“There is no love sincerer than the love of food,” George Bernard Shaw once said and quite frankly, who wouldn’t be in agreement? Food is far more than merely a vehicle to keep us going. It’s a ticket of entry into culture, a sense of heritage, and an international language that might unite us all.
From frenetic street food booths to refined gastronomic temples, certain foods have their own place on the gastronomic map. They are not just a meal but history, culture, and aromas that make one want to wander. So strap yourselves in for a 14-stop food trip of some of the world’s most important foods, each possessing a mythical history and compelling charm.
1. Neapolitan Pizza, Italy
Pizza is merely food it’s a cultural phenomenon. The popular Italian dish was born in Naples, Italy, and as poor man’s street food in the early 1800s became one of the world’s best-loved foods.
The day eventually came in 1889 when Queen Margherita was in Naples. A Neapolitan cook made a pizza topped with tomato, mozzarella, and basil dyed in Italian flag hues, and she gave her consent to it. That humble meal was the then-famous Margherita pizza. Today, Naples’ Pizzeria Brandi marks the occasion with a plaque.
As the Italians traveled abroad, so did pizza, acquiring local tastes. An incredible 5 billion pizzas are consumed globally every year today. For real pizza, head to a Naples family trattoria, where tradition is the motto: hand-kneaded dough, San Marzano tomatoes, sea salt, and basil, cooked in a wood-fired oven. Don’t even think about ordering pineapple it’s sacrilege here.
Neapolitan Pizza
Equipment
- 1 Large Mixing Bowl For dough preparation and bulk fermentation.
- 1 Kitchen Scale Essential for precise measurement of flour and water for optimal dough hydration.
- 1 Pizza Stone or Steel Crucial for achieving the high-heat, crispy crust characteristic of Neapolitan pizza.
- 1 Pizza Peel For safely transferring the pizza into and out of the hot oven.
- 1 Wooden Board or Countertop For stretching and shaping the delicate pizza dough.
Ingredients
Main
- For the Dough:
- 4 cups Italian tipo “00” flour or bread flour plus extra for dusting dough
- 2 teaspoons Kosher salt
- 1 teaspoon active dry yeast
- 1 1/2 cups water
- Cooking spray or olive oil to coat bowls
- For the Sauce:
- 1 14-ounce can whole peeled Italian tomatoes (preferably San Marzano)
- For the Toppings:
- 12 ounces fresh buffalo mozzarella or fresh cow’s milk mozzarella cut into 1/4-inch slices or torn into small chunks
- Handful of basil leaves
- 1/4 cup extra-virgin olive oil divided
Instructions
- In a large bowl, whisk together the ’00’ flour (or bread flour), Kosher salt, and active dry yeast.
- Gradually add water to the dry ingredients, mixing with your hands or a wooden spoon until a shaggy, cohesive dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, or until smooth, elastic, and no longer sticky.
- Lightly coat a clean bowl with cooking spray or olive oil, place the dough in it, cover, and let it rise at room temperature for 2-4 hours, then refrigerate for 12-24 hours for a slow fermentation.
- The next day, divide the dough into 8-10 equal portions (for 10 servings) and gently shape each into a ball. Place on a floured surface, cover, and let proof at room temperature for 2-4 hours.
- While dough proofs, prepare the sauce by crushing the whole peeled San Marzano tomatoes by hand; do not cook the sauce.
- Preheat your oven to its highest temperature (typically 500-550°F or 260-290°C) with the pizza stone or steel inside for at least 1 hour.
- On a lightly floured pizza peel, gently stretch or pat out one dough ball from the center outwards, leaving a slightly thicker rim for the crust. Do not use a rolling pin.
- Evenly spread a thin layer of crushed tomato sauce over the dough, leaving the rim clear. Distribute slices or chunks of fresh mozzarella and a few basil leaves, then drizzle with olive oil.
- Carefully slide the pizza onto the preheated stone/steel and bake for 90 seconds to 5 minutes, rotating as needed, until the crust is puffed and leopard-spotted and the cheese is melted and bubbling. Remove, garnish with fresh basil, and serve immediately.
