Regional Cuisine Recipes

A hearty German style black bread recipe for your bread machine.

The stromboli is like a giant Spanakopita. Instead of phyllo dough, make a Italian bread dough stuffed with this yummy cheese and spinach mixture. It's cheesy, oozy, and delicious.

A spicy and delicious stew made with adzuki beans, carrots, mushrooms and a dash of cayenne pepper.

This desert, a cross between cake and sweet bread, is often baked for Easter.

French onion soup from Paris brasserie Au Pied de Cochon. Slowly caramelized onions, dry wine, chicken broth, and toasted baguettes under bubbling Gruyère.

Authentic Danish pastry (Dansk Wienerbrod) dough: laminated yeast pastry rolled and folded multiple times to create flaky, buttery layers. The base recipe for Cocks' Combs, Spandauers, Cremeboller, and every other classic Danish bakery treat.

Poppy seed roll: an Eastern European yeasted bread wrapped around a rich poppy seed filling sweetened with honey and orange-lemon zest. Holiday classic.

A Slovenian and International recipe. Instead of lemon rind Grandma uses lemon juice. Grandma also waits until the dough is ready to slice the apples, that way they don't turn brown. She also uses the slicer on the side of a grater to slice the apples really thin.

Pugach pie - Eastern European filled yeast bread with your choice of cabbage, potato, or sauerkraut filling, sealed and rolled flat, then brushed with browned butter.

This quick-easy to make potato salad goes deliciously well with roasted lamb, chicken or simple fish dishes.

Portuguese biscoitos shaped into rings from hand-rolled dough ropes. A simple butter and egg cookie that bakes golden, lightly sweet, and crisp.

Deluxe jalapeno cornbread bakes whole corn kernels, chopped jalapeno, buttermilk, and pimentos into a moist, tangy skillet bread topped with melty sharp cheddar. Southwestern bread with backbone.

A smooth, puréed Norwegian cauliflower soup thickened with a light roux and skim milk, finished with white pepper and a dusting of nutmeg. Cozy, low-calorie comfort in a bowl.

Clean fresh greek flavors make this recipe a winner. Very clean and fresh tasting with a perfect combination of flavors.

Grasmere gingerbread: the famous Lake District gingerbread biscuit made with oatmeal, butter, ginger and golden syrup. Cross between a flapjack and a gingerbread, with origins in 1850s Cumbria.

European-style buckwheat cake with a nutty almond sponge base filled and topped with cranberry cottage cheese mousse. A light, elegant layered dessert with old-world charm.