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Thunder Bay Persian rollsPink-iced cinnamon buns

Persians are the pride of Thunder Bay, Ontario, sold in local bakeries and eaten with coffee at breakfast or on a cold afternoon by the shore of Lake Superior; they are almost unknown outside the city. Despite the name, they have nothing to do with Iran: a soft, enriched cinnamon-swirled dough is shaped into oval buns, fried or baked until golden, then spread with a thick pink icing coloured with raspberries or strawberries. They are vegetarian and contain egg, milk and wheat. The common mistake is icing them warm: the glaze melts into a sticky film instead of setting thick and fudgy. Wait until they are completely cool. They are ready when golden all over and they sound hollow when tapped underneath. Chef's tip: use mashed fresh or thawed frozen raspberries for the icing rather than colouring; it gives the true pale-pink shade and a sharp, fruity tang against the sweetness.

70 min

Canadian Baking

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Shrimp scampi

Shrimp scampi is an Italian-American restaurant classic from the East Coast, especially New York and New Jersey, a quick weeknight pasta or a Friday-night date dish. Large prawns are seared briefly, then tossed with plenty of garlic, chilli flakes, butter, white wine, lemon and parsley, and twirled through linguine so the glossy sauce clings to every strand. The dish uses wine, which is simmered briefly so some alcohol remains; for an alcohol-free version use the same amount of chicken or vegetable stock with an extra tsp of lemon juice. The usual mistake is overcooking the prawns into rubbery curls: they need only 2–3 minutes until pink and opaque all the way through. Buy raw prawns that smell of the sea; throw away any that smell of ammonia or feel slimy. Chef's tip: add the butter off the heat in cold cubes and swirl the pan; it emulsifies into a creamy sauce instead of turning greasy.

25 min

American Fish

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SobrebarrigaBraised beef flank in tomato sauce

Sobrebarriga is a Bogotá Sunday lunch: beef flank (the thin covering of the belly, which is what the name means) braised for hours with beer, onion and herbs until it can be cut with a spoon, then finished in a rich hogao of tomato and onion. Families in the Andean highlands serve it with salt potatoes, rice and a slice of avocado. The common mistake is hurrying the braise: flank stays stringy until it has cooked for at least two and a half hours. Simmer it gently until a fork slides in easily. The beer cooks for a long time, so most of the alcohol is driven off but not all; for an alcohol-free version use beef stock with 1 tbsp of brown sugar. Chef's tip: after braising, brush the meat with mustard and give it 15 minutes in a hot oven for a browned, slightly crisp top.

200 min

Colombian Meat

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Chocolate chip cookies

The chocolate chip cookie was invented in a Massachusetts roadside inn kitchen in the 1930s, when a cook stirred chopped chocolate into butter cookie dough, and it has been the cookie of American cookie jars, school lunches and after-school snacks ever since. This version uses more brown sugar than white, so the edges crisp up and caramelise while the centre stays soft and chewy, with pools of melted chocolate. They contain wheat, egg and milk. Eat them warm with cold milk. The usual mistake is baking until they look done in the middle: take them out when the edges are golden and the centres still look pale and puffy, because they firm up on the hot tray. Chef's tip: chill the dough for at least 2 hours, or overnight; the flour soaks up moisture, the cookies spread less and taste more of toffee.

27 min

American Baking

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Tinga de polloShredded chipotle chicken

Tinga comes from Puebla, where it is a favourite for weekday lunches, parties and street-side tostada stalls: poached chicken shredded into a sauce of softened onions, tomatoes and smoky chipotle chillies in adobo, until every strand is coated in red. Pile it on crisp tostadas spread with refried beans and top with lettuce, crema, cheese and avocado, or roll it into tacos and quesadillas. The common mistake is adding all the chipotles at once: tins vary a lot in heat, so start with two and taste. The chicken must reach 74 °C in the thickest part before you shred it; it then simmers again in the sauce. Chef's tip: let the onions cook soft and sweet for a full 10 minutes before the tomato goes in; that sweetness balances the smoky heat.

