The Greek frappé is an iconic summer drink: an iced coffee with a high-velocity foam. Invented in 1957 at the Thessaloniki International Fair, this serendipitous ...
Kataïfi (pronounced kah-tah-EE-fee) is a dreamy Greek pastry that looks almost like mini cinnamon rolls wrapped in shredded phyllo. It’s sister to baklava: the flavor ...
Dolmádhes (pronounced dol-MAHDH-es) are a beloved Greek meze consisting of tender vine leaves rolled around a flavorful mix of rice and herbs. These small bundles ...
Patsas is Greece’s infamous late-night restorative soup, renowned for its ability to cure hangovers and keep night owls going. At the core of this hearty ...
Keftedes emerges as a distinguished favorite among the myriad culinary treasures of Greece. These savory meatballs, infused with Mediterranean spices, have garnered admiration in both ...
Soppressata pizza represents a thoughtful integration of Italy's extensive culinary traditions with modern flavor inclinations. Along with fresh mozzarella, spicy chiles, and a bit of ...
Panzanella, or panmolle, is a Tuscan bread salad that embodies the core characteristics of Italian summer cuisine. The origins can be identified in the 16th ...
Pizza Vegetariana represents an interesting adaptation of traditional Italian pizza, specifically designed to meet the preferences of vegetarians and those who enjoy vegetables. Following the ...
Penne All'Arrabbiata is a cherished Italian pasta dish that exemplifies the robust and vivid flavors of Italian gastronomy. Originating in Rome in the Lazio area, ...
Fegato alla Veneziana, meaning "Venetian-style liver," is a traditional dish from the Veneto region of Italy. Combining sweet, caramelized onions with tender calf's liver, this ...
Typical Italian flatbread, Focaccia is distinguished by its crisp, golden crust and soft, airy inside. Originating in the coastal area of Liguria, more especially Genoa, ...
Schweinsbraten, a classic Austrian dish, exemplifies robust flavors and rustic appeal. Centerpiece at celebratory events and Sunday dinners, this roast pork meal is well-known for ...
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 ...
Zwiebelrostbraten, Austria's beloved version of roast beef with onions, is a hearty and flavorful dish that exemplifies the country's diverse culinary traditions. Viennese cuisine particularly ...
Apple strudel, known in its original German as Apfelstrudel, goes beyond simple pastry to reflect Austria's rich gastronomic legacy loved not only in Vienna but ...
Made with soft, homemade egg noodles (Spätzle) and piled with melted cheese, Käsespätzle, a hearty and mouthwatering Austrian dish, is sometimes referred to as the ...
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 ...
Across Zagreb, few dishes speak so directly to local comfort food habits as zagrebački odrezak. At a glance, it looks like a familiar breaded cutlet: golden, ...
In many Croatian coastal homes, the fragrance of garlic, olive oil, and long-soaked salt cod signals the final hours before Christmas. Long before modern refrigeration, ...
In the sultry days of summer, Croatian households often turn to a beloved old-fashioned dessert: šnenokle, known in Dalmatia as paradižot. This dish carries a ...
Tcharek el Aarian (often shortened to tcharek) are traditional Algerian crescent cookies filled with spiced almond paste. Each cookie starts as a triangle of tender ...
Beneath a cloak of golden layers, Algerian baklawa holds centuries of tradition in each delicate bite. This aromatic almond-and-walnut pastry is sweetened with honey and ...
Makrout el Louz (sometimes spelled “Maqroud el Louz”) is a refined Algerian specialty distinct from its semolina namesake. Rather than using wheat or semolina, this ...
Chorba Beïda, literally “white soup,” is a classic Algerian chicken and vermicelli soup traditionally served at iftar. Its gentle saffron and cinnamon notes create a ...
In Algerian homes, Chorba Frik warms evenings with its complex blend of lamb, tomatoes, chickpeas, and cracked green wheat (freekeh). Traditionally served to break the ...
Mhadjeb – often called Mahjouba – is a classic Algerian flaky semolina crêpe filled with a spicy tomato-onion mixture. This savory pancake is a beloved ...
The Empadas Angolanas are miniature hand pies steeped in Angolan tradition. These golden pockets celebrate a melding of Portuguese baking and local African tastes. In ...
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 ...
Chikuanga (also known as cassava bread or kikwanza) is a storied Angolan staple with roots in rural tradition. This fermented cassava loaf, steamed in banana ...
Nestled in the tropical kitchen of Angola, Cocada Amarela shines with a sunny hue and a lavish coconut flavor. This beloved pudding blends grated coconut ...
