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…
The tarte Tatin is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. Named after the Tatin sisters who invented it and served it in their hotel as its signature dish, it originated in France but has spread to other countries over time. read more…
Parmigiana, is an Italian dish made with fried, sliced eggplant layered with Parmesan cheese and tomato sauce, then baked. The origin of the dish is claimed by the regions of Sicily, Campania, and Emilia-Romagna. In Italy, the dish is known under the names parmigiana di melanzane, melanzane alla parmigiana, and in the United States and Canada as eggplant parmesan. read more…
Goose has a distinct flavor which makes it a favorite European Christmas dish. In Germany, roast goose is a staple for Christmas Day meals. For European cultures, roast goose is traditionally eaten only on appointed holidays, including St. Martin’s Day. read more…
Bistecca alla fiorentina (lit.: Beefsteak Florentine Style) is an Italiansteak dish made of young steer (vitellone) or heifer (scottona) that is one of the most famous dishes in Tuscan cuisine. It is loin steak on the bone cooked on a grill until rare (50°C). The word bistecca was borrowed from the English beefsteak in the early 19th century. An 1863 dictionary defines it as: read more…
The Central Market (Khmer: Phsar Thum Thmei; meaning “New Grand Market”) is a market and an art deco landmark in Phnom Penh, the capital of Cambodia. The bright yellow building completed in 1937 has a 26-metre high central dome, with four tall arch-roofed arms branching out diagonally across the block, creating vast hallways housing countless stalls and a variety of goods. Initially designed by city architect Jean Desbois, construction works were supervised by French architect Louis Chauchon. When it first opened in 1937, it was said to be the biggest market in Asia; today it still operates as a market. read more…
Spaghetti alle vongole (lit.: spaghetti with clams) is a pasta dish consisting of spaghetti cooked with fresh clams, originating in the coastal regions of Italy, particularly in southern Italy. The preparation typically involves garlic, parsley, olive oil, and occasionally white wine. Palourde, or carpet-shell clams (Italian: vongole veraci; pl.), are commonly used, along with the small Mediterranean wedge shell (Donax trunculus, also known as the Tellina or “bean clam”). There are numerous regional variations of the dish. read more…
Huevos rancheros (‘ranch-style eggs’) is a breakfast egg dish served in the style of the traditional large mid-morning fare on rural Mexican farms. Huevos divorciados (‘divorced eggs’) are simply two eggs served in the same style as huevos rancheros but with a different sauce for each egg – usually a salsa roja and a salsa verde. read more…
