INTERNATIONAL FOODS

  Petiscos are lesser-known Portuguese relatives of tapas, which are essentially small versions of large plates. The petisco eating habit comes from the Iberian Peninsula. They can be found in taverns called tascas, cafes or restaurants serving petisqueira, bar beer and Portuguese wines. These snacks vary from one bar or petisqueria to the next and include salada de polvo (octopus salad), pipis or moelas (chicken offal), caracois (snails in garlic juice), bifanas (pork sandwiches), bolinhos de bacalhau, presunto (processed Iberian ham). , pica pau (small chunks of marinated meat and pickled vegetables), porco na banha (pork cooked in lard), fried cuttlefish and much more. Note that although visually similar to tapas, petiscos are not served free of charge like tapas in some Spanish cities. ENJOY YOUR MEAL

  Sadhya is a traditional Indian feast originating from the state of Kerala. The small dishes are all vegetarian, and a sadhya feast can contain up to 28 dishes at a time, all traditionally served on banana leaves and eaten by hand. This feast is typically served for Onam, the official festival of Kerala. Rice is usually served on the underside of the leaf as a main course, and the first dish after rice is parippu (a curry made from oil and small grams). Next comes a vegetable stew cooked with sambar, onion sauce, paprika, coriander, lentils and turmeric. Among the wide variety of dishes, some include upperi (banana chips), sharkara varatti (sweet jaggery chunks), naranga curry, elisheri (boiled zucchini, red beans and coconut), kaalan (yogurt, coconut and banana or yam), inji curry, Parripu curry, sambhar, pappadam, kichadi, kootu curry and rasam (tamarind soup), the final dish is payasam, a traditional dessert that often resembles pudding. This large feast is usually served at lunch.

  Ovcharska salad is a simple variation of the famous Shopska salad. Essentially, it's a Shopska salad with mushrooms, eggs, and ham. The salad is usually mixed with vegetable oil, left to rest for a few minutes, and then it is ready for consumption. It is especially popular during the summer months due to its refreshing flavor and use of seasonal vegetables. ENJOY YOUR MEAL

Black sesame roll is a sweet type of dim sum from Hong Kong. It is made by drying a thin layer of black sesame paste, which is cooled and rolled into a roll. The texture of black sesame rolls should be soft and smooth. Common ingredients include black sesame seeds, sugar, water, rice flour, chestnut flour, oil, and white sesame seeds, which are often used as garnishes. This variety of dim sum was especially popular in the 1970s and 1980s, but today it is often prepared at home. ENJOY YOUR MEAL

Literally translated as cooking and selling, Shumai is part of dim sum cuisine, consisting of an open-topped dough topped with steamed pork and sometimes finely chopped shrimp or Chinese black mushrooms. When cooked, shumai is often garnished with a single pea, a fish roe, or a small piece of carrot.   Cantonese originated in tea houses on the Silk Road in China, and since then the dish has spread around the world. In China, there are many regional variations of this delicious delicacy, but it is also very popular in Indonesia, Japan, and the Philippines.   In Indonesia, the dish is often accompanied by tofu, vegetable and peanut sauce; In the Philippines, it is accompanied by rice or various sauces; and in China, shumai is often served with har gow, another type of dumpling stuffed with shrimp, scallions, and bamboo shoots. ENJOY YOUR MEAL

Also known as uirō-mochi, uirō is a sweet Japanese cake made of sugar, rice flour, and water. The cake is traditionally steamed until it has a chewy texture. It dates back to the 16th century when it was used as part of Japanese tea ceremonies, a tradition still practiced today. Uirō was originally the name of a medicine during the Muromachi period (1336-1573). References to uirō as a confection first appear in Ryōan Terajima's Edo period dictionary Wa-Kan Sansai Zue, published in 1712. There are several variations of the cake, so it can be flavored with ingredients like matcha, chestnuts, strawberries, or azuki bean paste. Although it is made from the same ingredients as mochi, its preparation method is different. The uirō is poured into a mold and steamed, while the mochi is pounded to become sticky. Uirō can be purchased at traditional Japanese confectionery shops in Japan. ENJOY YOUR MEAL

