Baklava needs no introduction among lovers of Mediterranean sweets. This iconic Greek dessert is a symphony of flaky layers and sticky sweetness. Originating centuries ago, ...
Melitzanes Imam (often called Greek Imam Bayildi) is a classic Mediterranean dish of eggplants stuffed with a tomato-onion filling and baked until meltingly tender. Its ...
Greek lamb and spring greens stew finished in an egg-lemon (avgolemono) sauce. Tender lamb shanks or neck simmered with celery, lettuce and dill, enriched with ...
Lakerda is a prized traditional Greek meze made from salt-cured bonito (a type of large tuna-like fish). Its preparation involves preserving thick steaks of fresh ...
Moschari Kokkinisto is a classic Greek comfort stew enjoyed in households across the country. The name kokkinisto means "red-cooked," referring to the bright tomato-based sauce ...
Gyros (Greek: γύρος, meaning "turn") is a classic Greek street-food wrap. Strips of spiced pork (or chicken/lamb) are stacked on a vertical spit and slow-roasted ...
Pizza Funghi, commonly known as mushroom pizza, represents a cherished Italian classic characterized by the inclusion of earthy mushrooms atop a crisp and flavorful crust. ...
Biancomangiare, meaning "white dish" in Italian, is a traditional dessert that has been a staple on Italian tables for centuries. This refined and velvety pudding-like ...
Zuppa Alla Pavese is a traditional Italian soup that originates from the city of Pavia in Lombardy, northern Italy. This simple yet comforting dish is ...
Bruschetta, articulated as "broo-SKET-ta" in Italian, represents a cherished antipasto that encapsulates the essence and flavors inherent in Italian cuisine. Originating in ancient Rome, this ...
Pizza Partenopea, recognized as Neapolitan pizza, serves as a fundamental element of Italian culinary tradition. Originating in Naples, this pizza approach stands out for its ...
Penne Alla Amatriciana, with its classic pasta cooking, captures a major part of Italian gastronomic legacy. Coming from Amatrice in the Lazio area, this dish ...
Renowned Austrian soup Grießnockerlsuppe embodies simplicity and provides great satisfaction. In Austria and beyond, the delicate, cloud-like semolina dumplings matched by a rich broth become a ...
Kartoffelknödel, or potato dumplings, are a staple of Austrian cooking. Present these soft, pillowy dumplings with great roasts or stews or as part of a ...
A classic Austrian dessert, Marillenknödel, or apricot dumplings, reflects the tastes of the area. Usually derived from potatoes or quark, this Central European dish comprises ...
The Linzer torte, a well-known pastry with roots in Austrian cuisine, holds a special place in hearts for Austrians and dessert aficionados all around. Named ...
Topfenstrudel is a traditional Austrian dessert made of a buttery, flaky pastry filled with creamy topfen (quark cheese). In Austria, people often present this dish ...
Frittatensuppe, a cherished element of Austrian gastronomy, exemplifies the profound culinary heritage that characterizes this mountainous, Central European country. Celebrated as a classic national dish, ...
Krpice sa zeljem sits at the centre of northern Croatian home cooking, particularly in the regions around Zagreb and Zagorje. It pairs square egg pasta, ...
Krostule belong to the family of European “angel wings” pastries: thin strips of rich dough, twisted, fried, and buried under a soft layer of powdered ...
Škampi (Adriatic scampi) are small langoustines prized along Croatia’s Dalmatian coast. These sweet, tender shrimp-like crustaceans shine in a simple, fragrant broth – the classic ...
Hladetina belongs to the family of old-world meat jellies, shaped by winter kitchens, wood-fired stoves, and a strong habit of using the whole animal. In ...
Palačinke sit in a quiet corner of Croatian cooking, yet almost every household knows them by heart. These thin, silky crepes appear on weekend mornings, ...
Msemen (sometimes called Msammen or Rghaif) is a layered square pancake beloved across Algeria and North Africa. This flatbread is made by repeatedly flattening and ...
Ghribia (commonly known as Montecaos) are classic Algerian almond shortbread cookies celebrated for their melt-in-the-mouth texture and subtle sweetness. Each buttery biscuit carries a gentle ...
Tajine lham lahlou arrives on the table like a jewel: slow-cooked meat glistening under a syrup of sugar, honey, and orange blossom water. Literally “sweet ...
Bourek (also spelled borek or brik) are golden, triangle-shaped pastries that stand among the most beloved snacks in Algeria. Each bourek is a delicate crisp ...
In coastal Angolan towns, Caldeirada de Peixe is a beloved fishermen’s stew bringing together the day’s catch in one simmering pot. This dish owes its ...
Ensopado de Cabrito is a classic Angolan stew showcasing tender young goat simmered in a fragrant wine-and-herb sauce. Chunks of cabrito (young goat meat) are ...
On the windswept shores of Angola, Muxiluanda is a celebrated way to enjoy plump Atlantic oysters. This dish can be prepared either grilled or gently ...
Feijoada Angolana is Angola’s version of the famous Portuguese bean stew, adapted to local ingredients. This one-pot dish simmers beans with chicken, spicy sausage, and ...
