Cooking the Classics

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Fine Dining Lovers

several pieces of caramel cheesecake next to a jar of peanut butter and crackers

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Cooking the Classics: Dulce de Leche

A closer look at Dulce de leche, the smooth milky caramel cream which is one of the most popular dessert ingredient in South America.

a bowl of soup with corn on the cob and two pumpkins in the background

Cooking the Classics: Argentine Carbonada en Zapallo

A closer look at Carbonada en zapallo, the Argentinian stew cooked inside a whole pumpkin, traditionally served on July 9, the national Independence Day.

a salad with lettuce, cheese and tortilla chips in it on a black plate

Cooking the Classics: Caesar Salad

If there’s one thing Americans love to order at restaurants, it’s a Caesar salad. Find out what it is, how to make it and what are its variants.

there is a pie that has been cut in half

Cooking the Classics: Salmon Coulibiac

A closer look at salmon coulibiac, the French adaptation of a traditional Russian dish, a baked fish pie that can seem intimidating to cook.

Cooking the Classics: Tarte Tatin

A closer look at the tarte tatin, the traditional French upside down caramelised apple tart.

a bowl filled with beans and meat on top of a wooden table

Cooking the Classics: French Cassoulet

A closer look at cassoulet, a traditional French dish from the South West region of Languedoc. Find out what it is and how to make it at home.

a plate with meat and vegetables on it next to a fork, knife and napkin

Cooking the Classics: Confit Duck

A closer look at 'Confit de canard', a French dish made with duck from the South West region of Gascony. Find out what it is and how to make it.

a bowl filled with soup next to some bread and vegetables on a white table cloth

Cooking the Classics: Borscht

three silver dishes filled with meat, beans and carrots on top of each other

Cooking the Classics: Madrid Cocido

four pastries on a white plate topped with cream and cherries

What Are Zeppole? A History and Recipe for the Italian Dessert

Everything to know about the Italian dessert zeppole, a deep-fried and doughnut-like fritter usually served in Naples during March: https://www.finedininglovers.com/stories/what-are-zeppole/

a person stirring food in a wok on the stove

Cooking the Classics: Pad Thai Recipe

Craving Thai food? Here's a closer look at the origin and recipe of pad thai, one of the most iconic Asian dishes, with some tips to prepare it at home: https://www.finedininglovers.com/stories/how-to-make-pad-thai/

a plate with rice, curry and other food on it next to a cup of water

Cooking the Classics: Nepali Dal Bhat Recipe

How to make Nepali dal bhat, a lentil saucy-soupy-stew often served with rice: it's the food most associated with the nation, and a must-eat for visitors: https://www.finedininglovers.com/stories/dal-bhat-recipe/

a bowl filled with soup sitting on top of a stove

Cooking the Classics: Chilean Porotos Granados

A look at porotos granatos, the Chilean light soup recipe prepared with borlotti beans: vegan and super easy to make, it's an ode to good and local ingredients: https://www.finedininglovers.com/stories/chilean-porotos-recipe/

powdered sugar covered doughnuts sitting on top of a table

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Cooking the Classics: Mallorcan Ensaimada

How to make ensaimada, a traditional pastry product from the Spanish island of Mallorca. It's prepared with mother dough and saim, a rendered pork fat: https://www.finedininglovers.com/stories/ensaimada-recipe/

a bowl filled with potatoes and olives on top of a wooden table

Cooking the Classics: Portuguese Bacalhau

A look at one of the most iconic Portuguese dishes: bacalhau a gomes de sa, prepared with salted codfish, eggs, black olives and anchovies. See the recipe >> https://www.finedininglovers.com/stories/portoguese-bacalhau/