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10 International Wallet-Friendly Food Cities

10 International Wallet-Friendly Food Cities

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Part of the fun of international travel is trying out foods from different cultures. Who hasn’t seen an image of baguettes in the sunny window of a Parisian boulanderis and felt mouthwatering wanderlust?

10 International Wallet-Friendly Food Cities (Slideshow)

However, for most of us, those crusty baguettes are becoming less attainable by the second. As a matter of fact, the study found that a single loaf of ordinary bread there costs, on average, about $9, so forget about artisanal baguettes.

But food lovers shouldn’t fear. There are still plenty of places left in the world where travellers can eat like kings while spending like commoners, and we’ve listed the top global spots for delicious eats on a dime.

To create our list, we looked at the price of a meal at an average restaurant, the kind many might choose for a basic lunch, as well as the prices of more upscale dinnertime fare. We also factored in the prices of things like street food when applicable, and, because vacation is a time for relaxation, we also took into account the price of local beer and coffee.

Another factor in our list was the quality of the local cuisine. There are lots of cheap foods to be had in the world, but some food is inexpensive for a reason; we wanted to focus on foods that are as delicious as they are affordable. All of the cities we’ve ranked have food that is well loved by locals and global epicureans alike, with signature dishes and fun dining scenes that will leave you wanting to travel back for one more bite.

Click through our slideshow for a ranked list of the most budget-friendly, yet delicious, global cuisine, then tell us about the best cheap meal you’ve ever had while traveling.

#10 Bruges, Belgium

Many overlook Belgium as a vacation destination in favor of Germany or France, but this small European country is so much more than just waffles. Belgian food is often described as a happy combination of French flavors and German portions, and that’s a pretty good deal because a three-course meal for two will only cost about $60. Plus, not only is Belgian beer some of the world’s finest, but it’s also much cheaper than any you’ll find in Paris or Munich at around $4 per bottle.

#9 Barcelona, Spain

Barcelona is a gorgeous city steeped in centuries of history, and it’s also one of the best deals around for elegant dining at reasonable prices. On average, a mid-priced meal in a neighborhood Barcelona restaurant costs around $12; tapas can be a good deal, too, but be careful: all those little plates can mount up.

11 Best Traditional Thai Food Recipes | Popular Thai Food Recipes

Traditional Thai Food Recipes: The cuisine of Thailand works effortlessly to lure food lovers into its aromatic spell. Its rich and creamy curries, fragrant sauces, flavourful snacks and sinful sweets are bound to make you go back to indulging in them time and again. The key to cooking any Thai dish lies in perfectly balancing the five key flavours - sour, bitter, salty, sweet and spicy, which takes skills to master. Each Thai dish is therefore never dull, always bringing in the much needed punch to your palate.

According to Chef Irfan Pabaney of The Sassy Spoon, Mumbai, "The fresh and strong ingredients used in Thai cuisine are what make it very different from other cuisines. I think lemongrass, Thai chillies, galangal, ginger and kaffir lime leaves are the most important ingredients in Thai cooking."

Thai food has been influenced by other Southeast Asian cuisines such as Indian and Chinese, but it still manages to be completely different from them. Originally, Thai cuisine used to be a lot spicier than it is today, but over time, the hot elements were reduced and other flavour boosters like lemon grass and galangal were introduced to the cuisine. One also commonly gets to see the use of minced or sliced meat in the dishes. Some of the popular Thai dishes include Thai curries, Som Tam Salad, Tom Yum Soup, Pad Thai noodles, Satay, among others.

Bizarre Foods: Delicious Destinations

Andrew Zimmern explores the international flavors of one of America's most diverse communities, the Bronx, New York. He finds Italian-influenced bites like dry-aged pork sausage and saltimbocca, spicy Jamaican meat pastries, authentic Manhattan clam chowder and even savory Albanian pastries.


Andrew Zimmern explores Harlem, a vibrant New York City neighborhood with a diverse cross-section of cultures. He highlights its colorful restaurants offering soul food, Caribbean classics like pastelone and even the national dish of Senegal, ceebu jen. And no trip to New York is complete without a stop for a standout slice of pizza.

Central New York

Andrew Zimmern highlights the local favorite foods in central New York, a 2,500-square-mile area that offers everything from barbecue to buttercream. He finds beef and veal sausages at one of America's oldest hot dog stands, tomato pie from a passed-down Italian family recipe and half-moon cookies that predate New York City's iconic black and white cookie.

