There’s a universe of taste out there waiting to be created a rich tapestry of flavors and textures that tell stories of cultures, traditions, and fervent culinary creativity. Some foods are so unforgettable, so lusciously delicious, that they thoroughly deserve a place on your own personal bucket list. Think of a flavor journey that defies the limits of what food is. It’s not just about the eating; it’s about discovery.
We’re on a gastronomic treasure hunt, serving up a personally selected tour of cuisine from across the world and pleasing palates. From colorful street food vendors to the decadence of gourmet restaurant eaters, each dish is an individual undertaking. The challenge: to make you hungry for tasting new flavors and journeys, with each dish served up in all its sensory splendor.
This 12-pack of quintessential food is served up with world-class research in history, cooking, and cultural context. The writing is inviting and contagious, and every foodie and general reader will find themselves hooked. Buckle up for this amazing culinary ride!
1. Ceviche
Peruvian ceviche is a chilly flavor miracle that embodies the essence of sea food. Fish is marinated raw in lime or bitter orange juice, the acidity of which “cooks” the fish without the use of heat and provides a tender, fragile texture.
It’s revitalized by onions, chili peppers, and spices, which add a pungent, energizing zest. Throughout Latin America, ceviche has regional variations Chile, with salmon and grapefruit juice; Mexico, tuna or cilantro. Wherever, however, ceviche honors freshness and proves that good cooking doesn’t require heat.
Geoduck Ceviche
This recipe creates a vibrant Geoduck Ceviche, a refreshing no-cook dish. Thinly sliced geoduck is ‘cooked’ in lime juice and combined with an array of fresh, diced vegetables and fruits like red onion, cucumber, and papaya. Finished with aromatic cilantro, a hint of spice from serrano pepper, and balanced with fish sauce and brown sugar, it’s a perfect light and flavorful appetizer or main course.
Equipment
- 1 Cutting Board Essential for safe and efficient prep.
- 1 Chef’s knife A sharp knife is crucial for thin, consistent slicing of geoduck and precise dicing of vegetables.
- 1 Large Mixing Bowl For combining and tossing all ingredients.
- 1 Citrus Juicer To efficiently extract fresh lime juice.
- 1 Measuring Spoons For accurate measurement of fish sauce, brown sugar, and salt.
Ingredients
Main
- 1/2 pound geoduck neck siphon, thinly sliced
- 1/4 cup red onion diced
- 1/4 cup sweet red pepper
- 1/2 cup cucumber peeled & chopped
- 1/2 cup papaya peeled, seeded & chopped
- 1 serrano pepper seeded and finely diced
- 1 clove garlic minced
- 1 handful cilantro stemmed & chopped
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon toasted sesame seeds
- 2 limes
- salt to taste
Instructions
- Thinly slice the geoduck neck (siphon) and set aside.
- Prepare all vegetables and fruits: finely dice the red onion, sweet red pepper, serrano pepper (seeded if desired), chop the peeled cucumber and papaya, and mince the garlic. Stem and chop the cilantro.
- In a large non-reactive mixing bowl, combine the sliced geoduck with the diced red onion, sweet red pepper, cucumber, papaya, serrano pepper, minced garlic, and chopped cilantro.
- In a separate small bowl, whisk together the fresh lime juice from two limes, fish sauce, and brown sugar until the sugar dissolves.
- Pour the liquid mixture over the geoduck and vegetable mixture in the large bowl.
- Gently toss all ingredients together to ensure everything is evenly coated with the lime juice mixture.
- Stir in the toasted sesame seeds and add salt to taste, mixing again gently.
- Cover the bowl and refrigerate for at least 15-20 minutes to allow the geoduck to “cook” in the lime juice and the flavors to meld. Avoid over-marinating to prevent toughening the geoduck.
- Before serving, taste and adjust seasoning if necessary, adding more lime juice, salt, or brown sugar as preferred.
- Serve chilled, perhaps with tortilla chips, plantain chips, or lettuce cups.
Notes
The essence of ceviche lies in the freshness of its ingredients, especially the geoduck. Ensure your geoduck is impeccably fresh and handled hygienically. When slicing the geoduck siphon, aim for very thin, consistent pieces to maximize surface area for the lime juice ‘cook’ and ensure a tender bite. Adjust the serrano pepper to your desired spice level; removing seeds significantly reduces heat. The acidity from the lime juice is crucial for denaturing the protein, but avoid over-marinating, as it can toughen the delicate geoduck. A quick 15-20 minute marination is often sufficient. Taste and adjust salt and sugar balance before serving. For enhanced presentation, serve chilled in individual glasses or on a bed of crisp lettuce, garnished with extra cilantro and sesame seeds.
2. Ham Croquetas
Croquetas Cuban-style ham are small, golden pieces of unadulterated comfort. Their secret is a crunchy exterior that yields to a rich, decadent interior of finely chopped ham. The textural balance in each bite is divine, and you can’t help but ask yourself whether you have indeed reached heaven.
