France

A French dish from the Aubrac plateau: mashed potatoes blended with cheese, butter, cream, and often garlic, cooked until smooth and elastic.

A coarse-grained French sausage made from pork intestine, pepper, wine, onions, and seasonings.

A French stew of beef braised in red wine and stock, flavored with vegetables and herbs, and garnished with pearl onions and mushrooms.

A hot French ham-and-cheese sandwich on soft white bread, often topped with grated cheese and baked or fried until crisp.

A small French almond cake with disputed origins in Lorraine and 17th-century nunneries, later associated with Paris financiers.

A French ham sandwich: baguette, butter, and ham.

A small French sponge cake with a scalloped shell shape and a signature hump.

A French dessert of layered puff pastry and pastry cream, known by many names across Europe and North America.

A Provençal flatbread from Nice topped with slow-cooked onions, black olives, and anchovies.

A boneless, whole-roast pork dish from central Italy, seasoned with salt and wild herbs, roasted with skin and fat intact.

A French slow-boiled dish of meat and vegetables, traditionally served in two courses: broth first, then meat and vegetables.

A slow-cooked, fat-preserved meat paste from central France, served cold and spread on toast.

An upside-down tart of caramelized apples baked under pastry, named after the Tatin sisters’ hotel in Lamotte-Beuvron.