
Andouille Skewers
A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…
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A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…

Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…

Chicken wings separate at the joint into drums and flats

A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…

Chicken liver pâté is the French country-style spread that turns a humble bag of livers into something silky, rich and…

Shortcrust pastry uses a mix of lard and butter for the right sturdy-but-flaky texture; chilled, rested for 30 minutes…

Crawfish pie is the Acadian dish you order at Mardi Gras parties and during crawfish season (late winter to early…

A Louisiana hand pie, the Cajun answer to a Cornish pasty and the snack you'd buy at a Lafayette festival booth alongside a beer

Croque monsieur is the toasted ham-and-cheese sandwich every Parisian café has on its menu, the slightly grown-up…

Croquetas are the Cuban bar-snack you find on every plate at every Miami café and every Havana paladar, small…

Onion is softened in olive oil with chopped anchovies

Cuban empanadas are the deep-fried street-snack of every Havana corner stall, a sunny yellow shell hiding a picadillo…

Frikadellen are the German meatballs that aren't really meatballs, more like flat patties, the snack-bar staple sold in…

Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente

Keftedakia are the small Greek meatballs, the meze-platter staple seasoned with dried mint and ouzo (or red wine) and…

All-butter puff pastry rolls thin; cuts into 4 long strips