New England Lobster Roll – Buttered or Mayo-Chilled

An iconic East Coast dish, served two ways: warm with butter or chilled with creamy mayo. Perfectly sweet, tender lobster in a soft split-top bun.

Ingredients (Serves 4):
* 500g cooked lobster meat (claw and tail)
* 4 New England-style split-top hot dog buns
* 4 tbsp butter (for toasting)
* 2 tbsp mayonnaise (if making chilled version)
* 1 tbsp lemon juice
* 1 tbsp chopped chives or parsley
* Salt, pepper

Instructions:
1. For the warm version: melt butter, toss lobster meat lightly in butter.
2. For the chilled version: mix lobster with mayo, lemon juice, herbs, salt & pepper.
3. Toast buns in butter until golden.
4. Fill buns with lobster mix. Serve immediately with chips or pickles.

American Tip:
Mix both versions at your next gathering—let guests choose buttery warmth or creamy chill for the ultimate taste battle.

Cochinita Pibil – Yucatán-Style Slow-Roasted Pork

A Mayan heritage dish: pork marinated in achiote and citrus, wrapped in banana leaves and slow-roasted until juicy and vibrant.

Ingredients (Serves 6):
* 1.5kg pork shoulder, cut into large chunks
* 3 tbsp achiote paste
* 1/2 cup orange juice
* 1/4 cup lime juice
* 5 garlic cloves
* 1 tbsp vinegar
* 1 tsp cumin
* Salt
* Banana leaves or foil

Instructions:
1. Blend achiote paste with juices, garlic, vinegar, and cumin.
2. Marinate pork overnight.
3. Wrap in banana leaves or foil, place in tray.
4. Roast at 160°C (320°F) for 3.5 hours.
5. Shred and serve with tortillas, rice, and pickled onions.

Mexican Tip:
Add sliced habanero to the pickled onions for an authentic spicy kick, or top with roasted pineapple chunks for a sweet contrast.

Grilled Sea Bream – Greek Style (Tsipoura)

Sun, sea, and grilled fish – the Greek way. Tsipoura is a staple along the Mediterranean coast, simply seasoned and flame-grilled, served with olive oil, lemon, and oregano.

Ingredients (Serves 2):
• 2 whole sea bream, gutted and scaled
• 3 tbsp olive oil
• 1 lemon
• 1 tsp dried oregano
• Salt & pepper
• Fresh parsley for garnish

Instructions:

1. Score fish and marinate with olive oil, lemon juice, oregano, salt and pepper for 15 mins.
2. Grill on medium-high heat for 6–7 mins per side, until skin is crisp and flesh flaky.
3. Serve with lemon wedges and chopped parsley.

Greek Tip: Pair with a simple cucumber-tomato salad and a shot of ouzo for a full island experience.

Bouillabaisse – Provençal Seafood Stew

An aromatic Mediterranean stew combining seafood, fennel, saffron, and citrus in a rich fish broth—a coastal French classic.

Ingredients (Serves 4–6):
* 500g white fish fillets (e.g., cod)
* 300g mussels or clams
* 300g shrimp
* 1 fennel bulb, sliced
* 2 tomatoes, chopped
* 1 leek, sliced
* 4 garlic cloves, minced
* Zest of 1 orange
* 1 tsp saffron threads
* 1 tsp thyme
* 1 liter fish stock
* 1 cup dry white wine
* Olive oil, salt, pepper

Instructions:
1. Sauté fennel, leek, garlic in olive oil until fragrant.
2. Add tomatoes, wine, stock, orange zest, saffron, thyme. Simmer 30 min.
3. Add seafood in stages—fish, then shrimp, mussels last. Cook until done.
4. Serve with toasted baguette and rouille sauce.

French Tip:
For extra depth, simmer fish heads and shells into the broth beforehand—or serve with a splash of Pernod for authentic anise flavor.

Osso Buco – Braised Veal Shanks in White Wine

A rich and hearty Milanese dish, slow-cooked until the veal melts off the bone in a deeply savory tomato and white wine sauce.

Ingredients (Serves 4):
* 4 veal shanks (approx. 350g each)
* 2 tbsp olive oil
* 1 onion, chopped
* 2 carrots, diced
* 2 celery stalks, diced
* 4 garlic cloves, minced
* 1 cup dry white wine
* 1 cup beef broth
* 1 can diced tomatoes (400g)
* 2 tbsp tomato paste
* 1 bay leaf, 1 tsp thyme
* Salt, pepper
* Zest of 1 lemon + 2 tbsp chopped parsley (for gremolata)

Instructions:
1. Sear veal in hot oil until browned. Remove and set aside.
2. Sauté onion, carrot, celery, and garlic in the same pot.
3. Add tomato paste, wine, broth, tomatoes, and herbs. Return veal to pot.
4. Cover and simmer for 2 hours until meat is tender.
5. Top with gremolata. Serve with risotto or mashed potatoes.

Italian Tip:
Add marrow bones or a splash of balsamic vinegar in the final 10 minutes to boost umami depth and richness.

Escargots de Bourgogne – French Garlic Butter Snails

A delicacy from Burgundy, France – tender snails baked in garlicky parsley butter. Rich, aromatic, and indulgent, this dish brings a luxurious taste of French cuisine.

Ingredients (Serves 2):
• 12 canned or fresh escargots
• 3 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 tbsp chopped parsley
• ½ tsp lemon juice
• Salt & pepper
• Optional: puff pastry shells or snail plates

Instructions:

1. Preheat oven to 200°C (400°F).
2. Mix butter, garlic, parsley, lemon juice, salt and pepper.
3. Place a bit of garlic butter into shell (or dish), add snail, then top with more butter. Bake for 8–10 mins until sizzling.

French Tip: Serve with crusty baguette to mop up the delicious butter!