This is a celebrated, hearty stew, recognized as the national dish and derived from foods traditionally found in Ireland.

Nice, France on the French Riviera offers this fresh summer salad of vegetables, olives, and fish topped with a viniagrette. As a main meal salad, Nicoise (ni swaz) is french for "in the style of Nice".

Eastern Europeans brought the recipes for cabbage rolls when they migrated to North America, foods that had their origins in the Middle East. A common spice used was paprika and it was blended with rice and ground beef, wrapped in cabbage leaves.

Traveling from Northern Africa to Italy, this style of preparing eggs used a pan and was finished in the oven. In Italy, eggs were always available as were leftovers, and frittatas can be served for any meal.

Invented in the United States in the 1880's from American-Chinese cuisine brought by chinese immigrants arriving to work in the california gold mines, this stew had many ingredients from chinese mandarin and cantonese dishes. This is a quick, comfort food of bean sprouts, onions, celery, bamboo shoots, with a creamy sauce.

An American version of the tastes of Mexican tamales, Tamale Pie is a savory casserole that blends chili, ground beef, tomato sauce, that is topped with a cornbread spread.

Moussaka has its origins in the Middle East and Mediterranean region and may have been introduced to Greece when the Arabs immigrated, bringing with them the main ingredient, eggplant. Today Moussaka is considered a Greek dinner dish that also uses vegetables which are covered in a tasty cream sauce.  

Fishermen in the 18th and 19th centuries working in the whaling industry made this creamy soup on board their ships, and later brought it to shore. Making chowder became a social event mixing in a large pot milk, herbs, spices, a roux of oil, flour, potatoes, and the cod fish.  

A beef stew dish that hails from the Burgundy region of eastern France with exceptional wines, is prepared by braising the meat in Burgundy wine. Potatoes, carrots, onions, and mushrooms can be added to the stew and flavored with garlic and onions.

The lore about this hearty soup is that it is comforting on a cold day and helps relieve the symptoms of the common cold.  Along with chicken and noodles, the soup also includes celery, carrots, onions, and broth served for lunch or dinner.