Thank you for signing up, we are glad to have you with us in this journey
The cuisines of Western (also known as European cuisine) countries are diverse by themselves, although there are common characteristics that distinguish Western cooking from cuisines of Asian countries and others. Wheat-flour bread has long been the most common source of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans.
Looks like there are no matching results
Check for spelling mistake or typos
Try to search by cuisine, location or landmark