This meal may not fit the classic Canadian food stereotype, but it’s deeply rooted in Canadian ingredients and traditions. Salmon, a cherished native fish, holds a special place in Canadian cuisine—enjoyed fresh during spawning season or preserved as jerky to be savored year-round. When I think of Canada, I often picture the iconic black bear …
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Pork knuckle, or schweinshaxe in German, is a beloved Bavarian specialty where a cured ham hock is roasted to perfection—crispy skin on the outside, tender and juicy meat inside. This dish is a prime example of how humble, inexpensive cuts of meat were transformed by clever cooking into hearty, satisfying meals for peasants in the region. I …
Continue reading “Pork knuckle, potato salad, asparagus salad and purple sauerkraut (Germany)”
Stekt fisk, which simply means “fried fish,” is a beloved Norwegian classic featuring white fish like cod. The fish is lightly dusted with seasoned flour and pan-fried in a bit of oil until golden and crispy. It’s straightforward but utterly satisfying. Agurksalat, or cucumber salad, might seem like an unusual partner for fried fish, but …
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I included both dish names in the title because, despite my best efforts, I’m still unclear on whether there’s a real difference between them. From what I’ve gathered, both refer to a hearty pea soup popular in the winter months, but with a class twist: snert is the rustic, humble version made by rural, working-class …
Fondue and raclette are iconic Swiss dishes that celebrate cheese in all its glory. This week, my appetite could only manage one, so I went with fondue—though raclette certainly deserves its moment in the spotlight. Raclette is both the name of a cheese and the dish itself: a large wheel of cheese is warmed—either by a special grill or an open flame—until the surface melts, and the gooey, melted cheese is scraped off onto simple accompaniments like boiled potatoes, gherkins, pickled onions, or dried meats. Fondue, on the other hand, is perhaps better known in English-speaking countries, likely because it’s easier to prepare. It features a pot of melted mixed cheeses such as Gruyère, Emmentaler, and Appenzeller, blended with white wine, garlic, cornstarch, and kirsch, a Swiss cherry brandy. Fondue enjoyed a cult following in Australia during the 1970s, where baby boomers fondly recall its exotic charm and social allure. While traditionally cheese-based, the term “fondue” has expanded to include dipping various foods into hot liquids like broth or melted chocolate. Cheese fondue is typically kept warm over a small flame to prevent it from solidifying too quickly, making it easy to dip into. The classic dippers are chunks of sourdough bread, but really, almost anything tastes amazing when dipped in molten cheese. I took full advantage of this, piling on a variety of raw and cooked vegetables. It might be more than usual, but it’s the perfect way to balance out the rich, artery-clogging indulgence of melted cheese and wine. This meal was a delightful celebration of Swiss culinary tradition—melting cheese, conviviality, and a rainbow of veggies to keep things fresh.
The word “tapa” originally meant “cover” or “lid,” and how it came to describe an assortment of small dishes served with drinks is a story wrapped in mystery. One popular tale suggests that bar patrons’ drinks—especially sweet sherry—were covered with a small plate or slice of food to keep pesky flies away. Over time, these …
Whenever movies throw down an impossible cooking challenge, it’s almost always a soufflé, isn’t it? Well, challenge accepted—though with a fair bit of hesitation. The soufflé’s origins trace back to 18th-century Paris, and while it’s now beloved across all of France, I’ve cheekily included it here as a “southern” French dish. The trick with a …
Continue reading “Goat’s cheese soufflé and Niçoise salad (Southern France and Monaco)”
Feijoada is widely celebrated as Brazil’s national dish, and during my visit, I found it featured everywhere—from humble eateries to upscale restaurants. Though similar bean stews arrived with Portuguese colonizers in the 1500s, feijoada has since evolved into a uniquely Brazilian creation, infused with tropical ingredients and local flair. The name stems from “feijão,” the Portuguese word for beans, and the dish is a hearty stew of black beans and assorted meats. Traditionally, feijoada combines salted pork and beef, often incorporating inexpensive cuts like ears, tails, and feet alongside bacon, ribs, and sausages. For my version, I used pork ribs, bacon, and small chorizo sausages, simmered with onions, garlic, bay leaves, smoked paprika, and a touch of dried chili powder to bring out deep, smoky flavors. The real magic of feijoada lies in its accompaniments, which vary by cook but almost always include white rice, fresh orange slices to aid digestion, and farofa. Farofa is toasted cassava flour cooked with butter, salt, onions, and garlic—delicious on its own but truly transformative when mixed with moister foods, absorbing juices and adding a delightful texture. I rounded out the meal with hard-boiled eggs, sautéed greens, Brazilian salsa (a vibrant mix of tomato, capsicum, coriander, oil, and lemon juice), and sweet fried plantain bananas. Feijoada is traditionally a leisurely weekend lunch dish, perfect for gathering family around the table and savoring the rich, complex flavors over hours. This is one of my favorite meals—the balance of sweet, salty, and sour notes is simply irresistible. To cap it off, a caipirinha—the national cocktail made with cachaça (a sugarcane spirit), lime, and sugar—is the perfect companion. Just be warned: this feast may call for a long, indulgent siesta afterward! GET THE RECIPE
Deep-pit barbecuing, with its roots in Native American tradition, involves cooking meat and vegetables buried beneath hot coals underground—a technique still cherished across the southern United States. Today, this method often takes the form of above-ground smokers, where meats cook low and slow over hardwood, soaking up rich, aromatic woodsmoke. The heartland of American barbecue …
In Australia, summer demands light, refreshing meals that offer relief from the relentless heat, and salads reign supreme during this season. My family, in particular, embraces this culinary tradition wholeheartedly. The thought of turning on the stove when the temperature soars is simply unbearable, so we turn to vibrant, fresh ingredients that celebrate the best …
