Okay, grubbers, buckle your seatbelts for the epicure’s trip of a lifetime! Picture it: a planet where whatever you shovel into your gullet is simply that good, so rich, you can hardly help but stall and lick the plate. No sinful ride on that we’ve all been sin as bad as. Today we set off on an around-the-globe food safari and discover 13 super foods that make every meal a one-up affair.
From the windy Asian street foods started out to the gust to the warm heat and affection in the core of European kitchens, all these food are tenderly made and well-served simply to instruct your senses and set your soul afire with a strong desire for sensual delight. Each of these is a stunning work of art of epicurean splendor, a flavor and texture explosion that will be seared into your brain well after the last bite is done.
So go ahead, take the fantasy fork, unbuckle your belt, and let’s take this flavor ride!
1. Butter Chicken (India)
If happiness tasted like something, then butter chicken would be the one to possess it. North Indian treasure that it is, chicken made from pulled meat smothered in rich tomato sauce redolent with the aroma but shy of causing your heart to flutter without setting your senses haywire altogether. The sauce itself is silky, subtly sweet, and deeply soothing with a cast of spices cajoled to sweet concordance over generations.
The real joy? Pairing it with fluffy naan to soak up every last drop of that glorious sauce or spooning it over a mound of fragrant rice. Every bite feels like a warm hug, and chances are you’ll be tempted to scrape the dish clean.
Chicken Pot Pie
This recipe guides you through creating classic individual chicken pot pies. It begins with roasting bone-in chicken, then prepares a rich, creamy filling with sautéed onions, carrots, peas, and frozen pearl onions. A flaky shortening and butter pastry is made and chilled. The filling is portioned into ovenproof bowls, topped with the pastry, sealed, and baked until golden and bubbling.
Equipment
- 1 Baking Sheet For roasting chicken and baking pot pies
- 1 Large Pot or Dutch Oven For preparing the pot pie filling
- 1 Food Processor Essential for quick and consistent pastry dough
- 4 Ovenproof Bowls For individual pot pie servings
- 1 Rolling Pin For rolling out the pastry dough
Ingredients
Main
- 3 whole 6 split chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons 1 1/2 sticks unsalted butter
- 2 cups yellow onions chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water for egg wash
- Flaked sea salt and cracked black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Notes
Achieving a truly flaky crust is paramount; ensure your butter and shortening are very cold, and avoid overworking the dough to prevent gluten development. The brief rest in the refrigerator is crucial for relaxing the gluten and making the dough easier to roll. When making the roux, cook the flour for the full two minutes to eliminate any raw flour taste, but stir constantly to prevent burning. Using homemade chicken stock will significantly elevate the depth of flavor in your filling. For a richer aroma, consider adding a pinch of dried thyme or a bay leaf to the filling as it simmers. Blanched carrots ensure they are tender but still hold their shape.
2. Spaghetti Carbonara (Italy)
Oh, Italy, you’ve outdone yourself yet again. Few things feel as satisfying as twirling strands of perfectly cooked pasta coated in a sauce made from silky egg yolks and Parmesan. This isn’t just creamy it’s indulgent in the most elegant way.
Then comes the salty crunch of crispy pancetta, cutting through the richness and making each bite sing. Eating carbonara is like stepping into a cozy Roman kitchen where simplicity meets sophistication. By the time your plate’s empty, you’ll be wishing for just one more forkful.
Spring Green Spaghetti Carbonara
This recipe creates a vibrant Spring Green Spaghetti Carbonara, blending al dente spaghetti with crisp pancetta, a luscious sauce of eggs and Parmesan, and a medley of fresh spring vegetables including snow peas, asparagus, and green peas. Brightened with lemon and fresh herbs, it’s a quick, elegant, and flavorful dish perfect for a seasonal meal.
