200 cuisine recipes

Sambaar is a South Indian vegetable and split pea stew spiced with cumin, coriander, turmeric, and dried chili. Loaded with cauliflower, carrots, eggplant, and cabbage.

Nuernberger rostbratwurst, Bavaria's iconic short grilled sausage made from coarsely chopped pork and veal seasoned with marjoram, caraway, and nutmeg. Ideal over charcoal with sauerkraut and rye.

All-purpose Mediterranean meat and rice stuffing with fresh mint, parsley, and dill. Fills vine leaves, cabbage, tomatoes, zucchini, eggplant, and peppers for dolma-style dishes.

Crispy deep-fried curry puffs made with homemade crepes wrapped around a spiced beef, carrot, and parsnip filling. A Singapore street food favorite made from scratch at home.

No-bake Special K cookies with peanut butter, corn syrup, and sugar. Just five ingredients, ready in 20 minutes, and they freeze beautifully for make-ahead treats.

Quick Italian mushroom and tomato pasta sauce with garlic, parsley, and marjoram cooked in olive oil. A 20-minute vegetarian sauce with a full pound of mushrooms.

Homemade Jamaican jerk seasoning paste with allspice, scallions, thyme, scotch bonnet pepper, and fresh lime juice. Blend and rub on any meat for authentic island heat.

Tender cabbage baked in cream with nutmeg and topped with golden, bubbling Gruyère cheese. A simple European-style side dish that elevates humble cabbage into something extraordinary.

Timen Ajami spiced meat skillet with ground beef or lamb, allspice, Madras curry powder, rosewater, dried currants, and chopped almonds. A fragrant Middle Eastern one-pan dish ready in 45 minutes.

Matzoh fritters stuffed with currants, almonds, and dried apricots, lightened with folded egg whites and fried golden. A Passover-friendly treat with bright lemon flavor.

Polish-style fried onion seasoning: finely chopped onions browned with flour in oil, finished with a knob of butter. The make-ahead golden flavor base for Polish soups, dumplings, and gravies.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Steep fresh grated ginger with cinnamon, cloves, and citrus juices to create a spiced concentrate that's refreshing served over ice or mixed with soda water.

This sautéed babaganoush skips the grill and cooks cubed eggplant with onions, garlic, cumin, and coriander in a wok. Mashed with tahini and fresh lemon, it's a smoky, chunky dip served with warm pita.

Traditional Scottish skirlie made with oatmeal toasted in meat drippings alongside mushrooms and onions. A rustic side dish that doubles as a stuffing for roast lamb.