Notes
2. Sushi, Japan
Sushi is the essence of simplicity. A perfectly prepared piece of nigiri or an exquisite roll is not just food it’s art, perfection, and harmony on a plate.
It began in 2nd-century China, where fish was allowed to ferment in rice. It spread to Japan in the 8th century, where it was further developed into the sophisticated sushi we know and love today. Its grace is restraint and freshness delicately refined rice, tidy fish, or even creative vegan interpretations using vegetables.
Throughout the globe, sushi has been conferred shapes endless in number, from trendy California rolls to plain omakase bars. It may be battered at home, but standards count. Fresh veggies, fresh fish, and properly seasoned rice aren’t negotiable. Consumed at a Michelin-starred restaurant or your local sushi bar, it’s proof that refinement can be succinctly delectable.
Kappamaki (Cucumber Sushi Roll)
Equipment
- 1 Bamboo Rolling Mat Essential for shaping the sushi rolls tightly and evenly.
- 1 Sharp Chef’s Knife Crucial for clean, precise cuts of the finished rolls without tearing.
- 1 Rice Paddle or Spatula Ideal for handling and spreading sticky sushi rice without mashing grains.
- 1 Cutting Board For preparing cucumbers and safely slicing sushi rolls.
- 1 Small Bowl To hold water for moistening hands and the knife, preventing rice from sticking.
Ingredients
Main
- 4 sheets of nori dried seaweed, cut in half
- 6 cups sushi rice prepared
- 2 Japanese cucumbers cut into long sticks
Instructions
- Prepare the sushi rice according to a standard recipe, ensuring it is properly seasoned with sushi vinegar and cooled to room temperature before use.
- Cut the Japanese cucumbers into long, thin sticks, approximately 1/4 inch thick and the length of your nori sheets.
- Lay one half-sheet of nori (shiny-side down) on your bamboo rolling mat (makisu), with the longer edge positioned closest to you.
- Dip your hands in a small bowl of water to prevent sticking, then take about 3/4 to 1 cup of prepared sushi rice.
- Spread the rice evenly over the nori, leaving a 1/2-inch strip clear at the top edge (furthest from you).
- Arrange a line of cucumber sticks horizontally across the center of the rice, ensuring they are evenly distributed.
- Using the bamboo mat, lift the edge closest to you and begin rolling the nori and rice tightly over the cucumber filling.
- Apply gentle, even pressure as you roll, lifting the mat slightly after each turn to ensure a compact, uniform cylinder.
- Moisten the exposed nori strip at the top with a little water to seal the roll completely.
- With a very sharp knife, moistened with water, slice the roll into 6-8 equal pieces, wiping the blade clean between cuts for best results.
Notes
3. Guacamole, Mexico
Perhaps fewer dishes evoke Mexico as strongly as guacamole. Creamy, sour, and eternally adaptable, it has grown from Aztec origins to become a world favorite.
A mere mix of ripe avocado mashed, onion, lime, and chili pepper, guacamole is no-cook flavor bomb with a touch. Tomato or cilantro as a garnish is icing on the cake, but its brilliance is versatility you can tamper with it ad infinitum to your heart’s content.
Beyond chips, it pairs beautifully with tacos, fajitas, or even baked sweet potatoes. And yes, eating it straight from the bowl is perfectly acceptable we’ve all done it. Rich in flavor and nutrition, guacamole is proof that sometimes the freshest ingredients make the most lasting impact.
Guacamole Burgers
Equipment
- 1 Mixing Bowl For preparing the guacamole.
- 1 Chef’s knife For chopping vegetables.
- 1 Cutting Board For safe and efficient prep.
- 1 Grill or Large Skillet For cooking burger patties.
- 1 Spatula For flipping burgers and toasting buns.
Ingredients
Main
- For the Guacamole
- 2 ripe avocados from Mexico peeled, pitted, and mashed
- 1 small red ripe tomato, diced
- 1/2 cup cilantro leaves chopped
- 1/4 teaspoon salt
- Juice of one lime
- 1 jalapeno stem and seeds removed, finely diced (optional)
- For the Burgers
- 2 pounds ground sirloin formed into four patties
- 1 teaspoon steak seasoning
- 4 hamburger buns
- 4 ounces 1-oz slices cheddar cheese
- Green leaf lettuce
- 2 ripe red tomatoes, sliced
- 1 small onion peeled and thinly sliced
Instructions
- Prepare the guacamole: In a medium bowl, mash the peeled and pitted avocados. Stir in diced red tomato, chopped cilantro, salt, lime juice, and finely diced jalapeno (if using). Set aside.
