For Cheese Lovers
You know who you are - lovers of grilled cheese, cheese fries, cheese fondu, pizza and more. There is no stopping this love affair.
Ferdinando’s Focacceria, Brooklyn, New YorkThese legendary links spend 40 minutes in the oven before they’re dropped into a red sauce made with fresh tomatoes, fennel seed and a secret mix of spices known only to the restaurant’s chef-owner Francesco Buffa. 960 1280
VarenikiA Ukrainian contribution to Russian cuisine, vareniki are square- or crescent-shaped dumplings filled with mashed potatoes, sauerkraut, cheese, cabbage, meat or hard-boiled egg, or a combination of those ingredients. They're typically served smothered with butter and fried onions. What could be better? 960 1280
Russian AppetizersTraditional appetizers found on the Russian dining table include (clockwise from top): blini with red caviar; a variety of smoked fish, including salmon, butterfish and paddlefish; and Olivier salad. Moscow’s Ermitage Hotel is the birthplace of the famous Olivier salad, which is made of boiled potatoes with some combination of pickles, capers, peas, carrots, celery, egg, chicken, fish or ham, and sometimes caviar. The tang and crunch of the salad is embraced by a smooth mayonnaise dressing, adding a creamy texture. 960 1280
Russian CakesWhich of these 3 Russian cakes will soothe your sweet tooth the most? Will it be (clockwise from bottom) medovnik, a traditional Russian honey cake; a spongy cake with vanilla cream, apricots, prunes, raisins and nuts; or Napoleon cake, which layers flaky puff pastry with cream and nuts? 960 1280
Russian PastriesBreakfast, dessert and special holidays call for pastries in Russia. Among the popular varieties are (clockwise from top) traditional poppy-seed rolls; sochnik, a puff pastry filled with sweet cheese and raisins; and tiny pechenie cookies with fruit filling. 960 1280
PelmeniThese small, minced-meat-filled dumplings are a staple of Russian cuisine. Sometimes served in a broth, pelmeni are also eaten plain with sour cream or melted butter on top. Fillings include veal, pork, lamb or Siberian meat (a combination of veal and pork). Their thin shells set them apart from other Russian dumplings, as do their always-savory fillings. 960 1280
Italian Beef SandwichDid You Know? Meatless Italian bread soaked in the juice of Italian beef served with peppers or giardiniera is known in some places as "Soakers" or "Juice-ons".
Dish 1: Italian Beef Sandwich
Where: Al's Beef, 1079 W. Taylor St., Chicago, IL 960 1280
The Salt Lick BBQDid You Know? In the 16th century, Native Americans showed Spanish settlers how to slow-smoke meat to a state of tender, juicy deliciousness.
Dish 2: Hill Country Texas BBQ
Where: The Salt Lick BBQ, 18300 FM 1826, Driftwood, TX 78619 960 1280
Fried ChickenDid You Know? People have fried their food since Roman times. But the southern fried chicken we know and love didn’t become popular until the 1700’s, when Scottish immigrants brought the cooking technique to America.
Dish 3: Fried Chicken
Where: Yoder's, 3434 Bahia Vista St, Sarasota, FL 34239 960 1280
Crawfish FeastDid You Know? Each year, Louisiana fisherman haul in 80 million pounds of crawfish for local boils.
Dish 4: Crawfish Feast
Where: Hot 'n Juicy Crawfish, 4810 Spring Mountain Rd, Las Vegas, NV 89102 960 1280
Juicy Lucy at Matt'sDid You Know? Juicy Lucy is a cheeseburger that has the cheese inside the meat patty rather than on top.
Dish 5: Juicy Lucy
Where: Matt's Bar, 3500 Cedar Ave S, Minneapolis, MN 55417-2648 960 1280
Juicy Lucy at 5-8 ClubDid You Know? While Matt's and 5-8 battle over who invented the Juicy Lucy, other restaurants have gone on to create Lucys with a variety of fillings.
Dish 6: Juicy Lucy
Where: 5-8 Club, 5800 Cedar Ave South, Minneapolis, MN 55417-2648 960 1280