Carrot

This traditional Italian meat sauce consists of ground beef, pork, or a combination of both, that is sautéed alongside a sofrito of onions, carrots, and celery, a splash of red wine, and canned tomatoes. The mixture is traditionally seasone... READ MORE

I bigoli con l'anatra, locally known as bigoi co' l'arna, is a traditional dish that originated in the city of Thiene, but over time it became very popular throughout the province of Vicenza. Bigoli is a thick, egg-based pasta variety who... READ MORE

Kaleh pacheh is a traditional Persian dish made from various parts of a sheep’s head and feet, typically enjoyed as a hearty breakfast in Iran and other parts of the Middle East and Central Asia. The dish's name reflects its ingredients, wit... READ MORE

Tagliatelle al ragù alla Bolognese is a traditional dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with a mixture of minced beef and pork, and tomatoes as key ingredients. Even though they are oft... READ MORE

Ragù alla Bolognese was invented in the late 18th century by Alberto Alvisi, a chef of Pope Pius VII. The base of this classic is made with beef, pork or a combination of both, as well as ripe, fresh tomatoes or tomato purée, red or ... READ MORE

Lohikeitto is a creamy Finish salmon soup, similar to laxsoppa in Sweden. Apart from chunks of salmon fillet, it traditionally incorporates diced potatoes and carrots cooked in a flavorful, buttery broth infused with fish stock and cream.... READ MORE

Sugo alla Genovese is a traditional sauce that, despite its name, originates from Naples, but it was likely brought over to the city from Genoa by Genovese immigrants during the Renaissance period. The sauce is prepared by sautéeing veal or... READ MORE

Kalakeitto or fish soup has been a staple of traditional Finnish cuisine for a long time. Although there are numerous ways to prepare this classic Finnish specialty, it typically consists of cleaned and filleted fish chunks and diced vegetables th... READ MORE

Seco de cabrito is a traditional dish that was originally prepared in the north of the country, but nowadays it's also popular in coastal areas. It consists of goat meat that's cooked with hot peppers, peas, carrots, and cilantro sauce. The list o... READ MORE

Arroz tapado is a Peruvian dish that is easy to prepare and inexpensive. It is made with rice, carrots, ground beef, tomato paste, onions, garlic, black olives, and chopped hard-boiled eggs. This dish is layered, usually in a way where rice is on ... READ MORE

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

This Hungarian specialty is prepared with meat, traditionally beef, that is simmered in a rich paprika-infused broth, usually alongside onions, bell peppers, root vegetables, various spices, and occasionally tomatoes (in some regional variations).... READ MORE

Żurek is a traditional soup characterized by its distinctively sour taste, which comes from sour leavening, or the fermentation of bread and rye flour. The soup also contains meats such as sausages, bacon, or ham, and vegetables such as potatoes a... READ MORE

The soy sauce based shoyu ramen is one of the four major groups of ramen - noodle dishes praised for their exquisite flavors. Noodles, broth, and various toppings are the three essential elements in every bowl of ramen. The dark and salty soup is ... READ MORE

Comforting rosół is a traditional meat soup. Even though the chicken version, called rosół z kury, is the most famous variety–beef, veal, turkey, or mixed meat broths are also quite frequently prepared throughout the c... READ MORE

Japanese curry is an extremely popular dish throughout Japan. Since the curry is almost always served with rice, one can hear the term karē raisu mentioned very often. Curry was brought over to Japan by the British in the 19th century, wh... READ MORE

This delicious beef dish is one of the best-known creations of Czech cuisine. It is made with marinated braised beef, usually tenderloin, served in a creamy vegetable sauce made with carrots, celeriac, and parsley root. The dish is usually spiced ... READ MORE

Yangzhou fried rice is a Chinese dish consisting of rice, eggs, and vegetables such as carrots, mushrooms, peas, while the common additions also include shrimps, meat, scallions, and Chinese ham. Traditional versions sometimes may incorporate sea ... READ MORE

This classic Greek casserole consists of a combination of pasta and tomato-braised meat that is prepared as a one-pot oven dish. Although veal is the traditional choice, various types of meat may be employed, while the rich tomato sauce is usually... READ MORE

