Cacio e pepe is a simple Roman pasta dish made with pecorino cheese, black pepper, and pasta water to create a creamy sauce. It is most popular in Italy, especially around Rome, where it is a classic of traditional home-style cooking.

A bowl of bún thịt nướng is often finished with nước chấm, a Vietnamese dipping sauce made with fish sauce, lime juice, sugar, water and garlic, sometimes with chili. Its salty, sweet, sour and spicy notes complement the grilled pork and fresh vegetables. Poured over the rice noodles, it seasons the whole bowl without overwhelming the individual ingredients.

Especially popular in New York, New Jersey, and other parts of the Northeast, Rainbow Cookies have become an iconic Italian American bakery treat. This print presents the illustrated recipe behind these layered cookie bars.

Made by layering tortillas, sauce, and fried eggs, Huevos Rancheros is a recipe built around a few staple ingredients of Mexican cuisine. This illustration shows the steps behind this traditional breakfast dish.

Danish hot dog is special for its crisp sausage served in a soft bun and topped with a mix of condiments like remoulade, mustard, ketchup, pickled cucumbers, and crispy fried onions.

Originating in Ireland, Irish stew dates back several centuries and was once considered a humble rural meal prepared by farming families using affordable local ingredients.

With the introduction of potatoes to Ireland in the 16th century, the dish became a staple of Irish cuisine and remains a beloved symbol of Irish home cooking and hospitality today.

The handwritten notes of this recipe are in French.

Ackee and Saltfish is Jamaica’s national dish, combining ackee fruit with salted cod, onions, peppers, and spices. This illustration features the recipe behind this traditional Caribbean meal.