Equipment
- 1 Large Pot For cooking spaghetti and blanching vegetables
- 1 Medium Saute Pan For crisping pancetta
- 1 Large Mixing Bowl Essential for emulsifying the carbonara sauce without scrambling the eggs
- 1 Whisk For combining the sauce ingredients
- 1 Tongs For tossing pasta and sauce effectively
Ingredients
Main
- Kosher salt and freshly ground black pepper
- 12 ounces spaghetti such as De Cecco
- 1/2 pound snow peas julienned lengthwise
- 1 cup shelled fresh peas 1 pound in the pod, or frozen peas
- 12 to 14 thin asparagus bottom third discarded and tips sliced in 2-inch pieces
- 2 tablespoons good olive oil
- 8 ounces small-diced pancetta
- 1/2 cup heavy cream
- 2 extra-large eggs
- 2 extra-large egg yolks
- 3/4 cup freshly grated Italian Parmesan cheese plus extra for serving
- 5 scallions white and green parts, thinly sliced diagonally
- 1/4 cup minced fresh chives plus extra for serving
- Zest and juice of 1 lemon
Instructions
- Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas, and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
- Meanwhile, heat the oil in a medium (10 to 11-inch) sauté pan over medium heat, add the pancetta, and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
- While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks, and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt, and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt, and serve hot sprinkled with extra chives and Parmesan.
Notes
The key to a successful carbonara is managing the heat for the egg-based sauce; ensure the large bowl is truly hot from the tap water, but not so hot that it scrambles the eggs. The reserved pasta water is vital for achieving a silky, emulsified sauce, so add it gradually until the desired consistency is reached. For the pancetta, render it slowly to achieve maximum crispness and flavor. Integrating the spring greens directly into the pasta cooking water at the end ensures they are perfectly blanched and retain their vibrant color and slight crunch, adding fresh texture and taste to the rich sauce. Serve immediately for the best experience.
3. Tacos al Pastor (Mexico)
Stand on a sizzle- and perfume-scented Mexican street bathed in color. Crunch tacos al pastor a fiesta on a tortilla.
Each bite, a union of chili-spicy, smoky pineapple and pork juiciness all wrapped in a toasted tortilla. A dash of onion and cilantro just balanced over, street food paradise. They don’t fill you up, they put you at the thumping heart of Mexican street food.
Horizontal Tacos al Pastor
This recipe presents a deconstructed, ‘horizontal’ take on traditional Tacos al Pastor. Thinly sliced pork butt is marinated in a vibrant achiote and chipotle blend, then charred and combined with quickly cooked pineapple and onions. Served in warm corn tortillas with fresh toppings, it offers a delicious balance of smoky, sweet, and tangy flavors.
Equipment
- 1 Food Processor
- 1 Cast-Iron Skillet or Grill Essential for charring the pork and toasting tortillas
- 1 Large Freezer Bag For marinating the pork efficiently
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 1 cup pineapple juice
- 1/4 cup vegetable oil plus more for cooking
- One 1-ounce package achiote paste
- 1 tablespoon adobo sauce
- 4 chipotles in adobo sauce
- 1 clove garlic
- Pinch kosher salt
- 2 pounds boneless pork butt sliced into 1/2-inch-thick slices, then into 1/2-inch-wide strips
- 12 fresh 6-inch white corn tortillas
- 1 yellow onion 1/4-inch dice
- 1 fresh pineapple peeled, cored, 1/2-inch dice
- 1/4 cup fresh cilantro leaves
- Cotija cheese crumbled, for serving
- Salsa for serving
Instructions
- Puree 3/4 cup of the pineapple juice, the vegetable oil, achiote paste, adobo sauce, chipotles, garlic and salt in a food processor. Mix the pineapple juice mixture with the pork in a freezer bag and move around to coat. Marinate the pork in the fridge, 1 to 2 hours.
- Preheat a cast-iron skillet or grill to medium-high heat. Lightly oil the skillet and add the tortillas, toasting, about 30 seconds per side. Remove the tortillas and store in a towel to keep warm.
- Raise the heat under the skillet to high and add 1 tablespoon vegetable oil. Remove the pork from the bag and wipe off any excess pineapple juice mixture. Cook the pork in batches, until charred and cooked through.
- Remove the pork from the skillet. Chop the meat into bite-size pieces. Add half of the onions and the fresh pineapple and quickly cook until lightly browned, about 2 minutes. Add the remaining 1/4 cup pineapple juice and the chopped pork back to the skillet with the juices.
- Place the pork, pineapple and onion mixture in the tortillas. Top with the remaining onions, cilantro, cotija and salsa. Order a margarita, apply SPF 2 and take a bite.
Notes
To achieve authentic ‘al pastor’ flavor, ensure the pork is sliced thinly and marinated for the full duration to absorb the achiote and chipotle notes. When cooking the pork, high heat is crucial for developing a charred exterior without overcooking the interior; cook in batches to prevent steaming. The final addition of fresh pineapple and onion to the skillet should be brief to maintain some texture and brightness. For enhanced presentation and flavor, consider finishing with a squeeze of fresh lime juice and a sprinkle of finely diced white onion and cilantro. Warming the tortillas properly is key to a pliable and enjoyable taco experience.
