Regional Cuisine recipe collection

Veal braised with onions and cucumber, topped with crumbled sheep cheese, fresh dill, and tomato. Balkan-style stew served with warm flatbread.

Vegan pesto pasta with spinach, parsley, basil, pine nuts, garlic, and miso paste instead of Parmesan. A dairy-free pesto that's savory, bright, and ready in 15 minutes.

Three classic venison sauces: a sharp champagne vinegar sauce, a sweet currant jelly and wine sauce, and a rich pan gravy with walnut pickle. Also pairs with hare or mutton.

Veprove S Krenem (Piquant Pork with Horseradish) recipe

Viennese baked apples are stovetop-simmered apples stuffed with raspberry jam, walnuts, and orange zest, then broiler-glazed with sugar. A classic Austrian cafe dessert.

Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea.

White chicken chili slow-cooked with cannellini beans, green chili peppers, and lime juice. Seared chicken simmers all day in the crockpot and gets topped with sharp cheddar.

White Russian truffles made with milk chocolate, heavy cream, and Kahlua rolled in finely grated chocolate. A three-ingredient cocktail-inspired candy with rich coffee flavor.

Whole wheat pizza crust with a blend of whole wheat and all-purpose flour, no oil, and a cornmeal-dusted pan. Makes two 14-inch crusts with a nutty, chewy texture that holds up to toppings.

Polish bull's-eye eggs baked in toasted bread with sharp cheddar and cream. A cheesy, golden twist on classic egg-in-a-hole that finishes in the oven.

Indian yellow rice cooked with ghee, turmeric, saffron, whole spices, and green peas. Fragrant with cardamom, cinnamon, cloves, and bay leaves, topped with golden fried onions.

Yemenite haroset with dates, figs, raisins, walnuts, and almonds blended with sweet wine, cumin, cardamom, and cinnamon. A richly spiced Passover tradition from Yemen.