Regional Cuisine Recipes

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.

Homemade Ukrainian vareniki filled with seasoned cottage cheese, boiled until puffy, then tossed in melted butter and topped with toasted breadcrumbs. Serve with sour cream and bacon.

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.

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.

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

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Marjoram spiced souffle made by steaming in a cheesecloth.

Old-fashioned sandwich cookies with a choice of two homemade fillings: raisin with lemon, or chopped date with orange zest and nutmeg. Three dozen per batch.

Creamy spinach and tangy feta baked in a flaky crust with eggs, cream, and a squeeze of lemon. This savory quiche works warm or at room temperature for brunch or dinner.

Czech kolaches made with soft yeast dough and a homemade apricot filling. These pillowy rolls get an indentation pressed in the center to hold sweet fruit puree.

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.

English muffin bread for the bread machine creates the signature nooks-and-crannies crumb in a sliceable loaf. Toasts up like the rounds for butter and jam mornings.

Aepfelkratzet: Bavarian-style torn apple pancake from the Allgaeu region, scrambled in butter until golden and dusted with powdered sugar. The rustic German breakfast cousin to Kaiserschmarrn.

Mormor's Swedish meatballs made with beef and pork, allspice and ginger, poached in water then baked in a brown sugar-butter-beef broth glaze. A Scandinavian grandmother's holiday recipe.

Norwegian sort gryte (black pot) stew with diced chicken and ham, peas, leeks, and tomatoes in a creamy mushroom sauce finished with Madeira wine. On the table in 30 minutes.

This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto. This version of Ajiaco was prepared by Senora Garcia in her little store front restaurant on Collins Ave. in Miami Beach. Although this is not her exact recipe, it's the closest I could get to it. Ajico del Restaurant Garcia