4. Peking Duck (China)
Peking duck is a meal but also an ancient custom centuries in the making on a plate. The crispy, golden-brown skin cracks open with each bite to expose tender, juicy flesh that dissolves in the mouth.
Light pancakes, hoisin sauce, and wafer-thin green onion and cucumber adorn it. Each wrap you construct is the ideal balance of salty, sweet, and freshness. Interactive as a dish, Peking duck is heaven of the creativity that occurs in Chinese cuisine.
Peking Duck
This recipe guides you through preparing authentic Peking Duck, featuring its signature crispy skin and succulent meat. The process involves seasoning, blanching with hot water, thorough drying, and precise roasting. Served with hoisin sauce, fresh vegetables, and steamed buns, it’s a culinary masterpiece perfect for special occasions.
Equipment
- 1 Roasting Pan with Rack
- 1 Large Stockpot For boiling water
- 1 Whisk For seasoning paste
- 1 Carving knife
- 1 Cutting Board
Ingredients
Main
- 1 tablespoon soy sauce
- 2 tablespoons honey divided
- 2 tablespoons plus 1 teaspoon Chinese five spice, divided
- 2 tablespoons kosher salt
- 2 teaspoons baking soda
- 1 4-pound whole air-chilled duck (thawed, if frozen)
- ¼ cup hoisin sauce plus more for serving
- 8 boiling water divided
- For serving: thinly sliced cucumbers carrots, and scallions, steamed buns or Mandarin pancakes
Instructions
- Pat the whole duck thoroughly dry with paper towels, removing any excess moisture, then trim off any large pockets of excess fat, especially around the cavity opening.
- In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon Chinese five spice, 2 tablespoons kosher salt, and 2 teaspoons baking soda to form a seasoning paste.
- Carefully pour 4 cups of boiling water evenly over the duck skin in a large sink or over a roasting pan, ensuring all parts are blanched to tighten the skin.
- Immediately after blanching, pat the duck dry again. Place the duck on a wire rack set over a baking sheet and air-dry in a cool, airy place or uncovered in the refrigerator for at least 4 hours, or preferably overnight, until the skin is completely dry and taut.
- Rub the prepared seasoning paste all over the duck, ensuring an even coating, and allow it to sit for at least 30 minutes.
- Preheat oven to 3750F (1900C). Place the duck breast-side up on a wire rack in a roasting pan, adding about 1 cup of water to the bottom of the pan to prevent drippings from burning.
- Roast for 1 hour, then reduce oven temperature to 3250F (1600C) and continue roasting for another 1 to 1.5 hours, or until the internal temperature reaches 1650F (740C) in the thickest part of the thigh, and the skin is deep golden and crispy.
- During the last 30 minutes of roasting, brush the duck with the remaining 1 tablespoon of honey combined with 1 teaspoon of Chinese five spice for extra glaze and flavor.
- Remove the duck from the oven and let it rest on a carving board, tented loosely with foil, for at least 15-20 minutes before carving to allow the juices to redistribute.
- Carve the duck into thin slices, separating crispy skin from meat if desired, and serve immediately with warmed hoisin sauce, thinly sliced cucumbers, carrots, and scallions, alongside steamed buns or Mandarin pancakes.
Notes
Achieving the signature crispy skin is paramount for Peking Duck. After the hot water treatment, ensure the duck is thoroughly dried, ideally by air-chilling uncovered in the refrigerator overnight; this dehydration step is critical for a crisp finish. When roasting, begin with a higher temperature to jumpstart skin crisping, then reduce for even cooking. Always roast the duck on a wire rack to allow fat to drip away, preventing the bottom from becoming soggy. For serving, carve the duck carefully, aiming for thin slices of skin and meat, and provide ample fresh accompaniments like cucumber and scallions, along with warm steamed buns or Mandarin pancakes, to complete the authentic experience. A slight brush of maltose or honey before the final roast can enhance the skin’s glaze and crispness.
5. Boeuf Bourguignon (France)
Comfort food royalty, if that’s a possibility, would be boeuf bourguignon. Boeuf bourguignon, this French classic dish, is red wine-cooked beef that is seasoned with vegetables, garlic, and herbs.