Kuri kinton is a traditional Japanese dish consisting of mashed sweet potatoes and chestnuts in chestnut syrup and mirin. Literally translated, it means golden purée of chestnut with a bright, golden yellow color that symbolizes economic prosperity and wealth, which is why kuri kinton is traditionally consumed on New Years. Although the dish is quite sweet, it is not considered a dessert in Japanese cuisine. It is recommended to use Japanese sweet potatoes called satsumaimo instead of regular sweet potatoes as they are much sweeter than regular varieties. Dried gardenia pods are a nice addition, giving the dish a more intense yellow color. ENJOY YOUR MEAL

This layered stew from Nova Scotia consists of layers of lard and shredded potatoes sprinkled with meat (ground beef, pork or chicken) or seafood (oysters, scallops). The cake is then baked until it turns golden brown. Before serving, it is often garnished with butter or molasses. Pie is derived from the phrase pâte à la râpure, meaning grated pie, and refers to its main ingredient, grated potatoes. ENJOY YOUR MEAL

Kompir mandza is a simple Northern Macedonian potato casserole that is considered a poor man's dish in some parts of the country. Other than potatoes, the casserole contains onions, carrots, garlic, oil, ground paprika, seasonings, and optional flour for additional thickening. The casserole is served hot, garnished with fresh parsley, and it is recommended to be consumed with a salad. ENJOY YOUR MEAL

1,1 lbs chicken breast 0,66 lbs of mushrooms Cut the chicken into cubes and fry in a pan. While the chickens are roasting, you should thoroughly wash and clean the mushrooms. Then add the mushrooms to the pan and continue cooking. You can garnish with spices if desired. Chicken with mushrooms is ready. ENJOY YOUR MEAL

  Dim sum is a bite-sized variety of food that is usually served with tea. Dough/ravioli can range from buns and noodle rolls to sweet puddings and tarts. The term dim sum means touching the heart, and legend has it that it was invented centuries ago by the Royal Palace cooks to touch the hearts of Chinese emperors (but not to fully satiate their hunger). What started as a simple snack is now an essential part of Chinese culture. It is also a ritual family meal in Hong Kong that is eaten most weekend mornings. Each meal usually consists of several pieces of dim sum served in steaming baskets or small plates, making them great for sharing or trying new flavors. Whether it's steamed dough with pork and shrimp, spring rolls, stuffed crab sleeves, rice porridge congee, pork buns, mince wo or rice noodle rolls, a variety of dim sum will satisfy even the most demanding consumers. ENJOY YOUR MEAL

Kaiseki is a traditional Japanese dinner that can consist of 6 to 15 different types of food, such as mukouzuke (sashimi), suimono (soup), kuchitori (a small side dish), shiizakana (appetizers and sake), yakimono (grilled fish), and kounomono (pickles). Kaiseki restaurants often offer a private room with a beautiful view of the Japanese gardens. Dishes are usually small and characterized by their presentation on a plate, making Kaiseki similar to western haute cuisine. The word Kaiseki means the hot stone in the kimono floor and refers to a popular belief that Zen priests would place hot stones wrapped in towels near their stomachs to cure hunger pangs during their daily Prayers. Originally, kaiseki was a vegetarian dish served during tea ceremonies, as it was believed that guests would enjoy the tea better when they were full. Today, special attention is paid to the freshness of the ingredients, as kaiseki can include not only vegetarian, but also meat and fish dishes. A wide variety

Before every traditional Russian main dish, there is also zakuski, an appetizer plate usually served to guests sitting around the table, although the buffet arrangement is also quite common. There may be one or two dozen zakuski offered to guests for special events. Typically, it includes appetizers such as zakuski, cold cuts, salads, pirozhki, dried fish, pickled vegetables, various cheeses, bread, and caviar. Zakuski is the most important dish, and most homeowners spend much more time preparing and arranging the zakuski than they spend on the main course. The origins of zakuski are still shrouded in mystery, but the tradition is believed to have been prepared for guests who traveled long distances before the 19th century and whose future was not foreseen, to quell their hunger until the main course was prepared. ENJOY YOUR MEAL

  Berenjenas con miel, translated as honey eggplant, is one of the most popular dishes in Cordoba and is also found in other parts of Andalusia. The dish consists of pounded and fried eggplant slices or strips and is traditionally served sprinkled with honey and sesame. In Córdoba, the meal is usually served with thick and dark molasses known as miel de caña. Due to the unusual combination of sweet and salty flavors, the origin of the dish is associated with Moorish influences in the region. Berenjenas con miel is usually served as tapas, but can also be enjoyed as a side dish with salmorejo and gazpacho, two popular tomato-based soups that are traditionally served cold. ENJOY YOUR MEAL

