This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
The flaky pastry, the canary-yellow yolks, and the salty bacon make this a dish with cross-cultural appeal.
Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer.
The recipe for this French Canadian classic came from saveur kitchen assistant and resident Canadian Anne-Marie White. "This is my favorite kind of rustic home cooking," she says, "and the apple cider and warming spices make it a perfect holiday dish."
This lavish Danish meat loaf is wrapped in bacon for added moisture and flavor, and then topped with rich gravy.
These Croatian sausages are skinless and spicy.
In the Philippines, the most common main ingredients of adobo, the national dish, are pork or chicken or both, braised in seasoned vinegar.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Cretons is similar to rillettes, the pâté-like French mixture of pounded meat and seasoned fat, but has a crumbly texture.
Tourtière is a French-Canadian Réveillon staple.