698 cuisine recipes

Feta and ricotta cheese fondue melted with butter and lemon juice. A creamy, tangy Greek-inspired dip ready in 10 minutes. Serve immediately for best flavor.

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.

Moroccan couscous cooked in orange juice with dates, raisins, slivered almonds, and cinnamon. A sweet, fragrant North African side dish ready in 30 minutes.

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

General Tao's chicken with crispy water chestnut flour coating, Thai chili peppers, ginger, and orange peel in a sweet-sour sesame sauce. Restaurant-style Chinese takeout at home.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Fettuccine with steamed sea scallops, fresh peas, and saffron butter sauce. An elegant seafood pasta where gentle steaming keeps the scallops tender and the saffron adds golden richness.

Traditional Welsh spice cake loaded with mixed dried fruit, dark molasses, and warm ginger for a moist, treacle-sweetened teatime treat from Anglesey.

Popular in Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home.

Peanut brittle Bavarian ring with a coffee-flavored gelatin mousse of whipped cream and egg whites over a crunchy peanut brittle base. A retro no-bake dessert with a cloud-like texture and caramel crunch.

Homemade seitan from scratch using bread flour, kneaded and washed to extract pure wheat gluten, then simmered in a savory tamari, ginger, and kombu broth. The ultimate plant-based protein.

Persian-style steamed basmati rice with a golden, crispy tahdig crust on the bottom. Just three ingredients, an overnight soak, and patience create the fluffiest rice you've ever had.

This is the good old fashioned way of serving what's 'bad' for you but tastes so good.

Light-as-air meringue cookies with ground hazelnuts and candied citron, perched on crisp baking wafers. A classic European confection that melts on your tongue.

Fraykee (freekeh) with toasted pine nuts, dry-roasted bulgur simmered with cinnamon and butter. A nutty, fragrant Middle Eastern grain side dish ready in 40 minutes.

Chana dal with turmeric, mustard seeds, green chilies, and a tarka of fried onion and garlic. A traditional Indian split chickpea dish that's vegan, protein-rich, and deeply spiced.