  Ajitsuke tamago is a traditional Japanese dish consisting of soft-boiled eggs dipped in mirin and soy sauce. If properly prepared, the yolk should be custard-like and the eggs are eaten as a snack, as part of a bento, or more commonly as a ramen top. The eggs are boiled for a few minutes so that the yolk remains runny and then cooled and soaked in a combination of water, mirin, and soy sauce (overnight or for a few days). This is basic preparation, and some cooks may add their own secret ingredients to the marinade to make the eggs tastier. ENJOY YOUR MEAL

  Churrasco is a Brazilian barbecue method in which juicy pieces, slices, steaks and chops of beef, veal, lamb, pork and chicken are placed on large skewers and grilled over a wood fire. This method began in the early 1800s, when the Gauchos (European immigrants who settled in the Rio Grade do Sul area) got together to light a fire, toss large portions of meat on skewers and slowly fry the meat. In restaurants known as Churrascarias, skewers are brought out in a pompous parade, and waiters circulate between tables to show the meat to the hungry. After the customers choose the type of meat they prefer, the skewers are sliced ​​and placed on the dinner plate. Also known as Rodízio, the theme of this barbecue experience is all you can eat, so customers need to know that they must come on an empty stomach. Beef is the most popular option, but offal such as liver and heart can also be eaten. In Brazil, the meat comes from zebu, a meaty, lean type of beef that is popular as a piece of meat,

2,2 lbs of beef Pepper and salt 2 onions 0,30 lbs kräuterprinten (gingerbread) 2 tablespoons of sugar beet syrup 6 tablespoons of raisins 3 tablespoons oil, for frying 0,066 lbs butter, melted 25,36 oz wine, red, hard 16,90 oz vinegar (raspberry vinegar) 2 onions, roughly chopped 1 carrot, coarsely mashed 10 juniper berries 5 allspice seeds 5 cloves 2 bay leaves 1 tablespoon of sugar 1,32 lbs floury potatoes 2 egg yolks 0,11 lbs potato flour Nutmeg, freshly grated from the tip of the knife 1 tablespoon of salt Add all the ingredients needed for the marinade (wine, vinegar, carrots, onions, juniper berries, allspice, cloves, bay leaves, and sugar) to a large saucepan. Bring to a boil first, then lower the heat and cook for another five minutes. Remove from heat and wait for it to cool completely. Add the meat to the marinade. Cover the pot with a lid, then refrigerate for up to 3 weeks. Dry the meat slightly and strain the marinade. Saute the meat in oil, then add two chopped onions and

1 tenderloin, cut into strips 1 clove of chopped garlic 1/2 red onion, sliced 0,11 lbs  olive oil 0,044 lbs grape vinegar 0,022 lbs thyme Rosemary 0,055 lbs honey Tzatziki Sauce 1 cucumber 2 cloves of garlic 0,11 lbs extra virgin olive oil 1,1 lbs yogurt 0,044 lbs grape vinegar salt and freshly ground black pepper Service 4 pita bread 1 red onion, sliced 1 sliced ​​tomato, hash browns (optional), lettuce Cut the tenderloin into thin strips and place in a large bowl. Add the garlic, onion, olive oil, vinegar and herbs and combine the squeezing with your hands. To finish, add the honey, cover the bowl and refrigerate for at least 2 hours, preferably overnight. Heat a large, non-stick skillet and sauté for 1 minute without stirring. Then turn the ingredients to the other side and sauté for another minute until the meat is crispy on the outside and still soft and juicy on the inside.  TZATZIKI SAUCE In a food processor, blend the olive oil and garlic until the garlic is completely smooth a

  5,51 lbs thighs 1 garlic, plus 2 cloves, minced and divided 0,055 lbs kosher salt, divided 0,044 lbs freshly ground black pepper, 0,033 lbs dried thyme A few sprigs of fresh thyme 0,033 lbs chili pepper 2 red bell peppers, cut into large, long pieces 2 green bell peppers, cut into large, long pieces 2 tablespoons of olive oil 1-2 large loaves of fresh Italian bread Bitter giardiniera in 0,44 lbs jar First set the oven to preheat to 374 °F. Mix the minced head of garlic, a tablespoon of salt, a tablespoon of pepper, dried thyme, fresh thyme and chili flakes and rub all over the meat. Place the meat in a large roasting pan or a Dutch oven, then pour three liters of water into the bottom of the pan, but not over the meat. Bake for 60-90 minutes or until the thermometer inserted in the center of the meat reaches 167 °F. When done, wait until the meat has cooled to room temperature, then remove from the pan and wrap with cling film. Put the meat in the refrigerator overnight. Strain the b

