In Valencia, Spain (the birthplace of paella), the dish is most often made and served at home as a weekly communal lunch for friends and family

Rioja, Spain - Intense cherry red. Aromas of violets, blackberries, cedar, leather and spices. Ripe flavors linger on the palate with medium structure and clear notes of ripe blackcurrant. Clean, lingering finish.

This is the traditional ritual of preparing an absinthe, without sugar - that is the French way.

Essentially a giant latke, rösti potatoes are the Swiss version of the classic potato pancake.

Turkish Old Fashioned is a Middle Eastern twist on the classic old fashioned. Cardamom gives this cocktail a depth of flavor while still staying true to the iconic drink.

Turkish Doner is the "mother," as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.

This cocktail was developed by Russian Standard Original Vodka to celebrate the country’s 18th year of independence. They offered traditional toasts along with the recipes: “Do dna” – “to the last drop” “Za vstrechye” – “to being together” “Za zdorovie” – “to health””

Pelmeni are the go-to dish for Russian women making a quick dinner on busy days; something every poor student lives off for at least a week at some point of his life; and what you’ll find in a freezer of every Russian bachelor.

Genever is Dutch for “juniper.” Just because it is juniper-dominated, don’t go thinking of it as Dutch gin. Genever is a clear, botanically rich, malted grain-based spirit that can only be made in Holland or Belgium. It is a blend of two or more distillates: first, a whiskey-like triple distillate made of corn, wheat, and rye (so-called malt wine). Second, a juniper-infused distillate. A possible third part can consist of malt wine re-distilled together with different botanicals. Essentially, you can think of genever as the lovechild of a marriage between whiskey and gin.

Stamppot (English: Mash pot) is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables.

A staple in every Italian bar and cafe.

Ragù alla Bolognese or bolognaise sauce as it is known outside of Italy, is one of the world’s most popular pasta sauces. Unfortunately, the international version of Bolognese is very different to the traditional sauce eaten by the people born and raised in Emilia-Romagna, where it has been enjoyed on Sundays and at festivals for centuries. This recipe reflects an authentic recipe.

Asbach Uralt is a German brandy produced by the company Asbach GmbH, a subsidiary of Underberg AG, which also makes other spirits and chocolate. Its history dates back to 1892 when Hugo Asbach (1868–1935) founded the company in the town of Rüdesheim am Rhein.

The origin of Sauerbraten has been ascribed to Julius Caesar who is documented as having sent beef marinated in wine all the way from Rome to the new Roman colony of Cologne.

Made in the Czech Republic according to a secretly guarded formula of 30-plus herbs and spices- among which are cinnamon, anise and clove, Becherovka feels less thick and syrupy than other herbal cordials.

Goulash, a stew originally from Hungary (but the national dish of Czechia), has for centuries been a popular comforting recipe in the Central European region of the Carpathian mountains.

The Black Russian was created in 1949 in Brussels by a Belgian bartender named Gustav Tops, who made it in honor of the U.S. ambassador to Luxembourg. The cocktail consists of vodka and Kahlua coffee liqueur. The word Russian in its name refers to the use of vodka, a typical Russian spirit.

This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it's made.

Baku is the largest city and the capital of Azerbaijan - this cocktail is served at the Fairmont Hotel properties.

Traditional Azerbaijani Meatball Soup.

A popular iced summer cocktail in Andorra.

Escudella originated among the Catalan people, and some historians claim it to be the first referenced soup in Europe. Andorrans adopted the basic stew recipe and modified it more to their favorite tastes and ingredients.

Though a couple of countries claim ownership of Chicken Kyiv (Kiev), the popular explanation is that a Russian chef developed the recipe while in Ukraine, hence the name.

Barbagiuan is a savory, filled pastry originating in Monaco and is mainly found in the eastern part of the French Riviera and in northern Italy.

Traditional Norwegian meatballs and gravy.

The roots of the long drinks go back to the 1952 Summer Games in Helsinki, when the country of 4 million people was still recovering from WWII. Concerned how to serve drinks quickly enough to all the visitors, the government came up with a revolutionary new liquor drink that was both delicious and fast to serve - and so the first long drinks were born.

These Georgian dumplings are designed to be eaten by hand: Hold each dumpling aloft by its stem (like an open umbrella), sprinkle it with black pepper, and take a small bite from the side of the cushiony top, sucking out the hot broth before chewing your way into the filling.

A London classic.

There is debate as to whether vegetables other then potatoes should be included in a traditional Irish stew, but most recipes call for carrots and leeks.

This recipe comes from Jameson Irish Whiskey, so it naturally favors that brand, and it is a good pairing choice for both the chilled sweet tea and the absinthe.

Kazakhstan is not known for any cocktails other than ones involving fermented horse milk - however, Kazakhstan is known for vodka, and known for apples.

Kjotsupa, an Icelandic lamb soup, is a traditional recipe that optimizes the flavors of root vegetables including carrots, rutabagas, and potatoes.

A classic Estonian cocktail frequently made in a large pitcher and shared with friends.

Armenia is known for its Brandy.

A traditional dish of Liechtensteiner cuisine, hafalaab is considered to be one of the country's national specialties.

Similar to a classic empanada.