Coleslaw can be tweaked in all sort of ways, and quite a few regions across the U.S. and world have done just that, making for some very different slaws.
Sauce velouté, a rich blend of roux and stock, doesn't have a confirmed origin date but is believed to have been developed during the reign of King Louis XIV.
Pernil is a Puerto Rican dish most often served during the holidays. It can be made for any special occasion, but for the best results use this cut of meat.