One-Pot

Arroz con Pato

Poultry | Arroz con Pato Image

(Peruvian duck with rice)

Arroz con pato is the tasty Peruvian version of the chicken and rice dish arroz con pollo that is found in many Latin cuisines. In Peru, duck is preferred and cilantro and dark beer are essential to the earthy taste of the dish. Read more »

Arroz con Pollo

Poultry | Arroz con Pollo Image

(Latin chicken with rice)

Arroz con pollo, or "rice with chicken," originated in the Andalusia region of Spain. It shares similarities with several West African dishes such as jollof rice, and may in fact have origins there. The Spanish version as was introduced to the New World colonies, and arroz con pollo is very popular in the Caribbean, especially in Cuba and Puerto Rico. Read more »

Baho

Meats | Baho

(Nicaraguan beef, plantains and yuca steamed in banana leaves)

Baho, or vaho, is one of the cornerstones of Nicaraguan cuisine. Beef, plantains and yuca (cassava) are wrapped in banana leaves and steamed over water in a large pot. Baho is food for a Sunday afternoon. Start the recipe on Saturday by marinating the meat. Vaho means "mist" in Spanish and evokes the unique cooking method for this hearty meal. Read more »

Bográcsgulyás

Soups | Bogracsgulyas Image

(Hungarian beef and pepper stew)

Bográcsgulyás (boh-GRACH goo-YAHSH), or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe. Bogrács is Hungarian for "kettle", and gulyás was originally the word for "cowboy." Today goulash refers to both the herdsmen and the stew they first cooked in their kettles. Read more »

Bredie

Soup | Bredie

(South African lamb stew)

Bredies are simple, traditional South African mutton stews in the Cape Malay tradition. The most popular are green bean bredie, tomato bredie and cabbage bredie. A basic bredie recipe is listed here, with the more common variations below. (Tip: A bredie will always taste better served the day after it is made.) Read more »

Ca Kho To

Fish | Ca Kho To

(Vietnamese clay pot fish with caramel sauce)

Vietnamese kho (pronounced "kaw") dishes are comforting braised foods cooked in clay pots, and flavored with nuoc mau, a delectable caramel sauce with deep molasses and coffee tones. This kho recipe features fish (), but pork, chicken, seafood, tofu or eggs are also used. Read more »

Ceebu Jen

Fish | Ceebu Jen

(Senegalese fish with rice and vegetables)

Ceebu jen (cheh-boo jen) is one of the most popular dishes in Senegal, especially along the coast. A Wolof term meaning "rice and fish," ceebu jen is a tomatoey mix of fish, rice and cooked vegetables that shows a strong resemblance to Spanish paella and Creole jambalaya. Read more »

Chupe de Camarones

Soups | Chupe de Camarones

(Peruvian shrimp chowder)

Chupes are hearty chowders popular along South America's Pacific coast from Chile to Peru. Chupe de camarones is a Peruvian classic made with shrimp and vegetables and is substantial enough to make a full meal. Read more »

Corned Beef and Cabbage

Meats | Corned Beef and Cabbage Image

(Irish-American braised brisket with vegetables)

Corned beef and cabbage is a traditional St. Patricks Day dish for Irish Americans, but not for the Irish themselves. The meal became popular with immigrants to the United States from Ireland in the 19th century. Read more »

Fabada Asturiana

Soups | Fabada Asturiana

(Spanish sausage and bean soup)

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. Read more »

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