Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing minced meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley; it is typically served at room temperature. It is widely considered a national dish of Mexico. read more…
Pannfisch, also known as Hamburger Pannfisch or Hamburger Pfann(en)fisch, is a traditional dish of Hamburg cuisine, now considered “typically North German” and widespread throughout Northern Germany. Its main components are fried or boiled pieces of fish (without the head), fried potatoes, and mustard sauce. Once considered a “poor man’s food” and a way to use up leftovers, this pan-fried dish is now sometimes prepared with more expensive fish and can also be found in upscale restaurants. read more…
Imagine it’s February 8, 2026. You wake up in the San Francisco Bay Area, and the air in Santa Clara is practically vibrating. It’s not just any Sunday—it’s Super Bowl Sunday, and this year is the big “LX,” the 60th anniversary. read more…
Cacio e pepe is a pasta dish typical of the Lazio region of Italy. The dish contains grated pecorino romano and black pepper with tonnarelli or spaghetti. A common story is that shepherds from the pastoral communities of Lazio, Abruzzo, Tuscany, and Umbria created cacio e pepe in the 18th or 19th century. It is likely that black pepper was added to the dish much later, as it was expensive and not readily available to shepherds at the time. Achieving a smooth and creamy texture during preparation requires special attention, as the cheese is prone to becoming lumpy. read more…
In Sweden, meatballs are called köttbullar (literally “meat buns”) and are considered a national dish. They became popular in the mid-1800s with the advent of meat grinders. Swedish meatballs are usually made with a mix of ground beef and ground pork, or just with ground beef, which is mixed into a mixture of beaten eggs, breadcrumbs soaked in milk, and grated raw onions or finely chopped and fried onions. Cream is often added for more luxurious versions. The meatball mixture is seasoned with salt and white pepper or a mixture of white pepper and allspice. Swedish meatballs are traditionally served with gravy, boiled or mashed potatoes, lingonberry jam, and sometimes pickled cucumber. read more…
A pincho (Spanish; literally “thorn” or “spike”), pintxo (Basque) or pinchu (Asturian) is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias. They are usually eaten in bars or taverns as a small snack, in the company of friends or relatives; thus, they have a strong socializing component, and, in the Basque country and Navarre, they are usually regarded as a cornerstone of local culture and society. They are related to tapas, the main difference being that pinchos are usually ‘spiked’ with a skewer or toothpick, often to a piece of bread. They are served in individual portions and always ordered and paid for independently from the drinks. It is not impossible, however, for the same item to be called pincho in one place and tapa in another. read more…
