Regional Cuisine recipe collection

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.

Steamed spinach dressed with soy sauce, toasted sesame oil, sesame seeds, garlic, and a touch of vinegar. An authentic Korean banchan side dish (sigumchi namul) in minutes.

A South Indian-inspired sambar stew with Brussels sprouts and green beans simmered in a spiced yellow lentil purée with tamarind, mustard seeds, and fenugreek. Vegan, protein-rich, and served over rice.

Ukrainian-style beef stroganoff with filet mignon, mushrooms, sour cream, and Dijon, finished with fresh dill and parsley. Traditional Slavic preparation of the iconic Russian dish.

Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.

Vereshchaka is a traditional Ukrainian pork casserole braised in beetroot rassol with bacon, allspice, and pearl barley. Topped with sour cream and fresh herbs, it's hearty comfort food.

Ukrainian pork stew simmered in beet kvas with bacon, rye bread crumbs, and dill. Served over blini or boiled potatoes for a warming, tangy Eastern European supper.

Viennese chocolate torte for Passover uses ground walnuts, cake meal, and potato starch in place of flour. A flourless-style torte split and filled with apricot-orange preserves and finished with a chocolate-orange glaze.

A Vietnamese twist on meat sauce with ground pork, fresh tomatoes, fish sauce, lime, and serrano chilies served over steamed rice. Ready in 30 minutes flat.

A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.

Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.

A moist English gooseberry cake scented with elderflower and dark muscovado sugar, served warm as a pudding with cream. A traditional Wiltshire bake for Whitsun celebrations.

Austrian bread dumplings (Semmelknödel) turn stale bread, a single egg, and milk into pillowy poached dumplings flavored with fresh herbs. Drop them into broth or serve alongside roasts and stews to soak up gravy.