Martha's Vineyard

Andrew Zimmern explores beautiful Martha's Vineyard, the island community located off the coast of Cape Cod, Massachusetts, that is renowned for its laid-back vibe, beautiful beaches and fresh seafood. He celebrates some of the best restaurants and dishes featuring the fresh, local catch brought in daily. On the menu are lobster rolls, a clam bake, swordfish steaks, fired clams and stuffed quahogs. And for dessert, there's an irresistible tart made from local fresh cranberries.

Lancaster County

Andrew Zimmern celebrates Lancaster County, Pennsylvania, where farm-to-table dining isn't a trend -- it's tradition! He highlights iconic Pennsylvania Dutch dishes like chicken pot pie and pork and sauerkraut, soft pretzels and scrapple made with generations-old family recipes and sweet treats like sticky buns and shoofly pie.

New Hampshire Seacoast

Andrew Zimmern explores New Hampshire's seacoast, which is a 13-mile stretch packed with geographic and culinary diversity. He finds that the bounty of the local waters is well represented in the local cuisine, with dishes like shrimp, scallops and haddock stuffed in a baked lobster and loaded into a hearty chowder. Fat, briny Great Bay oysters served both raw and fried are another local favorite, and farther inland, poutine is a favorite bar snack at local eateries and regional apple cider gets added to doughnuts for a unique taste of New Hampshire's number one crop.


Andrew Zimmern explores the cuisine of Sitka, Alaska, where the preparation of iconic Alaskan staples like king salmon, venison and rockfish has evolved with finesse. Only reachable by boat or plane, this town of 9,000 residents is a destination for the freshest dishes, from halibut and chips to Dungeness crab and everything in between.

Portland, OR

Andrew Zimmern shares the best of weird, wild and whimsical Portland, Oregon, a city whose personality is apparent in its food culture. Arrested adolescence is personified in boozy doughnuts and handcrafted ice cream flavors for the adult palate, like marionberry-habanero-goat cheese. The city's cultural diversity is exemplified in its celebration of Thai foods like khao man gai and fish sauce chicken wings, and the coastal waters of the Pacific show up in seared albacore tuna and crawfish boils.


Andrew Zimmern celebrates the culinary icons of the fastest growing city in the Midwest. Cincinnati's cuisine is inspired by the European immigrants who brought their hearty fare with them to Ohio, and Andrew highlights some of the dishes that continue to be can't-miss local favorites, including pork schnitzel, goetta, Cincinnati chili and ice cream made using a French pot method.

Oklahoma City

Andrew Zimmern shares the best of Oklahoma City and the stick-to-your-ribs fare that locals have been enjoying for generations. OKC's cattle-ranching roots run deep, and locals love their beef. There's prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions, and even the local chili is loaded with beef and there are no beans allowed. Local Vietnamese restaurants get in on the action with a beef bone-infused broth used to make pho. Meaty meals of this magnitude call for a hearty dessert, and fried fruit pies are just the thing.

Chicago Neighborhoods

Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove. From handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville, Chicago restaurants are raising the bar with an endless number of delicious destinations.

Iowa State Fair

Andrew Zimmern shares a tour of the Iowa State Fair, one of the largest and best known state fairs in the U.S. A gastronomic trip through the 445-acre fairgrounds reveals fresh, locally grown sweet corn, baked sausage cavatelli and Dutch letter pastries. Vendors also serve up a dizzying array of sandwiches, like fried pork tenderloin, loose ground beef and the iconic Italian Gizmo.

Salt Lake City

Minutes away from desert trails, mountains and limitless outdoor adventures, Andrew highlights the delicious and iconic foods of Salt Lake City. Classic dishes include a pastrami burger, steak tips with mole and Utah scones.

San Francisco: Second Bite

San Francisco's food scene is so impressive, it deserves a second visit! From Japanese hot pots and hand-crafted lasagna to ice cream made from locally sourced ingredients, Andrew highlights the culinary diversity of the City by the Bay.


Andrew explores Charlotte, North Carolina, a city where big banking meets blue-collar traditions and is buzzing with amazing food. He zeroes in on barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.

