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Bring a taste of the world to your table

For 10 years, Saveur magazine has traveled the world for interesting dishes that you can make in your home. Editor-in-chief Colman Andrews was invited on "Today" to talk about the seventh annual "Top 100" food items issue, and it looks like after years of the Atkins craze, carbs are making a big comeback. Check out his favorite recipes from places like Hungary, Italy and Kentucky. The renowned Ver
/ Source: TODAY

For 10 years, Saveur magazine has traveled the world for interesting dishes that you can make in your home. Editor-in-chief Colman Andrews was invited on "Today" to talk about the seventh annual "Top 100" food items issue, and it looks like after years of the Atkins craze, carbs are making a big comeback. Check out his favorite recipes from places like Hungary, Italy and Kentucky.



The renowned Versailles Restaurant in Miami shared with us the recipe for its popular croquetas.





These fried potato-bread rounds were traditionally made at home and rubbed with a clove of garlic. They've become a popular snack in Hungary, and might well be found today topped with sour cream, chopped dill, ham, or cheese.





Mavalli Tiffin Rooms calls this a vangi (eggplant) dish, but the cooks make it with green peppers instead.





This open-faced sandwich was created at the Brown Hotel in Louisville, Ky.





This recipe is an adaptation of one calling for stale brioche, from Larousse Gastronomique (Clarkson Potter, 2001). We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread), left out to dry for a day, makes an excellent substitute.





The recipe for this dish — essentially an airier version of macaroni and cheese — is an adaptation of one from "Pino Luongo's Simply Tuscan" (Doubleday, 2000).