Regional Cuisine Recipes

British Indian Restaurant style mild curry base with ghee, garlic, curry paste, and curry gravy. The fast home cook's foundation for making takeaway-style curries in 15 minutes.

Mititei are traditional Romanian skinless beef sausages seasoned with garlic, rosemary, cloves, and baking soda for a tender bite. Grilled until crisp and brown on the outside.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Plunder Flechten, a traditional German twisted pastry filled with candied fruit and cinnamon sugar, brushed with apricot preserves. Made from Plunderteig, an enriched laminated dough.

Danish pastry envelopes filled with cheese or prune, brushed with egg wash and apricot glaze. A classic European bakery pastry with a flaky, golden crust.

Russian herring in mustard sauce with sour cream, olive oil, and capers. A classic cold zakuska appetizer that marinates for hours and pairs with dark bread and vodka.

Shrimp and pasta primavera made in the microwave with frozen pasta in cheese sauce, shrimp, sour cream, and dill. Dinner in under 20 minutes.

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

Sous Provencal is a light, airy sauce made from hand-emulsified egg yolks, whipped egg whites, sour cream, mustard, and red wine vinegar. A French-Russian cold sauce for fish and vegetables.

Vegetarian tofu pepper tacos with peppered sesame-soy tofu spooned into radicchio leaves and topped with crunchy jicama. Low-carb lettuce-wrap taco with an East-meets-Southwest flavor twist.

Viennese baked apples are stovetop-simmered apples stuffed with raspberry jam, walnuts, and orange zest, then broiler-glazed with sugar. A classic Austrian cafe dessert.