Clam chowder is a rich and creamy soup, bursting with the flavours and textures of shellfish, bacon and potatoes. Serve with crusty bread for a starter. New England clam chowder is a milk/cream-based chowder, and it's an American traditional recipe, occasionally referred to as Boston chowder. 

Pastrmalija is a Macedonian bread pie made from dough and meat. Pastrmalija is usually oval-shaped with sliced meat cubes on top of it. Its name derives from the word pastrma, meaning salted and dried meat of sheep or lamb. It is based on the Turkish İçli Pide.

Polneti Piperki or stuffed peppers is another delicious Macedonian dish with a self-explanatory name. The dish consists of peppers stuffed with fried rice baked in an oven. This dish comes in a non-vegetarian version by mixing the fried rice with some ground meat before stuffing the peppers.

Turli Tava is vegetable and meat stew. The Macedonian version, turli tava, is traditionally made in a earthenware cooking pot, called tava. The basic ingredients of the dish vary greatly. It usually includes potatoes, eggplants and okra. Green beans, bell peppers, carrots, courgette, tomatoes,...

Selka Tava, the village pan is one of the most popular and the most tasty Macedonian dishes. There are many recipes of village meat and everyone makes it according their own taste. It's a traditional Macedonian dish, basically consisted of meat and onion also with mushrooms,. It is usually prepared...

Podvarok is a traditional Macedonian food, often served with pork ribs or smoked pork meat. Podvarok is made with sauerkraut, but when you can not find it, use regular cabbage.This dish is perfect for this winter time of the year, especially because this is the time then sauerkraut is made in...

Selsko meso is a very traditional pork or beef dish of Macedonian cuisine, prepared in an earthenware clay pot. This dish consists of onions, mushrooms, spices, tomatoes and some yummy smoked meat which gives this dish the distinct flavour it is known for. The dish can also prepared with chicken...

Tavce gravce is a Macedonia’s traditonal dish. Tavce gravce (literally meaning beans cooked in a skillet) is a thick and chunky bean stew that is cooked in the traditional Macedonian earthenware. Tavce gravce has a variety of different spices and vegetables that enhance its flavour, including fresh...

The recipe Širden,stuffed lamb’s stomach is a rare delicacies of traditional Macedonian heritage of Oriental cuisine. Shirden is the lining of the stomach of a lamb.The stuffing of the dish consists a combination of three types of chopped meat, paprika, onions, and seasonings such as salt and black...

Kukurec (Kokoreç) is basically lamb intestines, wrapped around sweetbreads on skewer and grilled horizontally over the charcoal fire. This is one of the most interesting delicacy in Macedonia, usually prepared for Easter. This dish is low fat and low caloric and goes well with good Macedonian white...

Inescapable in Balkan cuisine, kebapi or cevapi are a staple of Macedonian food as well. Kebapi is grilled minced meat mixed with onions, salt, and pepper. Kebapi are rolled into sausage shapes, but resemble chipolatas more-so, due to their longer, thinner girth.

Bujta repa (sour turnip hot pot or pork with pickled grated turnips) is a Slovene national dish. It was mostly made in Prekmurje, the northeastern part of Slovenia. The expression bujta comes from the verb form bujti (to kill). The dish was originally relished in winter at pig slaughter or koline.

Stefani pecenka it is minced meat with spices, some bread, similar to a meatloaf but with surprise of hard-boiled eggs stuffed in the middle. It is easy to make and is a lovely main course for any occasion. The Stephanie roast goes beautifully with Slovenian roasted potatoes which are called prazen...

Prežganka ("browned" soup with eggs) is Slovenian national soup made of flour, caraway seeds and beaten eggs. The brown color comes from browning the flour in oil or butter. Instead of the flour, breadcrumbs can be used. Prežganka is a traditional dish from Upper Carniola region.

Carniolan sausage is the most known Slovenian food, that has been named »kranjska« for the first time in 1896, and then became protected in 2015. It originated in Gorenjska region, from where it has grown across the whole Slovenia. This sausage is a protected Slovenian food.

Jota or yota is a stew, and its name derives from the Gaelic word for soup. This light and tasty stew is a karstic and Friulian national specialty of the Primorska and Gorizia region.This Slovenian food must be dense if it is made from meat, bigger slices of potatoes and whole beans.

Idrijski žlikrofi or Idrija potato dumplings originating from Idrija with its surroundings are well known traditional Slovenian food. They are prepared from home-made noodle dough, filled with mashed potato stuffing, and the smoked bacon or lard added salt and have a characteristic shape.

Bograč is a traditional Slovenian meat stew that was supposedly invented by Hungarian shepherds when Prekmurje was under Hungarian rule. The stew consists of four types of meat—traditionally pork, beef, venison, and boar—which are simmered along with potatoes, onions, spices, wine, and optionally...

Štruklji is one of the best-known Slovenian dishes with first recipes from the 16th century when cooked rolled dumplings were part of cuisine in monasteries and then established in the 17th century as a festive middle-class meal. It is popular side dish for meat, sauces and a delicious dessert.

Speca me gjize is one of the most colorful and tasty foods of Albania. It's a traditional Albanian dish and made with yellow, orange, green, and red peppers stuffed with rice, cottage cheese, and spices before being baked into the oven. With tomato sauce, the dish can be eaten hot, warm or cold.