Though Latin cuisine has so many gems like arepas, the croqueta is still a gem a must for fried heaven by tradition.
Croquetas de Jamon (Ham Croquetas)
This recipe crafts traditional Spanish Croquetas de Jamon, featuring a rich, creamy béchamel sauce infused with finely diced ham, seasoned with spices. The mixture is chilled, shaped, breaded, and then deep-fried to achieve a delightful contrast of a crispy, golden exterior and a warm, savory, melt-in-your-mouth interior, perfect as a tapa or appetizer.
Equipment
- 1 Medium Saucepan For béchamel.
- 1 Whisk For smooth béchamel.
- 3 Shallow Dishes/Bowls For breading station.
- 1 Baking Sheet For chilling mixture.
- 1 Deep fryer or large heavy-bottomed pot For deep frying.
Ingredients
Main
- * 1 stick butter
- * 1 cup all purpose flour
- * 1 cup cold milk
- * 1 cup heavy cream
- * 7 ounce ham diced (i used a nitrate free black forest)
- * 1 tsp salt
- * 1/2 tsp paprika
- * 1/2 tsp garlic powder
- * 1/2 cup fine bread crumb
- * 2 large egg beaten
- * oil for deep frying optional
Instructions
- Melt butter in a medium saucepan over medium heat; add flour and cook, stirring constantly, for 2 minutes to create a roux.
- Gradually whisk in cold milk and heavy cream until smooth, then continue cooking, stirring, until the mixture thickens into a very thick béchamel.
- Stir in the diced ham, salt, paprika, and garlic powder, mixing well until thoroughly combined.
- Spread the croqueta mixture onto a baking sheet, cover with plastic wrap directly on the surface, and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Once thoroughly chilled, scoop and shape the mixture into small, elongated cylinders or ovals (approx. 1.5-2 inches long).
- Set up a breading station: one shallow dish with breadcrumbs, one with beaten eggs, and one with more breadcrumbs.
- Dredge each shaped croqueta first in breadcrumbs, then in beaten egg, and finally coat thoroughly again in breadcrumbs, ensuring a complete, even layer.
- Heat oil in a deep fryer or large heavy-bottomed pot to 350-375°F (175-190°C).
- Carefully fry the croquetas in small batches until golden brown and crispy, about 2-3 minutes per batch.
- Remove croquetas with a slotted spoon and drain on a paper towel-lined plate before serving warm.
Notes
Achieving a silky-smooth béchamel is paramount; cook the flour-butter roux thoroughly for a minute or two to eliminate raw flour taste before gradually whisking in cold liquids. Ensure the ham is finely diced for an even texture throughout. Chilling the mixture for several hours (or overnight) is crucial for easy shaping and preventing the croquetas from falling apart during frying. Maintain the oil temperature between 350-375°F (175-190°C) to ensure a golden-brown exterior and heated interior without burning. Fry in batches to avoid overcrowding, which can drop oil temperature and result in greasy croquetas. A touch of freshly grated nutmeg in the béchamel will enhance the authentic Spanish flavor profile. Adjust salt after tasting, as ham can vary in salinity.
3. Down-South Brisket
The Texas-style brisket is a myth among barbecue enthusiasts. The cut of veal or beef calls for “slow and low” theory, and what the user gets is flesh so tender that it will literally melt in the mouth. This action gives the flesh a bark which is smoky, and in doing so elevates the brisket to the level of an epic meal.
Texas folks don’t mess around with barbecue, no matter what is accompanying pulled pork, ribs, chicken, or sausage. But brisket is the apogee rich, smoky, and richly satisfying, and it’s imbued with the spirit of Southern food.
The Best Broccoli Salad of My Life Inspired by Smitten Kitchen
This recipe creates a vibrant broccoli salad featuring finely chopped broccoli, toasted almonds, and dried cranberries, all tossed in a creamy, tangy buttermilk-mayonnaise dressing. It’s a fresh, flavorful side dish that balances sweetness, tang, and crunch, perfect for any meal.
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Whisk
Ingredients
Main
- 1/4 cup of buttermilk
- 1/4 cup of good mayonnaise
- 1 tablespoon of red wine vinegar or cider vinegar
- 1/2 teaspoon of sugar
- 1/4 teaspoon of salt
- 1/2 shallot finely chopped
- 1 head of broccoli
- 1/4 cup of toasted sliced almonds
- 1/8 cup of dried cranberries coarsely chopped
- Freshly ground black pepper
Instructions
- In a small mixing bowl, whisk together the buttermilk, mayonnaise, red wine or cider vinegar, sugar, salt, and finely chopped shallot until well combined and smooth. Set aside.
