Regional Cuisine Recipes

Arroz con habichuelas, Puerto Rican red beans and rice with cumin, garlic, vinegar, and a touch of raw sugar. Soaked dried beans simmered until creamy, served over fluffy white rice.

A traditional Danish Smørrebrød spread with smoked salmon, shrimp, roast beef, ham, blue cheese, eggs and fresh fruit on rye bread. A stunning no-cook platter that feeds 12.

Irish cream bundt cake made with yellow cake mix, chocolate pudding mix, vodka, and Irish cream liqueur, topped with a simple Irish cream and powdered sugar drizzle.

Indian-style fried green beans with coconut, black mustard seeds, fresh ginger, coriander, and a squeeze of lemon. A flavorful vegetarian side dish ready in 35 minutes.

Basbousa bil loz (Egyptian almond basbousa) cooks toasted semolina and almonds with butter, then thickens with lemon-scented sugar syrup. A stovetop Middle Eastern dessert.

Kung Pao-style chicken stir fry with deep-fried peanuts, ginger, garlic, soy sauce, sherry, and white vinegar. Egg-and-cornstarch coated chicken cubes get a velvety, glossy finish.

Bhindi masala with three pounds of okra cooked in a garlic-heavy base of browned onions, fresh green chilies, turmeric, and cumin. A straightforward Indian okra dish that's vegan, quick, and full of warm spice.

Roasted broccoli sesame salad tossed in a soy, rice vinegar, and sesame oil dressing with toasted sesame seeds. Served warm or at room temperature.

Matzoh fritters stuffed with currants, almonds, and dried apricots, lightened with folded egg whites and fried golden. A Passover-friendly treat with bright lemon flavor.

Brazilian iced chocolate with melted unsweetened chocolate, double-strength coffee, milk, and chilled cola poured over ice. A fizzy, caffeinated chocolate drink topped with whipped cream or ice cream.

Indian-style stuffed okra pan-fried with cumin, turmeric, chili, and lemon. This bharwa bhindi is ready in 20 minutes and makes a vibrant, no-slime vegetable side dish.

Prassa me domata is a Greek stewed leeks recipe braised in tomatoes with herbs and a splash of lemon juice. Serve warm or cold as a vegetarian side dish.

Chinese-style tofu stir-fry in a savory miso, tahini, soy sauce, and honey bean sauce with mushrooms, red peppers, and ginger. A quick vegetarian wok dinner served over rice.

A spicy and scrumptious side dish made with pistachio nuts and cardamom seeds.

Santa Maria runner bean stew with garlic, tomatoes, basil, and a splash of olive oil. A simple Mediterranean-style vegetable stew that holds up hot or cold.

Transform overripe bananas into a tangy-sweet condiment with lemon zest and a hint of spice. Spreadable, jammy goodness that keeps for 2 weeks and pairs beautifully with curry.