- Form the burger patties: Divide the ground sirloin into four equal portions and gently form them into patties, slightly wider than the hamburger buns, as they will shrink when cooked.
- Season the patties: Sprinkle one teaspoon of steak seasoning evenly over both sides of the formed burger patties.
- Prepare the burger toppings: Wash and dry the green leaf lettuce. Slice the ripe red tomatoes and thinly slice the small onion.
- Cook the burgers: Preheat a grill or large skillet over medium-high heat. Cook the patties for 4-5 minutes per side for medium doneness, or to your preferred level. During the last minute of cooking, place a slice of cheddar cheese on top of each patty to melt.
- Toast the buns: While the burgers are cooking, lightly toast the hamburger buns on the grill or in a separate pan until golden brown.
- Assemble the burgers: Place a piece of green leaf lettuce on the bottom half of each toasted bun.
- Add the cooked burger patty (with melted cheese) on top of the lettuce.
- Generously spoon the prepared guacamole over the melted cheddar cheese on each patty.
- Top with sliced tomatoes and onions, then place the top bun to complete the burger. Serve immediately.
Notes
4. Paella, Spain
Spain’s paella is plate sunshine warm, radiant, and convivial. Conceived in the 18th century in Valencia as peasant food, first eaten by an open fire outdoors in a shallow pan (the paella), was originally consumed directly from the pan ad hoc by the folk and was as much social occasion as meal.
While once meat-based, paella now cannot be separated from seafood: mussels, shrimp, squid, and saffron-scented rice teeming with richness. Must be noted is the socarrat the sweet, crunchy rice crust at the pan bottom savored by paella lovers.
The celebratory mood of the dinner has extended globally, influencing everything from seafood fads to New Orleans jambalaya. It is still at the heart of Spanish family meals, however, as a tradition of sharing, color, and flavor with each mouthful.
Shellfish Paella (Paella de Mariscos) From ‘Spain’
Equipment
- 1 Paella Pan A traditional, wide, shallow pan crucial for proper heat distribution and socarrat formation.
- 1 Large Skillet or Sauté Pan For initial sautéing of seafood and vegetables, especially if your paella pan is not large enough for the first steps.
- 1 Large Spoon or Spatula For stirring sofrito and distributing rice.
- 1 Fine-mesh Sieve Useful for grating tomatoes to remove skins and seeds.
- 1 Mortar and Pestle For dry-toasting and grinding saffron threads to maximize flavor and color release.
Ingredients
Main
- 8 ounces 225 g small clams, scrubbed
- 8 ounces 225 g small to medium mussels, clean and debearded
- 3 tablespoons extra-virgin olive oil
- 6 langoustines with heads and shells
- 2 small sweet Italian green peppers or 1 small green bell pepper cut into 1/2 inch (1.25 cm) pieces
- 1 pound 455 g small cuttlefish or squid, cleaned and cut into 1/2-inch (1.25 cm) pieces
- 18 fresh whole large shrimp with heads and shells
- 3 ripe medium tomatoes halved crosswise, seeded, and grated
- 1 pinch saffron threads dry-toasted and ground
- 1 teaspoon Spanish pimentón dulche sweet paprika
- 7 cups 1.7 L fish stock or water
- 3 cups 600 g Bomba rice or another short- or medium-grain Spanish rice (see note)
Instructions
- Clean and prepare all seafood: scrub clams and mussels, debeard mussels, clean and cut cuttlefish/squid into 1/2-inch pieces, and keep shrimp and langoustines whole.
- In a paella pan or large, wide skillet, heat 3 tablespoons extra-virgin olive oil over medium-high heat. Quickly sauté langoustines and shrimp until just pink; remove and set aside.
- Add green peppers to the pan and sauté until softened, about 5 minutes. Then add cuttlefish/squid and cook until lightly browned, about 5-7 minutes.
