Regional Cuisine Recipes

Layered phyllo strudel filled with fig puree and fresh pears spiced with cinnamon and allspice, drizzled with warm honey and chopped hazelnuts.

Creamy spinach and tangy feta baked in a flaky crust with eggs, cream, and a squeeze of lemon. This savory quiche works warm or at room temperature for brunch or dinner.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Four cheese pasta with ground beef, stewed tomatoes, and scallions. Cream cheese, Swiss, cheddar, and Parmesan melt into a rich, gooey sauce over penne in 30 minutes.

Lebkuchen (German honey cakes) blend honey, brown sugar, lemon, almonds, citron, and warm spices into a chewy spice cookie cut into fancy holiday shapes. Traditional Christmas cookie from Nuremberg.

Baked cheese grits with sharp cheddar, eggs, and butter, cooked on the stovetop then finished in the oven for golden, soufflé-like puffiness. A Southern brunch classic done right.

Tabouleh is a traditional Lebanese parsley salad with fine bulgur, scallions, mint, ripe tomatoes, and a sharp lemon-olive oil dressing. Bright, herbaceous, and built around parsley, not grain.

Hearty Polish-style hangover soup with kielbasa, sauerkraut, bacon, mushrooms, and a sour cream finish. A smoky, tangy, restorative bowl simmered for 45 minutes.

Fig rum loaf with dried figs, dark rum, orange zest, and chopped walnuts. A dense, aromatic quick bread that improves with an overnight rest, perfect for holiday baking and gifting.

Mexican chicken lasagna layered with chili-cumin enchilada sauce, cilantro-laced cottage cheese filling, and sharp cheddar with Monterey Jack. A 9x13 crowd dinner.

Portuguese red bean soup with chorizo sausage, kidney beans, potatoes, tomatoes, and paprika in chicken broth. A hearty, smoky one-pot soup inspired by traditional Portuguese cooking.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Safaid channe is a Pakistani white chickpea curry with ginger, coriander, cardamom, and tomatoes. A fragrant vegetarian dish served with puffy bread.

Czech kolaches made with soft yeast dough and a homemade apricot filling. These pillowy rolls get an indentation pressed in the center to hold sweet fruit puree.

Crispy deep-fried curry puffs made with homemade crepes wrapped around a spiced beef, carrot, and parsnip filling. A Singapore street food favorite made from scratch at home.

Classic beef stroganoff simmered in a surprising Coca-Cola and Worcestershire sauce base, finished with sour cream and mushrooms. Tender round steak over noodles or mashed potatoes.