55 min

Mexican Chicken

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General Tso's chickenSweet and spicy crispy chicken

General Tso's chicken is the star of American-Chinese takeaway, created by Hunanese chefs in Taiwan and reinvented in New York's Chinatown restaurants in the 1970s; today it comes in white cartons from Manhattan to small-town Ohio. Chunks of chicken thigh are coated in egg and cornflour, fried until shatteringly crisp, then tossed in a glossy sauce of soy, vinegar, sugar, ginger, garlic and dried red chillies. The usual mistake is pouring the sauce on too early or letting the chicken sit in it: the crust melts away. Thicken the sauce first, then toss the hot chicken in for no more than 30 seconds and serve. The chicken is done at 74 °C, when the pieces are firm and white inside. Serve with steamed rice and broccoli. Chef's tip: fry the chicken twice, the second time for 1 minute in hotter oil; the double fry keeps it crunchy under the glaze.

50 min

American Chicken

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Buttermilk chicken tenders

Chicken tenders, also called chicken fingers or strips, are on every American kids' menu, sports bar and fast-casual counter from Georgia to Washington State, eaten with fries and a pot of dipping sauce. Strips of chicken breast soak in seasoned buttermilk in the fridge, which keeps them juicy, then get a double dip in spiced flour and are fried golden. The common mistake is crowding the pan: the oil temperature crashes and the tenders come out pale and greasy. Fry a few at a time at 175 °C until golden and the thickest strip reads 74 °C, with white, juicy meat inside. Serve with honey mustard, ranch or barbecue sauce. Chef's tip: after the first coat of flour, dip the strip back into the buttermilk and flour again; the double coat gives a thick, craggy crunch that stays crisp.

40 min

American Chicken

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Bife de chorizoGrilled sirloin steak with chimichurri

Bife de chorizo, despite the name, has nothing to do with sausage: it is the thick sirloin (strip loin) steak that every parrilla in Buenos Aires grills, from the steakhouses of Palermo to the roadside grills of the pampas, and it is the Saturday-night order for anyone who wants beef and nothing else. It is cut at least 3 cm thick, seasoned only with coarse salt and grilled over hot embers, then served with chimichurri and a simple tomato and onion salad. The common mistake is cooking it straight from the fridge and turning it constantly; it greys outside and stays raw in the middle. Bring it to room temperature for 30 minutes and turn it only once. Chef's tip: salt the steak with coarse salt only just before it goes on the grill, and cut into it only after a 5-minute rest.

55 min

Argentinian Meat

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Fudgy chocolate brownies

Brownies are said to have started in a Chicago hotel kitchen in the 1890s, and today they turn up at every American bake sale, school fundraiser, office birthday and late-night craving. This fudgy style uses lots of melted dark chocolate and butter with very little flour, so the middle is dense and almost truffle-like under a thin, shiny, crackled top. They contain egg, milk (butter) and wheat. Serve them just warm with vanilla ice cream, or cold from the tin with a glass of milk. The common mistake is baking until a skewer comes out clean: by then they are cakey and dry, because they keep cooking in the hot tin. Pull them when a skewer pushed in 5 cm from the edge shows moist, sticky crumbs. Chef's tip: beat the eggs and sugar hard for a full 3 minutes before adding the chocolate; the dissolved sugar is what forms that paper-thin crackly crust.

40 min

American Baking

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Chicken Parmesan

Chicken Parmesan, or chicken parm, was created by Italian-American cooks in New York and New Jersey, inspired by Southern Italy's aubergine parmigiana, and it is now a fixture of red-sauce restaurants and hero sandwiches across the United States. Chicken breasts are pounded thin, breaded with Parmesan crumbs, fried until crisp, then blanketed with marinara and mozzarella and baked until bubbling. The usual mistake is drowning the cutlets in sauce: the crust turns soggy. Spoon sauce only on the centre and leave a crisp rim. Thin, even cutlets cook through in minutes; they are done at 74 °C, when the centre is white with no pink. Serve with spaghetti in the extra sauce or in a toasted roll. Chef's tip: let the breaded cutlets rest on a rack for 10 minutes before frying; the coating sets and stays on in one piece.

