viaggiandomangiando
Ethnic cooking and world travel blog.
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Quiche Lorraine (France)
The Quiche Lorraine is a variant of the quiche made with pâte brisée or puff…
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Taralli with Lard and Pepper, Gluten-Free
Taralli with lard and pepper, a classic of Neapolitan cuisine, here in a gluten-free version…
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Smacafam
The Smacafam is a kind of savory pie typical of the area between the Adamello…
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Hulbah and Fahsa (Yemen)
Hulbah is a seasoning made from ground fenugreek seeds commonly used to season Fahsa: a…
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Gado-gado (Indonesia)
Gado-gado is an Indonesian salad of raw, lightly boiled, blanched, or steamed vegetables and hard-boiled…
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Táng Cù Wánzi (China)
Táng Cù Wánzi are Chinese meatballs in sweet and sour sauce. The sweet and sour…
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Shatta Sauce and Shawarma (Lebanon)
Shatta sauce from the Middle Eastern Levant made with fresh chilies to season the shawarma.
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Céleri rémoulade (France)
Céleri rémoulade is a salad of grated celeriac seasoned with rémoulade sauce based on mayonnaise…
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Pontchartrain and Shrimp (United States)
Pontchartrain sauce is a creamy and flavorful sauce often served with seafood dishes, here with…
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Palapa and Piaparan a Manok (Philippines)
Palapa is a sweet and spicy Filipino condiment made of finely chopped Filipino shallots (sakurab),…