698 cuisine recipes

Russian marinated pearl onions (Luk Marinovannyi) pickled in apple cider vinegar with dill, caraway seeds, red pepper flakes, and peppercorns. Ready in two weeks.

Jamaican-style jerk chicken marinated overnight in spicy seasonings and soy sauce, oven-baked, then dipped in a blended pimento-thyme sauce and baked again.

Fesenjam, a classic Persian chicken stew simmered in pomegranate molasses and ground walnuts. Tangy, rich, and deeply savory with a sweet-sour sauce that thickens as it cooks.

Sandcake is a Scandinavian butter cake made with three flours: all-purpose, potato flour, and rice flour. Incredibly fine-crumbed, tender, and rich with a golden crust.

Nachynka z kapusty: Ukrainian cabbage and sauerkraut filling with sauteed onions, butter, and black pepper. A traditional Christmas Eve pyrohy and holubtsi filling from Western Ukraine.

Cardamom kulfi pops made the traditional Indian way, whole milk reduced down to a thick, caramelized base with ground cardamom, then frozen into creamy cones or popsicles. No ice cream maker needed.

Irish log rolls a tender chocolate sponge cake around mint-flavored whipped cream filling for a green-and-chocolate jelly roll cake, perfect for St. Patrick's Day celebrations.

Old-fashioned sandwich cookies with a choice of two homemade fillings: raisin with lemon, or chopped date with orange zest and nutmeg. Three dozen per batch.

Kibbi neeyee blends bulgur wheat with ground lamb or beef, grated onion, and warming cinnamon. Lebanese kibbeh base for raw mezze, baked layered trays, or fried football-shaped torpedoes.

Veal braised with onions and cucumber, topped with crumbled sheep cheese, fresh dill, and tomato. Balkan-style stew served with warm flatbread.

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Indian-style garlic wheat flatbread with cardamom and crushed garlic, griddle-cooked into eight tender rounds. Yeast-free Indian roti-style bread for curries and stews.

Salzburger Nockerln: Austrian meringue souffle baked into three fluffy peaks over a pool of butter and jelly. A centuries-old Salzburg dessert meant to be eaten the moment it leaves the oven.

Viennese baked apples are stovetop-simmered apples stuffed with raspberry jam, walnuts, and orange zest, then broiler-glazed with sugar. A classic Austrian cafe dessert.

Vegetarian tofu pepper tacos with peppered sesame-soy tofu spooned into radicchio leaves and topped with crunchy jicama. Low-carb lettuce-wrap taco with an East-meets-Southwest flavor twist.

Japanese-style potato salad with russet potato, cucumber, onion, ham, and creamy mustard-mayo dressing. A sweeter, softer Asian-style take on the classic potato salad.