Regional Cuisine recipe collection

Radiant chicken bake layers floured browned chicken with green chilies, tomatoes, carrots, and lemon slices, then oven-braises for an hour. Southwest-style one-casserole family dinner.

Arroz con habichuelas, Puerto Rican red beans and rice with cumin, garlic, vinegar, and a touch of raw sugar. Soaked dried beans simmered until creamy, served over fluffy white rice.

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Red sangria punch combines dry red wine with fresh lemon and orange juice plus sugar. A classic Spanish pitcher cocktail that's bright, tart, and perfect for summer entertaining.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Rigatoni with Italian sausage, red wine, olives, and peppers tossed in a quick simmered spaghetti sauce. A hearty one-skillet pasta dinner with bold Italian flavors.

Chinese-style roast pork and mushrooms stir-fried with ginger, scallions, soy sauce, and sherry in a glossy cornstarch sauce. Ready in 30 minutes.

Slow-roasted potatoes in goose fat or duck fat, parboiled then baked until crusty brown all over. The classic British Sunday roast side dish with parsley and garlic finish.

Saag vali khichri is a soothing Indian rice and mung bean porridge stirred with fresh spinach, cumin, coriander, and ghee. Nourishing comfort food with Ayurvedic roots, gentle on the stomach and big on warming spice.

Safaid channe is a Pakistani white chickpea curry with ginger, coriander, cardamom, and tomatoes. A fragrant vegetarian dish served with puffy bread.

Salata tahina, a creamy Middle Eastern tahini sauce with crushed garlic, lemon juice, cumin, and parsley. Serve as a mazza dip, salad dressing, or drizzle for grilled meats.

Salzburger Nockerln: Austrian meringue souffle baked into three fluffy peaks over a pool of butter and jelly. A centuries-old Salzburg dessert meant to be eaten the moment it leaves the oven.

Sandcake is a Scandinavian butter cake made with three flours: all-purpose, potato flour, and rice flour. Incredibly fine-crumbed, tender, and rich with a golden crust.

Santa Maria salsa is the no-cook California barbecue staple: chopped canned tomatoes, celery, onion, and green pepper sharpened with horseradish, vinegar, and Worcestershire. Pour, chill, serve.

Scottish hot cross buns with currants, candied citron, allspice, nutmeg, and cinnamon, finished with a sweet milk glaze. Traditional Easter baking with a Scottish twist on the classic.