60 min

American Chicken

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Tamales verdes de polloChicken tamales in green salsa

In Mexico City, tamales verdes are breakfast: bought hot from bicycle carts outside metro stations, eaten with a cup of atole, or squeezed into a bolillo roll as a 'guajolota'. Families also make them by the dozen for Candelaria on 2 February and for Christmas. Fluffy corn masa is beaten with fat and broth, spread on soaked corn husks, filled with chicken in a sharp tomatillo and green chilli sauce, then steamed. Fondas often use pork lard; this version uses vegetable shortening. The common mistake is under-beating the masa: it should be light enough that a small ball floats in a glass of cold water. They are done when the husk peels away cleanly from the masa. Cook the chicken to 74 °C before filling. Chef's tip: let the steamed tamales rest in the pot off the heat for 15 minutes; they firm up and stop sticking to the husks.

160 min

Mexican Chicken

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Chicken and waffles

Chicken and waffles became famous in Harlem supper clubs, where jazz musicians finishing late at night ordered something between dinner and breakfast; today it is a weekend brunch star from Baltimore to Los Angeles. Boneless chicken thighs marinate overnight in spiced buttermilk in the fridge, are dredged and fried until craggy and golden, then set on hot, crisp waffles with maple syrup and a splash of hot sauce. The common mistake is frying in oil that is too cool: the coating drinks fat and slides off. Keep the oil at 170–175 °C and fry until the chicken reads 74 °C inside and the crust is deep golden. Chef's tip: drizzle a spoonful of buttermilk into the seasoned flour and rub it in to make small clumps; they fry into the extra-crunchy crags everyone fights over.

70 min

American Chicken

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Yankee pot roast

Yankee pot roast is the Sunday dinner of New England, simmering through the afternoon in Vermont farmhouses and Boston family kitchens while the windows steam up on a cold day. A whole chuck roast is browned hard, then braised low with onions, carrots and potatoes until it falls apart under a fork, and the liquid turns into a dark, beefy gravy. The usual mistake is pulling it too soon: chuck at 'cooked' temperature is still tough and stringy, and only softens after about three hours, when the connective tissue melts. It is done when a fork twists easily into the meat and the slices pull apart. Serve with the vegetables, gravy and a hunk of bread; leftovers become hash or sandwiches. Chef's tip: dry the beef very well and brown it in two stages, fat side first, until it is the colour of a dark crust of bread; that crust is where all the gravy's flavour comes from.

235 min

American Meat

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Sloppy joes

Sloppy joes are a mid-century American family supper, beloved at school cafeterias, scout camps and quick Friday dinners from Iowa to Ohio. Beef mince is browned with onion and green pepper, then simmered in a sweet, tangy tomato sauce until it is thick enough to heap into a soft burger bun without soaking straight through. The usual mistake is leaving it too wet: the bun collapses at the first bite. Simmer until a spoon dragged across the pan leaves a clear trail for a second or two. Brown the mince until no pink remains; it should reach 71 °C. Serve with coleslaw, pickles or crisps, and have napkins ready. Chef's tip: toast the cut sides of the buns in a dry pan first; the crisp surface holds back the sauce long enough to finish the sandwich.

