Taiwan – Cong You Ban Mian (Noodles with Fried Scallions)
Vietnam – Sautéed Beef
The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly. Click here for the recipe.
Israel – Schnitzel Sandwich
Schnitzi Schnitzel Bar, in Brooklyn, New York, makes 9 different types of schnitzel and serves them with 13 varieties of homemade sauce. This recipe is an adaptation of its chile-flecked “Spanish” schnitzel.
Germany – Schwarzwälder Kirschtorte (Black Forest Cake)
This classic, German, cherry-filled chocolate cake, a masterpiece of cherry brandy-soaked pastry engineering, improves the longer it sits. This recipe first appeared in the 2012 SAVEUR 100 with the story Black Forest Cake. Click here for the recipe.
France – Soupe au Pistou (Provençal Vegetable Soup with Pistou)
Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving. This recipe first appeared in SAVEUR issue #140, along with Laura Schenone’s story Glorious Pesto. Click here for the recipe.
Lithunia – The Reuben
The key to this grilled corned beef, Swiss, and sauerkraut sandwich is making the rich, tangy dressing from scratch.This recipe first appeared in our April 2011 special Sandwich Issue with author Daniel Pinkwater‘s article Say My Name. Click here for the recipe.
Sierra Leone – Cassava Leaf Soup (Plasas)
Potato leaf and cassava leaf sauces are very common in the southern region. Leaves are generally boiled in bright orange palm oil along with numerous spices, peppers and typically fish. Click here for the recipe.
Morocco – Djej Besla (Chicken and Onion Tagine)
North America – Ham, Cheese, Egg, and Lemon Sandwiches
Lemon curd and goat cheese lends this breakfast sandwich from chef Elizabeth Morehead at The Big Egg a pleasing tanginess. When we don’t feel like making lemon curd from scratch, we pick up a jar of it at our local Whole Foods Market.
Mexico – Sopa de Frijol (Black Bean Soup)
This long-simmered soup matches spiced black beans with a roasted tomato purée. This recipe first appeared in our August/September 2012 issue with Patricia Quintana’s article Soup Country. Click here for the recipe.
Australia – Hundreds and Thousands Sandwich
Australia’s Hundreds and Thousands sandwich, made with butter and sprinkles on toasted white bread, is a simple and unexpected dessert. This recipe first appeared in our April 2011 special Sandwich Issue with author Christopher Tan’s article Special Treats. Click here for the recipe.
New Zealand – Cockle Fritters with Aïoli
New Zealand chef Dean Betts usually makes his fritters with the tiny fish called whitebait, traditional in New Zealand. The kind of whitebait he uses is not readily available in the U.S., so he supplied us with this recipe, another of his favorites, using cockles. Click here for the recipe.
Jamaica – Ackee and Saltfish
Virgin Islands – Johnnycakes
- Eat Globally, Eat better! (kolorblindmag.com)
- 50 food & cooking apps that rock the kitchen (thenextweb.com)
- Recipes: Chickpea Flat Bread & Basil Pistou (inpursuitofmore.com)
- Recipes for Rosh Hashanah (kolorblindmag.com)
- Saveur’s Best 2-Ingredient Sandwiches (thekitchn.com)
- Saveur – August 2012 (extratorrent.com)