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Poutine is Canada’s famous dish originating from Quebec, a simple combination of French fries, cheese curds, and a rich brown gravy. The key is using squeaky, fresh cheese curds that slightly melt when hit with hot gravy. Ingredients Component Quantity Notes French Fries (Thick Cut) 4 large servings Homemade or high-quality frozen. Fresh Cheese Curds…
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Gazpacho is a refreshing, uncooked, puréed vegetable soup, traditionally eaten chilled during the hot summers of southern Spain. It’s a simple celebration of ripe tomatoes, garlic, and high-quality olive oil. Ingredients Component Quantity Notes Ripe Red Tomatoes 2 lbs (about 4 large) Roughly chopped (Maturity is key). Cucumber 1/2 large Peeled and roughly chopped. Green…
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Cacio e Pepe (“Cheese and Pepper”) is one of Rome’s most beloved and seemingly simple pasta dishes. Its perfection relies on technique: creating a creamy emulsion with hot pasta water, grated Pecorino Romano cheese, and freshly cracked black pepper. Ingredients Component Quantity Notes Spaghetti or Tonnarelli 8 oz (225g) Long, thin pasta. Pecorino Romano Cheese…
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Vindaloo is a Portuguese-inspired Goan curry, famous for its intense heat and tangy-sour flavor, derived from vinegar, chiles, and bold spices. It is traditionally made with pork, but often chicken or beef is substituted. Ingredients Component Quantity Notes Pork Shoulder (or Chicken) 2 lbs (1 kg) Cubed. White Wine Vinegar 1/2 cup The source of…
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Moussaka is a classic Greek casserole, featuring layers of sautéed eggplant, seasoned ground lamb (or beef) in a tomato sauce, and topped with a thick, creamy Béchamel sauce, then baked until golden. Ingredients Component Quantity Notes Eggplants (Aubergine) 3 large Sliced lengthwise into 1/2-inch thick slices. Ground Lamb (or Beef) 1 lb (450g) Tomato Sauce…
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Wiener Schnitzel (Viennese Cutlet) is an Austrian classic, featuring a thin slice of veal (traditional), pounded thin, breaded, and pan-fried until golden brown and crispy, with the crust slightly puffy. Ingredients Component Quantity Notes Veal Cutlets (Top Round) 4 (4-6 oz each) The authentic meat. Can substitute pork or chicken. All-Purpose Flour 1/2 cup Egg…
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Gulyás, or Goulash, is a famous Hungarian stew, rich in color and flavor due to generous amounts of paprika (preferably Hungarian sweet paprika). It is traditionally served as a hearty soup rather than a thick stew. Ingredients Component Quantity Notes Beef Chuck 2 lbs (about 1 kg) Cut into 1-inch cubes. Hungarian Sweet Paprika 3…
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Doro Wat is a rich, flavorful, and incredibly spicy Ethiopian chicken stew, slow-cooked in a complex sauce of caramelized onions, berbere spice blend, and clarified butter (niter kibbeh). It is traditionally eaten with injera bread. Ingredients Component Quantity Notes Chicken Drumsticks and Thighs 4-6 pieces Skin on or off, depending on preference. Hard-Boiled Eggs 4…
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Kimchi Jjigae is a fiery, satisfying, and staple Korean stew made with heavily fermented kimchi, tofu, and pork or beef, simmered in a rich broth seasoned with gochugaru (chili flakes) and gochujang (chili paste). Ingredients Component Quantity Notes Aged Kimchi (Cabbage) 2 cups Sliced. The sourer, the better! Pork Belly or Shoulder 4 oz (115g)…
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Irish Soda Bread is a quick bread that uses baking soda (bicarbonate of soda) as its leavening agent instead of yeast. It’s dense, rustic, and known for the distinct cross sliced into the top before baking. Ingredients Component Quantity Notes All-Purpose Flour 4 cups Baking Soda 1 tsp The leavening agent. Salt 1 tsp Buttermilk…