Regional Cuisine recipe collection

Hidatsa stuffed sugar pumpkin: a Plains Native American dish with ground bison or venison, wild rice, and sage filling baked inside a whole sugar pumpkin until tender. Harvest feast main course.

Dutch spiced chicken soup (Hollandse Kippesoep) slow-simmered with mace, cloves, rosemary, and thyme. Rich bone broth with vermicelli and tender pulled chicken.

Hungarian goulash braises chuck beef with paprika, caraway seeds, cola, and red wine for a rich, deeply flavored stew. Served traditionally over hot egg noodles.

Hungarian tarts with a cream cheese pastry shell and five filling options: almond, pecan, walnut, coconut, and farmer's cheese. A traditional holiday baking project.

Creamy Indian chicken curry with a surprising secret ingredient: Coca-Cola. Sweet, savory, and rich with apple, raisins, and warm spices.

Iridofu, a Japanese scrambled tofu stir-fry with carrots, onion, roasted sesame seeds, and shoyu. A simple, protein-rich vegetarian dish ready in 20 minutes.

Irish log rolls a tender chocolate sponge cake around mint-flavored whipped cream filling for a green-and-chocolate jelly roll cake, perfect for St. Patrick's Day celebrations.

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.

Iwitma palaaw is a Central Asian garbanzo pilaf with browned lamb, slow-cooked onions, carrots, chickpeas and barberries layered under steam-cooked rice. A traditional plov-style feast dish for ten.

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.

Keftethes from Pontos, Greek meat patties with veal, pork, fresh herbs, tomato, and vinegar. Shallow-fried until puffed and golden, served with fried potatoes.

Kirsov's pudding is a Russian-style baked sweet potato dessert with molasses and buttermilk. Slow-baked until deep caramel colored with a rich, earthy sweetness.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Lamb and cabbage casserole layered with flour-dusted chops and thinly sliced white cabbage, simmered for 90 minutes with whole peppercorns. A rustic Nordic one-pot with just six ingredients.

Lamb stew with chestnuts and pomegranate layers tender braised lamb with saffron, cinnamon, ground walnuts, and tart pomegranate juice. A jewel-toned Persian-style stew, sweet, sour, and savory, spooned over saffron rice.

Lebkuchen (German honey cakes) blend honey, brown sugar, lemon, almonds, citron, and warm spices into a chewy spice cookie cut into fancy holiday shapes. Traditional Christmas cookie from Nuremberg.