308 cuisine recipes

Simple lettuce salad dressed in a homemade vinaigrette of olive oil, white vinegar, garlic, basil, and scallions. A fresh, classic side salad with no-fuss dressing.

Homemade picante sauce simmered with canned whole tomatoes, fresh jalapenos, onion, and apple cider vinegar. Adjust the heat by adding more peppers. Serve chilled with chips.

Kalte Ente, a classic German wine punch made with chilled Moselle wine, champagne, lemon, and sugar. An elegant, refreshing punch served ice-cold in a glass bowl.

Homemade papaya chutney simmered with fresh and ground ginger, honey, cilantro, and warm spices. A sweet-tangy condiment for curries, grilled meats, and cheese boards.

Seitan a la Normandie baked with sliced apples, caramelized onions, tamari, mirin, and ground pecans. A French-inspired vegetarian main dish with sweet-savory depth.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Laufabrauð (Icelandic snowflake bread): paper-thin rounds of dough decorated with intricate cut-outs, fried crispy in hot lard. A Christmas tradition from the Westfjords going back generations.

Kurkkusalaatti is the classic Finnish cucumber salad with sour cream, fresh dill, and a touch of vinegar. Salt-pulled cucumbers stay crunchy, never watery. Pure Nordic summer on a plate.

Pickled okra (lady's fingers) marinated in vinegar then chilled with chopped tomatoes, red onion, and fresh ginger. A bright, tangy summer side.

Potetboller are Norwegian fried potato balls spiked with minced anchovies, mustard, and a whisper of mace, then breaded and deep fried to a crackling golden shell. Salty, savory, and dangerously snackable.

Koloketes: traditional Cypriot pumpkin hand pies with bulgur, onion, and warm cinnamon in a crisp olive oil pastry. Authentic Greek Cypriot mezze or snack.

Vegetarian moussaka with rice, eggplant, and potatoes layered with a tomato-garlic rice mixture and a soy milk white sauce with nutmeg and allspice. A dairy-free take on the Greek classic.

Kuba, a traditional Eastern European barley and mushroom casserole with dried mushrooms, butter, garlic, and marjoram. A hearty, earthy side dish for holiday meals and special occasions.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

Besan barfi made with toasted chickpea flour, cardamom, pistachios, and almonds. This traditional Indian sweet uses a one-thread sugar syrup for fudge-like texture.

Fresh Mediterranean tomato salad with cucumber, black olives, mint, parsley, and a simple lemon-olive oil dressing. A crisp, herbaceous no-cook side dish ready in 15 minutes.