A culinary journey across the globe — from the volcanic darkness of Oaxacan mole to the quiet dignity of Danish butter on bread. These are our recipes from around the world.
- Wazwan for One: A 36-Course Kashmiri Royal Feast, Just for You
- Pelēkie Zirņi ar Speķi: Latvia’s Most Festive Peas
- Gurkensalat: Austria’s Celebrated Cucumber Situation
- Poireaux Vinaigrette: France’s Most Understated Starter
- Smør på Brød: Denmark’s Foundational Meal
- Uova al Tegamino: Italy’s Contemplative Fried Egg
- Pan con Tomate: The Catalan Bread Experience
- Bai Fan: China’s Most Meditative Dish
- Pellkartoffeln: Germany’s Other Great Potato Tradition
- Riz au Beurre: The French Art of Rice with Butter
- Mole Negro — A Sauce With 34 Ingredients and the Patience of a Saint
- Skerpikjøt: The Faroese Art of Hanging Mutton in a Shed
- Hákarl: Iceland’s Fermented Shark (Please Do Not Smell It First)
- Ruisleipä: The Finnish Rye Bread That Is Basically a Complete Meal
- Rösti: Switzerland’s Grated Potato Civilization
- Flatbrød: Norway’s Contribution to the Concept of Bread
- Suutei Tsai: Mongolia’s Salted Milk Tea
Exquisite Travel Adventures Worldwide LTD 