- Wash and thoroughly dry the head of broccoli. Trim off the tough stem and cut the florets into very small, bite-sized pieces, or finely chop them for a finer texture.
- If not already toasted, lightly toast the sliced almonds in a dry pan over medium heat until fragrant and golden brown, then let cool.
- Coarsely chop the dried cranberries.
- In a large mixing bowl, combine the prepared broccoli florets with the toasted sliced almonds and chopped dried cranberries.
- Pour the prepared dressing over the broccoli mixture.
- Toss gently but thoroughly to ensure all the broccoli and other ingredients are evenly coated with the dressing.
- Season with freshly ground black pepper to taste.
- For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Give the salad a final toss before serving.
Notes
For optimal texture, ensure broccoli florets are chopped very finely – a technique known as ‘mincing’ or ‘shredding’ works well for a delicate salad. Alternatively, a brief blanch (1-2 minutes) followed by an ice bath can soften the broccoli slightly while maintaining its vibrant color. Mince the shallot exceptionally fine to integrate its flavor without overwhelming the dressing. Whisk the dressing ingredients thoroughly to emulsify and create a cohesive texture. Allow the salad to rest for at least 15-30 minutes before serving; this gives the flavors time to meld and the broccoli to slightly tenderize in the dressing. For an elevated touch, lightly toast the sliced almonds just before adding for maximum crunch and nutty aroma. Consider adding a pinch of freshly cracked black pepper right before serving for a subtle kick. Taste and adjust seasoning, particularly sugar and vinegar, to balance the creamy dressing.
4. Authentic Indian Cuisine
Real Indian food is a spice texture and flavor explosion. The secret is naan, a light, soft flatbread capable of supporting dense, involved sauces. It’s not just side dish it graces every dish.
From butter chicken and chicken tikka masala to vindaloo and scented biryani, every recipe has a history going back centuries in heritage. Throw samosas or rogan josh on top of that, and Indian cuisine is an experience to remember.
Authentic Indian Prawn Masala
This recipe creates an authentic Indian Prawn Masala, featuring succulent prawns marinated in a vibrant blend of garlic, cilantro, green chilies, and lemon. These flavorful prawns are then simmered in a rich, aromatic gravy made with caramelized onions, tomatoes, and a medley of traditional Indian spices. It’s a delectable and quick-cooking dish, perfect for a flavorful weeknight meal.
Equipment
- 1 Large Skillet or Pot For preparing the gravy and cooking prawns.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Spoons and Cups
- 1 Mixing Bowl For marinating prawns.
Ingredients
Main
- 17 ounces large raw prawns or shrimp, peeled, deveined, and washed
- For the Marinade:
- 1 tablespoon garlic paste
- 1/2 cup fresh cilantro plus more for garnish
- 2 green chilies
- 1 tablespoon lemon juice
- 1 tablespoon cooking oil e.g., vegetable, canola, or sunflower
- For the Gravy:
- 4 tablespoons cooking oil
- 2 large onions chopped
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 large tomatoes diced
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 teaspoons garam masala powder
- 1 dash salt or to taste
- 1/4 cup boiling water
Instructions
- Peel, devein, and wash the large raw prawns thoroughly; set aside.
- For the marinade, combine garlic paste, chopped fresh cilantro, minced green chilies, lemon juice, and 1 tablespoon cooking oil in a bowl; add prawns, mix well, and marinate for at least 15 minutes.
- Heat 4 tablespoons cooking oil in a large, deep skillet or pot over medium heat; add chopped onions and sauté, stirring frequently, until deeply golden brown and caramelized (10-15 minutes).
- Add 2 tablespoons garlic paste and 1 tablespoon ginger paste to the onions; cook for 2-3 minutes, stirring constantly, until the raw smell dissipates.
- Stir in the diced tomatoes; then add coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for 5-7 minutes, mashing tomatoes occasionally, until the oil separates from the mixture.
- Add garam masala powder and salt to taste; pour in 1/4 cup boiling water, mix well, and bring to a gentle simmer for 2-3 minutes to form the gravy base.
- Add the marinated prawns to the simmering gravy; stir gently to coat them evenly.
- Cook the prawns for only 3-5 minutes, or until they turn pink and opaque, being careful not to overcook.
- Remove from heat immediately and let the Prawn Masala rest for a minute or two.
- Garnish generously with additional fresh cilantro and serve hot with rice or naan.
Notes
1. Prawn Quality & Cooking: Use fresh, large prawns. Ensure they are properly peeled, deveined, and washed. Prawns cook very quickly; only cook until they turn pink and opaque to avoid a rubbery texture. 2. Onion Caramelization: This is crucial for a deep, rich gravy. Take your time (10-15 minutes) to sauté the onions until they are deeply golden brown and caramelized, not just translucent. 3. Blooming Spices: When adding the dry spices (coriander, cumin, turmeric, chili powder), cook them with the onion-ginger-garlic-tomato mixture for a minute or two until fragrant. This process, known as ‘blooming,’ enhances their flavor significantly. 4. Adjust Heat: Customize the spice level by increasing or decreasing the green chilies and red chili powder according to your preference.
