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Eat Steak au poivre
Steak au poivre is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns. The peppercorns form a crust on the steak when cooked and provide a pungent counterpoint to the beef. Steak au poivre may be found in traditional French restaurants in most urban areas. The peppercorn crust is made by placing the steak in ... -
Try Steak Pie
A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. In Ireland Guinness Stout is commonly added along with bacon and onions, and the result is commonly referred to as a Steak and Guinness Pie (or Guinness Pie for short). A Steak and Al... -
Eat Steak Tartare
Steak tartare is a meat dish made from finely chopped or minced raw beef or horse. Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits, spicing it to taste, and then chilling it. This is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Wor... -
Eat Steamed Crab
Steamed Crab The crab is an autumn delicacy in Shanghai cuisine and eastern China. It is prized for the female crab roe, which ripen in the ninth lunar month and the males in the tenth. The crab meat is believed by the Chinese to have a "cooling" (yin) effect on the body. Chinese spend hundreds of yuan just to taste a small crab from Yangcheng Lake which are considere... -
Eat Steamed pork bun
These delicious buns can be found everywhere in South-East Asia. In Cambodia they are stuffed with pork and egg and steamed hot as they taste the best then. -
Eat Stegt flæsk
Stegt flæsk(Danish: [ˈstekt ˈflesk]) is a dish from Denmark consisting of fried pork belly and generally served with potatoes and parsley sauce (persillesovs). The dish is sometimes translated as 'pork strips' or 'crisp fried pork slices'. The pork belly or "breast" cut of a pig is used forstegt flæskand the strips are cut about a 1/4 inch thick. Stegt fl&... -
Eat Stewed Liver at Tianxing Restaurant, Beijing, China
Stewed Liver, usually pork's, are typical dish in Beijing since Song Dynasty. It's usually served in a soup which is thickened with starch. The original recipe is still being used at Tianxing Restaurant. -
Eat Sticky Toffee Pudding
Sticky toffee pudding is an English dessert consisting of a very moist sponge cake, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream. A popular variation using dates, known as a sticky date pudding in Australia and New Zealand, is considered a modern take on a British classic by various British experts, alongside bread and butter ... -
Try Stovies
Stovies is a Scottish dish based on potatoes. Recipes and ingredients vary widely, but the dish always contains potatoes with, variously, onions, carrots, other vegetables, roast beef, corned beef, minced beef or other meat.Stoviesis thus a dish intended to use left-over food. The potatoes are cooked by slow stewing in a closed pot with fat and stock. Lard, beef dripp... -
Eat a Stroopwafel
A stroopwafel is a waffle made from two thin layers of baked dough with a caramel syrup filling in the middle. Stroopwafels are popular in the Netherlands, and were first made in the city of Gouda. The stiff dough for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium-sized balls of dough are put into a heated waffle iron and pressed in... -
Eat Strudel
A strudel is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but also common in many other Central and Eastern European cuisines. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wi... -
Eat at Sugo All'Amatriciana
Sugo all'amatriciana or alla matriciana is a traditional Italian pasta sauce based on guanciale (dried pork cheek), pecorino cheese, and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), theAmatricianais one of the most well-known pasta sauces in Roman and Italian cuisine. The sauce has been declared as Lazio's ... -
Eat Supplì
Supplì (Italianisation of the French word surprise) are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce and raw egg, typical of the Roman Cuisine. Originally, they were filled with chicken giblets, mincemeat orprovatura, now also with a piece of mozzarella; the whole morsel is soaked in egg and coated with bread crumbs and then... -
Eat Súrir Hrútspungar
Súrir hrútspungar is sour ram's testicles there are preserved. It's not a common dish anymore and even if you can find it you will probably not like it. The testicles are pressed in blocks, boiled and cured in lactic acid. -
Eat Súrsaðir Hrútspungar (Sour Rams' Testicles)
Súrsaðir Hrútspungar (Sour Rams' Testicles) is the testicles of rams pressed in blocks, boiled and cured in lactic acid. It is servered during Þorri—the coldest and most brutal month of the year, which stretches from late January to late February.
Price: $197.03