Outer Banks

Andrew highlights the seafood lover's paradise of North Carolina's Outer Banks region. The unique location serves up dishes like blue crab, Hatteras clam chowder, baked oysters and other mouthwatering feasts born of the ocean.


Andrew highlights the culinary scene of Glasgow, Scotland, which is just as diverse as the city's landscape. From macaroni pies and fish and chips to venison haggis and chicken tikka masala, the whimsical curiosity of the people is reflected in the delicious and iconic foods.

Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven. Locals line up for traditional favorites and artisanal delicacies like Irish stew, smoked salmon and a blood sausage known as drisheen.


Andrew showcases Calabria, a rugged region in the toe of Italy's boot and a relatively unknown side of the country that outsiders rarely see. Due to the area's fertile soil, seaside location and mountainous interior, Calabria's diverse ingredients shine in signature dishes like fileja noodles with goat, parmigiana di melanzane and anchovy stroncatura.


Andrew digs in to Puglia, a coastal region in the heel of Italy's boot known for its whitewashed hill towns and centuries-old farmlands. Known as "The Garden of Italy" for its prolific wheat fields, vineyards and olive groves, the area's simple but stunning dishes include orecchiette pasta, grilled octopus and stuffed pasticiotti pastries.


Andrew dives in to the fairytale-like city of Zagreb, Croatia, a booming capital with a reverence for grandmother food. The city's cuisine has a meat-centric menu and celebrates iconic dishes like porky kotlovina, tender veal cheeks and savory stuffed peppers.


From peasant food to royal snacks, Andrew reveals what makes the food scene in Krakow, Poland, so delicious. The city's edible symbols take the form of pierogis, hearty stuffed cabbage rolls and whole-roasted pork knuckle.

Palm Springs

Andrew spotlights the glamorous desert oasis of Palm Springs, CA. The sunny resort city features new and iconic eateries serving up dishes like grilled rib eye and composed bone marrow butter, the popular reuben stacker and the classic date milkshake.

Santa Fe

Andrew explores Santa Fe, NM, a town intent on preserving its storied culture. Native American, Spanish and Mexican traditions converge to form mouthwatering dishes like slow-roasted carne adovada, chile rellenos and light-as-air sopapillas.

2. Kimchi

Say what: kim-chee

Kimchi is often described as a superfood because it is naturally fermented and produces beneficial probiotics that aids in digestion

Kimchi is probably the most recognizable traditional Korean food in the world. Napa cabbage is more commonly used for kimchi although various vegetables can be fermented to make kimchi too. There are numerous ways to prepare kimchi based on flavouring elements during the fermentation process that can range from radish to fiery pepper to ginger. Kimchi dates back to the Three Kingdoms of Korea that ruled from 37 BC to 7 AD and is recognized by UNESCO as an Intangible Cultural Heritage of Humanity Item.

  • Good to know: Kimchi is present at almost all Korean meals whether it&rsquos breakfast, lunch or dinner. The region of Gyeongsang-do prepares a salty and spicy version whereas the region of Hwanghae-do is less spicy with pumpkin flavours.

Creative Recipes That Give Fall Foods A New Twist

Pumpkin, cranberry, sage, nutmeg, sweet potato—these flavors say “fall” just as clearly as colorful leaves and chilly mornings do. This year, why not shake up your traditional autumn menu by exploring those tastes in a new way?

Creative chefs across the U.S. are reimagining seasonal culinary classics with delicious results. Here are a few ways to delight—and surprise—your family with fall flavors this year.

These dishes are sure to add some seasonal spirit to your kitchen.

Butternut Squash Pizza

The butternut squash is everywhere in autumn. But once you’ve made a couple of batches of butternut squash soup and roasted up some squash cubes, what next?

Zoe Robinson, the restaurateur behind Billie Jean and other St. Louis-area restaurants, suggests pizza. Yes, pizza.

“This pizza is one of our favorite fall dishes,” Robinson said. “The sweet fall flavor of the squash, the saltiness of the Parmigiana, the smokiness of the speck and the heat from the chiles is truly unique.”

Robinson said vegetarians will find this dish just as delicious without the meat.