- Stir in the grated tomatoes, 1 teaspoon Spanish pimentón dulche, and dry-toasted, ground saffron. Cook, stirring occasionally, for 5-7 minutes to create a rich sofrito base.
- Pour in 7 cups of fish stock and bring to a rolling boil. Taste and adjust seasoning if necessary, keeping in mind the seafood will add saltiness.
- Evenly sprinkle 3 cups of Bomba rice into the simmering stock, ensuring it’s distributed across the pan. Do not stir the rice extensively from this point forward.
- Reduce heat to medium-low and cook for 10-15 minutes, allowing the liquid to be absorbed and the rice to cook.
- Arrange the reserved langoustines, shrimp, clams, and mussels decoratively on top of the rice. Push some shellfish slightly into the rice bed.
- Continue to cook without stirring until most of the liquid is absorbed, the rice is tender, and a crispy ‘socarrat’ forms at the bottom (listen for a crackling sound). This may take another 10-15 minutes. Add a splash of hot stock if rice is too dry but not cooked.
- Remove from heat, cover the paella with foil or a clean kitchen towel, and let rest for 5-10 minutes before serving.
Notes
5. Pho, Vietnam
Vietnam’s national dish is pho, a warm bowl of goodness. A fragrant rice noodle soup of greens and rice noodles, it is a dark, rich broth usually simmered for hours over beef bones, star anise, ginger, and spices until rich and perfumed.
Pho is a reflection of Vietnam’s history and geography. In the north, it would simply be broth, noodles, and beef. In the south, there would be the added touches of herbs and garnishes, which would be a personal touch to each bowl.
Freshness matters. Whether lovingly cooked slowly back home or lovingly cooked quickly at a frazzled street stall in Hanoi, the balance of light broth, tender meat, and fresh greens in pho is Vietnam’s ultimate perfection and world comfort food.
Quicker Pho With Meatballs – Vietnam
Equipment
- 1 Large Stockpot For simmering the broth
- 1 Large Skillet or Pot For browning aromatics and pork
- 1 Mixing Bowl For preparing meatballs
- 1 Cutting Board For chopping ingredients
- 1 Chef’s knife For all cutting tasks
Ingredients
Main
- 2 tablespoons oil neutral
- 1 tablespoon minced garlic
- 1 small onion roughly chopped
- 1 medium onion minced
- 1 lb ground pork
- 10 cups chicken stock or beef stock
- 1 teaspoon ground aniseed
- 1/4 teaspoon black pepper
- 1 pinch ground cloves
- 1/2 teaspoon ground cinnamon
- one 3-inch piece fresh ginger peeled and sliced
- 1/4 cup nam pla
- 11 tablespoons sugar
- 1 lb dried rice vermicelli
- 1 cup bean sprouts rinsed
- 10 fresh cilantro stems
- 10 fresh basil preferably Thai basil or mint stems
- 2 fresh chilies preferably Thai, stemmed, seeded and minced
- 2 scallions trimmed and chopped
- 2 limes cut into wedges
Instructions
- Prepare aromatics: Roughly chop one small onion and slice the fresh ginger. Mince one medium onion and the garlic.
- Form meatballs: In a mixing bowl, combine the ground pork with the minced onion and garlic. Season with a pinch of salt and black pepper, then roll into small, uniform meatballs.
- Sear aromatics and toast spices: In a large stockpot, heat the neutral oil over medium-high heat. Add the roughly chopped onion and sliced ginger, sautéing until lightly browned and fragrant. Add the ground aniseed, black pepper, ground cloves, and cinnamon; toast briefly until aromatic.
- Build the broth: Pour in the chicken or beef stock. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it infuse for 15-20 minutes.
- Cook meatballs: Gently add the prepared pork meatballs to the simmering broth. Cook for 5-7 minutes, or until the meatballs are cooked through and float to the surface.
- Season the broth: Stir in the nam pla (fish sauce) and sugar. Taste the broth and adjust the seasoning as needed to achieve a balanced sweet, savory, and umami flavor.
- Prepare noodles: While the broth simmers, cook the dried rice vermicelli according to package instructions until tender but still firm to the bite (al dente). Drain well.
