Spanish Bodega, Tapas and Sangria-Bar Food

 (June- 29- 2010)

Chinese Party Foods

 (July- 5- 2011)

CHINESE Islands cuisine

 (July- 03- 2012)

The French Bistro, Cafe & Brasserie Cooking

 (July- 6- 2010)

Italian Party Foods

 (July- 12- 2011)

ITALY's Undiscovered Islands food

 (July- 10- 2012)

The Nostalgic American  DINER-FOOD

 (July- 13- 2010)

Greek Party Foods

 (July- 19- 2011)

FRENCH Luscious Islands

  (July- 17- 2012)

Italian Osteria & Trattoria Cooking

 (July- 20- 2010)

Middle Eastern MEZZE Party Foods

 (July- 26- 2011)

GREEK's Mysterious Islands food

 (July- 24- 2012)

HUNGARIAN  -  RUMANIAN and  GYPSY  Cooking

  (July- 27- 2010)

INDIAN and PAKISTANI   Party Foods

 (August- 2- 2011)

JAPANESE Islands IZAKAYA food

 (July- 31- 2012)

Greek Taverna Cooking

 (August- 3- 2010)

Kon Tiki Party Foods

 (August- 9- 2011)

SPAIN's hideaway Islands food

  (August- 07- 2012)

Famous International Street Food Cooking

 (August- 10- 2010)

Ukrainian & Russian Party Foods

 (August- 16- 2011)

GERMANY North Sea Islands food

 (August- 14- 2012)

Out-Door & Back-Yard Cooking

 (August- 17- 2010)

Philippines & Malaysian Party Foods

 (August- 23- 2011)

VERGIN ISLAND's magnificent cuisine

  (August- 21- 2012)

Cooking for Your Loved Ones

 (August- 24- 2010)

Caribbean Islands Party Foods

 (August- 30- 2011)

MEXICO's Island's fantastico cuisine

 (August- 28- 2012)

Canadian "Taigate Food" Cooking

 (August- 31- 2010)

You'll be amazed how easy and entertaining it is to prepare these flavourful appetizers. Learn to make Chinese & spicy Thai finger foods and appetizers. Dim Sum's are low-cal, easy and fun to prepare

Spring Rolls *** Chicken Drumsticks *** B.B.Q. Spareribs *** Crabmeat Dumplings *** Ginger Chicken and Mandarin Canapé *** SIU MAI = Pork, Shrimp and Scallop *** Rice Paper Roll-ups with Shrimp *** Pan Fried Shanghai Meat Pot Stickers *** TEMPURA = Choice of Jumbo Shrimp, Boneless Chicken Breast and Fresh Vegetables *** YAKITORI = mini-skewered Chicken Breast Glazed with Teriyaki Sauce *** GYOZA = Japan's Dumplings *** Pineapple Chicken Satay *** Wrappers and Lettuce Wraps

Mediterranean and International finger foods                        "Eggplant Caviar" *** TARAMA *** KEFTEDES *** SPANAKOPITTA *** DOLMATHES *** SOUVLAKIA *** PHYLLO Appetizers *** Antipasto *** Stuffed Mushrooms with crabmeat *** Coconut shrimp *** BRUSCHETTA station *** Eggplant rollatini *** Proscuitto and Brie with Rosemary Fig Confit Canapé *** Tropical grilled chicken Canapé with, avocado, sprouts, and papaya black bean salsa *** HUMMUS= Chick Pea Puree, Tahini and Garlic *** TZATZIKI = Yogurt Garlic Dip, Grated Cucumber, Oil, Spices *** Salmon Mousse Stuffed Cherry Tomatoes *** Basil Marinated Bocconcine Cheese Wrapped with Prosciutto *** Scotch Quail Eggs *** Crab Cakes with Mango and Sweet Curry Spices *** Inside-out Jerk Chicken Wings *** Mini Vegetables SAMOSAS with Cucumber RAITA *** Miniature Sausage, Onion and Leek WELLINGTON *** Mushroom Caps Filled with Havarti and Spinach ***PIRI PIRI *** Shrimp with Dark Rum Glaze *** Caribbean Spring Rolls= Julienne of Bell Peppers and Spicy Jerk Chicken Served with Passion Fruit Dip *** Chicken TIKKA Kebabs = Chicken Breast Marinated in Ginger, Mild Curry Spices and Yogurt *** Kosher Blackened Chicken = Served with sun-dried cranberry comfit