30 min

American Meat

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Classic diner cheeseburger

The cheeseburger is the backbone of American roadside diners and summer cookouts, from Los Angeles drive-ins to New Jersey lunch counters. This one is the thick diner style: a loosely packed beef patty seasoned only with salt and pepper, seared hard on a hot griddle, topped with slices of melting cheese and stacked with lettuce, tomato, onion, pickles and a tangy burger sauce in a toasted bun. The usual mistake is overworking the mince and pressing the patty in the pan: it squeezes out the juice and turns tight and dry. Shape gently, press a dimple in the centre so it stays flat, and flip only once. Beef mince must be cooked through to 71 °C, when the juices run clear. Chef's tip: season the patties only on the outside, right before they hit the pan; salt mixed into the mince turns it springy like sausage.

27 min

American Meat

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Spaghetti and meatballs

Spaghetti and meatballs is the Sunday 'gravy' dinner of Italian-American families in New York, Philadelphia and Boston, and the dish most Americans picture when they think of an Italian restaurant. The meatballs use beef and pork mince bound with milk-soaked bread, Parmesan and parsley, browned, then simmered gently in tomato sauce until tender and juicy, and served over a mound of spaghetti. The usual mistake is using dry breadcrumbs and squeezing the mix tight: the meatballs bounce like rubber. Soft bread and a light hand keep them tender. They are done when they reach 71 °C in the centre and are no longer pink. Serve with garlic bread and a green salad. Chef's tip: wet your hands with cold water while rolling; the mixture won't stick and the meatballs come out smooth and round.

80 min

American Pasta & Noodles

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Arroz tapadoRice dome with beef filling

Arroz tapado means covered rice, and it is the thrifty weekday lunch of Lima homes and school canteens: garlic rice pressed into a bowl, filled with a sweet-savoury beef mince and turned out like a dome. The filling of minced beef with onion, ají panca, raisins, black olives and hard-boiled egg is the same picadillo that goes into papas rellenas. The usual mistake is leaving the filling wet: the dome collapses and the rice turns soggy. Simmer it until the pan is almost dry. Minced beef must reach 71 °C, so cook it until no pink remains. Serve with a spoonful of salsa criolla. Chef's tip: brush the bowl with a little oil and pack the rice firmly with the back of a spoon; a well-pressed dome holds its shape on the plate.

60 min

Peruvian Meat

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Tamales peruanosChicken corn tamales in banana leaf

In Lima, tamales are a Sunday breakfast, bought warm from street vendors calling 'tamaleeeeros' or made at home for Christmas, and eaten with crusty bread and a pile of salsa criolla. Peruvian tamales are larger and softer than Mexican ones, made from corn dough coloured with ají and wrapped in banana leaves, hiding chicken, a black olive, a slice of egg and a peanut. Peanuts are an allergen, so leave them out if needed. The usual mistake is a dry dough: the tamales turn crumbly. Beat in enough warm stock to make a soft paste that just holds its shape. The chicken must reach 74 °C before it goes in. Chef's tip: fat makes the dough tender; beat the oil and dough for a full 5 minutes until light, as Lima cooks do with pork lard.

150 min

Peruvian Chicken

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Pollo guisado puertorriqueñoBraised chicken with sofrito

Pollo guisado is everyday comfort in Puerto Rican homes, the weeknight pot from Mayagüez to Orlando that turns a few chicken thighs into a rich, saucy stew for rice and beans. The chicken is seasoned with adobo-style garlic and oregano, browned, then braised in sofrito and tomato with potatoes, peppers and olives until the sauce is thick and orange from achiote. The common mistake is using skinless breast, which dries out and turns stringy in a long braise; bone-in thighs and drumsticks stay juicy. It is done when the thickest piece reaches 74 °C and the meat starts to pull away from the bone. Chef's tip: leave the browned skin on for flavour and spoon off the extra fat before serving.