- Prepare garnishes: Wash and prepare the bean sprouts, cilantro stems, basil/mint stems, and fresh chilies. Trim and chop the scallions, and cut the limes into wedges.
- Assemble bowls: Divide the cooked rice vermicelli evenly among serving bowls. Ladle the hot pho broth, along with the cooked meatballs, over the noodles.
- Garnish and serve: Top each bowl generously with fresh bean sprouts, cilantro, basil, minced chilies, chopped scallions, and a lime wedge. Serve immediately.
Notes
6. Massaman Curry, Thailand
Massaman curry is Thailand’s king curry a dish that balances sweet, hot, and salty into sheer magic.
Gentle-simmered tender beef (or occasionally chicken) melts in one’s mouth when cooked in coconut milk with lemongrass, galangal, garlic, and chilies. Even preprepared curry paste from the store can yield great results, but slow cookery from scratch lets it achieve its utmost richness.
One of its greatest secrets? It’s even better the second day, when the flavors have blended together and unwound overnight. Served over rice to sop up each bite, Massaman curry is just one of the reasons Thai cuisine fascinates so many: it’s comforting, it’s rich, and it’s simply unforgettable.
Beef massaman curry
Equipment
- 1 Heavy-based Pot or Dutch Oven Essential for browning beef and long, slow simmering.
- 1 Chopping Board
- 1 Sharp Chef’s Knife
- 1 Measuring Cups and Spoons
- 1 Stirring Spoon or Ladle
Ingredients
Main
- 60 ml 1/4 cup peanut oil
- 1.2 kg gravy beef fat trimmed, cut into 4cm pieces
- 1 large brown onion finely chopped
- 195 g jar massaman curry paste
- 3 garlic cloves crushed
- 1 tablespoon finely grated fresh ginger
- 500 g baby Cream Delight potatoes peeled
- 375 ml 1 1/2 cups Massel beef stock
- 400 ml can coconut milk
- 270 ml can coconut cream
- 3 whole star anise
- 2 cinnamon sticks
- 3 kaffir lime leaves
- 2 tablespoons palm sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- Roasted chopped peanuts to serve
- Steamed rice to serve
Instructions
- Heat peanut oil in a large heavy-based pot or Dutch oven over high heat. Sear the trimmed and cut gravy beef in batches until browned on all sides. Remove and set aside.
- Reduce heat to medium. Add the finely chopped brown onion to the pot and cook, stirring, until softened, about 5-7 minutes.
- Stir in the massaman curry paste, crushed garlic, and grated fresh ginger. Cook for 2-3 minutes until fragrant, stirring constantly.
- Return the seared beef to the pot. Add the beef stock, coconut milk, coconut cream, whole star anise, and cinnamon sticks. Bring to a boil.
- Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally.
- Add the peeled baby Cream Delight potatoes and kaffir lime leaves to the pot. Continue to simmer, covered, for another 1.5 to 2 hours, or until the beef is very tender and the potatoes are cooked through.
- Stir in the palm sugar, lime juice, and fish sauce. Cook for 5 minutes, allowing the flavors to meld.
- Taste and adjust seasoning if necessary, adding more palm sugar, lime juice, or fish sauce to achieve your preferred balance of sweet, sour, and savory.
- Remove the whole star anise, cinnamon sticks, and kaffir lime leaves before serving, if desired.
- Serve the beef massaman curry hot, garnished with roasted chopped peanuts and accompanied by steamed rice.
Notes
7. Beef Stroganoff, Russia
Few dishes seem so rich as Russia’s comfort food classic, beef Stroganoff. From the 19th century, it takes its name from the nobilary Stroganovs and is believed to have taken from French cuisine in accounting for its sophisticated but comforting character.
Thin strips of beef are braised in a creamy sour cream, mustard, and onion sauce. By the 1950s, the dish had also reached American kitchens and become a comfort food worldwide.
Homestyle, the trick is to employ tender cuts of meat like sirloin and sear it quickly to get a nice caramelized crust. Serve over rice, noodles, or crusty bread for sopping up the final drop of the rich sauce. Comfort food at its best.