  • Your favorite pizza dough recipe
  • 1/4 cup grapeseed oil
  • 1 bunch fresh sage
  • 1 butternut squash, peeled, cut in half, seeded and sliced very thin (You’ll have extra squash, which you can freeze for use later.)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pine nuts, lightly toasted
  • 1 Fresno pepper, sliced into rounds
  • 1 ball fresh mozzarella
  • 1/2 cup Parmigiano-Reggiano
  • 2 tablespoons brown butter
  • Sliced speck or prosciutto ham (optional)
  1. Heat the oven to 450 F. If you’re using a pizza stone, place it in the oven to heat it now.
  2. Roll out the dough to desired thickness.
  3. Heat the grapeseed oil on medium-high and fry the sage leaves for 1-2 minutes until crispy. Place on a paper towel. If you’re using a pizza pan, put your dough on it according to your dough recipe instructions. If you’re using a heated pizza stone, dust it with flour or cornmeal.
  4. Toss the squash in olive oil with salt and pepper and then place it evenly over the pizza dough. Add pine nuts and the Fresno pepper. Top with mozzarella and Parmigiano-Reggiano.
  5. Put in the oven and bake for 8-10 minutes. Keep your eye on it to avoid burning.
  6. Remove pizza and drizzle with brown butter and place crispy sage leaves on top. If desired, top with thinly sliced speck or prosciutto.

Pear Ginger Chai

Chai is a great fall drink because the spices in it overlap almost entirely with those that are used in “pumpkin spice” mixtures—including nutmeg, cloves and cinnamon. Chicago’s Chiya Chai Cafe takes that autumnal flavor to the next level by integrating pear into the mix.

Owner Swadesh Shrestha calls pear “an often forgotten, but quintessential fall fruit” that’s rich in vitamin C and antioxidants. “The sweetness of the fruit, complemented by the heat of warming ginger and the aromatic flavors of our signature chai spices, especially in the colder months, makes for a perfect fall drink,” Shrestha said.


  • 1/2 cup chai concentrate (Chiya Chai recommends its own small-batch variety.)
  • 1/2 cup coconut, almond or other nondairy milk
  • 1 tablespoon fresh-squeezed ginger juice
  • 2 tablespoons organic pear juice
  1. Pour all ingredients in a cup.
  2. Stir with a spoon.
  3. Heat the cup in a microwave for 90 seconds or over the stove top until the chai is close to a boil.

Pollo A La Parrilla Tacos

Your family may not be ready to replace its beloved sweet potatoes and marshmallows dish on Thanksgiving, but there’s plenty of time outside the holiday to play around with those pleasantly orange tubers.

Chef Pepe Barajas of La Josie in Chicago has a taco that could change the way your family thinks about sweet potatoes. Loaded with chicken, pumpkin seeds and butternut squash as well as sweet potatoes, these are tacos that will impress at any dinner this season.

“The autumn season allows us to be really creative with our tacos,” Barajas said. “While the weather still allows you to utilize the grill for chicken, the sweet potato and butternut squash can be roasted to caramelize the flavors and balance the smoke from the grill.”

The best part? After a bit of chopping and preparatory roasting, the recipe is simple.


  • Sweet potato, chopped into 1-inch cubes
  • Butternut squash, 1-inch cubes
  • Grilled chicken, chopped
  • Soft corn tortillas, warmed
  • Pumpkin seeds
  1. Roast sweet potato at 425 F for 30-40 minutes or until crispy. Roast butternut squash at 400 F for 40-50 minutes or until caramelized.
  2. Assemble chicken, sweet potato and butternut squash in tortillas.
  3. Top with pumpkin seeds and your favorite sauce.

Roasted Guinea Hen With Chestnut Puree And Glazed Cranberries

If you’re looking for something unusual to invigorate your family’s fall menu, Chef Martial Noguier’s guinea hen recipe is the dish to try. This multistep preparation offers a new take on cranberries and chestnuts.

“[It’s] perfect for the season because it utilizes fall ingredients, but is still light and delicate—a welcome break from stews and hearty dishes,” said Noguier, owner of Bistronomic in Chicago. “We use the cranberry because it is an autumn favorite.”

The acidity provides a nice counterpoint to the dish’s fattiness, he said.

Stuffing the meat with duxelles, a creamy chopped mushroom mixture, makes the dish that much more luxurious.


