Ratatouille. EUROPE, FRANCE
Most popular in the south of France, around Nice (one of the hotspots for rich and famous folk, on the French Riviera), ratatouille means "to toss food together."
Maple-Glazed Rutabaga. EUROPE, FINLAND
Maple syrup and butter give the root the most addictive flavor and it makes a great side dish for salmon or roast chicken. A total eye opener. The technique would be lovely with any carb – carrots, potatoes, butternut squash – or even a hearty blend of them all.
Grilled Garlicky Bacon Bread | Hrianka. EUROPE, SLOVAKIA
At her most basic, Hrianka is plain toast rubbed with garlic. At her most beautiful, she’s a collection of hearty slices griddled in hot bacon drippings, then rubbed with cloves of fresh garlic.
Slovak Sour Bean Soup. EUROPE, SLOVAKIA
The fine people of Slovakia could probably make this staple soup with their eyes shut, and – for the first part, at least – that’s exactly what they do.
Bean n’ Barley Soup | Ričet. EUROPE, SLOVENIA
Slovenia is known for her soups – each bite captures the taste of the earth and sky, rolling hills and grand mountains. They are the answer to frosted windows, the worst sort of bone-chill, and that scratchy feeling in the back of the throat.
Balkan Baked Beans | Prebranac. BOSNIA and HERZEGOVINA, EUROPE
Prebranac is rich, comforting, and tasty. This baked bean dish is like a warm hug from Bosnia, the “Heart of Europe.” The key is to slowly cook the onion until the golden, sweetness develops.
Ham and Cheese Bread | Prisnats. EUROPE
Breakfasty, bready prisnats are great comfort food. You’ll want to cut the ham smaller or add more flour so the little pieces won’t sink to the bottom. Enjoy warm!
Trinxat. ANDORRA, EUROPE
Trinxat is an Andorran specialty. Potatoes, cabbage, and bacon get fried together in a hash “pancake.” Garnish with minced parsley.
Shopska Salad | Shopska Salata. BOSNIA and HERZEGOVINA, EUROPE
This cheese is just like regular feta with a tad stronger – and a “hair” funkier – flavor. In fact, Barrel-Aged Feta is a great “first” funky cheese for those of you trying to convince a family member to “go funky.”
Leek Pie | Byrek ose Lakror. ALBANIA, EUROPE
Byrek ose Lakror emerges from the oven with a beautiful, shining crust. Cut into the pie too soon, however, and your dreams will shatter. You must wait a full hour for the pie's juices to redistribute.
