Vigorón is Nicaraguan fast food. Boiled yuca (cassava) is mixed with crunchy pork rinds and covered with a spicy cabbage slaw.
Tag: Lunch
Vigorón
Yakitori
(Japanese grilled chicken skewers)
Yakitori is great Japanese street food. Bite-sized pieces of chicken are threaded onto bamboo skewers, grilled over a charcoal flame and basted with tare, a teriyaki-style glaze.
Zuiji
(Chinese drunken chicken)
Chinese drunken chicken, or zuiji (醉雞), is a great dish of poached chicken in a boozy rice wine marinade. It makes a delicious addition to any buffet table or party spread.
Quiche Lorraine
(French bacon and egg tart)
Quiche lorraine is the classic quiche from the Lorraine region of eastern France. It makes a nice brunch or picnic dish and goes well with a salad and a glass of chilled white wine or rosé.
Pupusas
(Salvadoran, Honduran stuffed masa flatbread)
Learn how to make this Central American favorite. Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat.
Pimento Cheese
(American Southern cheese spread and sandwich filling)
A simple mixture of chopped Cheddar cheese, mayonnaise and pimentos, pimento cheese is a well-known and beloved sandwich filling in the Southern United States.
Pho Bo
(Vietnamese beef noodle soup)
Seemingly simple, yet wonderfully complex, Vietnamese pho bo is more than just broth with beef and noodles. Pho is considered one of the world’s great dishes.
Panzanella
(Italian bread and tomato salad)
Panzanella is a classic summer salad from Tuscany and neighboring regions in central Italy. Tuscans are known for the ingenious ways they use up old bread, and this salad is a perfect example.
Arepas
(Colombian and Venezuelan corncakes)
Arepas are little corncakes that were originally made by the indigenous inhabitants of Venezuela and Colombia. These days they are sold in Venezuelan restaurants called areperías.
Çerkez Tavugu
(Turkish Circassian chicken with walnut sauce)
Circassian chicken is a Turkish dish of Georgian origin (walnuts are a signature ingredient of Georgian cuisine). It tastes even better the day after it’s made.