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Kimchi Fried NoodlesBy PeterThe origins of kimchi fried noodles can be traced back to the early 20th century when Chinese immigrants settled in Korea and brought with them their traditional dishes. Over time, these dishes were adapted to the local palate and ingredients, giving rise to Korean-Chinese cuisine. Kimchi fried noodles became particularly popular in the 1960s and 1970s when Korean-Chinese restaurants began to appear in cities throughout Korea. This dish is variation of dish known as "jjajangmyeon" in Korean, is a popular Korean-Chinese dish that combines the spicy and tangy flavor of kimchi with the savory flavor of stir-fried noodles.Vietnamese PhoBy PeterPho soup is a traditional Vietnamese soup that has become popular around the world. The history of pho soup dates back to the early 20th century, during the French colonization of Vietnam. Pho soup was initially developed in Northern Vietnam, in the Hanoi region, as a street food sold by vendors who would roam the streets with their portable kitchens. The word "pho" is believed to have been derived from the French word "pot-au-feu," which means "pot on the fire." The original pho soup was made with beef bones, which were simmered for several hours to create a flavorful broth. The broth was then seasoned with spices such as star anise, cinnamon, and cloves, and served with rice noodles, thinly sliced beef or chicken, and fresh herbs like cilantro and basil. Pho soup quickly became popular among the working class in Vietnam, who would often eat it for breakfast or lunch. As the popularity of pho soup grew, more and more vendors began to sell it, and it eventually spread throughout the country.Borscht StewBy PeterBorscht is a soup that is traditionally associated with Eastern European cuisine, particularly the cuisines of Ukraine, Russia, and Poland. The origins of borscht are somewhat unclear, but it is thought to have originated in the region of Eastern Europe that is now Ukraine. The earliest recorded mention of borscht dates back to the mid-16th century in Ukraine. The soup was made with beetroot, which was a popular ingredient in Ukrainian cuisine at the time. The name "borscht" comes from the Ukrainian word "borshch," which means "sour."Sichuan Mapo TofuBy PeterThe history of Sichuan Mapo Tofu dates back to the Qing Dynasty in the late 1800s. The dish was created by a woman named Chen Mapo, who was the owner of a small restaurant in the Sichuan province. Chen Mapo was known for her delicious tofu dishes, and she created Sichuan Mapo Tofu as a way to use up leftover ingredients and satisfy her customers. The name "Mapo" comes from Chen Mapo's nickname, which means "pockmarked old woman" in Sichuanese dialect. Legend has it that Chen Mapo was known for her pockmarked face, but her tofu dishes were so delicious that people continued to flock to her restaurant despite her appearance.Black Beer GoulashBy PeterCzech black beer goulash is a traditional Czech dish that has been around for centuries. It is a hearty stew made with beef, vegetables, and dark beer. The use of dark beer in goulash is unique to Czech cuisine, and it gives the dish a rich, robust flavor. The dish is typically served with bread dumplings or boiled potatoes, and it is a popular meal during the colder months. The history of Czech black beer goulash is closely tied to the history of beer brewing in the Czech Republic, which has a long and rich tradition dating back to the Middle Ages. Czech black beer goulash has its roots in the medieval kitchens of Bohemia, which is now the western part of the Czech Republic. In those days, goulash was a staple dish for the working class, as it was filling, flavorful, and could be made with relatively cheap ingredients such as beef, vegetables, and beer. Over time, the dish evolved and became a popular meal for all classes of society. In the 19th century, the use of dark beer in goulash became more widespread, and the dish became known as Czech black beer goulash. The addition of dark beer was inspired by the traditional Bohemian style of brewing, which favored dark, full-bodied beers. The use of dark beer in goulash not only added flavor but also helped to tenderize the beef and bring out the flavors of the other ingredients.Beef StroganoffBy PeterBeef Stroganoff is a classic Russian dish made with sautéed beef and sour cream sauce. The origins of Beef Stroganoff are not entirely clear, but it is believed to have been created in the mid-19th century by a chef in the service of the Stroganoff family, a wealthy Russian family with strong ties to the Imperial Court. The original recipe for Beef Stroganoff featured thin strips of beef, sautéed in butter and served in a rich sour cream sauce. Over time, the recipe evolved to include other ingredients such as mushrooms, onions, and mustard. It became popular in Russia and other parts of Europe, and eventually made its way to the United States, where it became a popular dish in the mid-20th century.Slovak Potato DumplingsBy PeterSlovak potato dumplings, also known as halušky, are a traditional dish in Slovakia. The history of halušky can be traced back to the medieval period when potatoes were introduced to Europe. Dumplings made from potatoes and flour were a common food for rural populations and were often served as a hearty and filling meal. In Slovakia, halušky became especially popular in