World Cuisines

Signature dishes from cuisines around the world

40 cards · food-drink

Cards (40)

Front	Back
Pizza Napoletana	Italian; soft-crusted Naples pizza with tomato, mozzarella, basil True Neapolitan pizza uses San Marzano tomatoes and buffalo mozzarella, baked blazing hot in wood-fired ovens.
Ossobuco	Italian; braised veal shanks with marrow, served Milanese-style Traditionally garnished with gremolata and paired with saffron risotto alla Milanese.
Bouillabaisse	French; Marseille fish stew with fennel, saffron, and garlic Served with rouille-smeared bread; made with multiple firm, bony Mediterranean fish.
Cassoulet	French; slow-baked white beans with duck confit, pork, and sausage A Languedoc classic; the crust is broken and reformed several times as it cooks.
Ramen	Japanese; wheat noodles in rich broth with toppings Regional styles include shoyu, miso, and tonkotsu; slurping is encouraged.
Okonomiyaki	Japanese; savory cabbage pancake griddled and topped to taste Osaka mixes ingredients; Hiroshima layers them with noodles. Name means “as you like it.”
Peking duck	Chinese; crisp-skinned roast duck served with pancakes and scallions The lacquered skin is the star, assembled with sweet bean sauce, cucumbers, and scallions.
Mapo tofu	Chinese; spicy Sichuan tofu with minced pork and chili-bean paste Known for málà heat from Sichuan peppercorns and chili broad-bean paste (doubanjiang).
Biryani	Indian; spiced layered rice with meat or vegetables Often cooked dum-style sealed; basmati perfumed with saffron or kewra.
Dosa	Indian; fermented rice-lentil crepe with sambar and chutneys Can be paper-thin and crisp or set and thick; masala dosa is filled with spiced potatoes.
Pad Thai	Thai; stir-fried rice noodles with tamarind, fish sauce, and peanuts Balances sweet, sour, salty; commonly garnished with lime, chives, and bean sprouts.
Som tam	Thai; green papaya salad with lime, chilies, and fish sauce From Isan; pounded in a mortar for a crunchy, hot-sour-salty-sweet bite.
Pho	Vietnamese; rice noodles in aromatic beef or chicken broth with herbs Pronounced “fuh”; garnished with basil, lime, and bean sprouts, often eaten for breakfast.
Bun cha	Vietnamese; grilled pork with rice noodles, herbs, and dipping broth A Hanoi staple served with nuoc cham; diners dip and assemble each bite.
Bibimbap	Korean; mixed rice with vegetables, egg, and chili paste Dolsot version comes in a hot stone bowl that crisps the rice (socarrat-like).
Kimchi jjigae	Korean; spicy stew of aged kimchi with pork and tofu Comfort food best with well-fermented kimchi; often eaten year-round.
Tacos al pastor	Mexican; spit-roasted pork tacos with pineapple, onion, cilantro Derived from shawarma; pork is marinated with achiote and chilies and shaved from a trompo.
Mole poblano	Mexican; complex chili-chocolate sauce over chicken or turkey Built from many ingredients and toasted spices; simmered slowly for depth.
Ceviche	Peruvian; raw fish cured in citrus with onions and chili Served with sweet potato and corn; the tart marinade is called leche de tigre.
Lomo saltado	Peruvian; soy-kissed beef stir-fry with tomatoes, onions, and fries A Chifa dish blending Peruvian and Chinese techniques; served with rice.
Feijoada	Brazilian; black bean stew with pork, served with rice and farofa Often accompanied by collard greens and orange slices to cut the richness.
Moqueca	Brazilian; coconut fish stew with dendê oil, peppers, and cilantro Baiana style uses coconut milk and dendê; capixaba omits both and uses annatto.
Asado	Argentine; mixed grill barbecue of beef cuts over live fire Cooked on a parrilla or asador; chimichurri is a classic accompaniment.
Empanadas	Argentine; stuffed savory pastries baked or fried Fillings vary by region—beef with olives and egg, or humita (corn and cheese).
Doro wat	Ethiopian; spicy chicken stew with berbere, served with injera Often includes hard-boiled eggs; a holiday favorite served family-style.
Shiro	Ethiopian; chickpea flour stew spiced and simmered, served with injera A common fasting dish; shiro tegabino is enriched with spiced butter.
Tagine	Moroccan; slow-cooked stew often with preserved lemons and olives Cooked in a conical-lid pot; classics include chicken-olive and lamb-prune.
Pastilla	Moroccan; flaky pie of poultry, almonds, and cinnamon sugar Combines sweet and savory; traditionally made with pigeon, now often chicken.
Iskender kebap	Turkish; doner slices over bread with tomato, butter, and yogurt Originated in Bursa; named for its 19th‑century creator, Iskender Efendi.
Manti	Turkish; tiny meat dumplings with garlic yogurt and chili butter Kayseri style features very small dumplings; often topped with sumac or mint.
Moussaka	Greek; layered eggplant casserole with minced meat and béchamel Baked until set and golden; warm spices like cinnamon season the meat layer.
Souvlaki	Greek; skewered grilled meat served with pita or plates Commonly pork or chicken; served with tzatziki, tomatoes, onions, and fries.
Kibbeh	Lebanese; bulgur and meat croquettes, fried or baked Variants include nayyeh (raw), labniyyeh (in yogurt), and sanieh (baked tray).
Tabbouleh	Lebanese; herb salad with parsley, mint, bulgur, and lemon Parsley is the star; bulgur is light to keep the salad fresh and herbal.
Ghormeh sabzi	Iranian; herb stew with beans, dried limes, and lamb or beef Fenugreek and loads of herbs give it aroma; dried Persian limes add tartness.
Fesenjan	Iranian; pomegranate-walnut stew, often with chicken or duck Ground walnuts thicken the sauce; pomegranate molasses brings sweet-sour depth.
Pelmeni	Russian; meat-filled dumplings served with sour cream or broth Boiled or pan-fried; popular in Siberia, often eaten with vinegar or butter.
Beef Stroganoff	Russian; sautéed beef in creamy sauce with mushrooms Named for the Stroganov family; served over noodles, potatoes, or rice.
Paella Valenciana	Spanish; saffron rice with chicken, rabbit, and beans Cooked in a wide pan over fire; socarrat, the toasty crust, is prized.
Tortilla espanola	Spanish; thick omelette of eggs, potatoes, and onion Served hot or at room temp; a tapas staple and great in sandwiches (bocadillos).