Regional Cuisine recipe collection

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.

Austrian chocolate cup is a Viennese-style hot chocolate spiced with cinnamon and grated orange zest, melted into hot milk and crowned with whipped cream. Each mug gets a cinnamon-stick stirrer for fragrant Old World charm.

A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.

Basbousa bil loz (Egyptian almond basbousa) cooks toasted semolina and almonds with butter, then thickens with lemon-scented sugar syrup. A stovetop Middle Eastern dessert.

Santa Maria runner bean stew with garlic, tomatoes, basil, and a splash of olive oil. A simple Mediterranean-style vegetable stew that holds up hot or cold.

Thai stir-fried beef with red bell peppers tosses matchstick flank steak in a fiery chili-soy sauce that clings to every shred. A wok-blasted weeknight dinner with bright crunch and serious heat.

Beet kvas is a traditional Ukrainian fermented beet tonic made from grated beets and lukewarm water. Six-day wild fermentation yields a deep red, sour drink with probiotic benefits.

Besan barfi made with toasted chickpea flour, cardamom, pistachios, and almonds. This traditional Indian sweet uses a one-thread sugar syrup for fudge-like texture.

Transform overripe bananas into a tangy-sweet condiment with lemon zest and a hint of spice. Spreadable, jammy goodness that keeps for 2 weeks and pairs beautifully with curry.

Pork and chile burritos simmer cubed pork with tomatillos, jalapeno, cilantro, and warm spices into a tangy, fork-tender filling rolled into flour tortillas, broiled with melty cheese.

Bhindi masala with three pounds of okra cooked in a garlic-heavy base of browned onions, fresh green chilies, turmeric, and cumin. A straightforward Indian okra dish that's vegan, quick, and full of warm spice.

Brazilian iced chocolate with melted unsweetened chocolate, double-strength coffee, milk, and chilled cola poured over ice. A fizzy, caffeinated chocolate drink topped with whipped cream or ice cream.

German braised red cabbage with bacon, apple, onion, and a sweet-sour vinegar-sugar finish. A traditional side dish that gets better with every reheat.

Roasted broccoli sesame salad tossed in a soy, rice vinegar, and sesame oil dressing with toasted sesame seeds. Served warm or at room temperature.

Traditional Jewish cheese blintzes with thin, eggy crepes wrapped around a sweetened cottage cheese filling, pan-fried in butter until golden. Freezer-friendly.

Bubbie's chicken soup, the classic Jewish-style comfort bowl simmered from a whole chicken with onion, carrot, parsnip, and a generous bunch of dill. Golden, soul-warming, and it freezes beautifully.