Pan bagnat is a traditional sandwich from the city of Nice on the French Riviera. Its name comes from the Provençal dialect and means “bathed bread,” referring to the olive oil that soaks the crusty round loaf. Inspired by the famous Niçoise salad, pan bagnat is typically filled with tuna, tomatoes, hard-boiled eggs, olives, anchovies, and fresh vegetables. Originally created by fishermen and workers in the late 19th century as an inexpensive and nourishing meal, it has since become one of southern France’s most beloved culinary specialties.

The handwritten notes in the Pan Bagnat recipe are in French.

Pineapple Upside-Down Cake is a classic American dessert featuring caramelized pineapple rings and cherries baked beneath a moist butter cake, then inverted before serving.

The cake became especially popular in the 1920s after canned pineapple became widely available in the United States. Home bakers embraced the colorful and easy-to-make dessert, and it quickly became a symbol of American home cooking.

Corned beef, Swiss cheese, sauerkraut, and rye bread come together in a sandwich that has earned a lasting place in American cuisine.

The handwritten notes of this recipe are in French.