Bread

The Vietnamese love their banh mi (bánh mì). The foundation of this versatile sandwich is French: baguette, mayonnaise and sometimes paté. But everything else in the Saigon sub is pure Vietnamese. They can be filled with barbecue pork, grilled chicken, tofu or even scrambled eggs in a breakfast version. Your typical banh mi also sports pickled vegetables and a few sprigs flavorful fresh herbs. Hungry patrons buy these cheap sandwiches from streetside carts and eat them on the go. Pronounced "bun me." Sometimes spelled banh my. Read more »

Meltingly tender chicken with the lemony flavor of sumac and the sweetness of caramelized onions, musakhan (المسخن) is a favorite dish of Palestinians everywhere. Sheets of flatbread encase the chicken as it cooks, protecting it from direct heat and soaking up delicious juices. Musakhan is traditionally eaten with the fingers. Sometimes spelled moussakhan or musakhkhan. Read more »

Panzanella is a classic summer salad from Tuscany and other regions of central Italy. Tuscans are known for the ingenious ways they use up old bread, and this salad is a perfect example. Be sure to use a good quality, crusty bread. Sometimes called panmolle. Read more »

Pappa al pomodoro comes from the Tuscan region of Italy and is an excellent and easy way to use up tomatoes from your garden in the late summer. Use a crusty, good quality, Italian-style bread for this dish. Read more »

These dumplings, also known as Semmelklöße, come from Bavaria. "Semmeln" is the German word for dinner rolls. Serve these dumplings as a side with roasts or pork chops and a sauce. Known as zsemlegombóc in Hungary and houskové knedlíky in the Czech Republic. Read more »

Torta di mele is a typical Tuscan dessert. Tuscans are known for finding all kinds of ways to use up leftover bread, and day-old bread is best for this recipe. Because this torte contains an egg custard, leftovers should be refrigerated. Read more »