10 National Dishes That Everyone Should Know How to Make

From lime-infused Peruvian ceviche to nutty baklava from Greece, these global recipes are essential for any serious cook.

  • SPAIN: Moorish Paella. In this paella you blend a spice mixture of caraway, smoked and sweet paprikas, and cumin, and add it a spoonful at a time so the heat and flavor magnify, and by the end you have a dish that reminds us in its burly spirit of Spanish moors.
  • POLAND: Potato, Mushroom & Caramelized Onion Pierogi. These are everything we love about caramelized mushrooms and onions, plus everything we love about Polish pierogis: crisp edges, chewy dough, and a rich, comforting filling.
  • PERU: Peruvian Ceviche. Ceviche is the name for the marinated fish salads of South America, which are perfect for this season—instead of turning on the stove, you let acid do the cooking for you.
  • U.S.A.: The New Englandah Burgah. The burger themselves have a faint sweetness from the maple syrup, and this is enhanced by the grilled apples; the salty crunch of the bacon and the tang of cheddar provide the perfect counterpoints. This is a burger that requires a ravenous appetite and begs to be eaten in generous mouthfuls, each including all of the different components.
  • PHILIPPINES: Lolo and Lola’s Tortang Talong (Filipino Eggplant Omelet). A Filipino favorite packed with the most simple and comforting flavors. Substitute ground turkey for pork, or leave the meat out for a vegetarian option.
  • GREECE: Citrus and Cardamom Baklava with Pistacios and Walnuts. The brightness of cardamom, paired with the citrus zests, ginger, and cinnamon, was a noticeable and welcome departure. This Greek recipe instantly claimed its place as a beloved dish at my house.
  • IRELAND: Suzanne Goin's Corned Beef & Cabbage with Parsley-Mustard Sauce. A corned beef and cabbage feast that's traditional in all the right places. Make sure you keep this recipe on deck for next year’s St. Patrick’s day.
  • HUNGARY: Oma’s Chicken Paprikash. Here's a warm and inviting dish of comforting Hungarian food that's ideal for your family. The prep was deceptively simple, and we worried there would be little flavor—but we were wrong.
  • FRANCE: Pot-au-Feu. Translating to pot-in-the-fire, this rustic French dish is the perfect dinner party food.
  • ARGENTINA: Skirt Steak with Chimichurri Sauce (Churrasco con Chimichurri). Tart, herbaceous, and absolutely addictive, Argentinean chimichurri sauce is the perfect match for the rich beefy flavor of skirt steak.

Think of ten countries. Now, think of ten quintessential dishes from each of those countries. Stuck? We thought you might be. We’ve gathered a list of ten recipes that span the globe—from lime-infused Peruvian ceviche to nutty baklava from Greece. Can’t get abroad soon? Transport yourself with one of these dishes—there’s no better time than the upcoming World Cup to cook your way around the globe.

Click through the gallery above to see all of the recipes.

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  • poesis

    That’s pretty lazy writing. Corned Beef and Cabbage is not a national dish of Ireland at all. It was invented in the US and is pretty much unheard of in Ireland (except maybe in a novelty US style Sports Bar on St Patricks Day).

    • zoumonkie

      Cabbage belongs in slaw and slaw belongs on a pulled pork sandwich.
      I never understood ruining good corned beef with cooked cabbage. I always thought it was Polish ghetto food.

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