5. French Quiche
There are few Parisian dishes that compare with the delight of a new-baked quiche. Quiche is a delicate pastry crust smothered with a rich custard, usually supplemented by ham, cheese, mushrooms, or spinach.
Quiche is crisped outside and silky inside, a testament to French refinement. Simple yet sophisticated, it’s comfort food fit for any gourmet menu.
Quiche Lorraine
This is such a classic. It’s the kind of recipe that takes me straight to a French bistro. Pair it with a salad of radicchio or any bitter greens and a glass of dry white wine and I would call it the finest meal. I also eat leftover quiche warmed gently in the toaster oven. You can use a store-bought crust to save time. Also, my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.
Ingredients
Main
- 1 stick unsalted butter cubed and chilled, plus more for greasing the pie plate
- 1 1/2 cups all-purpose flour plus more for dusting
- 1/2 teaspoon kosher salt
- 2 large egg yolks
- 2 to 3 tablespoons ice water
- 1/2 pound slab bacon trimmed and cut into “lardons” (1/4-inch-thick by 1-inch-long matchsticks)
- 4 large eggs
- 1 1/2 cups half-and-half
- 1/2 cup whole milk
- 1/4 teaspoon ground nutmeg
- 2 dashes hot sauce
- Dash Worcestershire sauce
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 cups grated Gruyere
- 1/2 cup finely grated Parmesan
- Minced fresh chives for garnish
Instructions
- For the dough: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
- Pulse the flour and salt in a food processor to blend. Pulse in the egg yolks and butter. (Do not overmix.) Add the ice water through the top and pulse until the dough comes together and forms a loose ball. Turn the dough onto a floured surface.
- Place the dough between two sheets of parchment paper. Roll into a round, about 10 inches in diameter. Press the dough gently into the bottom and up the sides of the prepared pie plate. Ideally, there should be about an inch of excess dough hanging over the edge. Pinch the dough up to create a crimped edge. Place one sheet of parchment over the dough and fill with pie weights. Bake until lightly brown, 16 to 18 minutes. Remove the parchment paper and pie weights and let cool.
- For the quiche custard: Cook the lardons in a skillet until crispy, 5 to 8 minutes. Set aside.
- Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl. Stir in the cheeses.
- Place the pie shell on a rimmed baking sheet. Scatter three-quarters of the bacon over the shell, then pour the custard over the top. Bake until set and brown and bubbly on top, 25 to 30 minutes. Garnish with the remaining bacon and chives. Slice and serve.
6. Katz’s Deli Pastrami Sandwich
New York City’s Katz’s Delicatessen is the pastrami sandwich. Over 15,000 pounds of pastrami are eaten in one week, hand-cut into thin slices and stacked high on rye bread with mustard and pickles.
Perfectly cured, smoked, and steamed, this pastrami is soft, smoky, and just the right spice. A sandwich, no; more a rite of passage a culinary icon that haunts the senses long after the last bite.
Pastrami Sandwiches with Onion Rings and Quick Pickles
This recipe guides you through creating a classic pastrami sandwich from scratch, featuring a homemade, slow-cooked brisket pastrami. It’s served with crispy, golden onion rings and tangy quick pickles, all assembled on rye bread with deli mustard for a truly satisfying and authentic deli experience.
Equipment
- 1 Large Brining Container Or heavy-duty brining bags for the brisket
- 1 Large Stock Pot with Lid For simmering/steaming the brisket, ensuring it fits the brisket comfortably
- 1 Deep Pot or Dutch Oven For safely deep-frying the onion rings
- 1 Spice Grinder or Mortar and Pestle Essential for freshly grinding spices for the pastrami rub and pickle brine
- 1 Sharp chef’s knife and cutting board For precise slicing of brisket, onions, and cucumbers
Ingredients
Main
- 1 cup kosher salt
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tablespoons pickling spice
- 1 tablespoon mustard seeds
- 1 tablespoon pink curing salt not pink Himalayan salt
- 4 cloves garlic crushed and peeled
- 1/4 cup plus 1 tablespoon coriander seeds
- One 3- to 3 1/2-pound piece brisket with the fat cap (ask for the flat cut of the brisket, not the point cut)
- 1/4 cup black peppercorns
- 2 tablespoons smoked paprika
- Sliced rye bread for serving
- Deli mustard for serving
- Onion Rings recipe follows
- Pickles recipe follows
- Canola oil for frying
- 1 cup all-purpose flour
- 2 large eggs whisked
- 1/2 cup panko breadcrumbs
- 1/2 cup regular breadcrumbs
- 1 large onion sliced into 1/4-inch rings
- Kosher salt
- 1 cup distilled white vinegar
- 1 tablespoon kosher salt
- 2 teaspoons mustard seeds
- 1 teaspoon granulated sugar
- 1 teaspoon black peppercorns
- 1 clove garlic crushed and peeled
- 3 Persian or small kirby cucumbers sliced about 1/4-inch thick
- 2 red chiles thinly sliced
- 1/4 cup fresh dill sprigs
Instructions
- Prepare the Pastrami Brine: In a large container, combine kosher salt, granulated sugar, brown sugar, pickling spice, mustard seeds, pink curing salt, crushed garlic, and 1/4 cup coriander seeds.
