As with so many food trends, the fried-chicken fad originated in New York. So prolific are the fried-chicken offerings in Manhattan that the website seriouseats.com claims it’s “popping up on more high-end menus than (is) pork belly.”

The food of the Cahors is typical of Central France being hearty and generous and makes full use of the great variety of local produce farmed and grown here.

Good soups, garlic, walnut oil, truffles, wild mushrooms and chestnuts and an abundance of vegetables form the basis of many dishes together with goose, duck and chicken fed on maize and corn, and lamb roasts and casseroles.

Light soy sauce is the most widely used Chinese flavoring. It is made from fermented soybeans and grain, usually wheat, and the best ones are brewed and aged. Its flavors range from salty to earthy and vary greatly depending on the brand. It is thinner and saltier than regular soy sauce and is used to flavor light-colored foods like fish and chicken, as well as stir-fries made with clear sauces.

Light soy sauce is the most widely used Chinese flavoring. It is made from fermented soybeans and grain, usually wheat, and the best ones are brewed and aged. Its flavors range from salty to earthy and vary greatly depending on the brand. It is thinner and saltier than regular soy sauce and is used to flavor light-colored foods like fish and chicken, as well as stir-fries made with clear sauces.

Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

Although some salt pork (not to be confused with unsalted fat back) may look like slab bacon and may also be cut from the side of the pig, it is generally cut from the belly section.

Much fattier than bacon and unsmoked, salt pork (also known as white bacon) is cured with salt and used as a flavoring agent in soups, stews, and vegetables. Cooking instructions often recommend blanching some of the salt from salt pork before it is used.

Creamy corn chowder made with evaporated milk, red bell pepper, thyme, and chives is rich, hearty, and filling. The recipe uses frozen corn so you can enjoy this soup year-round. However, feel free to substitute fresh corn kernels if in season. Serve in a bread bowl for a full meal. Make sure to check out the variations using bacon, ham, lobster, crab, or potatoes.

Greek oregano along with garlic and lemon juice give this classic Greek roasted chicken its Mediterranean flavor.

The Campania region of Italy —which lies south of Rome on the west coast of the country, along the Tyrrhenian Sea— should be on every culinary traveler’s list. Its capital, Naples, is the birthplace of Pizza Margherita (a tomato, basil, and mozzarella pie with the colors of the Italian flag), and its pizzerias are praised (and copied) around the world. The area, which includes travel hot spots Pompeii and the Amalfi coast, is also justly famous for its fantastic San Marzano tomatoes, pristine seafood, and pasta.

Full, rich, and spicy, this is a classic Australian red wine. Shiraz and lamb is an excellent combination. You could try a Shiraz from South Africa or a California Syrah, too.