Regional Cuisine recipe collection

Pashka, a traditional Russian Easter dessert made with cream cheese, butter, egg yolks, crushed pineapple, and toasted almonds. A no-bake molded cheesecake chilled overnight in a clay pot.

Peele Aloo (Indian turmeric potatoes) boiled, cubed, and pan-fried with turmeric, green chilies, and salt. Golden, crispy-edged potatoes with earthy warmth and gentle heat.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

This is the good old fashioned way of serving what's 'bad' for you but tastes so good.

Pumpernickel bread machine loaf gets its midnight color from molasses, instant coffee, and cocoa powder, with rye, cornmeal, and wheat flakes building deep, earthy German-style flavor.

Tabbouleh tosses bulgur wheat with masses of fresh parsley, mint, scallions, and ripe Roma tomato, dressed simply with lemon juice and olive oil. A vegan Levantine cracked wheat salad that gets better after an overnight chill.

Rice lasagna layered with ground beef spaghetti sauce, cottage cheese, and mozzarella. A gluten-free friendly twist on classic lasagna using rice instead of noodles.

Classic beef stroganoff simmered in a surprising Coca-Cola and Worcestershire sauce base, finished with sour cream and mushrooms. Tender round steak over noodles or mashed potatoes.

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.

Salt cured leg of lamb brined for two weeks and air-dried for months in the Norwegian tradition. Sliced paper-thin and served with butter, eggs, geitost, and flatbread.

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.

Scottish rabbit curry with streaky bacon, button onions, curry powder, and mushroom powder simmered in stock. A British colonial-era game curry served thick over rice.

Russian marinated herring (selyodka) layered in Mason jars with olives, dried chilis, coriander, mustard seeds, and a sweet vinegar brine. Ready after 5 to 7 days in the fridge.

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.

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.

Elegant snow pea and pear salad on radicchio leaves with toasted walnuts and a light pineapple-yogurt dressing. A fresh, low-calorie starter ready in 20 minutes.