- Brine the Brisket: Submerge the brisket flat cut in the prepared brine, ensuring it’s fully covered. Cover and refrigerate for 5-7 days, turning daily if possible.
- Rinse and Season Brisket: Remove the brisket from the brine, rinse thoroughly under cold water, and pat completely dry. Grind black peppercorns, the remaining 1 tablespoon coriander seeds, and smoked paprika, then generously coat the brisket on all sides.
- Cook the Brisket: Place the seasoned brisket in a large pot with a lid (or steamer) and steam or simmer over low heat for 3-4 hours, or until fork-tender. Let it rest before slicing.
- Prepare Quick Pickles: In a bowl, combine distilled white vinegar, 1 tablespoon kosher salt, mustard seeds, granulated sugar, black peppercorns, and 1 crushed garlic clove. Add thinly sliced cucumbers, sliced red chiles, and fresh dill sprigs; let sit for at least 30 minutes.
- Set up Breading Station for Onion Rings: Prepare three shallow dishes: one with all-purpose flour, one with whisked eggs, and one with combined panko and regular breadcrumbs.
- Slice and Bread Onion Rings: Slice the onion into 1/4-inch rings. Dip each ring first in flour, then in egg, and finally in the breadcrumb mixture, ensuring a full coating.
- Fry Onion Rings: Heat canola oil in a deep pot or Dutch oven to 350-375°F (175-190°C). Fry the breaded onion rings in batches until golden brown and crisp. Remove with a slotted spoon and season immediately with kosher salt.
- Slice Pastrami: Thinly slice the cooked brisket pastrami against the grain.
- Assemble Sandwiches: Warm the sliced pastrami gently. Serve on sliced rye bread with deli mustard, a generous side of quick pickles, and the freshly fried onion rings.
Notes
For an authentic pastrami, ensure the brisket is the flat cut, as specified, for optimal texture and ease of slicing. The pink curing salt is essential for flavor and preservation; do not substitute with pink Himalayan salt. Toasting whole spices like coriander and peppercorns before grinding intensifies their aromatic profile significantly. When cooking the brisket, a low and slow steaming method yields the most tender, succulent pastrami. For the onion rings, maintaining the oil at a consistent temperature (around 350-375°F / 175-190°C) is crucial for a crisp, golden result without excessive greasiness. A double dredge can enhance the crunch. For the quick pickles, ensure thin, uniform slices of cucumber for rapid pickling and consistent texture. Finally, warm the pastrami gently and pair with freshly sliced, toasted rye bread and a robust deli mustard to complete the classic experience.
7. Wagyu Steak
Wagyu beef, cultivated in Japan, is renowned for its exceptional marbling, tender texture, and juicy flavor. Its history speaks volumes about centuries of tender breeding, making this culinary experience unparalleled.
The name itself, “Wagyu,” translates to “Japanese cow,” but the taste is straight-up decadence. So rich, it’s a veritable must-try for anyone who loves beef at its best.
Asian Philly Cheesesteak with Wagyu Steak
This recipe offers an innovative Asian twist on the classic Philly Cheesesteak, featuring tender wagyu sirloin tip steak, sautéed vegetables, and a savory Bachan’s Japanese Barbecue Sauce, all brought together with melted provolone on a hoagie roll. It’s a rich, flavorful fusion dish ready in 45 minutes.
Equipment
- 1 Large Skillet or Flat Top Griddle For searing steak and sautéing vegetables efficiently.
- 1 Sharp Chef’s Knife Essential for thinly slicing steak and vegetables.
- 1 Cutting Board For safe and effective prep work.
- 1 Spatula or Tongs For turning steak and vegetables, and assembling the sandwich.
- 1 Baking Sheet (optional) For toasting rolls or melting cheese under a broiler.
Ingredients
Main
- 1 pound Double 8 Cattle Company Sirloin Tip Steak
- 1 BOTTLE Bachan’s Japanese Barbecue Sauce
- 2 Jalapenos seeded, sliced
- 1 Onion peeled, sliced
- 1 Green Bell Pepper seeded, sliced
- 1/2 cup Mushrooms sliced
- 2 Hoagie Rolls halved
- 2 cups Shredded Provolone Cheese
Instructions
- Thinly slice the sirloin tip steak against the grain, and prep all vegetables (jalapenos, onion, green bell pepper, mushrooms) by slicing them thinly and uniformly.
