Regional Cuisine Recipes

A simple and delicious recipe that can be served with pasta, polenta or as a soup!

Moroccan couscous cooked in orange juice with dates, raisins, slivered almonds, and cinnamon. A sweet, fragrant North African side dish ready in 30 minutes.

Lamb and cabbage casserole layered with flour-dusted chops and thinly sliced white cabbage, simmered for 90 minutes with whole peppercorns. A rustic Nordic one-pot with just six ingredients.

Lobio tkemali, a Georgian red bean dish dressed cold in a tangy sauce of prunes, tamarind, and balsamic, spiked with coriander, fenugreek, and chili. A vegan Caucasian bean salad bright with cilantro.

Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.

Passover stuffing with chestnuts and mushrooms uses softened matzoh in place of bread, bound with egg and folded with sauteed onion, celery, earthy mushrooms, sweet chestnuts, and fresh herbs. Kosher-for-Passover holiday comfort.

A spicy vegetable stew - easy to make. Some find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But not everyone likes it hot. Just add enough to make the stew seem spicy to you.

In Bangladesh, cabbage is usually available in the market during the winter season, as are tomatoes, peas and carrots. So this dish appears quite frequently at Bengali dinner tables during the winter. In the markets where such vegetables are available year round, banda is a popular standard.

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.

Green pepper, tomato, spinach and peanut butter make a unique quick and easy side dish.

Banana cake made with Coca-Cola and yellow cake mix, topped with a billowy sea foam frosting whipped from brown sugar and egg whites. A retro Southern classic that's earned 22 reviews.

Kung pao chicken with overnight egg-white-and-cornstarch velvet marinade for restaurant-tender meat. Stir-fried with ginger, scallions, and peanuts in a soy-sherry-vinegar-sesame sauce. The Sichuan classic, made at home.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Lebkuchen (German honey cakes) blend honey, brown sugar, lemon, almonds, citron, and warm spices into a chewy spice cookie cut into fancy holiday shapes. Traditional Christmas cookie from Nuremberg.

Hearty Polish-style hangover soup with kielbasa, sauerkraut, bacon, mushrooms, and a sour cream finish. A smoky, tangy, restorative bowl simmered for 45 minutes.

Portuguese red bean soup with chorizo sausage, kidney beans, potatoes, tomatoes, and paprika in chicken broth. A hearty, smoky one-pot soup inspired by traditional Portuguese cooking.