the 19th century and have since become a staple dish in Slovak cuisine. They are typically served with a variety of toppings such as fried bacon, sheep cheese, and sour cream. Halušky are also a popular dish for special occasions and celebrations, and are often served at family gatherings, holidays, and festivals.Short Rib TacosBy PeterInvention of corn flat bread is ancient and dates back to the Olmec culture back in 1,500 BC into Aztec empire. The word "taco" is however very new, it originates from Mexican silver miners in the 18th century. Gunpowder was wrapped in a paper like a “taquito” and inserted into rocks before detonation. By this time, tacos were known as the food of the working class, which included miners. This resulted in their portable street food being called “tacos de minero“, also known as “miner’s tacos”. It was a corn tortilla with a spicy filling consisting of cheap offcuts and organs. This daily staple was filling, delicious, and affordable.Cannelloni Di CarneBy PeterThe first written record about cannelloni is mentioned by Gio Batta Magi from Arezzo, who mentioned it among his Tuscan recipes. However, it is said that their birth occurred shortly afterwards in Campania, more or less in the first half of the nineteenth century. At the time the Neapolitan cook Vincenzo Corrado mentioned in his book "The Cook Galante" the recipe for a large pacchero , first boiled and then filled with a stuffing made with meat and truffles and then covered with a meat sauce and baked. Although the invention of the cannelloni remains uncertain and although there are few writings and cookbooks of the time that referred to it, it is assumed that this was initially a poor dish and a collection of leftovers , consumed especially during the holidays.Boeuf BourguignonBy PeterBoeuf Bourguignon is a traditional French dish that originated in the Burgundy region of France. The origins of Boeuf Bourguignon can be traced back to the Middle Ages, when peasants and farmers in the Burgundy region would cook tough cuts of beef in red wine to tenderize the meat. The dish was typically served with bread or potatoes and was a staple of the region's cuisine. Over time, the recipe for Boeuf Bourguignon became more refined, with additional ingredients such as onions, bacon, and mushrooms being added to the dish. The wine used to cook the beef also became an important component of the recipe, with many chefs using Burgundy wine to give the dish its distinct flavor. In the early 20th century, Boeuf Bourguignon gained popularity outside of France thanks to the efforts of culinary writers and chefs such as Auguste Escoffier and Julia Child. Julia Child included a recipe for the dish in her famous cookbook "Mastering the Art of French Cooking," which helped popularize the dish in the United States and other countries.Creamy Chicken LiverBy PeterChicken is one of the oldest and most common ingredients. Recipe for chicken liver is really hard to position historically. Each country is preparing version of chicken livers with onions and their local ingredients. Creamy version of chicken liver is very common across middle Europe. Chicken liver is very nutritious and palatable ingredient. This recipe is one of the easiest to execute.Chicken KormaBy PeterKorma originates in northern India and appeals to all taste palates, ranging from mild to medium-hot for a family-friendly dish. Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region.Texas Style TurkeyBy PeterTurkey breasts is one of the most underestimated cuts. When seasoned and smoked well it can bring amazing experience to your plate. Smoked butter is the absolute start of this recipe. This recipe is easy on preparation, however requires certain skills around barbecue being able to maintain stable temperature.Tom Kha GaiBy PeterIn the late 19th century, tom kha was not a soup. It was a dish of chicken or duck simmered in a light coconut broth with a generous amount of galangal. It was then served with a basic roasted chili jam as a dipping relish. Since the dish is very popular, there are also other versions of the soup - vegetarian, tofu, seafood, and pork tom kha are just some of its varieties. It is traditionally served with rice on the side, garnished with coriander leaves and diced tomatoes.Chicken SatayBy PeterSatay has been influenced by Indonesian, Malaysian and Thai cuisine but its origin has been widely agreed to be the Indonesian island of Java. Satay is a meat dish that is marinated, skewered, grilled and served commonly with a peanut sauce. Recipe soon spread out to the nearby countries of Southeast Asia due to their close proximity, and the travel and trade ties that existed between these countries. Satay can be found in many Southeast Asian countries including Malaysia, Singapore, Thailand, the Philippines, Brunei, and East Timor, where it has adapted to the local cooking style and ingredients, having its own distinct flavor.Hong Shao RouBy PeterHong Shao Rou (红烧肉) is a popular Chinese dish. Literal translation of the dish is red braised pork. Essence of this recipe is braising pork in soy sauce and sugar, which gives the sauce a glossy caramelized finish. The dish originates from the Chinese province of Hunan, but nowadays it is associated with Shanghai. It was favorite dish of Mao Tse-tung, the founding father of China, and it is often referred to as Chairman Mao’s red braised pork.Sauerkraut SoupBy PeterThis recipe