- Heat a large skillet or flat top griddle over medium-high heat. Add a touch of oil if needed, then sauté the sliced onions, bell peppers, and mushrooms until tender-crisp, about 5-7 minutes. Remove and set aside.
- Increase the heat to high. Add the thinly sliced steak to the hot skillet in a single layer, searing quickly for 1-2 minutes per side until browned, being careful not to overcook.
- Add the Bachan’s Japanese Barbecue Sauce to the steak, tossing to coat thoroughly. Return the sautéed vegetables and sliced jalapenos to the skillet, mixing with the steak and sauce.
- Briefly cook for 1-2 minutes to allow flavors to meld and the jalapenos to soften slightly.
- Meanwhile, lightly toast the hoagie rolls in a separate dry pan, broiler, or toaster.
- Divide the steak and vegetable mixture evenly between the two toasted hoagie rolls.
- Generously top each sandwich with shredded provolone cheese.
- If your skillet is oven-safe, return the sandwiches to the skillet. Alternatively, transfer them to a baking sheet. Place under a broiler for 1-2 minutes, or cover the skillet until the cheese is melted and bubbly.
- Serve immediately and enjoy your Asian Philly Cheesesteak.
Notes
Achieving the perfect texture is key. For the wagyu sirloin tip, slice it against the grain as thinly as possible – a slight chill helps. Sear it quickly on high heat to develop a crust while keeping the interior tender. The vegetables should be cooked to a tender-crisp stage, retaining some bite. Bachan’s sauce offers a fantastic umami and sweetness; ensure it coats everything evenly without becoming too wet. Toasting the hoagie rolls lightly adds crucial structural integrity and texture. For the cheese, a quick melt under a broiler or by covering the pan will ensure gooey goodness without overcooking the meat.
8. Biscuits and Sausage Gravy
A Southern United States favorite, biscuits and sausage gravy are the ultimate comfort food at its best. Fluffy biscuits topped with peppery, creamy gravy dotted with sausagey savory crumbles.
This is a dish not only celebrated for its taste, but also for culture’s warmth. Watching guests try it for the first time tends to confirm its global appeal disbelief and then delight.
Sausage Gravy
This recipe creates a classic, rich and savory sausage gravy, perfect for spooning over warm biscuits. It involves browning sausage, thickening the drippings with flour, and gradually adding milk to create a luscious, seasoned sauce.
Equipment
- 1 Large Heavy Skillet For browning sausage and making the gravy.
- 1 Wooden Spoon or Whisk For stirring sausage and gravy to prevent lumps.
- 1 Measuring Cups and Spoons For accurate ingredient measurements.
Ingredients
Main
- 1 pound breakfast sausage hot or mild
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk more to taste
- 1/2 teaspoon seasoned salt
- 2 teaspoons freshly ground black pepper more to taste
- Biscuits warmed, for serving
Instructions
- With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
- Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
- Spoon the sausage gravy over warm biscuits and serve immediately!
Notes
Ensure your sausage is well-browned for maximum flavor before adding the flour. Cooking the flour briefly after adding it helps eliminate the raw flour taste and ensures a smooth gravy. Stir the milk in gradually while constantly whisking to avoid lumps; warm milk can help, but isn’t strictly necessary if you whisk vigorously. Gravy consistency is key – don’t be afraid to add more milk if it gets too thick, or cook a little longer if it’s too thin. Always taste and adjust the seasoning, especially with seasoned salt which can vary in potency.
9. Pierogi
Eastern European staple pierogi offer unadulterated comfort with each bite. They typically fill with potato and cheese, although sometimes cabbage, mushrooms, meat, or berries.
With sour cream, pierogi unite light dough with filling textures. Plain but very rich, pierogi show the potential for simple food to be tremendously rich.
Pierogi Casserole
This recipe creates a hearty pierogi casserole by layering homemade dough with creamy mashed potatoes, crispy bacon, sweet caramelized onions, and a blend of Gruyere and farmer’s cheese. The dish requires careful preparation of each component before assembly and baking, resulting in a comforting, golden-brown casserole that’s perfect for a substantial meal.
Equipment
- 1 Large Mixing Bowl For preparing the pierogi dough.
- 1 Large Pot For boiling potatoes.
- 1 Large Skillet For cooking bacon and caramelizing onions.
- 1 Rolling Pin Essential for rolling out the pierogi dough thinly and evenly.
- 1 13×9 inch Casserole Dish For assembling and baking the casserole.
