Porto-Style Tripe

Citizens of Porto are known throughout Portugal (and, indeed, Europe) as “tripe eaters.” Porto was home to the Portuguese navy and, for most of the 18th century, an important port for the British navy. Porto supplied the ships with huge quantities of salt beef, leaving the city with only the trimmings and innards, which evolved into this famous dish. The ingredient list might look daunting, but it's actually easy to prepare – it just requires lots of time and lots of pots. You can simplify it by eliminating some of the traditional meat ingredients. You can also substitute the calf's or cow's foot with veal shank. Tripe lovers will probably want to increase the tripe by up to double the amount. Porto-Style Tripe is always served with white rice.

German-Style Potato Salad

Slow Cooker Creole Red Beans

Creole food reflects the combination of French, Spanish and African cuisines. Serve these tasty beans over steamed rice. For an authentic touch, lightly dust each serving with filé powder, a creole seasoning made of ground dried leaves of the sassafras tree. Before starting the recipe, you'll need to soak the beans overnight.

Eggs Benedict Strata

Cubano-Style Grilled Pork Sandwich

Chalet Supper Soup

This simple chowder combines everyday winter ingredients. You can use about 8 cups (2 L) torn Swiss chard leaves instead of spinach.

Italian Stuffed Burgers

These mouthwatering burgers are adapted from the meat loaf recipe of Rosa Paris of Toronto. Rosa is from the small town of Modugno in southern Italy, and this burger reflects the rich flavours of her native cuisine.

Russian Salad

Cost: $4.45 per serving

Hashbrown Casserole