Italian Seafood Salad = Octopus, Calamari, Shrimp, Scallops, Celery, Garlic, Lemon and Extra Virgin Olive Oil *** Fried Calamari Served with Sweet, Hot or Ginger Sauce *** GNOCCHI = Homemade Potato Pasta with Porcini Mushrooms, Spinach, Braised Tomato in a Three Cheese Sauce *** SALTIMBOCCA = Boneless Breast Topped with Prosciutto di Parma and Mozzarella Cheese in a Butter and Sage White Wine Sauce over Spinach *** Shrimp Mediterranean = Stuffed with Crab Meat, Feta, Spinach and Fresh Herbs in a Lobster Cream Sauce with Asparagus and Shitake Mushrooms *** Eggplant PORTOFINO *** PAPPARDELLE con PISELLI CIPOLLINE e PANCETTA al VINO BIANCO = Pasta with Green Peas, Onions and Pancetta in a White Wine Sauce *** ZABAION *** Prosciutto wrapped Pork with Sage Served on Toasted Bread with a Roasted Tomato Salsa *** Marsala Meatballs with Mushroom Sauce *** Roasted Vegetable Lasagne = layers of Grilled Vegetables and Herbed Ricotta *** SALTIMBOCCA a la ROMANO = Medallions of Provimi Veal with Prosciutto and Sage *** OSSO BUCCO MALENESSE *** Wedding Soup = Made with Fresh Escarole, Julienne Carrot, Slivers of Vidalia Onion, Homemade Italian Meatballs and Romano Cheese *** Grilled Portobello Mushrooms Filled with Devilled Crab *** INSALATA CAPRESE = fresh Italian Buffalo Mozzarella Accompanied by Fresh Ripe Tomato Slices and Roasted Red Peppers (pepperoncini), Olive Oil, Basil, and Fresh Garlic *** Spinach and Proscuitto Salad = Young Flat Leaf Spinach and Prosciutto Ham with Asiago Cheese, Tomato Concasse, Pistachios and Pine Nuts with Herb Vinaigrette *** Supreme of Chicken with Prosciutto and Asiago, in Mushroom Tomato Cream *** Proscuitto Wrapped Chicken Breasts Stuffed with Ricotta, Basil, Pistachios & Sun-Dried Tomato *** CASARECCIA Noodles CARBONARA = in Cream Sauce with Double Smoked Bacon and Peppercorn *** SALTIMBOCCA di PASTA *** Eggplant Rollatini = Breaded and Stuffed with Ricotta, Mozzarella and Parmesan Cheese *** Pecans with Dried Figs Wrapped in Prosciutto *** Wild Mushroom and White Wine Risotto *** Mediterranean Pot Stickers *** Prosciutto Roll with Fig, Arugula, and Chèvre *** Basil Marinated Mozzarella Wrapped with Prosciutto  

