698 cuisine recipes

French-style beef stew braised low and slow in Burgundy wine with cream of mushroom soup, onion soup mix, baby carrots, and green olives. Four hours in the oven, almost no prep.

British tea loaf with raisins and sultanas steeped overnight in cold tea, baked with brown sugar and self-rising flour. A no-butter fruit bread that's moist and dense.

Polish mushrooms in sour cream sauce with sauteed onions, butter, and paprika. A rich and velvety Eastern European side dish ready in under 30 minutes.

Kruchiy (Ukrainian fried knot cookies) made with sour cream, egg yolks, and vanilla, tied into knots and deep-fried until golden. Sprinkled with sugar to finish.

Welsh honey-glazed leg of lamb (Oen Cymreig Melog) roasted with apple cider, rosemary, and ginger. Basted frequently for a sticky, caramelized crust with cidery pan gravy.

Curried whole chickpeas (chana) simmer in a freshly ground spice blend of cinnamon, cardamom, cloves, and cumin with ginger, chilies, and tomato. Authentic Indian vegetarian curry.

Red sangria punch combines dry red wine with fresh lemon and orange juice plus sugar. A classic Spanish pitcher cocktail that's bright, tart, and perfect for summer entertaining.

Gujar Ka Pullao (Indian carrot rice pilaf): fragrant basmati cooked with caramelized onions, grated carrots, and whole spices like cardamom, clove, cinnamon, and cumin. A vibrant, naturally vegan side from Northern India.

Slow-roasted potatoes in goose fat or duck fat, parboiled then baked until crusty brown all over. The classic British Sunday roast side dish with parsley and garlic finish.

Traditional Ukrainian golubtsi cabbage rolls filled with millet, salt pork, sauteed carrots and onions, simmered in a sour cream and tomato sauce. Authentic Eastern European comfort food.

Israeli orange chicken roasted whole with a fresh orange stuffed inside, glazed with honey and ginger, and basted with wine. A fragrant, golden roast for holidays and gatherings.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

Kazakh gutap: deep-fried herb fritters with a thin laminated dough wrapped around dill, parsley, garlic, scallions, and butter. Served with a tangy sour cream sauce.

Czarnina is a traditional Polish duck soup: a dark, sweet-and-sour broth of duck or goose with pork ribs, dried prunes and cherries, soured with vinegar and enriched with cream. Served with egg noodles or dumplings.

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.

Homemade Tibetan momo wrappers from scratch with just flour, water, salt, and a pinch of baking powder. Roll thin, pleat, and steam for authentic momos with a tender, slightly chewy bite.