Whats4Eats

Fabada, or fabada asturiana, is a rich, warming stew of beans and sausages that originated in the Asturia region on the northwest coast of Spain. Asturians enjoy it as a hearty midday meal. The essential ingredients are fabas, a type of large white bean, and two types of sausage — Spanish chorizo and morcillo, a blood sausage. Fabada is traditionally served with cornbread and sidra, a local hard apple cider. Read more »

Ukoy is a simple and flavorful Filipino appetizer. These fritters have a pleasant golden color from the sweet potato and annatto. Ukoy is usually made with unpeeled shrimp and the peel is eaten. You can use peeled shrimp if you prefer. Also spelled okoy. Read more »

This amazing pasta dish is said by some to have originated at the end of World War II, when American soldiers in Rome yearned for a meal of bacon and eggs. The Romans, of course, added pasta and Parmesan, and a classic was born. In many Roman restaurants these days, the softer flavor of pancetta or salted pork jowl (guanciale) is substituted for smoky bacon. The choice is yours. Also known as spaghetti alla carbonara. Read more »

Ever get a hankering for some great Hokkien mee? Want to throw together the perfect shabu-shabu? Looking for beautiful photos of mouth-watering caldereta? If you answered yes to any of these questions — and even if you didn't — you won't want to overlook these great websites dedicated to the cuisines of East Asia. Read more »

This rich, flavorful dish is one of Haiti's most popular, invariably served at parties and family gatherings. Cubes of pork are soaked in a sour orange marinade and then slow-roasted until tender. The tender morsels are then given a finally fry in oil until delectably caramelized. This recipe uses a mixture of orange and lime juice in place of the hard-to-find sour orange juice. Also spelled grillots, griyo, griyot or griot. Read more »

Every Haitian home has a jar of pikliz on hand. Cabbage, carrots, chiles and other vegetables are soaked in vinegar to make a relish similar to American chow-chow or Italian giardiniera. The crunchy salad is served as a side dish at Haitian meals. Flavored vinegar from pikliz is often used in marinades or to give dishes a spicy-sour punch. Read more »

Called maize in most of the English-speaking world, common corn (Zea mays) is a New World crop. It is the only major grain that is used both as a starch and as a vegetable. The earliest signs of corn cultivation appear around 3,500 B.C. in central Mexico. From there its use spread into South and North America. With the European conquest of the Americas, the crop was distributed around the world. Read more »

Challah is the traditional bread that begins Sabbath meals in every observant Jewish home. These braided loaves are a symbol and reminder of the miraculous manna that fell from the heavens to feed the Israelites as they wandered in the desert. For Rosh Hashanah, a round challah is favored and symbolizes the cycle of the year. Read more »