin de l'Oeil and Muscadelle to create aromatic and flavorful white wines. Mauzac wines from this region typically exhibit fresh, fruity flavors with notes of green apple, pear, and sometimes a distinctive aroma of dried herbs or hay. These wines can be crisp and refreshing, making them suitable for various food pairings. One of the most famous uses of Mauzac is in the production of sparkling wines from the Limoux region, particularly Blanquette de Limoux. Blanquette de Limoux is one of the oldest sparkling wines in the world, predating Champagne, and is made predominantly from Mauzac, with Chardonnay and Chenin Blanc sometimes included in the blend. The traditional method used for making Blanquette de Limoux involves a secondary fermentation in the bottle, which produces a fine mousse and complex flavors. Mauzac lends a distinctive green apple and floral character to these sparkling wines, which are known for their elegance and finesse. In addition to sparkling wines, Mauzac is also used to produce sweet wines in Gaillac, often from grapes that have been affected by noble rot (Botrytis cinerea) or late-harvested. These sweet wines are rich and luscious, with flavors of honey, dried fruits, and apricot, balanced by the grape's natural acidity.  

Marselan is a relatively recent red wine grape variety that is a cross between Cabernet Sauvignon and Grenache. It was created in 1961 by French viticulturist Paul Truel near the town of Marseillan in southern France, from which it derives its name. Initially, Marselan was not widely planted, but its popularity has grown over the years due to its potential to produce high-quality wines with unique characteristics. Marselan grapes produce wines that combine the best attributes of its parent varieties. The wines typically exhibit deep color, moderate tannins, and good acidity. The flavor profile often includes rich, ripe fruit notes such as blackberries, black cherries, and plums, along with spicy and earthy undertones. These wines can also display floral aromas, particularly violet, and sometimes hints of chocolate or tobacco. This grape variety is well-suited to warm climates and is primarily grown in the Languedoc-Roussillon region of southern France, though it is also increasingly cultivated in other parts of the world, including Spain, China, Brazil, and the United States. Marselan's resistance to diseases and its ability to produce consistent yields have contributed to its growing popularity among winemakers.  

Gouveio is a white grape variety native to Portugal, primarily cultivated in the Douro Valley and Alentejo regions. Known for producing fresh, lively wines, Gouveio features bright acidity and a medium to full body, often with citrus aromas complemented by notes of peach and aniseed. Historically, it was mistakenly identified as Verdelho in the Douro, though it is distinct from the Verdelho grape of Madeira. The grape ripens early, yielding tightly packed yellow-green bunches, but is susceptible to oidium and vulnerable to rain during harvest. In Spain, Gouveio is known as Godello and thrives in regions like Galicia. Its adaptability to Portugal’s diverse microclimates and soils enables the production of wines that balance refreshing acidity with rich texture. Gouveio is used in both dry white wines and as a component in White Port, with its wines valued for their balance and aging potential, often developing greater complexity over time.

Fata is often described as the Eritrean version of panzanella, but in this case, the dish is not tossed with tomatoes but with a rich and spicy tomato stew which is soaked up by crusty bread. This spicy tomato and bread salad typically consists of minced onions, garlic, diced tomatoes, oil, tomato paste, cayenne pepper, allspice, and pieces of crusty bread. The whole salad is usually dressed with full-fat yogurt, providing refreshment and contrast to the bold flavors of other ingredients.

Barriga de freira is a traditional dessert, translating to "nun's belly" resembling an egg yolk custard. It is made with a mixture of egg yolks, sugar, almonds, and breadcrumbs. The ingredients are cooked together to create a smooth, thick custard-like consistency, which is then flavored with cinnamon and sometimes lemon zest. This rich and sweet dessert originated in convents in the north of Portugal, where nuns used leftover egg yolks and other ingredients to create unique sweets, as is common in Portuguese conventual cuisine.

Rum balls are a type of confection that is flavored with chocolate and rum. They are typically made from a mixture of crushed cookies or cake crumbs, cocoa powder, sweetened condensed milk or corn syrup, and rum. The ingredients are mixed and formed into a dough, then shaped into small balls. The balls are often coated with chocolate sprinkles, cocoa powder, or powdered sugar, adding texture and sweetness. The alcohol content of the rum provides a distinct flavor, but it's usually mild enough to be enjoyed by most adults. The rum can also be substituted with rum flavoring for a non-alcoholic version. Rum balls probably originate from England but are popular around the world, especially during the holiday season. They can be found in various European cuisines, as well as in Australia and North America. The combination of rich chocolate flavor with a hint of rum makes them a favorite treat for many, and they're often packaged in decorative boxes as gifts or served at festive gatherings. 