WIENER SCHNITZEL *** "PUSTA" SCHNITZEL *** ZIGEUNER SCHNITZEL *** RINDERROULADEN = Braised Stuffed Beef Rolls *** KASSLER RIPPCHEN = Smoked Pork Chops *** Pork Loin Old German Style *** EISBEIN = Cured and Smoked Pork Hock ***Goulash stew *** SPÄTZLE *** JÄGER SCHNITZEL = Hunter's Schnitzel *** RAHM SCHNITZEL *** LEBERKLÖßE = Liver Dumplings *** SCHWEINEBRATEN = Roast of Pork *** Old German Sauerbraten *** FRICKEDELLEN = German Hamburger ***FALSCHER HASE ***HACKBRATEN *** PAPRIKA HUHN mit KNÖDEL = Chicken PAPRIKAS with Dumplings *** BIER SUPPE = Beer Soup *** Cucumber and Potato Soup *** WÜRZIGE KÖSE UND LAUCH SUPPE = Spicy Cheese and Leek Soup *** GOULASCH SUPPE = Goulash Soup *** SCHWEINE SCHNITZEL = Breaded, Pan Fried Pork Cutlet *** GURKEN SUPPE = Cucumber Soup *** KOHLSUPPE = Cabbage Soup *** LINSENSUPPE = Lentil Soup *** Sauerkraut *** ROTKOHL = Red Cabbage *** SEMMEL KNOEDE L= Bread Dumplings *** ROSENKOHL = Brussels Sprouts *** TIROLER KNODEL = Potato Bacon Dumplings ***Grandma's German Potato Salad *** KARTOFFEL PUFFER = Potato Pancakes *** KARTOFFEL PUFFER = Potato Croquettes *** BRAT KARTOFFELN = Home Fried Potatoes *** Apple or Cherry Strudel *** APFELKIACHL = Apple Fritters *** SCHWARZWÄLDER KIRSCHTORTE = Black Forest Cake *** GLÜHWEIN = Mulled Wine

KISIR = Bulgur(cracked wheat) with Fresh Mint, Lemon Juice, Chopped Tomatoes, Onions & Herbs *** MOUSSAKA = Layers of Eggplant, Vegetables, Potatoes, & Spiced Ground Beef Topped with a Rich, Creamy Béchamel Sauce *** PASTEETSO = Thick Macaroni, Spiced Beef, Romano Cheese Topped with Béchamel Sauce and Baked *** DOLMADES = Ground Beef with Rice, Dill and Onion, Wrapped in Grape Leaves, Topped with a Creamy Lemon Sauce *** TABBOULEH *** SAGANAKI = Country Cheese Baked in Olive Oil and Flambéed with Cognac *** KEFTEDES = Pan Fried Greek Style Meatballs Spiced with Garlic and Mint *** TARAMOSALATA= Dip of Fish Roe, Olive Oil, Onions, Lemon Juice *** KOTOPOULO YEMISTO = Broiled Chicken Stuffed with Feta Cheese and Spinach *** AVGOLEMONO = Velvety Egg-Lemon-Chicken Soup with Vegetables and Rice ***TZATZIKI = Dip Made with Yogurt, Cucumbers, Dill and Fresh Garlic ***HUMMUS= Ground Chick Peas in Tahini Lemon Sauce ***SPANAKOPITA= Spinach, Feta Cheese and Herbs Wrapped in Phyllo and Oven Baked *** BAKLAVA = Layers of Phyllo Pastry, Walnuts and Honey Syrup *** MELITZANOSALATA = Eggplant Dip, Oil, Garlic, Onion, Spices ***FASOLADA = Navy Beans & Vegetables in Tomato Based Broth *** Shrimp SANTORINI = Shrimp Sautéed in Onions, Tomatoes, Green Peppers and Ouzo  

