308 cuisine recipes

Lacama spice blend with cinnamon, black pepper, curry powder, ginger, and nutmeg. A warm Middle Eastern and Indian spice mix for curries, stews, and rice dishes.

Selyodka pod ukropnym sousom is a Russian herring appetizer marinated in red wine vinegar, olive oil, sugar, and dill. A classic cold zakuska that chills for hours before serving.

China Moon ten spice honey dip with soy sauce and pickled ginger juice. A sweet, savory, and warmly spiced Chinese dipping sauce ready in 5 minutes.

Russian marinated pearl onions (Luk Marinovannyi) pickled in apple cider vinegar with dill, caraway seeds, red pepper flakes, and peppercorns. Ready in two weeks.

Cardamom kulfi pops made the traditional Indian way, whole milk reduced down to a thick, caramelized base with ground cardamom, then frozen into creamy cones or popsicles. No ice cream maker needed.

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Indian-style garlic wheat flatbread with cardamom and crushed garlic, griddle-cooked into eight tender rounds. Yeast-free Indian roti-style bread for curries and stews.

Salzburger Nockerln: Austrian meringue souffle baked into three fluffy peaks over a pool of butter and jelly. A centuries-old Salzburg dessert meant to be eaten the moment it leaves the oven.

Viennese baked apples are stovetop-simmered apples stuffed with raspberry jam, walnuts, and orange zest, then broiler-glazed with sugar. A classic Austrian cafe dessert.

Vegetarian tofu pepper tacos with peppered sesame-soy tofu spooned into radicchio leaves and topped with crunchy jicama. Low-carb lettuce-wrap taco with an East-meets-Southwest flavor twist.

Japanese-style potato salad with russet potato, cucumber, onion, ham, and creamy mustard-mayo dressing. A sweeter, softer Asian-style take on the classic potato salad.

Skordalia, the bold Greek garlic and potato dip whipped smooth with lemon and olive oil. This punchy, no-bread version is naturally vegan and gluten-free, served cold with fried fish or vegetables.

Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.

Czech kolaches made with soft yeast dough and a homemade apricot filling. These pillowy rolls get an indentation pressed in the center to hold sweet fruit puree.

Passover-friendly rhubarb cobbler with raspberries and a matzo meal crumble topping. Tart, fruity, and bubbling with a golden, nutmeg-scented crust. No flour needed.

Vegetarian chickpeas sauteed with garlic, celery, and bell pepper in an olive-tahini sauce with wheat germ, tamari, and marjoram. Serve over rice or grains.