Pumpkin Pie is one of the most famous desserts in the USA, where it is cooked since Halloween until Christmas, having a special presence at Thanksgiving.

This is a very simple and easy-to-make traditional recipe that is prepared to celebrate All Saints' Day, although as often happens with 'pan sweets', it is also typical of Holy Week, especially in Seville (Spain).

This recipe is a comforting dish full of flavor, with a delicious touch of the sea, ideal to accompany with bread and thus take advantage of the exquisite and delicate sauce, which stands out for its tasty and aromatic nuances.

Like the cold lemon cake, this tiger nut milk cake is an ideal option to enjoy a delicious and refreshing dessert on the warmest days of the year.

Tzatziki sauce can be considered the Greek version of Yogurt Sauce, since it is a very similar sauce, but with a fresher and more lively point thanks to the cucumber.

These burritos stand out for their delicious fresh flavor with acidic and spicy touches, since the ingredients that make them up provide them an irresistible mixture of explosive and refreshing flavor. In addition, they are ideal to carry and enjoy them at any time and place.

This recipe is ideal both to eat at home and to take to the countryside, to the beach or to the office, as it is just as delicious both hot and cold and it keeps very well.

These stuffed sachets are crunchy on the outside and with a mellow and very tasty filling that stands out for the delicious combination of flavors that form the vegetable blood sausage together with the sweet point of the tender roasted apple.

Milanesas are a very popular dish of Argentine origin, where since 2012 they even have their own day on the calendar: May 3. Thus, this is the ideal day to publicize and promote vegan milanesas, which, as they are made exclusively with ingredients of plant origin, are delicate in taste, cholesterol-free, sustainable and kind to the planet and, above all, to the animals.

The 'Risi e Bisi' (Rice and Peas) is a traditional dish from the Italian region of Veneto, where it is consumed especially for the 'Festa di San Marco', which is celebrated on April 25.