  Baldo rice is a white rice variety grown exclusively in Italy and Türkiye. It is a relatively new variety, first cultivated in 1977 in the Italian Po valley as a hybrid of stirpe 136 rice and arborio rice. Baldo rice soon became known as the "king of rice" thanks to its exquisite qualities, and it found its way to Türkiye, where it is considered the finest quality rice. Depending on the variety, Baldo rice can come in a long, medium, and short-grain format, although short-grain is most known and used. It has a buttery aroma and a distinct but not overpowering taste, with pronounced starchiness (Turkish varieties tend to be starchier than the Italian). When cooked, this rice retains its compact shape and chewiness, which makes it a perfect choice for risottos, pilafs, and paellas.

Sizzling rice in tomato sauce is a traditional Hangzhou dish consisting of piping hot tomato sauce that is poured over hot guoba (rice crust), producing an inviting fragrance and creating the characteristic sizzling sound, hence the name. Sometimes referred to as thunderbolt out of the blue, this delicious dish is usually combined with shredded chicken and stir-fried shrimps or other types of seafood. The crispy rice crusts can be made from scratch or purchased pre-cooked in Chinese and Asian supermarkets.

Dun niurou, translating to "stewed beef," is a cherished dish in Chinese cuisine, celebrated for its tender meat and rich, savory broth. The preparation involves simmering beef cuts, often combined with ingredients like potatoes, carrots, and a medley of aromatic spices, over low heat until the flavors meld harmoniously. This slow-cooking method ensures the beef becomes succulent, absorbing the essence of the accompanying components. Dun niurou is particularly favored during colder months, offering warmth and comfort. Its versatility allows for regional variations across China, with local spices and ingredients adding unique twists to this classic stew.

Tartary buckwheat (Fagopyrum tataricum) is a hardy, nutrient-rich pseudocereal that belongs to the Polygonaceae family. Unlike common buckwheat (Fagopyrum esculentum), Tartary buckwheat is less widely cultivated but is known for its higher nutritional value and greater resilience to harsh growing conditions. Tartary buckwheat is believed to have originated in the cooler regions of Asia, particularly in the Himalayan region, including areas of present-day Tibet, Bhutan, and Nepal. From there, with time, it spread to Europe and North America. Tartary buckwheat is an annual plant that grows well in poor soil conditions and at high altitudes. It has heart-shaped leaves and produces small, white to pale green flowers. The seeds, or groats, are triangular in shape and have a tough outer hull that needs to be removed before consumption. The inner groats are similar in appearance to common buckwheat but are smaller and more bitter in taste. It is highly nutritious, offering a rich source of protein, dietary fiber, vitamins (such as B vitamins), and minerals (including magnesium, manganese, and iron). It is particularly noted for its high levels of rutin, a flavonoid with antioxidant properties. Like other buckwheat varieties, Tartary buckwheat is naturally gluten-free, making it suitable for people with celiac disease or gluten intolerance. It is often ground into flour in Tibet and Nepal and used to make traditional dishes like pancakes, noodles, and dumplings. Its high nutritional value and medicinal properties made it a valuable food source. In Europe, particularly in the Alpine and Eastern European regions, Tartary buckwheat has been used to make porridge, bread, and other staple foods. In Russia, it is sometimes used in kasha, a type of porridge, and other traditional dishes. 

Irish butter refers to butter made in Ireland from the milk of cows that have been grass-fed, often without the use of growth hormones or antibiotics. This high-quality milk, rich in beta-carotene, results in a butter with a distinctive rich, creamy flavor and a natural golden color. The grass-fed diet of the cows has a significant impact on the flavor and texture of the butter, making it prized in culinary applications. The temperate climate in Ireland allows cows to graze on lush grasses for much of the year, leading to these unique characteristics. Irish butter contains at least 82% butterfat, giving it a distinct yellow hue. It rose to prominence in the early 18th century with the establishment of the Cork Butter Exchange, which is still the largest butter market in the world. Today, Irish butter is generally considered a premium product and is often more expensive than other types of butter available in the market.  

