Regional Cuisine Recipes

Ukrainian meat and fish loaf with ground beef, lamb, and milk-soaked herring blended with potato and yogurt. A regional Eastern European baked loaf with goat cheese topping.

German potato salad with a twist: warm potatoes tossed in a tangy beer-based dressing with bacon, mustard, and a kick of hot sauce for Oktoberfest or summer cookouts.

Ukrainian potato-cheese filling for varenyky made with mashed potatoes, cheddar, bryndzia, and butter-fried onions. A traditional pierogi filling with real depth.

This recipe is from Northern Germany, cooked by fisherman on their boats and served with beer.

Garlicky falafel from soaked dried chickpeas, ground with onion, potato, and four cloves of garlic. The traditional Middle Eastern street food technique with a crisp exterior and fluffy interior.

Finnish fish chowder layered with salmon, clams, shrimp, bacon, potatoes, and red cabbage in a milk broth. A hearty Nordic soup that freezes beautifully.

Fasoulada, the classic Greek white bean soup with tomatoes, olive oil, leeks, and vegetables. A hearty vegetarian one-pot meal that's considered Greece's national dish.

Creamy leek soup blended smooth with apples, potato, carrots, orange juice, and a hint of curry. A one-pot pureed soup with a sweet, earthy flavor and no cream needed.

North African vegetable stew with chickpeas, fennel, zucchini, and warm spices like cinnamon and coriander. Simmered with meat and noodles, finished with fresh lemon juice.

Indian-spiced potatoes and green beans with turmeric, asafetida, dried chiles, and ghee, boiled then charred on the bottom for a crispy, smoky crust.

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

Greek tomato soup with spaghetti, potatoes, and vegetables simmered in olive oil. A simple vegetarian one-pot meal with wholesome, rustic Mediterranean flavors.

Dutch farmer's egg with bacon, potato, and onion baked together and topped with milk-and-egg custard. Rustic European one-pan breakfast for hungry mornings.

Indian-spiced basmati rice cooked with julienne potatoes, coconut, green chilies, turmeric, and whole spices in ghee. A fragrant vegetarian one-pot pilaf.

Hortosoupa: humble Greek vegetable soup with tomatoes, potatoes, carrots, and onion simmered slow in olive oil. Peasant-style, vegan, and deeply satisfying.

Hot shoestring potato salad with oven-baked julienned potatoes tossed in hoisin sauce, rice vinegar, red bell pepper, and toasted sesame seeds. An Asian-inspired twist on classic potato salad.