Regional Cuisine Recipes

Authentic version of the Benihana Ginger Salad dressing served at the Benihana hibachi grill restaurants. This ginger infused, slightly sweet and slightly tangy salad dressing transforms a simple iceberg lettuce salad into a refreshing start to any meal.

Traditional Scottish Highland oatcakes made with just 4 ingredients: oatmeal, salt, lard, and hot water. Griddle-cooked and oven-dried for a crisp, nutty flatbread.

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.

Homemade picante sauce with canned whole tomatoes, fresh jalapenos, onion, apple cider vinegar, and garlic. Simmered 15 minutes and served chilled with chips for a chunky, spicy Texas-style salsa.

A great bread machine recipe that makes a very crusty bread that tastes great plain, or toasted.

Russian beet and potato salad with cooked beets, potatoes, green peas, carrots, hard-boiled egg, and scallions in a tangy yogurt and cider vinegar dressing. A lighter take on classic vinegret.

Cream cheese kolache dough made with butter, flour, egg yolk, and sugar. This no-yeast pastry dough chills overnight and rolls out flaky for filled cookies with prune, poppy seed, or apricot.

Adolph Frey owns one of the few Michelin-rated 2-star restaurants in Germany. He made this dish at the lodge for Carl's birthday celebration one year. Quenelles are poached fish and egg mounds traditionally made with pike.

Advocaat is nothing like the eggnog here in America. It is thick and creamy---not foamy at all. This delicious Dutch drink is actually eaten with a spoon!

Fresh spinach wilts into a savory peanut butter sauce with sautéed onions and tomatoes in this quick 15-minute West African side dish.

Use a butter substitute and make your toast look vibrant!

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

Korean Ginchang Sigumchi Kuk is a delicious, healthy spinach soup perfect for any season. With a history dating back centuries, this soup has been a staple in Korean cuisine and is sure to become a favorite. This classic Korean recipe is made with ground beef, scallions, garlic, sesame oil, and soy sauce, giving it a rich and savory flavor with simple ingredient that nearly everyone has on hand.

Traditional kolache fillings: ground walnut, dried apricot, coconut-pecan, and poppyseed. Four classic Czech and Eastern European pastry fillings for cookies and yeast buns.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.