698 cuisine recipes

Moroccan-style charoset balls made with dates, raisins, walnuts, and sweet Passover wine. Bite-sized, naturally sweet fruit and nut confections for the Seder table.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea.

Silky Middle Eastern milk pudding with slivered almonds, cardamom, and saffron. Elegant chilled dessert (firnee) garnished with bright green pistachios.

Red lentils simmer with sautéed peppers, onions, and berbere spice in ghee for this protein-rich Ethiopian main dish ready in an hour.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

This very old recipe is famous for the artistic, decorative sculpture arranged on top. The picture in the cookbook has the upper outer edge circled with a braid of dough and cut-outs of ducks arranged flat on the top.

Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!

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.

A tasty and scrumptious seafood pasta dish that will have you hooked from the first bite to the last!

Chewy Greek almond macaroons made with ground almonds, egg whites, and fragrant rosewater create gluten-free cookies dusted with powdered sugar.

Smoky roasted eggplant mashed with fresh tomato, garlic, and a splash of red wine vinegar. This Odessa-style eggplant caviar is a rustic Russian appetizer that's just as good spread on pita as it is on dark rye bread.

Fresh spinach slow-cooked with ghee, soaked almonds, shredded coconut, caramelized brown sugar, mustard seeds, cumin, fenugreek, ginger, green chilies, and nutmeg. A rich Bengali-style spinach side dish.

Beef bones simmer with beets, cabbage, and carrots in a tangy tomato broth sweetened with garlic and lemon juice, creating a hearty Russian-Jewish soup that's rich, sweet, and sour in every spoonful.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

Homemade muffuletta bread with a sesame seed crust, made with bread flour and kneaded in a food processor. A round, crusty New Orleans loaf perfect for building the classic sandwich.