Hours of simmering allow the flavors to deepen into a rich, hearty stew that feels like a warm embrace. Pair it with a thick slice of crusty bread to mop up every last drop, and you’ve got yourself the very essence of rustic French home cooking.
Boeuf Bourguignon
This recipe prepares a classic French Boeuf Bourguignon, a hearty beef stew braised in red Burgundy wine with onions, garlic, mushrooms, potatoes, and peas. The dish is slow-cooked to yield incredibly tender beef and a rich, deeply flavored sauce, perfect for a comforting meal.
Equipment
- 1 Dutch Oven or Large Braising Pot Essential for even heat distribution and slow cooking
- 1 Chef’s knife For prepping beef, onions, garlic, and potatoes
- 1 Cutting Board For safe and efficient ingredient preparation
- 1 Wooden Spoon or Spatula For stirring and scraping the bottom of the pot
- 1 Liquid Measuring Cup For accurately measuring wine and broth
Ingredients
Main
- 2 pounds Top Sirloin Beef cut in 1 inch cubes
- 1 Large White Onion coursely chopped
- 2 cups Baby Peas
- 3/4 pound Small white button mushrooms stems removed
- 2 1/2 cups Red Burgundy Wine
- 1 cup Beef Broth
- 3 Cloves of garlic finely chopped
- 1/4 cup Finely chopped parsley
- 1 tablespoon Tomato paste
- Salt and Pepper to taste
- 2 tablespoons All purpose flour
- 1/4 cup Olive oil
- 1 tablespoon Butter
- 8 Small Yukon Gold Potatoes
Instructions
- Pat beef cubes dry and season generously with salt and pepper.
- In a large Dutch oven, heat olive oil and butter over medium-high heat. Brown beef in batches until deeply caramelized on all sides, then remove and set aside.
- Add chopped onion to the pot, scraping up any browned bits from the bottom, and cook until softened, about 5-7 minutes.
- Stir in chopped garlic and tomato paste, cooking for another minute until fragrant.
- Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to create a light roux.
- Pour in red Burgundy wine, scraping the bottom of the pot to deglaze thoroughly. Bring to a simmer.
- Return the browned beef to the pot, add beef broth, and bring to a gentle simmer. Cover and braise for at least 2 hours, or until beef is very tender.
- Add whole small Yukon Gold potatoes and whole small button mushrooms to the pot. Continue to simmer, covered, for another 30-45 minutes, or until potatoes are tender.
- Stir in baby peas during the last 10 minutes of cooking.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
Notes
Achieving deep flavor is paramount for Boeuf Bourguignon. Ensure beef is thoroughly browned in batches to create a rich fond at the bottom of the pot, which will form the base of your sauce. Deglazing with Burgundy wine is crucial; use a wine you would enjoy drinking. Slow cooking is key to tenderizing the sirloin; do not rush this process. For an even richer flavor, consider adding a few strips of bacon or pancetta rendered before browning the beef, using the fat for cooking and adding the crispy bits back at the end. Taste and adjust seasoning throughout the cooking process, especially before serving. Serve over creamy mashed potatoes or wide egg noodles to soak up the luxurious sauce.
6. Pad Thai (Thailand)
The king of street food champions is Pad Thai. Rice noodles chewy are combined with vegetables, chicken or shrimp, and a blend of salty, sweet, and sour flavor.
Topped with crunchy peanuts and brightened with a squeeze of lime, each forkful is an explosion of texture and taste. Watching it being tossed in a hot wok by skilled vendors is almost as satisfying as eating it. Pad Thai is quick, fresh, and so addictive you’ll be scraping the bottom of the plate.
Pad Thai
This is a unique Thai noodle dish that is convenient and easy to make!
Equipment
- 1 wok (Or a skillet.)
Ingredients
- 12 ounce rice noodles
- 2  tablespoons  butter
- 1  pound  boneless, skinless chicken breast halves cut into bite-sized pieces
- ¼ cup  vegetable oil
- 4 eggs
- 3 Â tablespoons white sugar
- 2 tablespoons fish sauce
- 1 tablespoon white wine vinegar
- â…› Â tablespoon crushed red pepper
- 2  cups  bean sprouts
- 3 Â green onions chopped
- ¼  cup  crushed peanuts
- 1 Â lemon cut into wedges
Instructions
- Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
- Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.
- Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.
- Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.
- Stir bean sprouts into wok and cook for 3 minutes.
- Serve topped with green onions, crushed peanuts, and a wedge of lemon.