Russian Beef Stroganoff
Equipment
- 1 Meat Tenderizer Or the flat side of a cleaver/rolling pin
- 1 Large Skillet Preferably cast iron or heavy-bottomed
- 1 Tongs For handling beef strips
- 1 Measuring Spoons
- 1 Small Mixing Bowl For preparing the sauce base
Ingredients
Main
- 2 tablespoons all-purpose flour
- 1 pound sirloin steak pounded to 1/4-inch thickness and cut into thin strips across the grain
- 2 tablespoons vegetable oil
- 2 tablespoons sour cream
- 1 tablespoon tomato paste
- salt and freshly ground black pepper to taste
- 1 tablespoon water or as needed (optional)
Instructions
- Pound sirloin steak to 1/4-inch thickness using a meat tenderizer, then cut into thin strips across the grain.
- In a small mixing bowl, toss the beef strips with all-purpose flour, salt, and freshly ground black pepper until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Add the coated beef strips to the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Sear the beef until well-browned on all sides, then remove from the skillet and set aside.
- Reduce the heat to low. In the same skillet, whisk together sour cream and tomato paste until smooth.
- Return the browned beef to the skillet, stirring to coat the strips evenly with the sauce.
- Simmer gently for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
- If the sauce is too thick, add 1 tablespoon of water at a time until the desired consistency is achieved.
- Taste and adjust seasoning with salt and pepper as needed before serving hot.
Notes
8. Tacos, Mexico
Tacos are Mexico’s contribution to street food around the world. A nicely browned, juicy piece of meat or vegetable is folded into a limp tortilla and topped with salsa, guacamole, onions, and cilantro a clean, simple, infinitely variable delight.
They’re not just food, however – they’re a fiesta of culture. Mexican street tacos are full of regional flavor, and every neighborhood adds its own spin to filling and toppings. So widespread have they become, tacos are now a global standard in most nations around the world.
Quick to eat, festive to serve, and can’t help but covet, tacos demonstrate that it is possible to do something gigantic by just combining two great things.
Roasted New Mexico Hatch Chile Everything Sauce
Equipment
- 1 Baking Sheet
- 1 Large Pot or Dutch Oven For sauce preparation
- 1 Tongs For handling hot chilies
- 1 Blender or Food Processor For achieving a smooth sauce
- 1 Cutting Board and Chef’s Knife
Ingredients
Main
- 1.5 pounds fresh New Mexico Hatch Chilies I used a mixture of mild, medium and hot
- 3 tablespoons extra virgin olive oil divided
- 1 medium yellow onion chopped
- 4 cloves of garlic minced
- 2 tablespoons flour I used a GF all-purpose blend, but regular AP flour is also good!
- 2 cups chicken stock
- 1/2 cup canned or fresh tomatoes
- 1 teaspoon cumin
- salt & pepper
Instructions
- Preheat your oven to 4000F (2000C) and lightly coat the fresh Hatch chilies with 1 tablespoon of olive oil on a baking sheet.
- Roast the chilies for 20-30 minutes, turning occasionally, until the skins are thoroughly charred and blistered. Transfer hot chilies immediately to a sealed plastic bag or covered bowl for 10-15 minutes to steam.
- Once cooled enough to handle, peel the skins from the chilies. Remove the stems and as many seeds as desired, then roughly chop the chilies.
- In a large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to create a roux. This will thicken the sauce.
- Gradually whisk in the chicken stock, stirring to prevent lumps. Add the canned or fresh tomatoes, chopped roasted chilies, and cumin.
- Bring the mixture to a simmer, stirring occasionally, and cook for 10-15 minutes, allowing the sauce to thicken and flavors to meld.
- Carefully transfer the hot sauce mixture to a blender or food processor. Blend until completely smooth. If too thick, add a splash more chicken stock.
- Return the sauce to the pot, taste, and season with salt and pepper as needed. Reheat gently if serving warm.
Notes
9. Fish and Chips, United Kingdom
Golden, crispy fish and chunky chips is the quintessential British snack. Friday evenings have been topped by fish and chips since the 1860s, served for their pleasing simplicity.
Cod or haddock is battered and fried until crackling, while thick-cut chips are soft inside, crisp outside. A splash of malt vinegar completes the experience.
The dish’s charm lies in its lack of fuss just fish, potatoes, and skill. Proof that sometimes, the simplest foods become the most enduring.
