Belgian Moules-Frites
Moules-frites is Belgium’s classic brasserie combination: a pot of quickly steamed mussels with crisp fries for dipping into the fragrant broth. The mussels steam in …
German Sauerbraten with Red Cabbage and Dumplings
Sauerbraten is Germany’s classic pot roast, marinated in an aromatic vinegar mixture before slow cooking until tender and richly flavored. The marinade becomes the base …
Romanian Sarmale with Sour Cream and Polenta
Sarmale are Romanian cabbage rolls filled with seasoned meat and rice, slowly braised until tender. They are a staple of holiday tables and family gatherings. …
Swiss Rösti with Gruyère and Fried Egg
Rösti is Switzerland’s iconic crisp potato cake, traditionally served as a simple breakfast or hearty side. A little Gruyère and a fried egg turn it …
Colombian Bandeja Paisa
Bandeja paisa is Colombia’s generous Andean platter, bringing together beans, rice, meat, egg, plantain, avocado, and arepa in one satisfying meal. The components are cooked …
Mexican Chiles en Nogada
Chiles en nogada is a festive Mexican dish of roasted poblanos filled with picadillo and covered in a creamy walnut sauce, then finished with pomegranate …
Peruvian Ají de Gallina
Ají de gallina is a comforting Peruvian chicken stew with a creamy yellow chili sauce enriched with bread, milk, walnuts, and Parmesan. Poached chicken is …
Bolivian Salteñas with Beef and Vegetables
Salteñas are Bolivia’s iconic baked empanadas, known for their golden pastry and juicy, spoonable filling of beef, potato, peas, and spices. The filling is thickened …
Costa Rican Gallo Pinto with Eggs and Plantain
Gallo pinto is Costa Rica’s beloved rice-and-beans breakfast, seasoned with onions, peppers, cilantro, and a savory sauce before being served with eggs and plantains. The …
Classic Vietnamese Bun Cha with Grilled Pork
Bun cha is Hanoi’s beloved combination of smoky grilled pork, cool rice noodles, crisp herbs, and sweet-sour nuoc cham. It is bright, balanced, and easy …