Abhazura is a traditional Georgian dish originating from Abkhazia. These spicy meatballs are made with a mix of beef, pork, parsley, dill, coriander, peppers, onions, and jibreska. The meat needs to be tightly wrapped in belly fat before being seasoned and fried in a pan. These meatballs are traditionally served with tkemali sauce. ENJOY YOUR MEAL

Ensalada de pallares is a traditional Peruvian salad prepared with a blend of Lima beans, white vinegar, lemon juice, thyme, black pepper, chili pepper, onion, tomato and coriander. Beans should be soaked the night before. You can peel the beans after cooking, but this is completely optional. The beans are combined with other ingredients, mixed, then garnished with cilantro or parsley before chilling to let the flavors mingle. Ensalada de pallares is recommended to be served with grilled meat or fish. ENJOY YOUR MEAL

  Kanmuri Yakitori (Japonya) Kanmuri yakitori, also known as tosaka or eboshi yakitori, is a traditional Japanese yakitori dish made with chicken comb as the main ingredient. The meat is full of collagen, thick and tender. Chicken combs are placed on a skewer and grilled until crispy. They are usually seasoned with just salt before grilling. This rare cut of chicken is not often found in restaurants or street stalls. It is recommended to pair it with a cold beer with the meal. ENJOY YOUR MEAL

Phat si-io is a Chinese-style noodle dish originating from Thailand. The food is usually prepared and served from street stalls. It consists of deep-fried noodles mixed with thinly sliced ​​pork, beef, chicken or seafood. The name of the dish means fried soy sauce. The dish is popular because of its fragrant flavor from stir-fried soy sauce (both light and dark varieties), garlic, eggs, and Chinese broccoli. It is recommended to serve phat si-io with hot pepper sauce. ENJOY YOUR MEAL

Involtini di pesce spada (swordfish rolls) is one of the traditional Italian dishes mainly associated with Messina in the North-East corner of Sicily. Thin swordfish fillets are used to make the dish, stuffed with a combination of breadcrumbs, lemon zest, capers, garlic, fresh herbs, pine nuts, currants, and sometimes raisins or cheese. The rolls are traditionally charcoal-fired but can also be grilled or pan-fried and are often paired with lemon juice or a lemon and olive oil-based salmoriglio sauce. ENJOY YOUR MEAL

Oyakodon is a poetically named dish meaning father and child, referring to the use of both chicken and egg in the dish. It consists of a bowl of white rice topped with chicken, eggs and chopped green onions. The eggs are poured over the rice before it is fully cooked, and the cooked rice finishes the job and helps the eggs solidify. This simple dish is served in many Japanese restaurants, such as soba restaurants. Oyakodon is especially popular at lunchtime, as it is easy and quick to prepare, which is a crucial fact for many Japanese businessmen. Oyakodon can be purchased from numerous street vendors as well as Japanese fast-food restaurants. ENJOY YOUR MEAL  

  Fish broth is a delicious Trini soup made with vegetables, fresh herbs, fish and pasta or dumplings. It is believed that the broth tastes even better the next day when reheated. The dish varies from one house or restaurant to the next, as the flavor of the broth depends on how the fish is marinated and flavored. Unlike other countries where soups are usually served as starters, fish broth is traditionally served as a main course. ENJOY YOUR MEAL

Queso con anchoas is a traditional Spanish tapa. These simple bar snacks are often made by topping slices of Manchego cheese with anchovy fillets. The snack is often heightened by the addition of strips of roasted red pepper. Before serving, queso con anchoas is sometimes enriched with sherry vinegar to add some piquancy and acidity to the saltiness of the anchovies and the nuttyness of the cheese. It is recommended to enjoy this tapa with a glass of wine or beer on the side. ENJOY YOUR MEAL