10. Poutine, Canada
Canada’s poutine might not win beauty contests, but one taste and you’ll understand its cult following.
French fries are smothered in squeaky cheese curds and hot brown gravy to create an ooey, gooey, sinful combination that’s especially dear after a night on the town. Quebec-born, it’s become a Canadian comfort food staple and ignites bitter feuds over who does it best.
Sloppy, comforting, and deeply filling, poutine is proof that sometimes more really is what the heart desires.
Real Canadian Poutine
Equipment
- 1 Large Baking Sheet Or deep fryer, depending on fry cooking method.
- 1 Medium Saucepan For gravy preparation.
- 1 Whisk Essential for a smooth gravy.
- 1 Measuring Cups and Spoons
- 4 Serving bowls
Ingredients
Main
- 1 14 ounce package frozen French fries
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- salt and ground black pepper to taste
- 1 1/2 cups cheese curds
Instructions
- Preheat oven to 400°F (200°C) or prepare deep fryer according to frozen French fry package instructions.
- Cook French fries until golden brown and crispy, following package directions. Drain excess oil if deep-frying, then transfer to a wire rack or paper towels.
- While fries cook, melt butter in a medium saucepan over medium heat.
- Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly, until a light golden roux forms.
- Gradually whisk in the beef broth until smooth and lump-free. Bring to a simmer.
- Continue to simmer for 5-7 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
- Season the gravy with salt and ground black pepper to taste. Keep warm.
- Divide the hot, crispy French fries evenly among individual serving bowls or a large platter.
- Generously scatter the cheese curds over the hot fries.
- Immediately ladle the hot gravy over the cheese curds and fries, allowing the curds to melt slightly. Serve at once.
Notes
11. Pastel de Nata, Portugal
Portugal’s nata de pastel, heritage and extravagance contained in a single golden crust,
begins in monasteries, where egg whites starched habits of nuns, penny-pinching to stock up excess yolks. Cleverly, they diverted those yolks into sweets such as our renowned tart we love today.
Flaky, crunchy crust contains creamy custard with caramelized edge, cream and crunch in balance. Sprinkled with dust of cinnamon, warm, pastel de nata now globally famous demonstrates how humblest food item can be utilized to produce heavenly dessert.
12. Chicken Rice, Singapore
Chicken rice looks dull, but in Singapore it’s a national pride.
Steamed, roast, or braised in soy sauce tender chicken is served with scented chicken broth and ginger-steeped rice. Cucumber slice freshness gives way to the three-dipping-saucing sweetness of soy, chili, and ginger.
A normally humble dish, this is one pride and pleasure of Singaporeans. At hawker stall or restaurant fine, it is a country taste through and through.
Singapore-style nyonya curry
Equipment
- 1 Large Pot or Dutch Oven For simmering the curry
- 1 Chef’s knife For chopping vegetables and preparing chicken
- 1 Cutting Board For safe and efficient ingredient preparation
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 80 g nyonya curry paste available online and at Waitrose & Partners, or see tip, below
- 500 g bone-in chicken thighs skin removed
- 200 g potatoes cut into 3cm cubes
- 150 g carrots cut into 3cm cubes
- 1 large onion roughly chopped
- 100 ml coconut milk
- cooked rice and naan breads optional, to serve
Instructions
- Prepare ingredients: remove skin from chicken thighs, cut potatoes and carrots into 3cm cubes, and roughly chop the large onion.
- Heat a large pot or Dutch oven over medium heat.
- Add the roughly chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes.
- Stir in the 80g of Nyonya curry paste and cook for 2-3 minutes, stirring constantly, until very fragrant.
- Add the bone-in chicken thighs to the pot and brown them lightly on all sides, turning occasionally, for about 5 minutes.
- Incorporate the cubed potatoes and carrots into the pot, stirring to coat them with the curry paste mixture.
- Pour in the 100ml of coconut milk, stir well, and bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and let the curry simmer for 25-30 minutes, or until the chicken is cooked through and the potatoes and carrots are tender.
- Stir occasionally to prevent sticking and ensure even cooking.
- Serve the Singapore-style Nyonya curry hot with cooked rice and/or naan breads, if desired.
