Regional Cuisine Recipes

Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.

Hubbard squash and yams simmer in coconut milk with cinnamon and cloves for a lightly sweetened West African side dish ready in 25 minutes.

Indian curry gravy base with garlic, ginger, onion, and tomato purees cooked in ghee with turmeric, cumin, and curry powder. Make 10 portions and freeze for quick curries.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

An rustic and authentic version of a very popular Palak Paneer from North India. Out of several version I've tried this Palak Paneer is the best one yet.

Korean Ginchang Sigumchi Kuk is a delicious, healthy spinach soup perfect for any season. With a history dating back centuries, this soup has been a staple in Korean cuisine and is sure to become a favorite. This classic Korean recipe is made with ground beef, scallions, garlic, sesame oil, and soy sauce, giving it a rich and savory flavor with simple ingredient that nearly everyone has on hand.

Norwegian fiskepudding: a silky steamed haddock mousse bound with cream sauce and eggs, unmolded over shrimp and draped with sorrel sauce. Classic Scandinavian seafood with a delicate custard texture.

Ukrainian pork stew simmered in beet kvas with bacon, rye bread crumbs, and dill. Served over blini or boiled potatoes for a warming, tangy Eastern European supper.

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Sichuan pork stir-fry with chewy cloud ear mushrooms, bamboo shoots, and water chestnuts in spicy sauce. Quick, fiery, and full of texture, ready in an hour with soaking time.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Greek spanakopita triangles with spinach, feta, and cream cheese wrapped in buttery phyllo dough. Crispy, flaky appetizers that freeze beautifully for make-ahead entertaining.

Slow-braised red cabbage with apples, red wine, lemon juice, and butter. Sweet, tangy, and deeply savory after a long, gentle simmer. A classic European side dish for 6.

Popular in Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia