I'm no Anthony Bourdain, but I do enjoy trying different foods. From haggis in a Scottish pub to Rocky Mountain oysters at an Oklahoma fry to crispy bugs in Thailand, I haven't yet encountered a dish ...

Remove the beef cheek from the braising liquid and shred using two forks. Discard the bay leaf. Add cooked fettuccine directly to the pot of braising liquid and toss until fully coated in the sauce.

The pastitsio is Greece's answer to a lasagne, and this recipe from Magma Soul Santorini is made with beef cheeks, pasta, and a deliciously light yet creamy tasting béchamel foam. Every delicious bite ...