TERIYAKI *** YAKITORI = Chunks of Chicken or Other Meats and Bite Sized Pieces of Vegetables Brushed with Sweet Sauce, and Grilled Lightly on a Skewer *** TEMPURA *** GYOZA = Japanese Pot Stickers *** Chicken KARAAGE = Deep Fried Chicken Nuggets *** Chicken YAKI SOBA = Wok Tossed Chicken, Vegetables and Noodles in Special Sauce *** Beef NEGIMAKI = Scallion Wrapped in Thinly Sliced Beef Served with Teriyaki Sauce *** HARUMAKI Egg Roll = Sweet Japanese Egg Roll *** NABEYAKI UDON = Thick Noodles with Egg, Shrimp Tempura, Mussels, and Vegetables in Homemade Broth *** Hibachi Chicken *** SYOGAYAKI = Sliced Pork Loin and Veggies with Ginger Sauce *** ATSU-ATSU NABE = Spicy Hot Pot *** SUKIYAKI = Tender Thin Slices of Beef, Tofu, Noodles, Mushroom and Variety of Vegetable Cook Table with Sukiyaki Stock *** EBI ONIGARA YAKI = Fried Shrimp and Vegetable in Teriyaki Sauce *** SUNOMONO = Thinly Sliced Cucumber with Shrimp in a Vinegar Dressing *** TONKATSU = Pork Cutlet, Breaded and Deep Fried *** EBI SHUMA I= Shrimp Dumplings Served with Mustard Sauce (steamed or fried) *** Chicken KARAAGE = with Ginger/Soy Dipping Sauce                             

HUNAN GON-POU CHICKEN = Chicken, Ginger, and Garlic with Onion, Bamboo Shoots, Hot Garlic Sauce, Water Chestnuts and Peanuts *** MO SI PORK = Quick-Waked Egg, Cabbage, Tree Ears, Green Onions, Slivers of Pork, Ginger, Garlic, and Wine *** Emperor's Delight = Scallops, Prawns & Sliced Chicken Breast Meat in Lightly Flavourful Ginger and Wine Sauce *** KUNG PAO Prawns = Sautéed Prawns with Bamboo Shoots, Bell Pepper, Ginger, Onion, Red Pepper, Peanut and Spicy Sauce *** Hunan Beef = Sautéed Sliced Beef with Bamboo Shoot, Baby Corn, Mushroom, Snow Pea, Carrot and Broccoli *** Mu-Shu Pork/Beef/Chicken/Vegetable = Combination of Stir-Fried Egg, Shredded Cabbage, Bamboo Shoots, Black Fungus, Scallions, Served with Crepes *** Szechuan Scallop = Sautéed Scallops with Bell Pepper, Bamboo, Shoots, Onion, Black Mushrooms, Dry Pepper, Garlic and Hot Sauce 

TOM YAM GAI Lemon Chicken Soup = Chicken with Lemongrass, Lime Leaf, Lemon Juice, Mushroom, Chilli *** PHO PIA SOD Cold Spring Roll = Rice Paper Rolls with Tofu, Carrot, Cucumber with Sweet & Sour Sauce *** PAD THAI = Stir-Fried Rice Noodle with Chicken, Shrimp, Egg, Tofu, Tamarind Sauce with Roasted Peanuts Served with Bean Sprouts, Lemon *** Pork CONGEE *** NEUR YANG Thai Beef Steak = Steak Grilled in Soya Sauce & Garlic, Pepper and Thai Sauce *** Pineapple Chicken Curry = Chicken with Thai Red Curry, Coconut Milk & Pineapple *** Chicken Satay *** YUM WOON SEN Glass Noodles Salad = Transparent Noodle with Chicken, Shrimps, Red Onion, Sweet Pepper, Coriander and Lime Juice *** KAANG GAI SUPPAROD Chicken Pineapple Curry = Chicken in Coconut Milk Red Curry Sauce with Pineapple *** MOO KRAPAO Basil Pork = Stir-Fried Pork with Sweet Pepper, Chilli, Onion and Basil Leaves *** NUER KHING Ginger Beef = Sliced Beef with Shredded Ginger, Black Mushroom, Onion, Sweet Pepper and Green Onion *** GOONG HIMAPAN Cashew Nut Shrimp = Stir-Fried Tiger Shrimps with Cashew Nut, Orange, Onion and Sweet Pepper

Catfish Cakes Accompanied by a Spicy Cajun Sauce *** Louisiana Red Beans and Rice Complete with Seasoning, Onions, Celery and Bell Peppers *** Louisiana Roast Beef *** Blackened Pork Chops *** Fried Catfish *** Seafood Gumbo *** Cajun Sticky Chicken *** Chicken or Beef Creole *** Hush Puppies *** White Beans Orleans *** Dirty Rice *** Black Eyed Peas *** Roasted Cajun Potato Wedges *** Boiled Crawfish *** JAMBALAYA = Seasoned Rice with Duck, Shrimp, Sausage ***Turducken *** ETOUFFEE *** Fowl de Couchon ***Alligator Sauce Picante *** Alligator Chilli *** COONASS cookies *** Fried Alligator *** Crab/Shrimp Cakes *** Kingcake *** Bread Pudding *** Rice Pudding *** Fried Fish.                                    