is Slovak version of the Sauerkraut soup which is traditionally served during Christmas festivities. No one is more associated with sauerkraut than Gemans but they didn't invent this dish and there is tons of variations of this recipe across Europe. Over 2000 years ago the Chinese were building the great wall of China and needed to feed thousands of workers in a remote area. They found probably one of the most remarkable things about cabbage that you can preserve it with no refrigeration or canning by fermenting it. They didn't use salt, probably because salt was scarce back then, but they used a rice wine to ferment and preserve the cabbage and it was a nutritious dish that fed the workers and kept them healthy and strong.Bolognese SauceBy PeterThe history of Bolognese sauce, also known as ragù alla Bolognese, is deeply rooted in Italian culinary traditions. It originates from the city of Bologna in the Emilia-Romagna region of Northern Italy. The sauce has a rich and complex history that dates back several centuries. The earliest known recipe resembling Bolognese sauce can be found in a cookbook called "L'Apicio Moderno" written by Cesare Lancellotti in the late 18th century. However, the sauce likely existed in some form even before that time. It is believed that the recipe for ragù alla Bolognese has been passed down through generations in Bologna, evolving and refining over time.Smoked Beef SteakBy PeterPremise of this recipe is really simple, low and slow smoked steak towards the perfection. This slow process will ensure that meat is smoked to perfection and cooked to your desired level of choosing. You can use this method with nearly any type of the steak meat cut of the beef. I usually serve this over green beans.Sesame Shredded ChickenBy PeterThis simple recipe for sesame shredded chicken is building on the proven methods of the asian cuisine. With help of the pressure cooker chicken stays hydrated and moist yet falls apart with little to no effort. Cucumber are great addition of the freshness.Sichuan Pork Miso NoodlesBy PeterThis recipe is more or less fusion of Japanese and Sichuan cuisine. It builds on the dan dan noodles recipe. First we cook pork with Sichuan spices to make it aromatic and fragrant. Sauce on the other hand is using Shiro miso paste which is Japanese ingredient. In combination with rest of the ingredients we create creamy sauce, which coats the noodles all over, bringing the two worlds together.Caesar SaladBy PeterThe salad's creation is generally attributed to the restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. His daughter Rosa recounted that her father invented the salad at his Prohibition-era restaurant in Tijuana, Mexico when a Fourth of July rush in 1924 depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef." A number of Cardini's staff have said that they invented the dish.
A poster inside Hotel Caesar's saying "Home of the legendary Caesar's Salad". Julia Child said that she had eaten a Caesar salad at Cardini's restaurant when she was a child in the 1920s. In 1946, the newspaper columnist Dorothy Kilgallen wrote of a Caesar containing anchovies, differing from Cardini's version. Several sources have testified that the original recipe used only Worcestershire sauce without any anchovies, which Cardini considered too bold in flavor. Although the original recipe does not contain anchovies, modern recipes typically include anchovies as a key ingredient, which frequently is emulsified in bottled versions. Bottled Caesar dressings are now produced and marketed by many companies.Carolina Pulled PorkBy PeterGreat North Carolina recipe for pulled pork should consist of succulent, smoky meat napped in a tangy vinegar-based sauce. To streamline this often labor-intensive dish without losing out on any of the flavor, we started with a traditional pork butt roast.The moist heat of the multicooker effortlessly tenderized this tough cut.Gratin DauphinoisBy PeterGratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. The first mention of the dish is from 12 July 1788. It was served with ortolans at a dinner given by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné.Cuban Black BeansBy PeterSome believe dried black beans were brought to Cuba by the Spaniards, who introduced the “Moros con Cristianos” (black beans with rice). A representation of Spain’s occupation by the Moors. Black beans represent the “Moros” (Moors), and the white rice is the Christians, in this case, the Spaniards battling the occupation. The recipe was so popular that it became a Cuban cuisine staple.Chicken AdoboBy PeterAt its core, adobo is a process of cooking, not a recipe. The tang of the vinegar is softened over low heat, intensifying the flavor of the meat, and creating a silky, mouthwatering sauce that is always, always served with fragrant white rice. This is truly spectacular and very unique recipe. It's recommended to serve this dish over rice.Bucatini AmatricianaBy PeterThere are many variations of this recipe as it's one of the staple pasta recipes. In my version I'm also adding one small anchovy to create more complex taste. Originally this dish was known as pasta alla gricia, or griscia, as it came from the village of Grisciano where shepherds made their meal using pasta, guanciale, and pecorino. It was in the nearby town of Amatrice that tomato sauce was added in the late 1600s and the dish was officially named amatriciana.