For the mushroom duxelles:

  • 2 tablespoons chopped shallots
  • 1 cup diced shiitake mushrooms
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1 tablespoon crème fraîche
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 4 shallots, sliced
  • 1 garlic clove
  • 1 bay leaf
  • 6 black peppercorns
  • 1/2 cup brandy
  • 1/4 cup yuzu juice
  • 1/4 cup cranberries
  • 4 cups brown chicken stock
  • 1 sprig thyme
  • 1 pound baby turnips, blanched
  • 2 tablespoons garlic, blanched and sliced
  • 1/2 pound pearl onions, blanched and peeled
  • 1/2 pint cranberries
  • 2 tablespoons chopped parsley
  • 30 chestnuts
  • 1 tablespoon duck fat
  • 1 cup shallots, minced
  • 2 cloves garlic, minced
  • 8 cups vegetable stock
  • 1/4 cup crème fraîche

For the mushroom duxelles:

  1. Sweat the shallots. Add diced shiitake mushrooms. Deglaze with white wine. Reduce until almost dry.
  2. Add heavy cream and reduce.
  3. Finish with crème frâiche. Chill.
  1. Clean and trim hen breasts.
  2. Braise legs and thighs in chicken stock until tender.
  3. Shred meat and set aside for use in ragout.
  4. Stuff breasts with chilled mushroom duxelles.
  5. Pan-roast breasts over medium heat until medium.
  1. Sweat carrot, celery and shallot with garlic clove, bay leaf and black peppercorns. Deglaze with brandy and yuzu and then add cranberries.
  2. Reduce until almost dry.
  3. Add brown chicken stock. Simmer and reduce slightly.
  4. Strain through a chinois.
  1. Heat baby turnips, garlic, pearl onions, cranberries, shredded and braised guinea hen meat, and chopped parsley with 2 ounces of sauce.
  1. Heat the oven to 375 F.
  2. Using a small sharp knife or a chestnut knife, carve an “X” in the flat side of each chestnut. Place chestnuts in an even layer, “X” side down on a baking sheet.
  3. Transfer to the oven and roast until opened, 10-12 minutes.
  4. Peel immediately, using a towel if chestnuts are too hot to touch. Coarsely chop.
  5. Heat duck fat in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent.
  6. Add chestnuts and cook for about 1 minute. Add vegetable stock. Bring to a simmer and cook for 30 minutes.
  7. After cooking, carefully transfer to a blender. Blend with crème frâiche until smooth. Season to taste.
  8. Plate the chestnut puree in the center, add the ragout, position the guinea hen breasts on top and drizzle the sauce on the plate.

Whether you’re looking for a simple but imaginative fall drink or a culinary challenge that will have your family tasting fall in a new way, these dishes are sure to add some seasonal spirit to your kitchen.

A former downtown development professional, Natalie Burg is a freelancer who writes about growth, entrepreneurialism and innovation.

This article is for educational purposes only, and is not intended to provide medical or legal advice, or to indicate the availability or suitability of any product or service for your unique circumstances.

Capital One does not provide, endorse, or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are solely responsible for their products and services, and all trademarks listed are the property of their respective owners.

Capital One offers a broad spectrum of financial products and services to cardholders, including digital tools, that help cardholders save time and money. Being confident…

4. Splice

Image credit: Rob Shaw/Bauer Media

Introduced by Streets Ice Cream in the 1950s, Splices developed almost a cult following. The unconventional ice-cream, coated in a layer of fruit flavoured ice was an integral part of beach culture in summer, reaching peak popularity in the 1970-80s. Originally in ‘pine-lime’ flavour, a raspberry version was introduced later, and is still enjoyed by Aussies today. The catchphrase of Streets’ 1963 advertising campaign was: “You’ll jump for joy, it tastes so nice, it’s Streets’ sensational, raspberry Splice!”

10 of the Most Difficult Recipes to Make at Home

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I'm always up for a challenge when it comes to cooking a dish with many, many steps. But, sometimes my confidence gets the best of me and I end up miserably failing at cooking whatever it is I decided to make.

For years, I had my eye on this layered Bon Appetit magazine cover recipe, Devil's Food cake with a beautiful white fluffy peppermint frosting, silky dark chocolate ganache and smooth white chocolate cream. My mother collects magazines, so during Thanksgiving and Christmas I frequently read through them searching for the perfect recipe to make. A couple Christmases ago, I decided to try this one. As I attempted to assemble the dessert, everything went wrong. My ganache was too runny, the frosting was not thick enough and my cakes were too delicate I ended up supporting the leaning tower of three cake layers with chopsticks, hoping and praying it would not collapse on my kitchen counter. I should have read the recipe more before I began making it because I was way in over my head.

