Rich, creamy, chocolatey cups of heaven is about the best way to describe pots de crème au chocolat. Traditionally served in little cups with lids, this simple custard can be made in coffee cups or ramekins too. A favorite for Valentine's Day. The simple vanilla version is also excellent. Read more »

This dish is classic French cuisine, with simple elegance and great flavor. Peppercorns form a spicy crust around a meltingly tender beef filet, all topped with a rich Cognac cream sauce. Easy to make, steak au poivre is great date food. Read more »

Born in the townships of South Africa, chakalaka is a simple, spicy dish of onions, tomatoes and often beans. It has been a staple for generations of black South Africans, and is a required condiment at South African braais, or barbecues. Chakalaka can be served hot or cold, over mealie pap, with slices of bread, or as a condiment for grilled meats. And what a fun name! Read more »

People are often surprised to learn that Peruvian cuisine has a strong Chinese influence. A large Chinese immigrant community in Lima has given rise to a unique fusion of Incan, European and Asian cuisine called chifa cooking. Lomo saltado, a stir fry of beef and French fries over rice, is the ultimate example. Read more »

Flatbreads baked with toppings date back to Roman times. But it wasn't until the 1800s that Italians added tomato sauce and cheese. The basic pizza in Naples must have three components: a thin crust, fresh tomato sauce and buffalo milk mozzarella. San Marzano tomatoes from the slopes of Vesuvius are the best if you can get them. Good mozzarella di bufala can be hard to find outside Campania. Fresh cow's milk mozzarella (fior di latte) is an acceptable stand-in. Read more »