Meats

Teres major is a cut of beef that comes from the chuck section of the cow, right below its front leg. It is about the size of a pork tenderloin and happens to be the second most tender cut from a cow (after the tenderloin, of course). It takes a skilled butcher to extract the teres major, which partially contributes to the cut's obscurity.
A chateaubriand is a filet mignon roast, simply put. Chateaubriand is also the most decadent, tender beef roast and is perfect for special occasions and holidays. This roast-size filet mignon designed to impress with mild, delicate beef flavor and incredible tenderness.
Flank steak, which is sometimes known as London broil, is generally on the less expensive side for a steak. It does have somewhat of a bad reputation for being tough, but once you show it a little love and kindness and maybe a splash of marinade, it can be quite tender. 
Gorgonzola offers a valuable protein input: calcium, iron and phosphorus make it a complete and balanced product that provides all the necessary elements for the well-being of the organism. Gorgonzola is rich in live lactic ferments essential to protect the intestinal flora.
Flank steak, which is sometimes known as London broil, is generally on the less expensive side for a steak. It does have somewhat of a bad reputation for being tough, but once you show it a little love and kindness and maybe a splash of marinade, it can be quite tender. 
Flank steak, which is sometimes known as London broil, is generally on the less expensive side for a steak. It does have somewhat of a bad reputation for being tough, but once you show it a little love and kindness and maybe a splash of marinade, it can be quite tender. 
If you’ve never heard of the Teres Major as a cut of beef, don’t fret. It’s fairly rare because of the skill it takes to remove it from the shoulder and it’s also goes by another name or two, the petite tender or shoulder petite tender. No matter the name, it’s my new favorite cut of beef and for several, very good reasons. It’s as tender as a fillet mignon, it costs about a third of the price of a fillet and, to me, it has more flavor than any other cuts. Another interesting fact is that it actually gets bigger when cooked…….seriously.
Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra.
Tuscan soup whose origins date back to the Middle Ages when it was prepared in the coastal region of Maremma. ... Acquacotta was once made with water, stale bread, onions, tomatoes, and olive oil, along with various vegetables and leftover ingredients that may have been available.
Bone broth contained lots and lots of minerals as well as collagen, glutamine, glycine, proline which have great healing properties for the gut and reduce inflammation. The gut being the core of your immune system, the one that regulate and fight against the intruders you need to take good care of it. In other words, bone broth is what “oil” is to your car, you need it to help your body function properly. This magic liquid is also believed to heal many “gut problems” from leaky stool to certain food intolerances. If this wasn’t enough, bone broth is also filled with minerals that helps strengthen your bones and help relieve joint pain and also contains collagen that gives your skin a nice glow. In the end of the day… it’s practically a magic potion for eternal youth.
The best-known lentil soup comes not from a manual of classic cuisine but from the biblical story of Jacob and Esau. In fact, lentil use goes back even further in history. Originating in the Middle East, lentils are believed to be the first legume ever cultivated.
Lentils, like beans, are legumes. They're high-protein, edible pulses that grow in pods. Lentils are typically sold dried and look like tiny lenses or pebbles and have a mild, earthy flavor. ... Lentils are also often used in vegetarian recipes in place of meat, like in these lentil veggie burgers.
Maple trees symbolize balance, offering, practical magic, promise, longevity, generosity, and intelligence. One reason behind these meanings is that maple trees have the ability to adapt to many different soil types and climates.
In Italian, prosciutto simply translates to “ham.” There is prosciutto crudo, a raw, cured ham, and prosciutto cotto, or cooked ham. The origins of prosciutto crudo date back to pre-Roman times. In Italy, villagers originally began to dry-age pork legs to extend their meat supply during the long winters.
In Italian, prosciutto simply translates to “ham.” There is prosciutto crudo, a raw, cured ham, and prosciutto cotto, or cooked ham. ... The origins of prosciutto crudo date back to pre-Roman times. In Italy, villagers originally began to dry-age pork legs to extend their meat supply during the long winters.
In Italian, prosciutto simply translates to “ham.” There is prosciutto crudo, a raw, cured ham, and prosciutto cotto, or cooked ham. The origins of prosciutto crudo date back to pre-Roman times. In Italy, villagers originally began to dry-age pork legs to extend their meat supply during the long winters.
Reuben Kulakofsky and Bernie Schimmel, Blackstone Hotel: Omaha, Nebraska One origin story holds that Reuben Kulakofsky (his first name sometimes spelled Reubin; his last name sometimes shortened to Kay), a Jewish Lithuanian-born grocer residing in Omaha, Nebraska, asked for a sandwich made of corned beef and pastrami at his weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves "the committee", included the hotel's owner, Charles Schimmel. Schimmel's son, who worked in the kitchen, made the first Reuben for him, adding swiss cheese and thousand islands dressing to his order, putting the whole thing on rye bread.[2] The sandwich first gained local fame when Schimmel put it on the Blackstone's lunch menu, and its fame spread when a former employee of the hotel won the national sandwich idea contest with the recipe.[3] In Omaha, March 14 was proclaimed Reuben Sandwich Day.[4] Mention is made of this sandwich in a scene within the movie Quiz Show, where Richard N. Goodwin (known as Dick) orders and eats one in a restaurant with Charles van Doren, and they discuss the sandwich's origins.