Despite my failed efforts at making a cover-worthy recipe, I still don't back down from challenges, I just use better resources to figure out what I am doing. So, for all of you risk-takers and over-achievers, here are the ten most difficult recipes to make at home with some references to help you not only finish the dish, but make it a tasty one, too.

10. Salt-Crusted Fish

Having a chef make salt-crusted fish for you at a restaurant is a splendid treat. Despite an entire fish being covered in salt like someone being buried in sand at the beach, the plated result is not overly salted. But, if you don't pack the salt and egg white mixture tight enough, you risk salt crystals leaking into the fish as it cooks and when you break into the shell, creating an almost unbearable flavor. Ease your stress by having your butcher clean and gut your fish, then check out this video from Fine Cooking for a demonstration on preparing the salt dome and properly covering the entire fish.

9. Baked Alaska

If you thought making an ice cream cake was hard, try making Baked Alaska. This dessert not only requires you to form a mold of ice cream around a cake, but you must also cover it with a meringue, then bake it in the oven. After several hours of assembling and freezing, you pour a liquor over the baked meringue and ignite with a flame. Cold desserts on fire are pretty sweet.

Not only are macarons challenging to perfectly execute, but if you make them in a city with so much humidity, like Houston, you're going to have a much more difficult time. Even if the weather is perfect, things can easily go awry. Every step is crucial -- from combining the egg whites with the sugar and almond flour and piping the mixture onto a cookie sheet to baking and cooling the pastries for the appropriate time. Bakers strive to create the perfect macaron and some have yet to accomplish that feat. Watch this video from Fine Cooking which demonstrates how to make the classic French dessert.

7. Breakfast

I don't know about you, but making breakfast for a family of four, or more, is a daunting task -- my mom and I always had a difficult time even working as a team. Props to every short order cook because I can never seem to find a way to put breakfast on the table at the same time or at the same temperature for each person. Pancakes never come out perfectly and they require constant tending French toast makes a mess and you have to be careful not to cover your counter in eggs you always burn some toast (even though it's the easiest task) and don't even try to make eggs for everyone, unless they all agree on scrambled. You're using practically every appliance in your kitchen at the same time. Just talking about it stresses me out.

6. Lemon Meringue Pie

Anything with a meringue is difficult to make, but add a lemon curd and pie crust to the mix and you're in for a strenuous and tedious task. But, luckily, you can make things much easier by purchasing prepackaged dough so all you're left with is the filling and the meringue. Try this recipe from Gourmet the instructions and comments from those who made it are quite helpful - add more lemon juice and less water if you want the lemon curd to be more tart.

5. Anything Flambéed

Flambéing is awesome in restaurants when a professional chef lights a liqueur on fire, especially when it is table-side. But flambéing at home is not only difficult, but also quite dangerous. I flambéed a dish once. It was the most terrifying experience of my life. Sure it's easy to light a match on fire, but when that fear rattles through your body as you inch the flame closer to the pan, you're most likely not going to follow through with the flambé. Or maybe that's just me.

You've probably eaten a paella of some kind in many Houston restaurants, or you might have been lucky enough to enjoy authentic paella in Spain. But, nailing the crispy, caramelized crust on the bottom and cooking the rice so it has that excellent bite (al dente) takes some practice. Making paella is all about the technique and the tools -- you need a large round pan (a paella pan) to create that crunchy bottom rice layer and as noted in a Fine Cooking article, you must create a sofrito by sautéing a combination of ingredients, such as tomatoes, onions and garlic with spices and herbs, such as paprika and parsley. Aside from mastering the sofrito and cooking the rice perfectly, you must add in a variety of crustaceans and meat, like clams, shrimp, lobster, chorizo and chicken. It's a lot of ingredients and requires an artful technique.

3. Molten Lava Cakes

Move aside soufflés, molten lava cakes take things to a whole new level. There's a reason this dish was a pressure test challenge on MasterChef it's one of the most difficult desserts to perfect. You won't know if you accomplish cooking the outside of the cake and maintaining the "lava" of chocolate on the inside until you take a bite. Undercook it and the entire cake falls apart overcook it and you essentially made a cake -- whoop dee freaking doo. Practice makes perfect, but I don't recommend practicing for dinner guests. Here's an awesome Vimeo depicting each step in making this luscious dessert.