Ingredients
Main
- 1 large egg
- 8 tablespoons unsalted butter softened, plus more for the baking dish
- 3/4 cup sour cream plus more for serving
- 1 tablespoon chopped fresh chives plus more for garnish, optional
- 1 teaspoon kosher salt
- 2 cups all-purpose flour plus more for rolling the dough
- 2 pounds russet potatoes peeled and cut into large chunks
- Kosher salt and black pepper to taste
- 1 cup heavy cream heated until hot
- 8 tablespoons cold butter cubed
- 1 tablespoon olive oil
- 1 pound bacon chopped
- 2 large yellow onions thinly sliced
- 1 1/2 cups shredded Gruyere
- 1 1/2 cups shredded farmer’s cheese
Instructions
- For the pierogi dough: Combine the egg, butter, sour cream, chives and salt with your hands in a bowl. Don’t worry if the mixture is not uniform and, as with pie dough, don’t overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
- For the filling: Put the potatoes in a large pot and cover with 2 inches of cold water. Bring to a boil. Season the water generously with salt. Reduce the heat to maintain a simmer and cook until a knife easily pierces the potatoes. Drain and return the potatoes to the pot. Mash, slowly mixing in the hot cream and cold butter. Season with salt and pepper to taste and set aside.
- Warm the olive oil in a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium, add the onions and toss to coat with the bacon fat. Season with salt and pepper. Cook, stirring frequently, until the onions are caramelized and sweet. Let cool.
- Preheat the oven to 350 degrees F. Butter a 13-by-9-inch casserole dish or metal pan.
- Roll out the pierogi dough with a rolling pin on a lightly floured work surface to a 1/8-inch-thick rectangle. Cut into 4-by-13-inch strips, re-rolling the scraps as necessary. You will need 14 to 20 strips.
- To assemble: Have the mashed potatoes, crisp bacon, caramelized onions, pasta strips and cheeses ready on a work surface. Arrange one layer of pierogi dough strips on the bottom of the buttered casserole dish, slightly overlapping the edges of the strips. Spread a 1/2-inch layer of potatoes on top of the dough. Top with some caramelized onions, bacon and a sprinkling of both Gruyere and farmer’s cheese. Repeat the layers to use the remaining ingredients, finishing with the dough, followed by some Gruyere and farmer’s cheese. Season the top with pepper.
- Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives if using.
Notes
For the dough, avoid overworking it; a slightly shaggy dough is desirable for tender pierogi. The long chilling time is crucial for gluten relaxation, making the dough easier to roll. When mashing potatoes, incorporate hot cream and cold butter slowly for the smoothest, richest texture, akin to a potato puree. Salt the potato water generously for flavor from within. Take your time caramelizing the onions—low heat and patience yield a deep, sweet flavor that’s essential for balance. Ensure your bacon is truly crisp before adding to the layers for textural contrast. Lastly, letting the casserole rest after baking allows the layers to set, preventing it from falling apart when served.
10. Gumbo
Gumbo is as New Orleans as it gets. Founded on Creole and Cajun roots, the stew begins with a dark roux and the “holy trinity” of pepper, onion, and celery, then gradually adds up the sausage, chicken, or seafood.
Each spoonful is a richly complex one an expression of Louisiana’s cultural melting pot. Gumbo is not just food; it’s a story in a bowl.
Panang Chicken Curry
The word curry or kare simply means a spiced sauce, not too different from a gumbo or mole. Thais usually use coconut milk as the liquid, and we use fresh herbs as the flavor base. To make a base curry paste, grind together lemongrass, shallots, kaffir lime leaves, garlic and shrimp paste to form a smooth paste. If you finish that paste with red chilies, you make red curry paste. Green chilies make green curry. Panang is made with a combination of red chilies and dried chilies and goes great with chicken, beef or duck.
Equipment
- 1 Heavy-bottomed Pot For cooking the curry base and simmering ingredients.
- 1 Chef’s knife For slicing chicken, onions, bell pepper, zucchini, and chiffonade lime leaves.
- 1 Cutting Board Essential for safe and efficient preparation of all ingredients.
- 1 Wooden Spoon or Spatula For stirring and scraping the pot during the cooking process.
- 1 Whisk Useful for smoothly incorporating the curry paste into the coconut milk.