This simple Spanish sandwich is an egg-based bocadillo sandwich variety that’s made with Spanish bread and fried eggs. A crusty bread roll or barra de pan (Spanish-style baguette) is cut along the middle and filled with eggs that have been fried in olive oil and seasoned with salt. Other common additions to the sandwich’s filling include slices of cheese, ham, turkey breasts, lettuce or arugula leaves, and tomato slices. The cut side of the bread is often rubbed with ripe tomato halves for added flavor and juiciness, and the sandwich is usually enjoyed as a snack, accompanied by a refreshing cold drink on the side.

Shishito peppers are small, wrinkled green peppers originating from East Asia, particularly Japan, and are typically mild in flavor, although one in ten can be unexpectedly spicy. The peppers turn red when ripe but are harvested when still green. They can be pan-fried, broiled, stewed, and eaten raw in salads or as a condiment. Rich in vitamins A and C, shishito peppers provide nutritional benefits such as supporting immune function and promoting healthy skin. These peppers are easy to grow in warm climates, making them a popular choice for home gardeners interested in adding versatile vegetables to their crops. The name "shishito" comes from the Japanese words "shishi," meaning lion, and "togarashi," meaning chili pepper, referencing the tip of the pepper looking like a lion head. 

Gros Michel banana, sometimes known as "Big Mike," was the primary banana cultivar exported to the United States and Europe throughout the first half of the 20th century. It is known for its excellent taste, size, and resistance to handling and transportation, making it the dominant export banana until the 1950s. Gros Michel is larger, has a thicker skin, and, by many accounts, a sweeter and more flavorful taste than the Cavendish variety, which replaced it as the most widely exported banana. The decline of the Gros Michel as the leading export banana was due to Panama disease, caused by the fungus Fusarium oxysporum f. sp. cubense. This soil-borne fungus attacks the banana plant's roots and vascular system, eventually killing the plant. By the 1960s, Panama disease had devastated Gros Michel plantations across Central and South America, leading to the adoption of the Cavendish banana. The Cavendish was resistant to the strain of Panama disease that killed the Gros Michel, though it is now threatened by a new strain of the same fungus.  

Choclo is the Quechua word for corn or maize, and in various South American countries, particularly in the Andean region, it refers to a specific type of large-kernel corn. Choclo kernels are much larger than those of the typical sweet corn known in many parts of North America. They are often white or pale yellow in color. Unlike the sweet corn commonly eaten off the cob in places like the U.S., choclo is not particularly sweet. Instead, it has a starchy, slightly chewy texture and a more earthy flavor. Choclo is commonly boiled or steamed and then eaten off the cob. One of the most iconic dishes featuring choclo is "ceviche," in which it provides a starchier counterpoint to the tangy, marinated seafood. In the Andes, especially in Peru and Ecuador, you'll also find choclo used in soups, stews, and side dishes. When served boiled or steamed on the cob, choclo is often paired with cheese, such as the salty queso fresco, creating a delightful combination of flavors.  

This prized Italian wine is produced exclusively from the Cortese grape variety in the Province of Alessandria. The unique climate conditions and mineral-rich soil where the grapes are grown contribute to the exceptional quality of Cortese di Gavi wines. The best examples are fresh and crisp with typical notes of white flowers and fruits such as citrus, green apples, pears, peaches, or honeydew, as well as a characteristic almond finish. The wines are well known for their balanced and moderate acidity, which makes them a perfect accompaniment to seafood and vegetable antipasti. Pair it with a Piedmont classic called bagna càuda—an olive oil based dip that is flavored with garlic cloves and anchovies, or with seafood dishes from the neighboring Liguria such as buridda stew, stuffed cuttlefish (seppie ripiene), or cappon magro. The wine can also match pasta dishes served with a flavorful butter and sage sauce or pesto.

Carrot chutney is a traditional chutney made with carrots as the main ingredients. Other ingredients usually include urad dal, red chili peppers, garlic, onions, grated coconut, curry leaves, mustard, tamarind, salt, and water. There are many carrot chutney variations made with different additional ingredients such as cumin and asafoetida (hing). The ingredients are cooked, then blended until slightly smooth or coarse, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to idli or dosa. It is believed that the best carrot chutney has flavors that are sweet, tangy, and slightly spicy.

