Cooking the Classics

Cooking the Classics
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Cooking the classics: the Slovenian Potica
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Cooking the classics: the Slovenian Potica
Discover the traditional potica recipe based on yeasted dough and walnuts. Did you know it was the first thing Pope Francis and Melania Trump spoke about?
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Cooking the Classics: Quiche Lorraine
Is the Quiche Lorraine one of the easiest recipes in the world? Let's take a closer look at the famous open-faced pie from France.
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Cooking the Classics: Dulce de Leche
A closer look at Dulce de leche, the smooth milky caramel cream which is one of the most popular dessert ingredient in South America.
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Cooking the Classics: Argentine Carbonada en Zapallo
A closer look at Carbonada en zapallo, the Argentinian stew cooked inside a whole pumpkin, traditionally served on July 9, the national Independence Day.
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Cooking the Classics: Caesar Salad
If there’s one thing Americans love to order at restaurants, it’s a Caesar salad. Find out what it is, how to make it and what are its variants.
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Cooking the Classics: Salmon Coulibiac
A closer look at Salmon Coulibiac, the French adaptation of a traditional Russian dish, a baked fish pie which may seem intimidating to cook.
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Cooking the Classics: Tarte Tatin
A closer look at the Tarte Tatin, the traditional French upside down caramelized apple tart very easy to prepare.
Cooking the Classics: French Cassoulet
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Cooking the Classics: French Cassoulet
A closer look at Cassoulet, a traditional French dish from the South West region of Languedoc. Find out what it is and how to make it at home.
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Cooking the Classics: Confit Duck
A closer look at 'Confit de canard', a French dish made with duck from the South West region of Gascony. Find out what it is and how to make it.
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Cooking the Classics: Borscht
A closer look at borscht, a sour soup popular in several Eastern European countries' culinary traditions. Find out what it is and how to make it.
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Cooking the Classics: Tarta de Santiago
A closer look at the Tarta de Santiago, the traditional Spanish cake that pilgrims eat during the Camino de Santiago de Compostela.
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Cooking the Classics: Madrid Cocido
A closer look at cocido, an iconic dish in Madrid described as a meat and chickpea stew: but there's much more to know about cocido recipe and its history.
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Cooking the Classics: Boston Clam Chowder
A look at one of the most famous versions of clam chowder: a thick soup packed with cream, vegetables and clams originally made in New England.
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Cooking the Classics: Italian Zeppole
Take a look at Italian dessert zeppole, a deep-fried and doughnut-like fritter usually served in Naples during March, including how to make it.
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Cooking the Classics: Mallorcan Ensaimada
How to make ensaimada, a traditional pastry product from the Spanish island of Mallorca. It's prepared with mother dough and saim, a rendered pork fat.
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Cooking the Classics: Portuguese Bacalhau
A look at one of the most iconic Portuguese dishes: bacalhau a gomes de sa, prepared with salted codfish, eggs, black olives and anchovies.
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Cooking the Classics: Canadian Tourtière
Discover how to make the centuries-old, French-Canadian dish known as tourtière, a popular festive centrepiece.
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Cooking the Classics: Punjabi Chana Masala
A look at Punjabi chana masala recipe, a sort of baked vegetarian ratatouille built around chickpeas: a traditional Punjabi dish usually eaten as a snack.
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Cooking the Classics: Chilean Porotos Granados
A look at porotos granatos, the Chilean light soup recipe prepared with borlotti beans: vegan and super easy to make, it's an ode to good and local ingredients.
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Cooking the Classics: Nepali Dal Bhat Recipe
How to make Nepali dal bhat, a lentil saucy-soupy-stew often served with rice: it's the food most associated with the nation, a must-eat for visitors.
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Cooking the Classics: Maltese Lampuki Pie
A look at lampuki pie, an icon of Maltese cuisine: a fish pie prepared with lampuka fish, an authentic symbol of the island's history and mix of cultures.
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Cooking the Classics: Pad Thai Recipe
Craving Thai food? Here's a closer look at the origin and recipe of pad thai, one of the most iconic Asian dishes, with some tips to prepare it at home.
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Cooking the Classics: English Trifle
Traditional English trifle might just be the oldest documented English dessert: let's focus on the recipe made with ladyfinger, berries and a soft cream.
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Cooking the Classics: Hungarian Goulash
A look at the original goulash recipe, a beef stew cooked for a long time with onions, an authentic icon of Hungarian cuisine.
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Cooking the Classics: Turkish Burek
A look at burek - also called borek - perhaps the most inexpensive and satisfying of all the Turkish specialties, beloved staples throughout the Balkans.
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Cooking the Classics: Texas Chili
A look at the original Texas chili recipe, an icon of Texas cuisine - like so much of the food of the southwestern United States, chili is of Mexican origins.
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Cooking the Classics: Tagine Recipe
How to make tagine - or tajine - recipe, a traditional dish from North Africa cooked in a special a special conical clay pot.