Risotto ai mirtilli (blueberry risotto) is an original dish from the Trentino-Alto Adige region of Italy. Made with butter, chives, rice and vegetable broth using a classic risotto technique, this elegant dish takes on an original twist with the addition of fresh blueberries. It brings all the health benefits of fresh blueberries to your tables with a colorful and light, sophisticated flavor. Grated Parmesan is sprinkled on the blueberry risotto. ENJOY YOUR MEAL

  Halászlé, or fisherman's soup, is made with mixed river fish cooked in a broth heavily seasoned with chili peppers. The fish (mostly carp, catfish, sea bass or pike) is sourced locally from the Tisza and Danube rivers, and although halászlé may seem like a simple dish, this rich soup is traditionally prepared outside and cooked over an open fire. Each region has its own version, but two of the most popular are Szeged halászlé, made with four kinds of fish, and Baja halászlé, which is mainly made with carp and served with a homemade pasta called gyufatészta. ENJOY YOUR MEAL

Served in most tapas bars in Spain and also served as a main course in many homes, riñones al Jerez is a dish made with veal or lamb kidneys, onions, garlic, olive oil and local sherry from Jerez. Before serving, the dish is often garnished with chopped parsley. When served as a main course, it is usually accompanied by rice or pasta. ENJOY YOUR MEAL

Mont lone bow paw, which means round snack on water, is a traditional Burmese sweet snack made by combining glutinous rice flour, rice flour, water and salt. The combination is shaped into smooth balls that are then typically filled with palm jaggery or palm sugar. This dessert gets its name from the tendency for rice balls to float to the surface of the boiling water or coconut milk in which they are cooked after they are cooked. Shredded or dried coconut is often sprinkled over rice ravioli and usually served on a banana leaf while still hot. ENJOY YOUR MEAL

  2,205 lbs sifted flour 0,066 lbs active dry yeast 0,035 lbs salt 0,044 lbs sugar 0,132 lbs melted butter Butter or oil for frying 0,16 lbs cups powdered sugar (for sprinkling) Pour the flour into a bowl and make a hole in the middle. Add the yeast to the middle of the well and then the sugar. Pour yeast and sugar in half a glass of water and leave for 20 minutes. Then add the melted butter. Start kneading to obtain a homogeneous dough and gradually add the required warm water. Add salt one minute after starting to knead. Cover the dough with a cloth and let it rise for an hour or until the dough is twice its original volume. Place the dough on a floured board surface and tap it to degas it. Divide the dough into 20 pieces. Roll each piece of dough into a round loaf about 0,19 inch thick and 5,90 inch in diameter. Make a small hole in the middle or cut it with a knife. Heat a large amount of oil in a pan. Fry both sides until golden brown. Turn only once while frying. Drain the fried

  The Oklahoma onion burger is prepared by turning thin onion slices into beef patties. Meat and onions are cooked together until the onions are caramelized and crispy and the meat is fully cooked. The burger usually includes a slice of American cheese, pickles, and mustard or mayonnaise (or both), all topped with soft, fluffy buns. It is believed that this burger was invented in the 1920s during the Depression when onions were very cheap and meat was expensive, so people started adding onions to meatballs. ENJOY YOUR MEAL

As the name suggests, Iwakunizushi is a variety of pressed sushi from Yamaguchi, Iwakuni City. It is made by layering sushi rice, lotus roots, shiitake mushrooms, and fine fried egg threads into large square-shaped wooden molds. Traditionally, all materials are pressed onto the box until it is well compacted. Additionally, seafood is often placed on top of mackerel or pickled shrimp Iwakunizushi. Due to its colorful and attractive appearance, this variety of sushi is a staple dish served on special occasions and remains a favorite local specialty. ENJOY YOUR MEAL  

  Sate Padang is a variety of sate (satay) originating from Padang, West Sumatra. It is traditionally made with beef and consists of pieces of meat or offal that have been marinated, bottled, and then grilled. The skewers are typically served in a thick, brown colored sauce that combines rice flour or rice water with a thickened broth and a variety of seasonings that aren't overpowering. Other varieties include the Panjang version, which uses more turmeric to create a vibrant yellow sauce, while sate Pariaman uses more chili to give the sauce its typical red hue. Sate Padang is usually served with ketupat (rice cake). ENJOY YOUR MEAL

