Indonesian beef stew with a black sauce, flavored with keluak paste and served with white rice.
Pieces of veal simmered in broth, served with a creamy cream and mushroom sauce.
Duck legs slow-cooked in their own fat until tender and melt-in-the-mouth.
Octopus marinated in a spicy sauce made with grilled aji panca.
Argentine sauce made of parsley and oregano, ideal for accompanying grilled meats.
Dish made of alternating layers of eggplant, ground meat, and potatoes, all topped with a rich béchamel sauce.
Indonesian grilled chicken marinated in spices and sweet soy sauce
Pieces of chicken simmered in a mushroom and cream sauce.
Indonesian beef stew, slowly simmered in a rich sauce of coconut milk and various spices.
Soup made with caramelized onions, topped with pieces of bread gratinated with cheese.
Beef slow-cooked in a spicy Mexican sauce.
Beef slowly simmered in a vegetable broth.
New Zealand pie with slow-cooked beef and cheddar, wrapped in a golden, crispy puff pastry.
Rice cooked in coconut milk, typically served with fried anchovies, peanuts, cucumber slices, hard-boiled eggs, and spicy sambal sauce.
Indonesian sauce made with chilies and shrimp paste.
Clam soup from New England, prepared with potatoes, onions, and celery.
Chicken pieces slow-cooked in a rich, creamy sauce made with coconut milk and spices.
Chorizo slow-cooked in cider, served as tapas with bread.
Chorizo slow-cooked in red wine, served as tapas with bread.
Mussels marinated in a vinegar sauce made with white wine, served as tapas.
Cooked octopus sliced into rounds and served over a bed of potatoes, seasoned with olive oil and paprika.
Pasta gratin with meat ragout, topped with a rich béchamel sauce.
Iconic Peruvian sandwich filled with crispy pork, melting sweet potato, and tangy salsa criolla, all in a soft French-style roll.
Pasta coated in a ragù made with slow-simmered meat, originating from Bologna.