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Cooking the Classics: Peking Duck Recipe
Take a closer look at authentic peking duck recipe, probably one of the best-known and most-ordered dish on Chinese menus outside of China. Read the article.
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Cooking the Classics: New Mexican Chiles Rellenos
A closer look at chiles rellenos recipe, a traditional New Mexican dish made with stuffed and fried peppers: a gourmet icon of the fusion in local cuisine.
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Cooking the Classics: Mozambican Peri Peri Chicken
A whole spatchcocked chicken, a chili and spicy sauce meaning 'pepper pepper' in Swahili: discover the Peri Peri chicken recipe, traditional Mozambican dish.
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Cooking the Classics: Korean Bibimbap
Find out all about bibimbap, the quintessential Korean meal-in-a-bowl: rice at the bottom, topped with sliced beef, a mix of sautéed vegetables and sauces.
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Cooking the Classics: Falafel
Universally adored by carnivores and omnivores, the falafel has a story behind its origins not as simple as the recipe to make it. Find out more about it.
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Cooking the Classics: Peruvian Ceviche
This dish of marinated, uncooked fish has turned into an authentic icon of Peruvian cuisine worldwide: find out history and tips to make ceviche recipe at home.
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Cooking the Classics: Spanish Gazpacho
The history of the traditional gazpacho recipe, a world famous tomato soup from the Spanish region of Andalusia: learn how to prepare the traditional gazpacho.
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Cooking the Classics: Polish Pierogi
History and recipe of Polish pierogi, the country’s most famous dish: a pocket of unleavened dough coming with a wide variety of fillings, both salty and sweet.
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Cooking the Classics: Swiss Rösti
History and tips to prepare the classic Swiss rosti recipe: a simple dish prepared with potatoes and butter, usually served as a sort of potato pancake.
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Cooking the Classics: Spanish Paella
What is paella and what's its history? Here's how to cook a proper and traditional paella, that quintessentially Spanish dish of saffron rice and fish.
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Cooking the Classics: Turkish Baklava
History and recipe of Turkish baklava, an Ottoman invention consisting of a tight stack of filo dough, layered with chopped nuts ad bound with honey or syrup.
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Cooking the Classics: Gingerbread
Wondering what's the history of gingerbread, how is it made and why did this ginger based dessert become a Christmas icon? Find out more about the gingerbread.
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Cooking the Classics: the History of Pumpkin Pie
Ready to celebrate Thanksgiving? Here is the history of pumpkin pie, an iconic Thanksgiving recipe together with roasted turkey and cranberry sauce.
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Cooking the Classics: Coq au Vin Recipe and History
It all began with a royal promise: read tips and history of coq au vin recipe, the chicken stew braised in wine quintessence of French cuisine in the world.
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Cooking the Classics: Japanese Ramen
Nearly turned into a national dish and cultural icon, Japanese ramen is now a worldwide famous street food: here are recipes and history of the Japanese ramen.
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Cooking the Classics: Biryani Recipe
History, facts and cooking tips to know if you want to prepare biryani recipe: a hearty rice dish we associate with Indian food but actually of Persian origins.
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Cooking the Classics: Brazilian Churrasco
While waiting for the World Cup final, find out history and tips about a Brazilian delicacy: churrasco, barbecue most popular when served in the rodizio style.
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Cooking the Classics: Jambalaya Recipe
History, facts and cooking tips you need to know if you want to prepare jambalaya: this rice concoction, an iconic Louisiana dish, is the king of Cajun cooking.
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Cooking the Classics: the Authentic Pavlova Recipe
The pavlova recipe, an icon in New Zealand and Australia: from the Russian ballet dancer in whose honor it was first made, to ingredients and techniques.
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Cooking the Classics: Japanese Sushi
Who has 'invented' sushi, and when? Here is a look at the history of sushi: from its earliest form as a method of preserving fish, to the restaurants worldwide.
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Cooking the Classics: Vietnamese Pho
Pho is one of the most iconic dishes of Vietnamese cuisine: usually prepared at home during weekend, pho recipe is a hearty beef soup now gone mainstream.
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Cooking the Classics: Christmas Pudding
One stalwart of the holidays is the baking of a Christmas pudding—and by pudding, we mean it in the British sense, which is to say that it is a dessert.
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Cooking the Classics: Soupe aux Onions
French Onion Soup and Catherine de’Medici are tied in history, find out what it takes a real onion soup and decide if you want to call it French or not.
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Cooking the Classics: How to Make Dumplings
Ever tried making Chinese dumplings at home? We've tried the recipe for the first time while explaining us the history and origins of the dumplings.
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Cooking the Classics: How to Make a Good Ragu
Learn step by step how to make a good southern Italian ragu from the Amalfi: first tomatoes are key.
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Cooking the Classics: Risotto with Porcini Mushrooms
Making a good risotto requires not only a good method but mostly a true love for cooking, amateurs or professionals we all love to make a homey risotto
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Cooking the Classics: Boeuf Bourguignon
The adventures of a Professor of Art History in the kitchen, starting with the classic French recipe Boeuf Bourguignon