There is no disputing the world-wide popularity of the Caesar salad, but you might be surprised to find out that this salad does not come from Italy. While it is named after an Italian (American) chef, Cesare Cardini, if you attribute it to the place it was created, the Caesar salad belongs to Mexican gastronomy.
Harcha are simple Moroccan semolina biscuits enjoyed for breakfast or as a snack. Harcha can be served with both sweet and savory fillings, but our personal favorites are with fresh cheese or drizzled with a syrup made from a mixture of melted butter and honey.
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.
This crowd-pleasing gnocchi casserole from Sorrento is a typical dish of Neapolitan cuisine. A bright tomato sauce gets richness from a hearty dose of cheese and the results are nothing short of amazing.
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.
A common dish in the south of Spain, The combination of spinach and chickpeas may seem boring, but the spices, garlic and vinegar that go into the dish make it comforting and full of flavor.