Regional Cuisine Recipes

Classic feijoada, Brazil's hearty black bean stew simmered with sausage, beef, pork, and bacon until thick and rich. Served over rice with bright orange slices, the way it's done in Brazil.

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.

Paska: a traditional Ukrainian Easter bread braided with lemon zest, almond extract, and butter, topped with an egg wash and slivered almonds. Rich, golden, and festive.

Seitan a la Normandie baked with sliced apples, caramelized onions, tamari, mirin, and ground pecans. A French-inspired vegetarian main dish with sweet-savory depth.

Soupa fakes is a traditional Greek lentil soup simmered with olive oil, garlic, carrots, onion, and tomatoes. Naturally vegan, simple, hearty Mediterranean comfort in one pot.

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.

Three bean chili with chickpeas, pinto beans, and spicy chili beans simmered in tomato and gravy with green chilies. A quick meatless chili ready in under 30 minutes.

Three-bean lettuce wraps with chickpeas, black-eyed peas, and flageolet beans stir-fried in garlic herb dressing with red chili and chives. A quick vegetarian appetizer or light meal.

Fragrant basmati rice baked with turmeric, cinnamon, cloves, and coriander, then tossed with golden cashews and plump raisins. A vegetarian biryani bursting with warm Indian spices.

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.