Beef SAMOSAS = Lean Minced Beef Wrapped in Light Golden Savoury Pastry and Deep-Fried *** Chicken PAKORAS = Combination of Boneless Chicken Flavoured with Aromatic Spices Dipped in Batter and Golden Fried *** RAITA = Yoghurt Spiced with Broiled Cumin and Diced Cucumber *** TANDOORI *** Chicken TIKKA *** Chicken BIRYANI *** Mulligatawny Soup = Made with Lentils, Chicken and Mild Indian Spices *** Nawabi BIRYANI *** SHEEKH KEBAB = Minced Meat, Chopped Onions and Ginger, Almonds, Raisins with Basmati Rice, Flavoured with Saffron and Cooked in 21 Exotic Spices *** Navratten Curry = Combination of Nine Vegetables Cooked in Cashew Nuts and Cream Butter Sauce *** Chicken Kababs = Bite Sized Pieces of Chicken Marinated in Spices and Grilled *** Vegetable SAMOSAS = Spicy Potatoes Wrapped in a Flaky Dough *** DAL SHORBA = Red Lentil Soup *** Indian Meatball Soup = Ground Meat Mixed with Spices in a Cooked in a Tasty Broth

Cheese and Vegetable Trays *** Arugula Salad with Roasted Pear & Smoked Cheddar *** Chicken & Artichoke Soup with Tortellini *** Potato & Leek Soup with Bacon & Cheddar *** Romaine Salad with Salty Pretzels, Strawberries, Pistachios, Avocado & Balsamic Vinaigrette *** Sweet & Sour Shrimp with Mint Dipping Sauce *** Pan Fried Crab Cakes with Roasted Red Pepper Aioli *** Stuffed Shrimp Wrapped in Prosciutto with Hazelnut Pesto 

Mukimono is a traditional japanese art of carving vegetables and food garnishing. Some of the japanese garnishes are simple and easy to do and some other methods are intricated. Carrot, daikon or cucumber help to complete a look of a dish when you know a couple of special Mukimono techniques. Step by step instructions on fruit carving and food garnishes. Mukimono's origins begin in ancient times when food was served in unglazed clay pottery. These rough platters were covered with a leaf before the food was plated. Artistic chefs realized that the cutting or folding of the leaf in different ways created a more attractive presentation. And so Mukimono began. But it did not become popular until not until sixteenth century. During this period, when Edo (Tokyo) became the new capital, Mukimono gained official recoginition. Street artists created clever garnishes upon request. From those beginnings the art has developed into a most important part of every Japanese chef's training. In Thailand, fruit and vegetable carving is often taught briefly at elementary school, especially to young girls. A carrot leaf would be considered part of the most basic repertoire of carving skills.

Crispy Fried Dates Wrapped in Bacon *** TORTILLA ESPAÑOLA = Spanish Tortilla - Potato, Onion & Egg Omelette *** CHAMPIÑONES al AJILLO = Sautéed Button Mushrooms With Garlic *** GAMBAS al AJILLO = Shrimp Sautéed in Garlic, Piri-Piri Pepper & Olive Oil *** CAMARONES a la PLANCHA = Grilled Head-on Jumbo Prawns with Sea Salt & Olive Oil *** MEJILLIONES al VAPOR = Steamed Mussels, in a Tomato, White Wine & Saffron Broth *** CALAMARES FRITOS con ALI-OLI = Fried Calamari with Ali-Oli *** DÁTILES con TOCINO = Crispy Fried Dates Wrapped in Bacon *** CROQUETAS de POLLO = Golden Fried Chicken Croquettes *** BROCHETA de POLLO al AJILLO con SALSA PICANTE de PIMIENTO = Grilled Chicken Skewer with a Spicy Pepper Sauce *** ALBÓNDIGAS ESTOFADAS = Cocktail Meatballs Stewed in a Red Wine Sauce *** CHURROS Served with Chocolate Fondue

