Spanish-Style Pork with Prunes (Cerdo con Ciruelas) is a rustic Iberian braise made with tender pork shoulder, sweet prunes, onions, white wine, and olive oil. Slowly simmered until fork-tender, the pork absorbs a balanced sweet–savory flavour while the sauce thickens naturally into a glossy, silky finish.
Croatian meat stew, known in eastern Croatia as Slavonian ÄŒobanac, is a rustic paprika-based mixed meat stew slowly simmered until tender and richly aromatic. This traditional Croatian meat stew combines generous onions, sweet and hot paprika, and at least two types of meat to create a deeply flavoured, brothy dish rooted in shepherd cooking.
Cacio e Pepe is a traditional Roman pasta with Pecorino Romano, freshly cracked black pepper, and starchy pasta water. This classic method creates a silky, creamy sauce without butter or cream, relying entirely on technique and emulsification.
Traditional Chicken Cacciatore (Pollo alla Cacciatora) is a rustic Italian braised chicken dish made with bone-in pieces simmered gently in olive oil, white wine, tomatoes, onion, garlic, and rosemary until tender and deeply flavourful.
Traditional Irish Stew with Guinness is a rustic, slow-simmered dish made with tender beef, stout, onions, and potatoes, creating a deeply savoury broth with rich malty depth and simple, hearty flavour.
Acadian Ployes (Traditional Buckwheat Pancakes) are soft, porous buckwheat flatbreads made with a simple batter of buckwheat flour, wheat flour, water, salt, and baking powder. Cooked on one side and stacked to steam, they are tender, slightly nutty, and traditionally served with butter, baked beans, or a drizzle of maple syrup.