Stekte epler is a traditional dessert originating from Norway. Although there are many variations, the dessert is usually made with a combination of apples, marzipan, and butter. The apples are washed, dried, cored, and a small marzipan sausage is placed in each apple. They are placed into a greased baking pan and baked until soft. The apples are left to cool before they're served with vanilla sauce or a scoop of vanilla ice cream on the side.

These dry white wines are a part of Valcalepio appellation—which also includes red and sweet passito wines. Valcalepio Bianco is primarily based on Pinot Bianco and Chardonnay that must make up at least half of the blend, while the only other permitted grape is Pinot Grigio. Although there are slight differences, white Valcalepio wines are typically fresh and harmonious with fruity aromas reminiscent of apples or citrus fruit. They are best paired with fish, white meat, creamy sauces, pasta or rice dishes, mushrooms, and appetizers. They also make a great aperitif. 

Grana Padano 9-16 mesi is the youngest version of Grana Padano, aged from 9 to 16 months. Its flavor is lighter and the texture is not as crumbly, but more elastic and creamy. The flavors are delicate, buttery, and creamy, with hints of field flowers. It's recommended to pair this version of Grana Padano with black tea and apricots.

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.

Although it has origins in traditional English brown ale, the American version has developed into a separate style with its distinctive characteristics. The first versions of the style appeared in Texas in the 1980s which coincided with the appearance of the craft beer revolution. These beers are typically stronger and darker than their English counterparts. They are often robust with a malty character and flavors of caramel, chocolate, or coffee. Most varieties will have more notable hop aromas than classic English brown ales, but they should still remain below mid-level. American brown ales are a perfect match to grilled or roasted meat, aged or blue cheese, and sausages. 

Basler brot is a traditional bread originating from Basel. It is made with a starter, resulting in light and airy bread with a distinctive flavor. Other ingredients include wholegrain flour or half dark and half white flour, water, and salt. It is characterized by an aromatic crumb, high water content, and high baking temperatures. Visually, the bread is oblong, and it consists of two round loaves of bread that are combined together at the ends. The two pieces represent two Cantons – Basel countryside and Basel the city. It was first mentioned in Eugen A. Meiers 1792 book Das süsse Basel.

Bendekaayi gojju is a traditional curry originating from Karnataka. Tangy, spicy, and sweet, the curry is made with a combination of chopped okra, grated coconut, roasted lentils, hot chili peppers, tamarind, mustard seeds, curry leaves, oil, jaggery, and salt. The lentils (chana dal and urad dal) and chili peppers are roasted in oil, then mixed with coconut, jaggery, and tamarind. The combination is ground into a paste, and it's then mixed with tempered mustard seeds, curry leaves, and okra. The curry is simmered until the okra becomes fully cooked and soft. Once done, okra gojju is served hot, traditionally with steamed rice or phulkas on the side.

A coffee cabinet is a cold beverage based on coffee-flavored ice cream with the addition of milk and coffee syrup. It can be found throughout Rhode Island and southeastern Massachusetts in the United States of America. In Rhode Island, cabinet is the word for a milkshake, supposedly named in such a way because you make it in a blender taken from the kitchen cabinet. The locals take their coffee and beverages seriously, so much that coffee milk (coffee cabinet without the ice cream) was even named the state drink in 1993. In recent years, it has been difficult to get an authentic cabinet, although many Rhode Island coffee shops still serve them, such as Delekta's Pharmacy in Warren and the Original Vanilla Bean in South Kingstown.

Mangrove oysters, known as huitres de paletuviers in French, are small marine bivalve mollusks that are found in New Caledonia’s mangrove swamps, where they are either living on mangroves’ roots or attached to rocks. Mostly belonging to the Crassostrea and Saccostrea genera, these edible shellfish are typically wild-harvested by the local community and are considered a local delicacy. Mangrove oysters are recognized for their sweet and salty flavor and their high quality. They are commonly complemented only by a simple vinaigrette to allow their natural flavor to come through. These oysters are widely used in local cuisine and are available at numerous restaurants, markets, and supermarkets throughout the archipelago.