Discover the secret of traditional Mediterranean Coastal cooking. One of the best ways to discover the culture of Country is through its cuisine.Cook dishes from the Mediterranean regions of Southern Spain and France, Italy, Greece, Turkey and the Middle East, where people are passionate about the food they produce and eat.

A "BISTRO" is a smaller and aiming more for a home-style cooking, while a BRASSERIE is a larger, with a good selection of beers and more lively atmosphere. A "BRASSERIE" focuses on food that can accompany beer (from brasser, to brew [beer]).
Garlicky ESCARGOT = Snails, Roasted Garlic, White Wine and Herb Cream *** MOULES FRITES = Mussels steamed with white wine, saffron and herbs, served with fries *** SALADE de CRESSON = Watercress and endive salad with Roquefort, roasted walnuts and poached pears in walnut vinaigrette *** STEAK au POIVRE = Peppercorn-crusted Sirloin Steak in Cognac Cream Sauce *** Raspberry CRÈME BRULÉE *** Dark chocolate and hazelnut mousse with berry coulis *** Fried Camembert and Crabmeat in Pocket *** Phyllo pastry and Mesclun Salad *** Flambéed Strawberries with Green Peppercorns and Basil *** Spiced Lentil & Spinach Soup with Soured Cream *** Pear, Gorgonzola & Walnut Salad with a Chardonnay Dressing *** Selection of Truffles: Dark Chocolate & Marzipan and White Chocolate with Lavender & Pistachio *** CALAMARS á la PROVENÇALE = Sautéed Calamari. Fresh Tomato, Garlic, Tarragon, Capers, Olives, Olive Oil, Lemon and White Wine *** SANDWICH au GIGOT D'AGNEAU = Roasted Leg of Lamb Baguette Sandwich. Caramelized Onions and Brie Cheese. au-Jus dip *** COQ au VIN = Tender Chicken Marinated in Red Wine with Onion and Mushroom *** CRÊPE ROMANOFF = Sweet Crêpe Topped with Fresh Strawberries, Brandy Sour Cream Sauce and Cinnamon *** PAIN PERDU = Homemade Brioche, Fruit Compote

There's more to Italian cooking than just pasta.                             TORTELLINI AL BASILICO E MOZZARELLA = Basil, Tortellini with Buffalo Mozzarella *** OSSO BUCCO MILANESE *** PROSCIUTTO SPAGHETTI *** Sicilian Spaghetti Fritters = Crispy Fried Spaghetti with Ricotta, Parmesan and Spicy Arrabiatta Sauce *** LE PENNE ALLA AMATRICIANA = Penne Pasta, Chopped Onions, Bacon, Chilli and Garlic in a Rich Napoli Sauce *** LE PENNE ALLA ARRABIATA = Penne Pasta with Spicy Salami and Chilli in a Light Tomato Sauce *** POLLO ALLA CACCIATORE = Oven Roasted Chicken Breast Cooked in Tomato Sauce with Peppers, Mushrooms, Onions and Red Wine *** FUNGHI RIPIENI = Portobello Stuffed with Prosciutto, Roasted Peppers and Mozzarella *** ROLLATINI RIPIENI = Stuffed Eggplant with Ricotta, Mozzarella in Marinara Sauce *** SPAGHETTI PEPERONATTA = Spaghetti Pasta, Assorted Bell Peppers Seared Chicken Tenderloins, Garlic Onion, White Wine, Cream *** SCALOPPINE CARCIOFI = with Artichoke Hearts, Bell Peppers, White Wine and Brown Sauces *** SALSICCIA CON POLENTA = Mild Sausages, Bell Peppers, Garlic, White Wine, Tomatoes, over Polenta *** PAPPARDELLE CON BRASATO DI MANZO = Pappardelle Sautéed with a Slowly Cooked Braised, Short Ribs Sauce *** CRESPELLE ALLA CREMA PASTICCERA Crepes a la Crème Flambé

