French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor). read more…
Saumagen (“sow‘s stomach“) is a German dish popular in the Palatinate. The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. The stomach is not as thin as a typical sausage casing (intestines or artificial casing) but rather is meat-like, being a strong muscular organ. When the dish is finished by being pan-fried or roasted in the oven, it becomes crisp. read more…
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…
