20 lÀckra classic-recept frÄn hela vÀrlden
A rich and flavorful chicken liver pùté, often referred to as 'chopped liver' in Jewish households. This classic dish is smooth, savory, and perfect served with crackers, pickles, or on rye bread.
A classic Mexican dessert, this sponge cake is incredibly moist and tender, generously soaked in a rich mixture of three milks and topped with a cloud of whipped cream. It's an irresistible treat that's perfect for any occasion.
A classic Bavarian meatloaf, often served as a thick slice in a bread roll. Despite its name, traditional LeberkÀse does not contain liver.
Griot is a quintessential Haitian dish of tender, marinated pork shoulder, slow-cooked until tender and then fried to a crispy perfection. It's often considered the national dish of Haiti and is a staple at celebrations and everyday meals alike.
A classic American chopped salad, famously created at the Brown Derby in Hollywood. It features a vibrant arrangement of ingredients in distinct rows over a bed of crisp greens, typically dressed with a tangy red wine vinaigrette.
Authentic Maryland crab cakes featuring generous amounts of jumbo lump crab meat with just enough binder to hold them together, pan-fried to a beautiful golden brown. A true taste of the Chesapeake Bay.
Authentic Focaccia Genovese, a classic Ligurian flatbread from Genoa, characterized by its airy crumb, dimpled surface, generous olive oil, and a perfectly salty crust.
Crispy fried balls of spiced chickpeas and fresh herbs, the quintessential Middle Eastern street food. Traditionally served warm in pita bread with a drizzle of tahini sauce.
A quintessential Jewish deli sandwich featuring layers of savory corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing, all grilled to golden perfection on hearty rye bread. A true comfort food classic.
The quintessential Vietnamese Bånh MÏ, featuring a harmonious blend of savory assorted pork, rich pùté, crisp pickled vegetables, and fresh herbs, all nestled within a perfectly toasted baguette. This recipe focuses on assembling the classic version without cooking additional meats, assuming pre-cooked components are used.
A classic and comforting Egyptian green soup made with tender rabbit, fresh molokhia leaves, and a fragrant garlic-coriander 'taklia' (a seasoned oil mixture). This traditional combination is hearty and deeply flavorful.
A classic French vol-au-vent, meaning 'windblown' or 'puff', this elegant appetizer features delicate puff pastry cases filled with a rich, creamy mixture of chicken, mushrooms, and a hint of white wine. Traditionally served as a sophisticated first course.
A refined version of boiled beef, Tafelspitz, a classic dish in Swiss cuisine, particularly popular in Basel. It features tender, slow-cooked beef served with a variety of traditional accompaniments.
A classic Cantonese dish featuring crispy fried fish fillets coated in a vibrant, tangy, and sweet sauce, often with colorful bell peppers and onions.
Argentina's beloved hand pies - flaky, golden-brown pastry filled with a savory, seasoned ground beef mixture, punctuated by the briny pop of olives and the richness of hard-boiled egg.
Thick-cut sweet onions encased in a crispy, golden beer batter. These classic onion rings are the ultimate accompaniment to any burger or sandwich, offering a satisfying crunch with every bite.
Juicy Danish meatballs (frikadeller) served with a creamy, tangy potato salad. A beloved classic for everyday meals and gatherings.
An ethereal, rich, and intensely chocolatey French dessert. This classic Mousse au Chocolat is a testament to the beauty of simple, high-quality ingredients.
A classic Luxembourgish dish featuring tender chicken pieces simmered in a delicate and aromatic sauce made with Riesling wine, cream, and mushrooms. This recipe offers a refined yet comforting taste of the Moselle region.
A classic Czech dish featuring tender beef sirloin braised in a rich, creamy vegetable sauce, traditionally served with cranberries and bread dumplings.
