308 cuisine recipes

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Kazakh rice combines ground lamb, slivered almonds, and dried apricots, dates, and prunes with garlic and onion in one pilaf-style pot. A Central Asian sweet-savory main or side.

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

German braised red cabbage with bacon, apple, onion, and a sweet-sour vinegar-sugar finish. A traditional side dish that gets better with every reheat.

Roasted broccoli sesame salad tossed in a soy, rice vinegar, and sesame oil dressing with toasted sesame seeds. Served warm or at room temperature.

Cantaloupe halves stuffed with sauteed carrots, green apple, raisins, rice, lemon zest, and topped with browned pine nuts. A sweet-savory baked melon dish with Middle Eastern flair.

Saffron kulfi pops simmer whole milk with sugar until reduced by half, then bloom saffron threads in hot water and freeze in cones or cups. Authentic Indian frozen dessert without an ice cream maker.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Moroccan-style charoset balls made with dates, raisins, walnuts, and sweet Passover wine. Bite-sized, naturally sweet fruit and nut confections for the Seder table.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Silky Middle Eastern milk pudding with slivered almonds, cardamom, and saffron. Elegant chilled dessert (firnee) garnished with bright green pistachios.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!

A tasty and scrumptious seafood pasta dish that will have you hooked from the first bite to the last!

Chewy Greek almond macaroons made with ground almonds, egg whites, and fragrant rosewater create gluten-free cookies dusted with powdered sugar.