Anthony Bourdain, a true food lover, had a favorite sandwich. It’s extremely delicious, requires just five ingredients, and is incredibly easy to make at home.

From cheesy Mexican nachos and classic butter chicken to rich Italian ragu, these recipes are guaranteed to take you on an unforgettable culinary adventure.

Hungarian cuisine, this cuisine belongs to Hungary, and to its primary ethnic group The Magyars.Hungarian dishes are cooked with meats, seasonal vegetables, fruits,fresh bread, dairy products and cheese.Hungarians love to enjoy their meat in stews, casseroles, as steaks. The mixing of different meats and vegetables in their dish is a traditional feature of this cuisine.Soups,desserts, pastries and the famous pancakes are the other important dishes of this Hungarian cuisine.I have been looking for a simple recipe from this cuisine for this month's long blogging marathon as we are cooking from around the world with country name starts with alphabets, since today"s alphabet is 'H',i picked immediately the Hungarian cuisine. While going through the google master, i got hooked immediately to their Palacsinta, the famous Hungarian pancakes or crepes. These crepes are almost as like French crepes.However most of the Central European pancakes are thin pancakes similar to the French crêpe. The main difference between the French and this Hungarian version of this dish is that the mixture for this crepes can be used straight away unlike that of the French crepes which is suggested to be left at rest for several hours. Palacsinta are made by creating a runny dough from eggs, flour, milk, and salt and frying it in a pan with butter or oil. Unlike thicker types of pancakes, palascinta are usually served with different types of fillings and eaten for lunch or dinner.One among the well known crepes of this Hungarian cuisine is the Gundel pancake (Gundel palacsinta), made with ground walnuts, raisin, candied orange peel, cinnamon, and rum filling, served flambéed in dark chocolate sauce made with egg yolks, heavy cream, and cocoa. But the Hungarian pancakes i picked for this blogging marathon is the simplest one, you can fill this palacsinta simply with any spread like apricot or strawberry jam, you can also go for sugar, grounded walnuts or poppy seeds. Some people may also fill their pancakes with sugared cheese, sweetened cocoa or simply with cinnamon powder. These thin crepes are dangerously addictive and my kids enjoyed this cigars shaped like crepes happily for their evening snacks. These crepes can be prepared very easily with simple ingredients,we loved it very much. However i prepared this crepes with eggs, an eggless version can also be prepared if you replace the eggs simply with buttermilk. Recipe Source: Budapestology 2cups All purpose flour 3cups Milk 3nos Eggs 2tsp Sugar 2tbsp Oil Take the eggs in a large bowl, beat with a hand mixer. Add the flour, sugar, milk and oil, beat everything well, the batter should be smooth and runny. Heat a crepe pan or a frying pan, heat some butter on medium heat, drop enough batter, turn the pan until the batter cover the bottom of the pan. This crepe should be thin, when its turns brown, flip and cook on the other side. Remove the crepe from the pan, continue the same process with the remaining batter. Put jam, marmalade or anything over the crepe, spread it and roll it carefully. Sprinkle some sugar in the top. Serve immediately. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44 An InLinkz Link-up

Imagine sitting down to a meal where every bite offers a burst of flavor – that's exactly what you get with our Mexican Chicken with Cheese Sauce. This dish is a perfect harmony of tender, spiced chicken breasts enveloped in a rich, velvety cheese sauce, accented with the subtle kick of green chiles. It's a recipe that promises warmth and satisfaction, inviting you into a world of complex flavors and simple pleasures.

Exotic meats, vibrant colors, and indigenous traditions all define Namibian food, one of Africa's most diverse and unique cuisines. Nambia is a proud and passionate nation, and that very much shows in the country's food.

Packed with delicious vegetables, dark spices, and juicy, seasoned meats, Azerbaijani food is one you should definitely try.

Danish food is interesting as it’s influenced by several different phases in Denmark’s history. This list of 15 Danish dishes gives you an idea of what to try.

Bring a bit of the Caucasus to your kitchen with this international recipe. Here's how to make shkmeruli—Georgian Chicken in Garlic Sauce!

Slimming World Butter Chicken. This is my all time favourite slimming world butter chicken curry. It is creamy, it is healthy, it has hidden vegetables, it is syn free, it is perfect for SP days and you can dump in the ingredients into your slow cooker with our simple 3 ingredient recipe.