Notes
Please note that in order to avoid the rice noodles sticking together, please cook them in boiling water for a few minutes in advance and rinse with cold water soon afterward.
7. Ramen (Japan)
Few foods are as comforting as a warm bowl of noodles. Comforting noodles absorb a broth cooked hours sometimes even days to acquire full rich flavor.
It continues. With tender pork, hard-boiled egg, and seaweed on top, it’s a meal. It’s umami in every spoonful, rich, savory richness, and a hint of sweetness. Ramen is food beyond food it’s an experience that warms you from the inside out.
Instant Pot Kimchi Ramen
Using an Instant Pot in this recipe is an easy way to create a concentrated, flavorful ramen broth in only a short amount of time. The broth is smoky and slightly spicy, which makes it perfect for slurping up noodles on a week day or night.
Equipment
- 1 Instant Pot
- 1 Blender
- 1 Large Pot For cooking noodles
- 1 Spatula or Stirring Spoon
- 4 Serving bowls
Ingredients
Main
- 1 1/2 cups kimchi plus 1/4 cup kimchi liquid plus more chopped kimchi for topping
- 5 cups chicken bone broth
- 5 slices thick-cut applewood smoked bacon chopped
- 2 cloves garlic chopped
- 1 tablespoon chopped fresh ginger
- 4 scallions white and light green parts chopped, dark green parts thinly sliced
- 10 ounces shiitake mushrooms stemmed and thickly sliced
- 1 tablespoon soy sauce
- 8 ounces dried ramen noodles
- Toasted sesame oil for topping
Instructions
- Bring a pot of water to a boil. Meanwhile, puree the kimchi, kimchi liquid and 1/4 cup bone broth in a blender until smooth.
- Add the bacon to an Instant Pot and set to sauté on high. Cook, stirring, until the bacon is browned and crisp, 8 to 10 minutes. Using oven mitts, remove the bowl of the Instant Pot and pour off the fat, leaving 2 tablespoons behind. Place the bowl back in the Instant Pot and add the garlic, ginger and the white and light green scallion parts. Cook, stirring, until softened, 1 minute. Add the mushrooms and toss to soften slightly, 1 minute. Add the blended kimchi and scrape up any browned bits.
- Stir the remaining 4 3/4 cups bone broth and the soy sauce into the Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high, 10 minutes. When the time is up, turn the valve to the venting position.
- While the broth cooks, add the ramen noodles to the boiling water and cook as the label directs. Drain and divide among bowls. Pour the broth and vegetables over the noodles. Top with chopped kimchi, the scallion greens and a drizzle of sesame oil.
Notes
Achieving deep flavor begins with properly rendering the bacon; aim for crispness and a rich fond in the Instant Pot, which will infuse the broth. When blending the kimchi, ensure it’s completely smooth for a silky broth texture. For an extra layer of umami and a subtle kick, consider adding a teaspoon of gochujang to the Instant Pot before pressure cooking. Be mindful not to overcook the ramen noodles; they should be al dente to maintain their integrity in the hot broth. For optimal presentation, arrange toppings like fresh chopped kimchi, scallion greens, and a generous drizzle of toasted sesame oil just before serving.
8. Moussaka (Greece)
Imagine moussaka quintessential Greek comfort food casserole. It’s stacked high with roasted eggplant, meat seasoning, and creamy béchamel all in one shiny, golden masterpiece.
Every bite warm-sun Mediterranean flavor of the south, and it’s comforting and uplifting. Accompanied by a green salad, it’s country but elegant, sitting down to a Greek family table.
Moussaka
This Moussaka recipe guides you through creating a rich, layered Greek casserole. It features spiced ground lamb and tender fried eggplant, all topped with a creamy, cheesy béchamel sauce. Baked until golden and bubbly, it’s a comforting and robust main course perfect for family meals or entertaining.
Equipment
- 1 6-quart Saucepan
- 1 12-inch Skillet
- 1 Medium Saucepan
- 1 Whisk
- 1 3-quart Baking Dish
Ingredients
Main
- 1/4 cup dried currants
- 1/4 cup Greek extra-virgin olive oil divided
- 1 pound ground lamb
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon cayenne
- Kosher salt and freshly ground black pepper
- 1 large yellow onion halved and thinly sliced
- 1 red bell pepper stemmed, cored, and thinly sliced
- 1 serrano chile finely diced
- 5 cloves garlic finely chopped
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 28-ounce can plum tomatoes, pureed until smooth with their juices
- 1/4 cup chopped fresh flat leaf parsley plus more for garnish
- 2 tablespoons chopped fresh oregano
- Honey if needed
- 1 1/2 cups canola oil
- 1 1/2 pounds eggplant cut crosswise into 14-thick slices
- 6 tablespoons unsalted butter
- 1/2 cup flour
- 2 1/2 cups milk
- 1 bay leaf
- 1/8 teaspoon freshly grated nutmeg
- 3 egg yolks
- 1/2 cup soft goat cheese
- 1 cup grated Romano
- 1 lemon zested
Instructions
- For the lamb: Soak the currants in warm water for 30 minutes. Drain.
- Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the serrano and garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.
- Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper and honey, if needed. Remove from the heat.
- For the eggplant: Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to paper towels.
- For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.
- Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish.
- To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving.
Notes
Ensure you properly drain the lamb fat after browning; this prevents the final dish from being greasy and heavy. When frying the eggplant, avoid overcrowding the skillet to ensure even browning and tender texture. Drain the fried eggplant on paper towels to absorb excess oil. For the béchamel, whisk continuously when adding the milk to prevent lumps. Temper the egg yolks with a small amount of warm béchamel before incorporating them into the main sauce to prevent scrambling. Allowing the moussaka to rest for at least 20 minutes after baking is crucial for the layers to set, making for cleaner slices and better presentation.
9. Paella (Spain)
No other dish is so lovely as paella. Rice forms the foundation, yellow and saffron, and upon this seafood, meat, and vegetables lie that cover Spain’s wealth.
The aroma alone moistens at the mouth, and the reds, yellows, and greens are a pan fiesta. More than flavor, paella is camaraderie: a people’s dish, a smile, and fellowship at the table hours after the last morsel of rice has been consumed.
Paella
This traditional paella recipe guides you through creating a flavorful Spanish rice dish on a charcoal grill. Featuring bone-in chicken, fresh vegetables, aromatic saffron-infused rice, and a rich tomato base, the process emphasizes precise heat control and avoiding stirring the rice to achieve the desired crispy ‘socarrat’ layer at the bottom.
Equipment
- 1 Paella Pan
- 1 Kettle Grill with Grates
- 1 Charcoal Chimney Starter
- 1 Large Kettle or Saucepan for heating broth
- 1 Box Grater for tomatoes
Ingredients
Main
- 1 pound tomatoes
- 9 cups low-sodium chicken broth
- 3 cups short or medium-grain rice
- 20 threads saffron
- 2 sprigs rosemary leaves stripped from sprigs
- 3 teaspoons kosher salt divided
- 1 teaspoon smoked sweet paprika
- 2 tablespoons olive oil
- 3 pounds bone-in skin-on, chicken thighs and legs
- 3 pounds bone-in skin-on, chicken thighs and legs
- 1/2 pound fresh green beans trimmed and halved
- 1 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 2 cloves garlic minced
Instructions
- Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
- When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
- Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside.
- Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm.
- Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl.
- Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes.
- Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute.
- Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella. After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking.
- Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.
Notes
Achieving the ‘socarrat’ – the crispy, caramelized rice crust at the bottom – is paramount for an authentic paella. This necessitates avoiding stirring the rice once it’s added and evenly distributed. Master your grill’s heat; consistent and even flame is critical to prevent hot spots and ensure uniform cooking. Use top-tier Spanish saffron for its vibrant color and distinct aroma. The final resting period off the heat is not optional; it allows the rice to fully absorb residual moisture and for all flavors to meld harmoniously.
10. Pho (Vietnam)
Pho is the quintessence of comfort food in a bowl. Transparent, spicy broth that’s a labor of love prepared using spices served with slices of beef and rice noodles.
What is the brilliance of the garnishes: herbs, lime, and chili bring lightness to each spoonful. Light but most satisfying, food you will linger over and enjoy. Saving some for later like taking a bite out of a blanket of flavor unpooled.
Roasted Baby Vegetables
You can roast ANY vegetables using these instructions (see photos of roasted sliced zucchini), which makes this the perfect recipe for cleaning out your fridge.
Ingredients
- 2 Â bags mixed fresh baby vegetablesÂ
- 3  tablespoons  dried basil
- 1 1/2  tablespoons  dried oregano
- 2  tablespoons olive oil
- 2  teaspoons  kosher salt
Instructions
- Preheat oven to 425 degrees.