4 chicken thighs (Boneless and skinless) 4 -6 canned artichoke hearts 4-5 cloves of garlic (cut in half) 6 black and green olives (pitted) 2-3 tablespoons of olive oil 1/2 teaspoon curry 1/2 teaspoon turmeric 1/2 teaspoon coriander 1 pinch of cinnamon 1 pinch of chili pepper 2 tablespoons of apple cider vinegar 250 ml chicken or broth 1 lime zest and juice Salt Black pepper 1-2 tablespoons of parsley (Chopped) After rubbing the chicken with salt and pepper, fry it in olive oil in a pan for 3-4 minutes, turning it occasionally, and remove it from the pan. Take the garlic in the pan and sauté for 1 minute, add all the spices and turn it for 30-40 seconds with a spatula. After mixing the vinegar and chicken broth in a bowl, add it to the pan. Do not forget to add the sauce by mixing the delicious part that sticks to the bottom of the pan with a spatula and reduce the sauce by half over medium heat. Add chicken, 2 and 4 pieces of artichoke hearts, black and green olives to the sauce you ma

4 Spanish mackerel 2 small radishes (Sliced) 5 - 6 capers 1 lemon (cut into 4) 2 tablespoons of flour 3 tablespoons of breadcrumbs 3 tablespoons of olive oil 1 teaspoon of salt fresh greens Black pepper (freshly ground) Dip the cleaned fish in a mixture of breadcrumbs, flour and salt. Pour olive oil into the heated pan and place the fish. Fry both sides on medium heat. Serve the crispy fish hot with greens, radish, lemon, capers and black pepper. ENJOY YOUR MEAL

1 sea bream 15 – 16 small yellow tomatoes 5-6 cherry tomatoes 5-6 black olives 1 lemon (Sliced) 3 tablespoons of olive oil 2 tablespoons of flour 1 teaspoon of salt Freshly ground black pepper Fresh greens (Optional) Dip the cleaned sea bream into the flour and salt mixture. Put olive oil in the heated pan. Fry the sea bream on medium heat for 3 minutes on each side. Mix the tomatoes with salt, pepper and a little olive oil. Transfer the fried sea bream to a baking dish with the tomatoes and olives. Bake in a preheated 352degree oven for 15-20 minutes. Serve hot with lemon wedges, fresh herbs and freshly ground black pepper. ENJOY YOUR MEAL

3 medium eggplants 6 tablespoons of croutons (crunchy bread) 3 tablespoons of green lentils (Boiled) Extra Virgin Olive Oil for service Garlic Strained Yogurt Dill (finely chopped) pomegranate seed Roast the eggplants. Open the middle and press the insides. Blend the lentils and croutons with a little olive oil and distribute them over the eggplants. Serve garnished with garlic yogurt, dill and pomegranate seeds. ENJOY YOUR MEAL

  plain whipped cream (2 packs) 2 glasses of cold milk 2 eggs 1 cup of granulated sugar (You can increase or decrease as desired) 1 tablespoon of matcha powder (sifted and you can increase or decrease as desired) for service Kiwi Fresh mint cocoa bean Whisk the whipped cream well with cold milk and put it in the refrigerator. After 15 minutes, take it out of the refrigerator and after whisking again, put it back in the refrigerator. Repeat this process 2 times. Beat eggs, sugar and matcha powder well until snowy. Mix the two mixtures together and whisk again. Put it in a suitable freezer container, smooth it out and leave it in the freezer for 2 - 3 hours. Serve with fresh fruits, fresh greens and cocoa beans. Using this basic recipe, you can also make different ice creams according to your imagination and your taste. You can also serve ice cream balls in two colors. ENJOY YOUR MEAL

  plain whipped cream (2 packs) 2 glasses of cold milk 2 eggs 1 cup of granulated sugar (You can increase or decrease as desired) 1 teaspoon vanilla extract  For service: Black mulberry Walnuts (Roasted) Lime (Sliced) Whisk the whipped cream well with cold milk and put it in the refrigerator. After 15 minutes, take it out of the refrigerator and after whisking again, put it back in the refrigerator. Repeat this process 2 times. Whisk the eggs, sugar and vanilla until fluffy. Mix the two mixtures together and whisk again. Put it in a suitable freezer container, smooth it out and leave it in the freezer for 2 - 3 hours. Serve with fresh fruit, fresh greens and roasted cookies. ENJOY YOUR MEAL

