Pasta alla Norma, a beloved Sicilian dish, is a celebration of the island’s vibrant flavors, featuring tender eggplant, tangy tomato sauce, and creamy ricotta salata. Named after Vincenzo Bellini’s opera Norma, this pasta hails from Catania
Cacio e Pepe, a quintessential Roman dish, translates to “cheese and pepper” and embodies the beauty of Italian simplicity. This classic pasta, hailing from Rome, features just three main ingredients—pecorino Romano cheese
I’ve always been a steak man. Ribeyes sizzling on a hot Weber grill, marbled New York strips kissed with mesquite smoke, thick sirloins seared rare—those are my happy places. For years, I considered grilling not just a cooking method, but a way of life.
Risotto alla Milanese, a luxurious dish from Milan, Italy, is renowned for its creamy texture and vibrant golden hue, courtesy of saffron. This classic Northern Italian risotto, often paired with osso buco, combines Arborio rice with a rich beef broth
Lasagna Bolognese, a hearty Italian classic, hails from the Emilia-Romagna region, particularly Bologna, where it’s known for its rich, slow-cooked meat sauce (ragù), creamy béchamel, and tender pasta layers. This comforting dish, often reserved for special occasions
Pizza Margherita, a timeless Italian classic, embodies simplicity and flavor with its vibrant trio of fresh tomatoes, mozzarella, and basil. Originating from Naples in the late 19th century, this pizza was created to honor Queen Margherita of Savoy, with its colors mirroring the Italian flag
My name is Clara. I’m seventeen years old and from São Paulo, Brazil. Ever since I was little, I’ve loved helping my mom in the kitchen—peeling garlic, mixing cake batter, and watching her hands move like magic. One day, I told her, “Mãe, eu quero ser chef.”
Meeshay, a flavorful noodle dish from Myanmar’s Shan State, is a beloved street food featuring rice noodles topped with a savory pork sauce, often garnished with peanuts, sesame seeds, and fresh herbs. This dish, which can be served dry or as a soup
Htamin Jin is a traditional dish from the Intha people of Myanmar’s Inle Lake region. It features fermented rice kneaded together with boiled fish, mashed potatoes, garlic chives, and aromatics. Light, tangy, and deeply flavorful, it’s often eaten as a comforting breakfast or lunch.
Lahpet Thoke, Myanmar’s iconic fermented tea leaf salad, is a vibrant dish celebrated for its unique umami-packed flavors and crunchy textures. Featuring fermented tea leaves (lahpet) as the star ingredient, this salad is mixed with tomatoes, cabbage,