- Wash vegetables. Place in a large bowl. Toss with olive oil to lightly coat vegetables. Toss with dried basil and dried oregano.
- Place on 2 large baking sheets. Sprinkle kosher salt on top, distribute evenly.
- Roast 20-25 minutes until vegetables are cooked and start to brown very slightly.
- A NOTE: These can be made early in the day and warmed before serving.
Notes
When it comes to vegetables, I follow a simple rule which I will gladly pass on to you: Don’t overcook, don’t under-season. If you don’t overcook, they retain their gorgeous colors, textures and flavors. If you don’t under-season, the herbs and spices enhance the natural flavors of the vegetables. I use fresh or dried herbs and always kosher salt.
Buy small quantities of the herbs and spices you use most. The basics include basil, oregano, thyme and tarragon. If you buy small bottles, these will be used up in a year.
If you want your family and friends to eat vegetables, make them look vibrant and taste great. They will disappear!
11. Coq au Vin (France)
Plain or enhanced, coq au vin is peasant fare to the nth degree. Red wine-braised, low chicken absorbs the flavor of mushrooms, onions, and bacon to become luscious, velvet-textured sauce.
Thread-bound with it, the chicken absorbs every flavor piled on top of it. Served with bread on the side, crusty, it’s a rich, decadent fire-side dinner to savor.
Coq Au Vin
This classic Coq Au Vin recipe creates a rich and deeply flavorful French chicken stew. Chicken pieces are browned with bacon, then braised in a savory blend of red wine, Cognac, chicken stock, and aromatic vegetables like carrots, onions, and garlic. The dish is finished with sautéed mushrooms and pearl onions, resulting in a comforting and elegant meal.
Equipment
- 1 Dutch Oven A large, heavy-bottomed pot suitable for stovetop browning and oven braising.
- 1 Slotted Spoon For removing bacon and chicken while leaving fat in the pot.
- 1 Saute Pan Medium-sized, for browning mushrooms separately.
- 1 Chef’s knife For preparing vegetables and chicken.
- 1 Cutting Board For safe and efficient ingredient preparation.
Ingredients
Main
- 2 tablespoons good olive oil
- 4 ounces good bacon or pancetta diced
- 1 3 to 4-pound chicken, cut in 8ths
- Kosher salt and freshly ground black pepper
- 1/2 pound carrots cut diagonally in 1-inch pieces
- 1 yellow onion sliced
- 1 teaspoon chopped garlic
- 1/4 cup Cognac or good brandy
- 1/2 bottle 375 ml good dry red wine such as Burgundy
- 1 cup good chicken stock preferably homemade
- 10 fresh thyme sprigs
- 2 tablespoons unsalted butter at room temperature, divided
- 1 1/2 tablespoons all-purpose flour
- 1/2 pound frozen small whole onions
- 1/2 pound cremini mushrooms stems removed and thickly sliced
Instructions
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
- Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
- Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
- Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
Notes
For an authentic Coq Au Vin, choose a good quality, dry red wine like Burgundy or Pinot Noir; the wine’s quality directly impacts the stew’s depth of flavor. Ensure the bacon is rendered properly and the chicken is well-browned in batches to build a robust flavor base (Maillard reaction is key here). Do not overcrowd the pan during browning. When adding the beurre manié (butter and flour mixture), whisk it in thoroughly to prevent lumps. Cook mushrooms separately to achieve a proper sear, which concentrates their flavor, rather than steaming them in the stew. Allow the stew to simmer gently after adding the thickening agent to ensure it reaches the desired consistency.
12. Fish and Chips (UK)
There aren’t many foods more symbolic than fish and chips. Picture golden crispy batter over soggy, flaky fish served alongside oily chips that have an airy center. It’s simple perfection at its finest.
Add a splash of vinegar or a spoonful of tartar sauce, and suddenly you’re transported to the seaside. More than just food, fish and chips are a cultural symbol, a taste of tradition wrapped up in crunchy, salty joy.
Fish and Chips
This classic British Fish and Chips recipe features perfectly golden-brown, crispy battered cod or haddock paired with tender, twice-fried russet potato chips. Utilizing a rice flour batter and precise oil temperatures, it guarantees a delightful crunch and flaky fish, offering an authentic takeaway experience right in your kitchen. A timeless comfort food, best served hot with a splash of malt vinegar.
Equipment
- 1 Deep Fryer or Large Deep Pot Essential for safely frying with ample oil volume.
- 1 Fryer Basket For easy and safe submersion and removal of food from hot oil.
