1. Italian – Pasta Carbonara

A creamy, cheesy pasta dish with pancetta and egg-based sauce.

Ingredients:

• 12 oz spaghetti
• 4 oz pancetta (or bacon), diced
• 2 large eggs + 1 egg yolk
• 1 cup grated Pecorino Romano (or Parmesan)
• 1 tsp black pepper
• Salt to taste
• 1 clove garlic (optional)

Instructions:

1. Cook spaghetti in salted boiling water until al dente. Reserve ½ cup pasta water.
2. In a pan, cook pancetta over medium heat until crispy. Add garlic (optional) for flavor, then remove it.
3. In a bowl, whisk eggs, yolk, cheese, and black pepper.
4. Add drained pasta to the pan with pancetta. Remove from heat and mix in the egg mixture, stirring quickly. Add reserved pasta water as needed for a creamy consistency.
5. Serve with extra cheese and black pepper on top.

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2. Mexican – Tacos al Pastor

A street-food classic with marinated pork and pineapple.

Ingredients:

• 2 lbs pork shoulder, thinly sliced
• 3 dried guajillo chilies, soaked and blended
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp oregano
• ½ cup pineapple juice
• ¼ cup white vinegar
• 1 tbsp achiote paste
• 1 tsp salt
• 1 tbsp oil
• 1 cup chopped pineapple
• Small corn tortillas
• Cilantro, onion, and lime for garnish

Instructions:

1. Blend guajillo chilies, garlic, cumin, oregano, pineapple juice, vinegar, and achiote paste into a marinade.
2. Coat the pork slices with the marinade and refrigerate for at least 4 hours (or overnight).
3. Heat a grill or pan and cook pork until slightly charred. Slice thinly.
4. Heat tortillas and top with pork, chopped pineapple, onion, and cilantro. Serve with lime wedges.

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3. Japanese – Sushi Rolls (Maki)

A delicious and fresh sushi roll with rice, seaweed, and fillings.

Ingredients:

• 2 cups sushi rice, cooked
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 4 sheets nori (seaweed)
• ½ cucumber, julienned
• ½ avocado, sliced
• 4 oz raw salmon or imitation crab
• Soy sauce, wasabi, and pickled ginger for serving

Instructions:

1. Mix rice vinegar, sugar, and salt into warm sushi rice and let cool.
2. Place a nori sheet on a bamboo mat (shiny side down). Spread rice thinly over nori, leaving 1 inch at the top.
3. Arrange fillings (cucumber, avocado, fish) in the center.
4. Roll tightly using the bamboo mat, pressing gently.
5. Slice into pieces and serve with soy sauce, wasabi, and ginger.

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4. Indian – Butter Chicken (Murgh Makhani)

A rich and creamy tomato-based curry with marinated chicken.

Ingredients:

For the marinade:

• 1 lb boneless chicken, cubed
• ½ cup yogurt
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp ginger-garlic paste
• Salt to taste

For the sauce:

• 2 tbsp butter
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1-inch ginger, minced
• 1 cup tomato purée
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp chili powder
• ½ cup heavy cream
• Salt to taste

Instructions:

1. Marinate the chicken for at least 2 hours.
2. Heat butter in a pan, cook chicken until browned, then set aside.
3. In the same pan, sauté onion, garlic, and ginger until soft. Add spices and tomato purée, simmer for 10 minutes.
4. Blend the sauce (optional), then return to the pan. Add cream and cooked chicken, simmer for 10 minutes.
5. Serve with rice or naan.

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5. American – Classic Cheeseburger

Juicy beef patty with melted cheese in a toasted bun.

Ingredients:

• 1 lb ground beef (80/20)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Worcestershire sauce
• 4 burger buns
• 4 slices cheddar cheese
• Lettuce, tomato, pickles, onions, and condiments of choice

Instructions:

1. Form beef into 4 patties, season with salt, pepper, and Worcestershire sauce.
2. Heat a grill or pan, cook patties for 3-4 minutes per side. Add cheese in the last minute.
3. Toast buns, then assemble burgers with lettuce, tomato, pickles, and onions.
4. Serve with fries or chips.