Isle of Wight Blue is a British cheese produced by hand by Rich Hodgson on The Isle of Wight. This blue cheese was first made in 2006 and it's made from pasteurized cow's milk. Underneath its green, blue, grey, and white natural moldy rind, the texture is dense and creamy, with blue veining throughout the paste. This cheese ages from 3 to 5 weeks. When young, it has a relatively mild blue flavor, but after a few weeks (up to 8), the flavor will be more intense than when it was young. Isle of Wight Blue has won many awards, including Best English Cheese at The World Cheese Awards.

Originating from Aveyron, Briquette de Brebis is a French cheese made with sheep's milk. In fact, the same milk is used to make the popular Roquefort. The texture of Briquette de brebis is soft and creamy, with nutty aromas and flavors. The cheese matures for 3 weeks in humid cellars, and it is traditionally produced from February until autumn.

Grumello is a subregion in the Valtellina Superiore appellation, located on the steep terraces northeast of Sondrio in Lombardy. The wines are made from Nebbiolo (locally called Chiavennasca), and though they have a similar character, they tend to have different features based on the geographical subzone. Grumello wines have a ruby red color and well-integrated tannins. The aroma is reminiscent of red fruit, violets, and spices, often with hints of leather and tobacco. These wines are rich and savory but usually well-balanced and approachable. They typically have good aging potential. Grumello wines pair with game or red meat, but they can also pair well with various main courses, charcuterie, local specialties, and aged cheese. The region takes its name after Grumello castle. 

Miss Muffet is an English cheese produced in Cornwall. The semi-soft cheese is made from pasteurized cow's milk and it matures for 4-6 weeks. The natural moldy rind is pink and gray in color. The aromas are nutty, while the texture is smooth and supple. The flavor is creamy and sweet. On the palate, it's springy and clean, just like the best Dutch Goudas and Edams. It's recommended to try Miss Muffet baked with almonds and honey as an appetizer.

Biscotin de Prost is a traditional cookie originating from Prosto in Lombardy. Although the traditional recipe is in the hand of the Del Curto family, it is believed that the cookies are made with a combination of flour, sugar, and generous amounts of butter. The dough is kneaded, wrapped in cling film, and chilled for at least one hour before it's cut into rounds and baked until golden. In traditional restaurants in the area, these buttery cookies are often served at the end of the meal. 

Bleu l'Ermite (lit. Blue Hermit) is a Canadian cheese produced by Benedictine monks of the Saint-Benoît Abbey since 1943. This is Canada's first blue cheese, and today its production is overseen by Sylvain Pruneau. The cheese is made from cow's milk and ages for about 60 days. During the period, the mold forms on the cheese, while the inside is lightly veined with blue-green mold. Underneath the moist and thin greyish rind, the texture is creamy and crumbly, while the flavors are mild, mushroomy, nutty, and slightly tangy. The aromas are grassy and herbal, with hints of cellars. It's recommended to serve the cheese on a cheese platter with pears, walnuts, and figs. It can also be crumbled over salads and soups. Pair it with a glass of Riesling or Syrah.

Baldwin is an apple variety that was discovered in Massachusetts in the 18th century. These apples are hard and bright red in color, available in fall through winter. The texture of the flesh is creamy and juicy, yet firm, making them ideal for baking (think apple pies) or the production of apple cider vinegar. When fresh, the flavor is sweet, crisp, and pleasant, with notes of spice and apricots. Although Baldwin was one of the most important commercial apples in the 19th century, nowadays it's hard to find it in stores because of the introduction of the Red Delicious variety. However, in Massachusetts, the Baldwin was so prized that the state has two monuments dedicated to this bright red winter apple.

Welsh beef is meat from cattle that is born and reared in Wales that is well marbled, firm to the touch and with a loose, consistent texture. It is sold as fresh meat, either whole body, whole sides, part sides, cuts of beef or minced meat. The farmers use natural selective breeding methods so that the leanness and the quality of the meat can be improved. Welsh beef goes well with roasted vegetables, blue cheese, or used in salads or pies.

Brie au Poivre is a traditional cheese originating from France. The cheese is made from raw cow's milk. Underneath its bloomy rind that's rolled in pepper, the texture is soft and creamy. The flavors are spicy, buttery, nutty, and creamy. Due to the fact that the cheese has a peppery crust, it adds a nice rustic and spicy flavor to sandwiches. For the greatest enjoyment, it's recommended to pair this peppery brie with a glass of Beaujolais or Pinot Noir.