- 1 Instant-Read Thermometer Crucial for precise oil temperature control, ensuring optimal crispness.
- 1 Large Mixing Bowl For preparing the fish batter.
- 1 Whisk For smoothly combining batter ingredients.
Ingredients
Main
- Vegetable oil for deep frying
- 3 large russet potatoes
- 2 cups rice flour
- 1 tablespoon baking powder
- 3 teaspoons salt plus more for seasoning
- 1/2 teaspoon freshly ground black pepper plus more for seasoning
- 1 12-ounce can soda water
- 1 large egg lightly beaten
- 2 8-ounce cod or haddock fillets, cut in 1/2 on an angle
- 1/2 cup rice flour for dredging
- Malt vinegar for serving
Instructions
- Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
- Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
- Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
- Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
Notes
Achieving perfectly crisp fish and chips hinges on precise oil temperature control; use an instant-read thermometer. The two-stage frying for chips ensures a fluffy interior and crisp exterior. For the fish, the rice flour dredge followed by the soda water batter creates an exceptionally light and crispy crust, due to the starch and carbonation. Avoid overmixing the batter to prevent gluten development, which can lead to a tough crust. Ensure fish pieces are of uniform thickness for even cooking. Always drain thoroughly on paper towels immediately after frying to remove excess oil and maintain crispness. Serve piping hot with classic malt vinegar or a homemade tartar sauce.
13. Fried Chicken (USA & Beyond)
Crisp, juicy, and totally habit-forming fried chicken is enjoyed throughout the world. The golden exterior, perfectly seasoned, provides that classic crunch before unfolding tender meat within.
Wherever you are, family dinner, picnic, street cart vendor stand, fried chicken always hits the spot. One that everyone loves because it’s so uncomplicated: basic food is something straight from absolute heaven. Wherever you’ll find yourself, it’s a meal that leaves your bones bare and perhaps a grease smudge on your finger.
Chicken Parmesan
This recipe delivers a classic Chicken Parmesan, featuring tender chicken cutlets pounded, breaded, and pan-fried to a golden crisp. They’re then generously topped with a rich, hand-crushed tomato and kalamata olive sauce, fresh mozzarella, and Parmesan, before being baked until bubbly. A satisfying main course, traditionally served with al dente spaghetti.
Equipment
- 1 Large Oven-Proof Skillet Essential for both frying and finishing in the oven.
- 1 Saute Pan For preparing the tomato sauce.
- 1 Meat Mallet To pound chicken breasts to uniform thickness.
- 3 Shallow Platters or Bowls For setting up the dredging station (flour, egg, breadcrumbs).
- 1 Cutting Board For chicken prep and general mise en place.
Ingredients
Main
- 1/4 cup extra-virgin olive oil plus 3 tablespoons
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 bay leaves
- 1/2 cup kalamata olives pitted
- 1/2 bunch fresh basil leaves
- 2 28-ounce cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 4 skinless boneless, chicken breasts (about 1 1/2 pounds)
- 1/2 cup all-purpose flour
- 2 large eggs lightly beaten
- 1 tablespoon water
- 1 cup dried bread crumbs
- 1 8-ounce ball fresh buffalo mozzarella, water drained
- Freshly grated Parmesan
- 1 pound spaghetti pasta cooked al dente
Instructions
- Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
- Preheat the oven to 450 degrees F.
- Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
- Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
- Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Notes
Ensure chicken cutlets are pounded to a uniform 1/2-inch thickness for even cooking and optimal tenderness. Season your flour and breadcrumbs generously; this is key to building flavor into the chicken itself. When pan-frying, do not overcrowd the skillet to maintain oil temperature and achieve a truly golden, crispy crust. The hand-crushed tomatoes contribute to a rustic texture and rich flavor in the sauce; cooking it down properly concentrates these notes. Fresh buffalo mozzarella melts beautifully, adding a creamy, luxurious contrast to the crispy chicken. Serve immediately once the cheese is bubbly.
The Final Bite
And that’s for now, foodie wanderers! From Mexico’s street vibe to France’s kitchen charm, and from India’s pungent spices to Japan’s blazing flames, we’ve brought you on a gastronomic tour of 13 dishes you just can’t help but crave.
These aren’t meals they’re stories, tradition, and homesickness on a plate. They’re all lovingly made and constructed to blow your palate away and melt your heart. Do go on, bite, and never be afraid to lick the plate clean. That’s just the very essence of culinary love.
