This is a Belgian cream stew that the emperor loved. It’s a wonderful dish that tastes great with either rice or bread.
This dish is hot enough to make you stop sweating, but it’s also sweet. This is a very hot but delicious dish that can be made quickly as long as you marinate it.
This is traditional no-water cooking, which has its roots in the tagine pot. You put the ingredients in the pot, cover it, turn on the heat, and after a while, turn off the heat. That’s all it takes to make a delicious dish.
Making this is hard work. But it’s also an important dish to make with family and friends to get to know each other better.
This is an American curry. Exotic and with little risk of failure, the curry was a particular favorite of the wife of a U.S. Army officer who had many opportunities to socialize.
This is a dish that has its roots in Italian hunters. It is famous for its red cacciatora with tomatoes, but this is the Roman style without tomatoes. I had it with a local recipe. It goes well with bread and rice, of course.
This is a dish in which chicken is cooked with eggs.
It is usually eaten with pilaf, but I served it with white rice.
This is an African curry. It was created by immigrants from all over the world who added various ingredients to the beef stew brought by the French.
The originator of chicken rice, a popular dish in many Southeast Asian countries. After World War II, migrants who lost their source of income began to run restaurants in their hometown’s local cuisine, and it became a dish that many people knew.
This is keema curry made of minced meat. Locally, it is considered to be a stew. It was born from the fusion of Persian, Central Asian and Hindu cultures. It was a favorite dish of the emperor and has a history of hundreds of years.