Irene Keliher

Torta Tre Monti, or "Cake of the Three Mountains," is San Marino’s beloved national dessert—layered with rich chocolate and hazelnut cream between delicate wafers. Symbolizing the country’s three historic towers, this cake is both a cultural icon and a delicious treat. Follow this step-by-step recipe to bring a taste of...

In Tajikistan, plov (also called osh) is more than food—it’s a tradition passed down through generations. Cooked in a large kazan and shared at weddings, holidays, and family gatherings, Tajik plov features fragrant rice, tender meat, carrots, and spices in perfect harmony. Learn how this national dish is prepared and...

Sadza is more than a meal in Zimbabwe—it’s a cornerstone of daily life and culture. Made from finely ground white maize, this thick porridge is served with vegetables, meat, or gravy and eaten by hand. In this guide, discover how sadza is prepared, why it holds deep cultural meaning, and...

Flija is more than just a dish—it’s a ritual of patience, love, and community in Kosovo and parts of Albania. This traditional food is made by layering simple batter and cream in a circular pattern, slowly baking it under a sac (metal lid with coals) for hours. Often served during...

Plov in Azerbaijan is a masterpiece of aroma, texture, and tradition. Unlike other regional varieties, Azerbaijani plov features separately cooked saffron rice layered with rich meat, dried fruits, chestnuts, or herbs—often served with a golden crust called gazmag. More than just a meal, plov is a centerpiece of Azerbaijani hospitality...

Palusami is a rich and comforting dish treasured across Polynesia, especially in Samoa, Fiji, and Tonga. It’s made by wrapping coconut cream—and sometimes onions, fish, or corned beef—inside tender taro leaves, then baking or steaming to perfection. Often served at family gatherings and feasts, palusami is a flavorful symbol of...

Peka is one of Croatia’s most cherished dishes—slow-cooked meat, seafood, or vegetables prepared under a heavy iron lid covered in hot coals. This ancient technique creates incredibly tender and flavorful meals, often shared at family gatherings or countryside feasts. Learn how peka is made, what makes it special, and where...

Khorovats isn’t just a meal in Armenia—it’s a celebration. This flavorful grilled meat dish, often made with pork, beef, or lamb, is marinated, skewered, and cooked over open fire, typically during family gatherings or festivals. Learn about the traditions, techniques, and pride behind this beloved Armenian barbecue.

Biryani isn’t just a meal in Pakistan—it’s a cultural symbol. From its Mughal origins to fierce regional loyalties (Karachi vs. Lahore, anyone?), this dish is rich in flavor and history. Explore the stories, spices, and surprises behind one of Pakistan’s most cherished comfort foods.

Dal Bhat is more than just food in Nepal—it’s a way of life. This traditional dish of lentil soup (dal) served with steamed rice (bhat) is eaten daily across the country, often alongside vegetables, pickles, or meat. Loved for its simplicity, flavor, and balance, Dal Bhat is both nourishing and...