Origin not credited

Used in · 10

• Bouillabaisse MarseillaiseMarseille's saffron-and-orange fish stew — a fisherman's leftover dish that grew into a Provençal institution with a written charter.
• Murgh MakhaniDelhi, 1950s — tandoori chicken meets a tomato-cream gravy and travels around the world.
• Gazpacho AndaluzCold tomato-and-bread soup from Andalusia — drunk from a glass on a hot afternoon, eaten from a bowl at lunch.
• GuacamoleHass avocado, white onion, serrano, cilantro, lime, salt — the Mexican five-ingredient table dish, eaten in the fifteen minutes after it's made.
• Lasagne alla BologneseGreen spinach pasta, beef-and-pork ragù finished with milk, besciamella, parmigiano — the Bolognese baked pasta and the model for every other lasagne.
• Margherita PizzaTomato, mozzarella, basil — three colours of the flag on a 90-second flatbread.
• Mole PoblanoPuebla's brown-black-velvet sauce — chiles, seeds, nuts, fruit, spices, chocolate — the most complex single dish in the Americas.
• Paella ValencianaChicken, rabbit, two beans, saffron — the rice dish that Valencia wrote and the rest of the world misquoted.
• Ratatouille NiçoiseProvençal summer vegetables — eggplant, zucchini, peppers, tomato — each cooked separately, folded together, eaten the next day.
• TabboulehA parsley salad with bulgur — not the reverse. Beirut's standard mezze, fragrant with mint and lemon.