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.

Candied Yams are made with sweet potatoes baked in a sweet glaze of brown sugar, butter and spices.

The dish originated in the Southern United States, where sweet potatoes were widely cultivated and became a staple ingredient. Influenced by African American culinary traditions, candied yams gained popularity in the late 19th and early 20th centuries.

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.

Fattoush combines crisp vegetables, fresh herbs and pieces of toasted pita with a dressing based on lemon juice and olive oil. Sumac, a tangy red spice widely used in Levantine cooking, adds another layer of acidity and gives the salad much of its distinctive character.

This recipe is available in English and in French.

Taiwanese Pineapple Cakes grew alongside Taiwan's pineapple industry during the 20th century, when the fruit became increasingly important both fresh and processed. Pineapple jam was incorporated into small pastries that could be kept, transported and given as gifts. 

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.