It's more than jollof rice.

A savoury spicy dried broad bean dip.

If you’re visiting the Czech Republic, and are keen to try some delicious Czech food, this guide takes you through 18 traditional dishes you simply must try.

Danish cuisine is one of Nordic-inspired heart, flavor, and decadence. Guided by a local writer, let’s discover the Danish foods you simply must try.

Single-purpose specialized kitchen tools are more often than not a waste of kitchen space, and hardly ever used. While don't have a big kitchen with a lot of space for extra tools, but I do

Want to know the best street food in Greece to eat on your vacation? Or maybe you’re lucky enough to have a Greek street food truck in your neighborhood, and you want to know what to order. Either way, this is the ultimate guide to everything you’ll need!

892 stew types and varieties. Learn how to prepare and cook them with the authentic recipes. Where to eat? Recommended traditional restaurants serving the best stews.

What in the world do I eat, now that I'm on the GAPS Intro Diet? Whether you're on stage 1 or 6, I've got you covered, friend!

Recipe VIDEO above. One of Korea's most famous food exports! The key here is the Bibimbap Sauce - feel free to switch the veg and meat, whatever you use is going to be amazing once mixed up with that Sauce. There's a lot of components here but there's repeat ingredients and it's an easy recipe - and it's MEANT to be served at room temp so don't rush!

An easy recipe for Kaiserschmarrn, using simple ingredients. You'll love this caramelized fluffy Austrian-style shredded pancake.

a ton of delicious Weight Watchers chicken dinner recipes that will get you fed fast. It's the answer to the what's for dinner question.

These Aussie recipes use the same food that the Aborigines used or are recipes that were from the original colonists of Britain or from the prison ships.

Must Try Traditional Food & Drink - Learn What To Eat In Bulgaria

There are so many filling, delicious foods that are completely free of Syns to create a meal from, so why would we need to add loads of Syns for no reason? For that reason I have compiled a list of my Top 20 favourite and most popular Syn free recipes. If you are new to Fatgirlskinny or just need a reminder of the delicious recipes on offer, check it out. You may just find tomorrows dinner...

A delicious creamy custard with a citrusy twist similar to creme brulee

Japan is full of culture, fun, and flavor! Blending many influences from the east and west along with ancient traditions, Japanese cuisine one of the best!

Discover the best traditional food in Cyprus with this insiders' guide to Cypriot cuisine and the top 25 must-try dishes and drinks.

A simple and delicious omelette that can be put together in under 10 minutes.

This hearty pasta recipe is from the Swiss countryside. It's also known as Herdsman's Macaroni.

What to eat when in the Netherlands – 15 Must Eats The Classics “Bitterballen” by mzcrazymz is licensed under CC BY 2.0 1. Bitterballen Bitterballen are breaded meat croquettes traditionally filled with a ragout of beef or veal mixture and deep-fried. Occasionally, a mixture of chicken meat or mushrooms is used for the filling. Mustard […]

Thai cucumber salad (ajad) is the classic accompaniment to many deep-fried and barbecued appetizers and some curries. It's best made a few hours before serving.

During my time in Slovenia I was so impressed with the local food and wine. I went in not knowing much about it, but I left a huge fan. Ljubljana restaurants truly offer something for