Gastropub food should be - well-balanced, freshly cooked seasonal dishes at accessible prices. A gastropub offers high quality food, much of it based on traditional pub recipes. Carpetbagger Filet ~ TurDucken Burger ~ Guinness Battered Fish and Chips ~ Nachos ~ Crispy Marinated Chicken Wings ~ Beef 'N Guinness ~ Fajitas ~ Shepherd’s Pie ~

Corned Beef and Cabbage ~ Cullen Skink - Scottish Smoked Haddock and Potato Soup ~Irish Stew ~ Steak and Kidney Pie ~  Cornish Pasty ~ Melted Stilton Cheese Dip ~ Cock-a-leekie soup ~ Haggis, Neeps & Tatties ~

Flemish Beef Stew-(Vlaamse Stovery or Les Carbonades Flamandes) ~ Chicken Braised in Beer with Belgian Endives-(Mechelse Koekoek Op Zyn Brussels or Coucou De Malines Aux Chicons) ~ Gratin of Belgian Endives with Ham and Mashed Potatoes (Witloof in den Oven)    Belgians are as fanatical about their beers as the French about their wines, and if Belgian cuisine is more North Sea than Mediterranean, that just makes it better suited to winter eating at home. Fish and shellfish are central to Flemish cooking. Mussels, herring, lobster, shrimp, and oysters are all popular.

"SEXY  and   ROMANTIC  AFFAIR  with  TABLE SIDE Cooking"                

Famous International Street Food Cooking          

"CHOCOLATE   DESSERTS"     and Sublime  WINE  PAIRING       

"COMFORT  FOOD and  ENTERTAINING  Cooking"            

 Italian Party Foods   

Middle Eastern MEZZE Party Foods   

 Canadian "Tailgate Food" Cooking  

Kon Tiki Party Foods    

"BREAKFAST  in  BED"      Foods that can spoil you “Rise & Shine            

Philippines & Malaysian Party Foods    

"SCANDINAVIAN  and “DANISH  SMÖRGASBORD”"  Cooking

"B.B.Q.  & OUTDOOR Cooking  and  OUTDOOR  ENTERTAINING"             

"The VENETIAN Cooking"           Exotic Italian Cuisine                

"GREEK  and  PERSIAN  FOODS and  ENTERTAINING"                   

Smoked fish platter Appetizer ~ Ukrainian Chopped Herring (ZAKUSKY z OSELEDTSIA PASHTET) ~ BAKLAZHAN Rolls ~ Ukrainian NALYSNYKY with Chicken ~ BUKOVYNSKI 'KRUCHENYKY' ~ Ukrainian Cold Fruit Soup ~ Ukrainian Baba's Old-Style Sauerkraut ~ Pickled Eggs ~ KHRUSTYKY  Sweet Nothings ~ BORSCH ~ BLINCHIKI Thin pancakes ~ DERUNY Ukrainian Potato Pancakes ~ Ukrainian KAPUSNIAK ~ PEROGIES ~ BIEROCK ~ Potato-Fennel Pancakes With Dill-Sour Cream Sauce & Caviar ~ Olivier salad ~ Chruscik Pastry Twists ~ Cabbage, Potato and Sausage Soup ~ Jack Cheese & Potato Pierogies Wanton wrappers ~ Dill Pickle Soup ~ Beet Salad with Walnuts and Goat Cheese ~ Greek style Pierogi with spinach and feta filling ~ MAMALIGUTSA ~ VESELKA ~ Cabbage Rolls ~