  Often described as a nutritious, hearty stew and cited as one of San Francisco's greatest contributions to culinary history, cioppino is a fish stew traditionally made from the catch of the day with tomato and wine sauce. Cioppino is usually made with crab, oysters, shrimp, scallops, squid and mussels, while the typical accompaniment may include toasted sourdough bread, a local favourite. According to a food historian named Jean Anderson, it was invented by fishermen who immigrated to the United States from Genoa and settled in California's Bay Area. Cioppino is likely to have originated from fishing boats when fishermen used what was readily available to make their dinner, similar to the French bouillabaisse. As for the name, some believe it comes from a Ligurian word ciuppin, meaning to chop or chop, to chop up the various scraps of the day's prey. ENJOY YOUR MEAL

  Cedar-plank salmon is a fish dish that involves cooking salmon on cedar boards, a unique cooking method believed to have originally been practiced by Native Americans who used mostly Western red cedar (a type of cypress). Wood planks, which should be free of any surface coatings or chemicals, are typically immersed in water to which coarse salt, juice or wine can be added. After drying and heating on the grill, the plates are topped with salmon fillets, which can be left intact or skinned. Salmon is typically marinated in oil, spices, and fresh aromatic herbs such as rosemary, thyme, dill, thyme, parsley, juniper berries, and even fir needles. Alternatively, the fish fillets can be coated with a mixture of mustard and maple syrup, honey or brown sugar. This unique technique not only enhances the flavor of the fish by giving it a pleasant sooty and woody aroma, but also keeps the water sealed and moist. This fish specialty is native to both Canada and the United States, specifically B

Typically served as a light lunch and a staple of many Dalmatian taverns and restaurants, crni rižot is a unique black risotto made with fresh squid or cuttlefish. Squid or cuttlefish ink give risotto its intimidating black color, while other seafood such as mussels, oysters, and other shellfish are commonly added to the dish. Your teeth and lips will likely turn black as you eat. While its origin is still somewhat obscure, the dish is believed to have been invented when Croatia was under Venetian rule, and thus spread first in the Veneto (known as risotto nero di seppia) and then across the Mediterranean. ENJOY YOUR MEAL 

Sopa de caracol is one of the most remarkable dishes of Honduran cuisine, consisting of large pieces of crustacean cooked in coconut milk with the addition of crusty broth, cassava, plantain and spices such as coriander, garlic and pepper. It is common practice to add more vegetables to the dish, such as onions, carrots, or finely chopped tomatoes. The dish is also popular in the Caribbean, particularly on islands such as the Bahamas and Jamaica. ENJOY YOUR MEAL

  Unadon is a Japanese dish consisting of grilled unagi (eel) fillets placed over steamed rice. Eel is grilled kabayaki style, where the fish is cut in half, hollowed out, opened into a butterfly shape, cut into squares, skewered, and dipped in tare sauce before grilling. Tare sauce consists of soy sauce, mirin, sugar and sake. It provides the necessary caramelization to the fish during the grilling process. Before serving, unadon is typically garnished with sanshō berries on top. In Kantō, eel is traditionally steamed before grilling, resulting in a softer texture of the fish, while in Kansai, eel is simply grilled without pre-steaming. This way of eating eel instead of rice was invented during the Edo period and is a classic dish in Japanese cuisine today. ENJOY YOUR MEAL

Pla thot, which means deep-fried fish or pan-fried fish in Thai, is a fish specialty that makes fish crispy both inside and out. Fish is usually fried whole with the head, fins, bones, skin and tail intact, but can also be cut into pieces before frying. Common fish used in this type of preparation include catfish, mackerel, snapper, white bass, rock cod, grouper, and some small fish such as anchovies. Although frying usually takes some time to achieve the desired crispness, the fish comes out with a nice crispness and lacks the default oiliness. Crispy fried fish specialties abound in Thai cuisine and are often added to a variety of curries and soups. Pla thot is available in Thai markets, rice curry shops, and numerous restaurants in the country, and is often accompanied by rice, green mango salad, or a variety of chili-based dipping sauces. ENJOY YOUR MEAL

Ceviche de pulpo is a type of ceviche that uses octopus as the star ingredient. Widely available on the Peruvian coast, this dish is ideal for those who don't like the fishy texture and flavors of standard ceviche. Although many recipes use different, variable ingredients, it's usually made with raw octopus chunks combined with chopped onions, lemon juice, coriander, oil, salt, and cayenne pepper. This delicious variety of ceviche is sometimes served with green banana fries. ENJOY YOUR MEAL