Rabo de toro is a traditional dish originating from the region of Andalusia, although it's eaten throughout the country. Each restaurant and region has their own recipe, but it's usually made with a combination of oxtail, olive oil, onions, garlic... READ MORE

Lumpiang Shanghai is the most popular variety of lumpia, the crispy deep-fried Filipino snack that evolved from Chinese spring rolls. Even though lumpia appears in numerous variations, the Shanghai version is characterized by a savory fil... READ MORE

Traditionally prepared with beef or chicken, this hearty Hungarian soup is a staple restaurant dish as well as a common home-cooked meal. Besides meat, it usually incorporates noodles, root vegetables, and a variety of spices. It is always served ... READ MORE

Lagman or latiaozi is a dish from Central Asia with possible roots in Xinjiang, a northwestern region of China. The name translates to pulled noodles or hand-stretched noodles, denoting the main feature of the dish. Since there i... READ MORE

Ciorba Radauteana is a traditional soup. It's made with a combination of chicken, onions, sweet red pepper, celery, carrots, lemon juice, garlic, parsley, and sour cream. The ingredients are simmered over medium heat until the meat and the vegetab... READ MORE

Bò kho is a popular Vietnamese beef stew that can be consumed on its own or accompanied by a baguette on the side. It can also be served over noodles, and it is customary to serve a variety fresh herbs on the side. The dish includes ingredi... READ MORE

This gimbap (Korean rice roll) is made with canned tuna. Apart from rice and fish, the fillings may include other ingredients that are typically used in gimbap such as fresh or pickled vegetables, eggs, or fish cakes, while the tuna is of... READ MORE

Dak galbi is the South Korean variety of stir-fried chicken. It is a communal dish that's cooked tableside, on large cast iron skillets. Typical elements in dak galbi include various chicken cuts, cabbage, tteok rice cakes, carrots, chili... READ MORE

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

Carrillada is a traditional dish made with braised pork (de cerdo) or beef (de ternera) cheeks. The dish is especially popular in Andalusia, and the best version is supposedly made with local Iberian pigs. The cheeks are usually braised in red win... READ MORE

Pappardelle alla lepre is an ancient Tuscan dish – allegedly, Boccaccio himself was impressed with these pasta ribbons which are cooked in broth and flavored with hare meat. The preparation of this rich dish is time-consuming – the har... READ MORE

Mayak is a popular variety of South Korean rice rolls (gimbap). These mini versions of the standard roll consist of rice, toasted seaweed, and fillings that traditionally include carrots, pickled radish, and spinach. Unlike the traditional gimbap,... READ MORE

Gamjajeon is a type of Korean pancake prepared with grated or puréed potatoes, while some varieties may include scallions, chives, carrots, or onions. The pancakes are usually small and round and should be pan-fried until perfectly crispy o... READ MORE

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

Bela čorba is a traditional soup that's popular in Serbia. It's made with a combination of chicken breast meat (locally called belo meso), eggs, potatoes, onions, flour, carrots, parsley, and seasonings. Some versions also include a scoop... READ MORE

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

The iconic borsch is probably the most famous Ukrainian dish, also considered the country's national dish. It is a comforting soup made with beetroot, meat or bone stock, and sautéed vegetables. There are many variations - the broth can be ... READ MORE

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

Tajine, also known as tagine, refers both to the rich Moroccan stews and the cooking vessel used to make them. When referring to the cooking vessel, it is a round and shallow, clay or ceramic casserole with a tall, pointy, conical lid. Th... READ MORE

Shabu-shabu is a popular Japanese dish consisting of thinly sliced meat and vegetables cooked in water. The dish is an evolved version of the traditional Mongolian nabemono (one-pot) cooking. Roughly translated to swish-swish, it... READ MORE

Called chả giò in the south, and nem rán in northern Vietnam, both names are used to refer to the same dish - fried spring rolls. The main characteristic of these tasty rolls is the pork and shrimp filling, wrapped ... READ MORE

Futomaki is a variety of rolled sushi that is characterized by its large size and a strict balance of used ingredients. The rolls are typically filled with vegetables of different colors, and usually don't contain seafood. Futomaki should be both ... READ MORE

This clear and hearty chicken broth is one of the most traditional Polish soups. Usually prepared with meat left on the bone, it can incorporate various diced root vegetables and different types of noodles. The recipes for rosół z kury are ... READ MORE