Unlike lighter Brussels waffles, Liège waffles are dense, rich, and chewy, often enjoyed warm without toppings.

They are traditional Belgian waffles originating from the city of Liège in the 18th century. According to legend, it was created by the cook of the Prince-Bishop of Liège, who enriched a brioche-style dough with pearl sugar. When cooked, the sugar caramelized, giving the waffle its famous crispy, golden coating and sweet buttery flavor.

Closely associated with Maryland and the waters of the Chesapeake Bay, crab cakes showcase sweet crab meat shaped into patties and lightly cooked until golden.

Panna cotta is a traditional Italian dessert originating from the region of Piedmont in northern Italy. Its name means “cooked cream,” reflecting its simple preparation of sweetened cream gently set with gelatin. 

The handwritten notes in this print are in Italian.

Maritozzi con la Panna, filled with whipped cream became especially popular in Roman pastry shops in the 19th and 20th centuries.

Traditionally, maritozzi were sometimes given by young men to their fiancées, sometimes even hiding a ring inside, earning them the name “maritozzi,” linked to "marito" (husband).

The Tagine recipe is available in English and in French.

A seafood recipe from the French island " L'Ile d'Yeu"

The handwritten notes are in French.