The roots of Hallacas can be traced back to Venezuela's colonial past, where Spanish and indigenous influences blended to create this delightful Christmas delicacy.

A classic Panamanian breakfast is a hearty, comforting affair, with eggs, fried plantains, tortillas, hojaldres, cheese, and meat often making an appearance. This poster offers a non-exhaustive selection of the foods you might find on a breakfast table in Panama, from everyday staples to local favorites.

In Laos and northeastern Thailand, Larb Moo is often part of a shared meal, served with sticky rice and fresh vegetables.

Cornish pasty is a hearty hand-held pastry filled with beef, potatoes, swede, and onion, all tucked into a golden, crimped crust. A taste of Cornwall that also found a home in Michigan, where Cornish pasties became part of the local food tradition thanks to Cornish miners who settled there.

Chicken Colombo is a Caribbean recipe. Loved in the French West Indies, it’s the kind of comforting, generous dish that brings a little taste of the islands to the family table.

The handwritten notes in this print are in French.

Inspired by American bakery-style cookies, this recipe combines chocolate chunks, pistachios, and flaky sea salt in every bite.

Stone crabs are closely associated with coastal regions of the southeastern United States, particularly Florida, where the fishery is carefully managed and harvesting is limited to the claws, allowing the crabs to regenerate them over time.

They are most commonly served chilled with a mustard-based dipping sauce, a regional staple popularized by restaurants such as Joe's Stone Crab. The sauce typically combines mustard, mayonnaise, and spices, offering a sharp, slightly sweet contrast to the delicate flavor of the crab meat.