115 cuisine recipes

Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

Tender cabbage baked in cream with nutmeg and topped with golden, bubbling Gruyère cheese. A simple European-style side dish that elevates humble cabbage into something extraordinary.

Golden millet porridge simmered with onions, carrots, squash, or parsnips and sea salt. A four-ingredient vegan whole grain breakfast with a creamy, slightly nutty texture that absorbs any vegetable you add.

Arroz con habichuelas, Puerto Rican red beans and rice with cumin, garlic, vinegar, and a touch of raw sugar. Soaked dried beans simmered until creamy, served over fluffy white rice.

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

Paska: a traditional Ukrainian Easter bread braided with lemon zest, almond extract, and butter, topped with an egg wash and slivered almonds. Rich, golden, and festive.

A silky British-style soup pairing ripe tomatoes with tart cooking apples, simmered in stock and pureed velvet-smooth. Equally lovely hot with a swirl of cream and snipped chives, or chilled on a warm summer afternoon.

Crispy baked chicken legs served with homemade mango ginger chutney and toasted coconut carrot rice. A tropical-meets-comfort dinner with bold, layered spices.

Traditional Finnish rye bread (ruisleipa) with a tender crumb and golden crust. Choose beer, buttermilk, milk, or potato water as the liquid for different levels of tangy, sour flavor.

Indian-spiced lentils with wilted spinach, plum tomatoes, and a fragrant blend of curry, ginger, cinnamon, and nutmeg. Vegetarian, high in fiber, and on the table in 45 minutes. Serve over rice.

Joululimppa is a traditional Finnish holiday rye bread with buttermilk, molasses, fennel, caraway, and orange zest. A gently kneaded dough yields soft, aromatic round loaves with a glossy molasses glaze.

Hot pepper salsa for canning, made with banana peppers, green peppers, garlic, brown sugar, and apple cider vinegar. Sweet-hot ketchup-based relish, makes 12 jars.

Saag vali khichri is a soothing Indian rice and mung bean porridge stirred with fresh spinach, cumin, coriander, and ghee. Nourishing comfort food with Ayurvedic roots, gentle on the stomach and big on warming spice.

German hasenpfeffer: rabbit marinated in vinegar and wine, then braised with bacon, onions, and a touch of chocolate for a velvety sauce. Old-world hunter's stew.

Indian-style fried green beans with coconut, black mustard seeds, fresh ginger, coriander, and a squeeze of lemon. A flavorful vegetarian side dish ready in 35 minutes.