2. Boeuf Bourguignon

Just read the ingredient list for boeuf bourguignon. I bet you're still reading. It's a crazy long list with an even longer list of instructions. Trust me, when Julia Child's recipe fills three pages of her cookbook and references two extra recipes to make brown-braised small white onions and mushrooms sautéed in butter, you're going to be cooking the entire day. Be careful not to overcook the beef cuts, or all of your hard work will be wasted.

1. Eggs Benedict

Any dish with multiple components that must be properly executed creates a lot of challenges, especially when everything must be perfectly timed, like with Eggs Benedict. The easy parts are toasting the English muffin and searing the Canadian bacon or ham, but the difficult parts are poaching two eggs and making a Hollandaise sauce that doesn't break. Try this cheat from All Recipes for making the sauce by emulsifying all of the ingredients in a blender -- it's much easier like this than by hand. Then, take a look at this video for an excellent step-by-step explanation of making the entire dish.

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Hop across the pond to the UK if for only a moment when you bite into one of these homemade glazed blueberry scones. Don't forget the tea.

Lisa Russo

An undoubtedly Ron Swanson-approved breakfast, this all-American bacon, egg, and mac n' cheese recipe will have you leaping out of bed for a taste.

Are you ready to take an international breakfast tour? The next time you're tired of the same-old, same-old, give one of these recipes a whirl. A trip for your taste buds, no passport required.

2. Rosół (broth/ chicken soup)

Rosół is the most common soup served in Poland. It tastes best after Sunday’s church on cold days. It is very easy and quick to prepare, commonly served with homemade noodles. The ingredients needed for the soup are water, any piece of chicken, onion, small leek, onion, green celery, parsley, cabbage, salt and pepper.

A bowl of Gołąbki topped with homemade tomato sauce

Top 12 Colombian Foods and Dishes You Must Try

El 20 de Julio (July 20th) is Colombian Independence Day and to celebrate this year, I decided to write this post. Since writing a series of must try Colombian dishes by category, I’ve received many e-mails from my readers asking for a basic “Top 10 Colombian Dishes” list. So grab a Refajo and play some Cumbia, because I’ve picked some of my favorite Colombian recipes just for you!

Typical Colombian dishes are as varied as the country’ s geographic regions. However, there is a dish that can easily be considered a national treasure “La Bandeja Paisa” (Paisa Platter), a filling and comforting dish containing white rice, cranberry beans, fried egg, chicharrón, chorizo, beef, fried ripe plantains, avocado and arepa.

It was very hard to make a Top 10 list, so I added a couple, and even that wasn’t enough! Anyway, with just 12 traditional dishes, there many dishes in our cuisine that are just as popular, so if I missed a dish that you think belongs on the list, please let us know in the comment area. I would love to know your favorite Colombian dishes.

Buen provecho and Happy Independence Day to my Colombian readers!

1. Empanadas: These wonderful empanadas are one of the most popular Colombian snacks. The crust is made with corn masa while the filling is made with meat, potatoes and spices. It’s traditional to serve these empanadas with ají (Colombian-style hot sauce). See the recipe here.

2. Picada o Fritanga: There are different variations of this dish and every cook adds different ingredients to their platter, but some of the most popular ingredients in the Piacda Colombiana are fried green plantains (patacones), pork belly (chicharrón), small yellow potatoes (papa criolla), chorizo, pork ribs, yuca fries (yuca frita), morcilla and ripe plantains.See recipe here.

3. Bandeja Paisa: This is probably the most popular Colombian dish, originally from the Andean region of the country where the people are called “Paisas” and the area where I was born and raised.See recipe here.

4. Ajiaco: It’s a hearty soup from the capital of the country, Bogotá, and is made with chicken, three varieties of potatoes, corn and guascas. Ajiaco is usually served with cream, capers, ají and avocado. It’s comfort in a bowl!See recipe here.

5. Sancocho Trifásico: This is very thick soup made with root vegetables and different kinds of meats, in a broth, usually flavored with herbs, onions, garlic and peppers. The perfect Sunday meal!See recipe here.

Watch the video: Η υποθαλάσσια σήραγγα Πρέβεζας - Ακτίου και ΑΝΩΘΕΝ - Video by drone Dji Phantom 4 u0026 GoPro session (May 2022).


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