Regional Cuisine Recipes

This delicious passover cheesecake is a hit, delicious and creamy.

A traditional Dutch spice cake (gevulde speculaas) with a ground almond filling sandwiched between two layers of cinnamon, clove, and nutmeg-spiced dough. Topped with whole toasted almonds.

Lincolnshire plum bread, a traditional English yeasted fruit loaf with prunes, currants, golden raisins, cinnamon, and allspice. A buttery, spiced bread that slices beautifully for tea.

No-bake Special K cookies with peanut butter, corn syrup, and sugar. Just five ingredients, ready in 20 minutes, and they freeze beautifully for make-ahead treats.

Syrup-soaked semolina cake made with yogurt, toasted almonds, and butter, drenched in chilled lemon syrup while still hot. A beloved Middle Eastern dessert that serves 20.

Old fashioned scones bake five-ingredient British biscuits in a hot oven for tender, lightly sweet rounds ready in 30 minutes. Serve warm with butter, cream, and jam.

Jamaican chocolate cake soaked in cinnamon rum syrup, coated in melted semi-sweet chocolate, and studded with almonds. A spiced, boozy Caribbean dessert worth the wait.

Add a Chinese kick to your dinner with this savory dish you and your loved one will enjoy.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

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.

Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi.

Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.

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.

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

An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread.

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.