Notes
13. Croissant, France
Few dishes are more classically French than a buttery, flaky croissant. Each golden crescent is a masterpiece, comprising dozens of layers of tender dough and butter that inflate to a light, ethereal pastry.
Served with dark coffee, it is the classic Parisian breakfast. Plain, elegant, and immensely rich, croissants demonstrate the manner in which culinary excellence is able to transform even the most common ingredients into something divine.
One bite plain, or with a dab of jam and you’ll understand why this pastry has captured hearts worldwide
Tomato and Mozzarella Croissants
Equipment
- 1 Baking Sheet
- 1 Parchment Paper For lining the baking sheet to prevent sticking and aid cleanup.
- 1 Sharp Knife For slicing tomatoes and potentially cutting pastry.
- 1 Cutting Board
- 1 Pastry Brush For applying the egg wash evenly.
Ingredients
Main
- 1 Puff Pastry Sheet Thawed
- 6 Tablespoons Store-bought Or Homemade Red Pesto
- 6 Cherry Tomatoes Sliced Into Thin Rounds
- 3-¼ ounces weight Mozzarella, Grated
- 6 pinches Basil Dried Or Fresh And Finely Chopped
- 1 Egg Beaten
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Thaw the puff pastry sheet according to package instructions, ensuring it’s pliable but still cold.
- Slice the cherry tomatoes into thin rounds and grate the mozzarella if not already done.
- Carefully unroll the puff pastry sheet onto a lightly floured surface. Cut it into 6 equal triangles (typically by halving and then cutting each half into three).
- On the wider end of each pastry triangle, spread approximately 1 tablespoon of red pesto.
- Top the pesto with an even layer of grated mozzarella, a few slices of cherry tomato, and a pinch of dried or fresh chopped basil.
- Starting from the wide end, gently roll each triangle towards the pointed end to form a croissant shape.
- Place the rolled croissants seam-side down on the prepared baking sheet, leaving some space between them.
- In a small bowl, lightly beat the egg. Using a pastry brush, gently brush the top and sides of each croissant with the beaten egg.
- Bake for 15-20 minutes, or until the croissants are puffed, golden brown, and crispy. Serve warm.
Notes
14. Hummus, Middle East
Creamy rich hummus is the Middle East’s best gastronomic export. Made with chickpeas, tahini, lemon juice, and garlic, it’s a dip that can travel anywhere and become anything. Spreads on warm pita the traditional manner, hummus also pairs nicely with vegetables, meats, or, yes, surprising combinations. Its popularity lies in that it’s healthy, tasty, and easy to adore.
From ancient boards to modern snack bars, hummus demonstrated that the most unassuming combinations can become internationally renowned.
Salatet Hummus
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Spoons and Cups
- 1 Medium Pot For cooking dried chickpeas
Ingredients
Main
- 1/4 c onion finely chopped
- 1/4 c parsley finely chopped
- 2 tb olive oil
- 1 c chickpeas dried
- 3 tb lemon juice fresh
- 1/2 ts salt
- 1/2 ts garlic finely chopped
- Pn cayenne pepper
Instructions
- Place dried chickpeas in a large bowl, cover with plenty of cold water, and soak overnight for 8-12 hours.
- Drain the soaked chickpeas, transfer them to a medium pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 1.5-2 hours, or until tender. Drain and let cool completely.
- While chickpeas cook, finely chop the onion, parsley, and garlic.
- In a large mixing bowl, combine the cooled, cooked chickpeas with the finely chopped onion, parsley, and garlic.
- Pour in the olive oil and fresh lemon juice.
- Sprinkle with salt and a pinch of cayenne pepper.
- Gently toss all ingredients together until well combined.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, taste and adjust salt, lemon juice, or cayenne pepper if needed.
- Serve chilled as a refreshing side dish, with pita bread, or as part of a larger mezze platter.
Notes
Closing Bite
Naples to Hanoi, Lisbon to Singapore, all 14 of these are mission recipes rather than recipes they’re culinary ambassadors. Each is a tale of people, routines, and palates beyond the border. Food, let’s be honest, is the world’s tastiest universal language.
And so, which of the following will ignite your next cooking adventure?