I never had real Korean food (ie. excludes Nongshim instant ramyun) until my sister introduced it to me a few years ago. She brought us to this place called Hanabi in the city, which serves a combination of Japanese and Korean cuisine (but mostly Korean) and she insisted that we had to try the Pajeon, along with some hotpot with pork and tofu (I think). When the Pajeon arrived at our table, my eyes lit up at the sight of the large, thin and crispy battered pancake with large strips of green scallions embedded on top. Then there was the little dish of dipping sauce that came with it. Taking cue from my sister, I helped myself to the cut-up squares of pancake and dipped them in the sauce. Oooh yum....crispy edges, fragrant scallions, chewy bits of seafood, and a delightful garlic, chilli, vinegar and soy dipping sauce...it was so good I wished we could just skip the main course and just eat that. Well, after that first experience, we have been to a few other Korean restaurants and we usually never fail to order Pajeon. It's like going to McDonald's and not ordering fries (or hash browns for breakfast). Anyway, making Pajeon is pretty easy and it's basically flour, eggs and water with seafood and scallions (or shallots as they call them in Australia). These are then pan-fried on both sides until browned with crispy edges, and cut up into squares so that it's easily picked up with a pair of chopsticks and dipped into the sauce. In order to get those crispy edges, the oil needs to be hot enough, just like when deep-frying. This will form a crust on the outside of the batter which acts as a barrier to prevent the oil from seeping through and making the pancake soggy. Pajeon (or Scallion Pancake) Recipe Makes 2 large pancakes Ingredients 250g mixed seafood (mussels, clams, fish, prawns, squid, calamari), roughly chopped into small pieces 1 large bunch of scallions (about 8-10 large stalks), cut into 15cm lengths (or to fit your pan) Oil for frying Batter: 3/4 cup plain flour 1/4 cup rice flour 1 tsp salt 1 tsp sugar 2 eggs 1 cup water 2 tsp soy sauce 1 tsp doenjang (Korean soy bean paste, optional) Dipping sauce (combine in a bowl): 2 cloves garlic, finely chopped 1 stalk scallion, chopped 1 red chilli, finely chopped 1/4 cup soy sauce 1/4 cup rice vinegar 3 tbsp hot water 1 tsp sugar 1 tsp sesame seeds Method Whisk together the dry ingredients for the batter in a large bowl. Make a well in the centre and add the egg, soy and doenjang. Whisk it and slowly add the water while incorporating the flour in to make a smooth batter. Add in the seafood. Pour 1/4 vegetable oil in a large non-stick pan (I used a 28cm pan) and place it on medium-high heat. When it's sufficiently hot (a drop of batter in the oil will sizzle quickly and float to the top), take a bunch of scallions with both hands, dip it in the batter to coat, and arrange it in the pan so that they are lined up closely side by side in one layer. It should cover 80% of the pan. Then, quickly use a ladle and pour over half of the seafood and batter mixture over the scallions. Take a large spatula or turner and spread the seafood evenly around the pan. Then, using the back of the spatula, press down on the batter starting from the centre to the edges to spread out the mixture. This will help to flatten it into a thin round pancake. Turn the heat to medium if necessary. Leave it to fry for 3-5 minutes until the bottom is browned and the top of the pancake has set. Then flip it over and fry the other side for another 3-4 minutes. I used a large fish turner to do the flipping. When it's cooked and edges look golden brown and crisp, drain off any excess oil from the pan. Place a large plate over the pancake and turn the pan over upside down. Remove the pan to reveal the pancake! You can use an absorbent kitchen paper to dab off any excess oil on the pancake. Repeat the steps above to make a second pancake. To serve, slice the pancake into bite-sized squares. You can do this on the plate or transfer the pancake onto a chopping board. Serve hot with dipping sauce and a few pairs of chopsticks! Tips: I bought a seafood marinara mix from the fish shop that has a good variety of different seafoods. Use that if you can find it, rather than buying each type of seafood individually. Make sure you use sufficient oil to cover the base of the pan, and it has to be hot enough to "crispify" the edges of the pancake! Store any leftovers in the fridge and reheat by toasting it in a hot pan on both sides. No oil necessary. Korean "doenjang" is optional, but it does give the pancake a "taste of Korea" and a light brownish tinge.

Cook the national dish of Australia with this recipe for Meat Pies and Shrimp on the Barbie

Our guide takes a close look at 20 of the most delicious Croatian foods and traditional dishes you should definitely try when visiting Croatia.

Visiting the country of Afghanistan soon? Check out the top traditional foods in Afghanistan and give your tastebuds the royal treatment that they deserve.

These Korean-style Shrimp Pancakes provide comfort and satisfaction with juicy bites of Shrimp and a crispy crust. Use as appetizer, snack, or main course.

This tomato and cucumber salad with a unique walnut dressing is a common accompaniment to Georgian dishes all over the country. Delightfully fresh and easy to make, you're sure to love this salad!

The Authentic Spanish Seafood Fideuà Recipe from Valencia. Loaded with so many flavors and easier to make than you think. The perfect fideua.

Monthly World Food Feature: Fijian Banana Cake Recipe. A party without banana cake in Fiji is like no party at all. Here is the recipe for 20+ people!!