This classic French dish may look rustic and simple, but there’s plenty of work and technique behind it. This super-rich dish consists of beef slowly braising in red wine, with vegetables that add layers of flavor.
This dish was first made famous by Julia Child’s groundbreaking cookbook “The French Chef.”
Cacio e Pepe, Italy
There are many sublime Italian pasta recipes, but this one is genius in its simplicity. "Cacio e Pepe" translates as "cheese and pepper", the dish, as its name suggests, the ingredients of the dish are very simple and uses a handful of basic ingredients: black pepper, cheese, pasta, and butter.
This minimalist recipe also has versions made with either spaghetti or pici, which is a shorter and thicker pasta, and there are also two types of cheeses you can use – either Parmesan or pecorino romano.
Southern fried chicken, USA
One might assume that there couldn't be anything easier than deep-frying chicken - but we'd be wrong to think it's that simple! It takes a lot of practice to make the perfect batter, with just the right amount of seasoning and then frying the chicken until it's just right.
A dish strongly rooted in the South of America, a perfect basketful of fried chicken is one for every bucket list.
Barramundi's clean, buttery fish with a meaty feel and texture appeals to most people—even non-fish lovers take a liking to it! The mild, sweet, and succulent fish is also known as the Asian sea bass.
This white fish is barbecued and served with a dressing of lemon and dill butter sauce, or added to an Asian-style stir-fry.
Raclette is both the name of a kind of cheese and the popular Swiss dish. The cheese itself is melted under a seething grill or over a pan and diners gather a medley of ingredients which the cheese can be scraped upon, like potatoes, cornichons, pickled onions with a selection of charcuterie.
The dish has a rich history that began in the heart of the Alps, where it was first conceived as a way to warm up after a long day on the snowy slopes.