International
International cuisine refers to the culinary traditions, practices, and dishes from various countries and cultures around the world. Each cuisine has its unique ingredients, cooking methods, and flavors influenced by local culture, geography, climate, and history.
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Chicken Piccata
Chicken Piccata goes very well with Fettuccine Alfredo or Capellini aglio e olio or some rice pilaf (or risotto) and sautéed rapini (broccoli rabe). This will be "del'arte di mangiare" bene (the art of eating well).
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Cherry Clafoutis
Cherry Clafoutis is a French dessert which is basically a custard with unpitted black cherries. The cherries were left unpitted so as to impart an almond flavor to the dessert.
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Mexican Street Corn (Elote)
Mexican Street Corn is grilled sweet corn on the cob, slathered with mayonnaise, then sprinkled with spices and cotija cheese. It is a very popular street food in Mexico, usually served on a wooden stick.
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Bubble and Squeak
Bubble and Squeak is a traditional English dish made with the leftover vegetables from a dinner. Carrots, peas, Brussels sprouts, or any other leftover vegetables may be added. It bubbles and squeaks as it is cooking! It is served as a breakfast dish.
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Sopa de Conchitas
Sopa de Conchitas is such a great soup. Usually you will have everything on hand to make it. Cut up leftover meat, such as chicken, beef or pork may be added to this. Ground beef may also be added.
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Pastitsio
Pastitsio is a traditional Greek dish that is often described as a baked pasta casserole. It consists of layers of macaroni pasta, a rich meat sauce (usually made with ground beef or lamb, tomatoes, onions, and spices), and a creamy béchamel sauce topped with cheese.
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Picadillo (Mexican-Style Ground Beef)
To make Picadillo, ground beef and potatoes are simmered in seasoned tomato sauce. This dish is popular in Mexico and in the Philippines.
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Sachertorte (Chocolate Torte)
Sachertorte is a symbol of Austrian culinary heritage and is particularly associated with Café Sachertorte in Vienna
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Basque Sheepherder’s Bread
We like to serve the whole loaf of Basque Sheepherder's Bread at the table, letting guests tear off what they want, and dipping into single servings of warm olive oil infused with herbs (Italian Bread Dip).
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Focaccia
The first time I ever tasted “Roman bread” was at Monti’s la Casa Vieja in Tempe, Arizona. I vowed to find a good focaccia recipe and tweak it to my liking, and this is the result. There is nothing quite like Italian Garlic-Cheese Bread.
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