Ingredients
Main
- Two 13.5-ounce cans full-fat coconut milk with 3 tablespoons of the cream separated out (see Cook’s Note)
- 4 tablespoons 60 g panang curry paste
- 1/2 cup 95 g brown onion, sliced thin
- 4 makrut lime leaves fine chiffonade
- 1 1/2 to 2 pounds 680 to 910 g chicken breast, sliced thin
- 1/2 tablespoon 10 g tamarind paste
- 2 teaspoons 10 ml fish sauce
- 1 teaspoon sugar
- 1 red bell pepper sliced
- 1 zucchini sliced into 1/4-inch rounds
- 1 cup 240 g canned bamboo shoots, sliced
- 1/2 cup 95 g Thai sweet basil leaves, roughly chopped
Instructions
- In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
- Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
- Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
Notes
Achieving a truly vibrant Panang curry hinges on ‘blooming’ the curry paste. The initial high-heat cooking with coconut cream helps release the full aromatic potential of the spices and herbs in the paste, developing a rich, fragrant foundation. Ensure the curry reduces sufficiently in the second step to intensify the flavors and achieve the characteristic thick consistency. When adding chicken and vegetables, be mindful not to overcook them; the chicken should remain tender, and vegetables should retain a slight bite. Finally, always taste and adjust seasoning at the end; the balance of sweet (sugar), sour (tamarind), and salty (fish sauce) is crucial for an authentic Thai flavor profile. Garnish with fresh herbs right before serving for maximum aromatic impact.
11. Peking Duck
Beijing’s Peking Duck is a dish that’s famous for crunchy skin and juicy meat. The experience is unique too: customers wrap slices of duck around pancakes, scallions, and hoisin sauce to get their perfect bite.
Beautiful, social, and very old-fashioned, Peking Duck is a culinary legend that no food lover can live without.
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.
12. Morel Mushrooms
Morel mushrooms feature in the list due to their scarcity and heavenly flavor. Earthy and nutty with the texture of meat, they far surpass regular mushrooms.
Never cultivated and wild-harvested, morels are a culinary treasure. Their lack of availability and unique shape make them a highly desired luxury testament that even humble ingredients can be divine.
Morels with Madeira and Fettuccine
This recipe creates a luxurious and deeply flavorful pasta dish featuring fresh morel mushrooms. It combines the earthy notes of morels with the rich, complex flavors of Madeira wine, a creamy sauce, and savory Smithfield ham, all tossed with fresh fettuccine for a truly elegant main course.
Equipment
- 1 Large Skillet or Sauté Pan
- 1 Large Pot for cooking pasta
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula
Ingredients
Main
- 1/2 pound fresh morels cut in half, lengthwise (see cleaning note)
- 2 tablespoons sweet butter
- 2 tablespoons chopped shallots
- 1/2 cup Madeira wine
- 1 cup hot chicken stock
- 1 pound fresh fettuccine noodles cooked according to directions on package
- 1/2 cup heavy cream
- 2 tablespoons fresh sage finely chopped
- 1/4 cup finely julienned Smithfield ham about 3 ounces
Instructions
- Carefully clean the fresh morels, brush off any dirt, and cut them in half lengthwise. Finely chop the shallots and fresh sage, and finely julienne the Smithfield ham.
- Bring a large pot of generously salted water to a rolling boil for the fettuccine. Cook the pasta according to package directions until it is al dente; drain and set aside.
- While the pasta cooks, melt the sweet butter in a large skillet or sauté pan over medium heat.
- Add the chopped shallots to the skillet and sauté for 2 to 3 minutes until softened and translucent.
- Add the halved morels to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until they are tender and lightly browned.
- Pour in the Madeira wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce the liquid by half, concentrating the flavor.
- Stir in the hot chicken stock and continue to simmer for 3 to 5 minutes, allowing the sauce to thicken slightly.
- Reduce the heat to low, then gradually stir in the heavy cream. Simmer gently for a few minutes until the sauce coats the back of a spoon; do not boil vigorously.
- Add the cooked fettuccine noodles to the skillet with the sauce. Toss gently to ensure all the noodles are evenly coated.
- Stir in the finely chopped fresh sage and julienned Smithfield ham. Toss once more and serve immediately, adjusting seasoning to taste if necessary.
Notes
1. Cleaning Morels: Morels are notorious for harboring dirt and sometimes small insects. Thoroughly clean them by gently brushing off debris or a quick rinse under cold water, then pat dry meticulously. Ensure they are completely dry before sautéing for best browning.2. Sautéing Morels: Do not overcrowd the pan. Cook morels in batches if necessary to ensure they brown nicely rather than steam, which dulls their flavor. Proper caramelization is key.3. Madeira Reduction: Ensure the Madeira reduces by at least half to concentrate its complex flavors and cook off the alcohol. This creates a more intense base for your sauce.4. Pasta Al Dente: Cook the fettuccine just to al dente as it will continue to cook slightly when tossed with the hot sauce. Reserve a small amount of pasta water to adjust sauce consistency if needed.5. Gentle Simmer: When adding the cream, keep the heat low and simmer gently. Boiling cream vigorously can cause it to separate or become oily. The goal is a velvety, cohesive sauce.
Closing Notes
Our 12 legendary foods culinary tour shows how cuisine is imbued with imagination, history, and culture. From the high-brow fare to the street food, these meals challenge you to broaden your palate and experience unfiltered sensations. Life’s too short to eat the same meal day in and day out what one of these wonders will you be devouring next?
