Regional Cuisine Recipes

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Oi Naani, traditional Uzbek flatbread made with milk, yeast, and flour. Shaped by hand with decorative stamped centers and raised edges, then egg-washed and baked golden.

Hungarian goulash braises chuck beef with paprika, caraway seeds, cola, and red wine for a rich, deeply flavored stew. Served traditionally over hot egg noodles.

Crispy Filipino lumpia Shanghai filled with seasoned pork and shrimp, water chestnuts, and green onions, wrapped in thin lumpia wrappers and deep fried golden.

Kirsov's pudding is a Russian-style baked sweet potato dessert with molasses and buttermilk. Slow-baked until deep caramel colored with a rich, earthy sweetness.

Golubtsi, traditional Russian cabbage rolls stuffed with millet, salt pork, carrots, and onion, simmered in a tangy sour cream and tomato sauce. Old-country comfort food with deep roots.

Goan prawn vindaloo with a tart vinegar-chili paste ground fresh from whole cumin, mustard, and peppercorns. Fiery Indian seafood dish with very little sauce and a deep, punchy spice crust.

Lincolnshire plum bread, a traditional English yeasted fruit loaf with prunes, currants, golden raisins, cinnamon, and allspice. A buttery, spiced bread that slices beautifully for tea.

No-bake Special K cookies with peanut butter, corn syrup, and sugar. Just five ingredients, ready in 20 minutes, and they freeze beautifully for make-ahead treats.

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

A hearty and delicious seafood chowder that will please anyone who loves food from the sea!

Syrup-soaked semolina cake made with yogurt, toasted almonds, and butter, drenched in chilled lemon syrup while still hot. A beloved Middle Eastern dessert that serves 20.

Beef bones simmer with beets, cabbage, and carrots in a tangy tomato broth sweetened with garlic and lemon juice, creating a hearty Russian-Jewish soup that's rich, sweet, and sour in every spoonful.

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.