70 min

Puerto Rican Chicken

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Blaff de poissonFish in lime broth

Blaff is the fisherman's breakfast and lunch of Martinique and Guadeloupe, cooked in Sainte-Anne or Deshaies with fish bought straight off the boats in the morning. The name is said to echo the splash the fish makes as it drops into the boiling broth. Red snapper steaks are marinated in lime, garlic and hot pepper, then poached briefly in a clear broth fragrant with bois d'Inde (allspice berries), thyme, chive and a whole hot pepper. It contains fish. The common mistake is boiling the fish hard or too long, so it falls apart and dries out; it needs only a gentle simmer. It is done when the flesh is opaque all the way through and flakes easily from the bone. Serve with white rice or boiled green bananas. Chef's tip: squeeze in fresh lime just before serving to wake up the broth.

30 minCaribbean Fish

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Classic meatloaf

Meatloaf is the Midwest's great weeknight and Sunday-supper dish, served in Ohio and Iowa farmhouse kitchens and in diners from Chicago to Cleveland, always with mashed potatoes, green beans and gravy or ketchup. This version uses beef mince softened with milk-soaked bread and grated onion, baked free-form on a tray so every side gets a sticky, tangy ketchup and brown-sugar glaze. The common mistake is packing the mixture hard in a deep tin: it steams, sits in its own fat and turns dense and rubbery. Mix lightly with your fingertips, shape it loosely on a lined tray and bake until the centre reads 71 °C on a thermometer; the juices run clear and the slices hold together after a 10-minute rest. Leftovers make the best cold meatloaf sandwiches the next day. Chef's tip: brush on half the glaze at the start and the rest for the last 15 minutes, so you get a deep caramelised layer under a glossy fresh one.

85 min

American Meat

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Club sandwich

The club sandwich was born in the gentlemen's clubs and grand hotels of New York in the late 1800s and is still on every American hotel room-service menu and diner board. Three slices of toast hold two layers: roast turkey or chicken with mayonnaise in one, crisp pork bacon with lettuce and tomato in the other, held with cocktail sticks and cut into neat triangles. The common mistake is building it on untoasted bread, which goes soggy and slides apart. Toast all three slices until firm and golden, cook the bacon until crisp and rigid, and pat the tomato dry. Serve with chips or crisps and a dill pickle. Chef's tip: spread mayonnaise right to the edges of the middle slice on both sides; it glues the layers so the quarters stand up tall when you cut them.

27 min

American Meat

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Montreal smoked meat sandwich

Montreal smoked meat is the city's most famous deli food, served since the early 1900s at Jewish delicatessens along boulevard Saint-Laurent, and ordered for lunch or late at night 'medium' fat, piled on rye with yellow mustard, a sour pickle, fries and a cherry cola. Beef brisket is cured in the fridge with salt, curing salt and spices for a week, then smoked or slow-roasted and finally steamed until tender. There is no pork. Curing at home needs care: use exactly 2.5% salt and 0.25% curing salt No. 1 (6.25% sodium nitrite) by weight of meat, keep it in the fridge at 0–4 °C the whole time, and never guess the amounts. The pink colour comes from the cure, not undercooking; the brisket must reach at least 71 °C and is tender at about 93 °C. The common mistake is slicing with the grain, which makes it stringy: always cut across the grain, thinly, while hot. Chef's tip: steam the cooked brisket for an hour just before serving; that final steam is what makes it melt like real deli meat.

450 min

Canadian Meat

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Newfoundland cod au gratin

Cod au gratin is a Newfoundland and Labrador staple, made in St. John's kitchens and outport homes for Sunday dinner, church suppers and Christmas time, when cod has been the island's lifeline for centuries. Pieces of fresh cod are layered in a buttery dish, covered in a creamy white sauce and blanketed with sharp cheddar and buttery breadcrumbs, then baked until bubbling and golden. The usual mistake is pre-cooking the cod: it overcooks into dry crumbs in the oven. Lay it in raw; it is done when it is opaque all the way through and flakes easily under a fork. Serve with mashed potatoes, peas or a green salad. Chef's tip: warm the milk before whisking it into the roux; the sauce comes together smooth in seconds, with no lumps.

50 min

Canadian Fish

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