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Cheese-stuffed mushrooms caps (Funghi ripieni)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Canapés / hors d'oeuvre; Italian

Ingredients: ricotta cheese; parsley; prosciutto; lemons; mushrooms; mozzarella cheese

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Cheese-filled flaky pastries (Boerek)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Armenian; Vegetarian

Ingredients: all-purpose flour; butter; cheddar cheese; parsley

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Fried plantain chips (Tostones)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Snacks; Puerto Rican

Ingredients: green plantains; vegetable oil

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Cold braised peppers with tomatoes and onions (Peperonata)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Dips, spreads & salsas; Italian; Vegan; Vegetarian

Ingredients: green peppers; red peppers; onions; tomatoes; basil

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Deep-fried cod fritters (Bacalaitos)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Fried doughs; Canapés / hors d'oeuvre; Puerto Rican

Ingredients: salt cod; all-purpose flour; lard; store-cupboard ingredients

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Chopped chicken liver (Gehakte leber)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Jewish

Ingredients: chicken fat; onions; chicken livers; eggs

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Pickled herring in milt sauce

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Chutneys, pickles & relishes; Appetizers / starters; Ukrainian

Ingredients: herring; sour cream; distilled vinegar; black peppercorns; bay leaves; onions; dill; herring milt

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Potato knishes (baked onion-filled potato pastries)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Pies, tarts & pastries; Snacks; Canapés / hors d'oeuvre; Jewish

Ingredients: chicken fat; onions; potatoes; potato flour

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Hot butter-and-anchovy dip (Bagna cauda alla Piemontese)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Italian

Ingredients: green peppers; cucumbers; celery; cherry tomatoes; mushrooms; radishes; butter; garlic; anchovies

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Little meat-filled pies (Pastelillos)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Pies, tarts & pastries; Fried doughs; Canapés / hors d'oeuvre; Puerto Rican

Ingredients: all-purpose flour; pork; smoked ham; dried oregano; onions; distilled vinegar; parsley; tomato paste; capers; raisins; black olives; dried red chiles; vegetable oil

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Ricotta-stuffed pasta shells with tomato sauce

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Pasta, filled; Appetizers / starters; Italian

Ingredients: jumbo shells pasta; ricotta cheese; Parmesan cheese; parsley; lemons; nutmeg; egg yolks; pork; beef chuck; onions; garlic; canned tomatoes; tomato paste; dried oregano; basil

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Small breads with mushroom filling (Pyriszhky)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Side dish; Appetizers / starters; Ukrainian; Vegetarian

Ingredients: active dry yeast; all-purpose flour; butter; onions; mushrooms; eggs; cooked rice; parsley

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Small breads with cabbage filling (Pyriszhky)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Appetizers / starters; Side dish; Ukrainian; Vegetarian

Ingredients: active dry yeast; all-purpose flour; onions; eggs; green cabbage; store-cupboard ingredients

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Melon and prosciutto

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Appetizers / starters; Italian

Ingredients: cantaloupes; prosciutto; lemons

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Puffy vegetable pancakes with mushroom sauce (Egg foo yung)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Egg dishes; Lunch; Chinese

Ingredients: bean sprouts; onions; celery; ham; eggs; mushrooms; chicken stock; soy sauce; tomato ketchup; vegetable oil

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Scrambled matzo and eggs (Matzo brei)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Egg dishes; Breakfast / brunch; Jewish; Vegetarian

Ingredients: matzo crackers; eggs; store-cupboard ingredients

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Potato-and-onion omelet (Tortilla de patatas)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Egg dishes; Lunch; Main course; Picnics & outdoors; Basque; Vegetarian

Ingredients: onions; potatoes; eggs; store-cupboard ingredients

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Rolled pancakes filled with cottage cheese (Blintzes)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Jewish; Vegetarian

Ingredients: cottage cheese; sour cream; eggs; store-cupboard ingredients

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Sicilian pizza with peppers and mushrooms (Pizza Siciliana)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Pizza & calzones; Main course; Italian; Vegetarian

Ingredients: active dry yeast; all-purpose flour; onions; garlic; canned tomatoes; basil; dried oregano; tomato paste; mozzarella cheese; Parmesan cheese; mushrooms; green peppers; red peppers

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Meat pies steamed in parchment (Pasteles)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Pies, tarts & pastries; Main course; Puerto Rican

Ingredients: pork; onions; cilantro; garlic; green peppers; tomatoes; capers; pimento-stuffed green olives; chickpea flour; chiles; annatto oil; tomato purée; green bananas; green plantains; yautia; milk

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Veal-and-pepper hero sandwich

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Sandwiches & burgers; Main course; Italian

Ingredients: veal scallops; onions; dry white wine; red peppers; green peppers; Italian bread

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Cold cream of squash soup (Hideg kapros tokleves)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Soups; Hungarian

Ingredients: carrots; celery; crookneck squash; potatoes; beef stock; dill; heavy cream

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Cold borscht (beet soup with sour cream)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Soups; Jewish; Vegetarian

Ingredients: beets; onions; sour salt; eggs; sour cream

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Beet kvas (fermented beet juice for soup)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Ukrainian

Ingredients: beets

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Meatless borscht (beet soup with mushrooms and cabbage)

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
Categories: Soups; Ukrainian

Ingredients: dried mushrooms; onions; beets; carrots; celery; parsley root; potatoes; chicken stock; green cabbage; kvas; sour cream

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from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

from American Cooking: The Melting Pot (Foods of the World) American Cooking by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

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