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.
The ultimate Egyptian street food, this rib-sticking dish consists of two pastas, two pulses, fried onions for a crunchy contrast, and a spiced tomato sauce that ties it all together.
SAVEUR kitchen assistant Victoria Ross makes these glazed shortbreads, which get their spicy kick from ground cardamom and ginger, for afternoon tea in her native New Zealand.
Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia.
This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City.
These Croatian sausages are skinless and spicy.
These crispy potato pancakes are equally delectable served with sour cream or applesauce.
This classic eastern European dessert is the ultimate coffee-break indulgence.
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
Use hearty whole wheat bread for this simple and appealing dish.
Alaria seaweed, similar to wakame, is found from Alaska to central California. This tasty sea vegetable can be used in a variety of dishes.
This simple but hearty dish showcases the rich flavor of the duck.
These "fries" are reminiscent of the panisses, or chickpea-flour fries, of Nice.
Water buffalo yogurt is richer than the conventional kind.