Imqarrun il-forn is a staple of traditional Maltese cuisine. This popular baked macaroni recipe is something like a cross between lasagna and penne al ragù.
Cebollas moradas are a crisp, tangy condiment found throughout Mexico, particularly in the Yucatan peninsula. Their tangy flavor and crunchy texture bring new dimension to tacos, tortas, BBQed meats and more.
The ugnspannkaka, a savory rendition of the traditional Swedish pancake, is made with same batter as the crêpe-like version, but with the addition of bacon and baked rather than cooked on the stovetop.
These “drunk beans” may not look interesting, but their beer, bacon and chili ensures the flavor is anything but boring. Try serving frijoles borrachos as a warm soup, a dip, as a side, with grilled tortillas, or as a taco filling.
This oven-baked dish is prepared with a large, smoked, pork and beef sausage from Sweden. Some compare Falukorv to a gigantic hotdog, and others to bologna, but one thing’s for sure, this meaty, cheesy, creamy dish is as satisfying to eat as it is easy to make.
This crispy and creamy “pie” from Naples is warm and comforting, with a distinctive outer crunch thanks to a coating of breadcrumbs and an extra bit of savory flavor from Italian deli meats.