Regional Cuisine Recipes

Irish-style spaghetti sauce with ground beef, red wine, tomato puree, chicken broth, and a warm hint of nutmeg. Simmered for an hour into a rich, velvety meat sauce.

Homemade vegan sausage (soysage) made from soybeans, kombu, oats, gluten flour, and classic sausage spices like sage, fennel, and cayenne. Steamed until firm and sliceable.

Moroccan-style charoset balls made with dates, raisins, walnuts, and sweet Passover wine. Bite-sized, naturally sweet fruit and nut confections for the Seder table.

Slow-simmered Brazilian black bean soup with cumin, coriander, orange juice, and a splash of dry sherry. Partially pureed for velvety thickness and topped with a cool dollop of sour cream.

Rich bacon-studded carbonara sauce with creamy Parmesan and silky egg yolks that coat every strand of pasta. Add tender chicken for a hearty twist on classic Italian comfort food.

China Moon ten spice honey dip with soy sauce and pickled ginger juice. A sweet, savory, and warmly spiced Chinese dipping sauce ready in 5 minutes.

A traditional Korean clear spinach soup (Malgun Sigumchi Kuk) with ground beef, garlic, scallions, and soy sauce. Simple, nourishing, and on the table in under an hour with just a handful of ingredients.

Traditional Persian tahdig rice with saffron, cinnamon, pistachios, golden raisins, and candied orange zest. Fluffy basmati on top, shatteringly crisp golden crust on the bottom.

Duchess potato puff baked with sour cream, cheddar cheese, and egg until golden and cloud-light. Uses instant potato flakes for speed, but tastes like you spent all afternoon in the kitchen. Ready in under an hour.

Buttery brown sugar shortbread pressed into a sheet pan, brushed with egg white, and topped with cinnamon sugar and sliced almonds. Cut into elegant diamond shapes for a cookie platter showstopper.

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

Well, this is NOT non-fat, but is low fat. It's kind of a Schezuan sauce I guess, of my own invention. If I could figure out how to avoid using the oil it would be non-fat.

Scandinavian fruited pork roast stuffed with beer-simmered prunes and apple, basted with the cooking liquid, and served with a rich pan gravy. A classic Nordic holiday roast.

Greek Christmas bread (Christopsomo) made in a bread machine with whole wheat flour, ground cardamom, golden raisins, and walnuts. A fragrant, festive holiday loaf with warm spice.

Hidatsa stuffed sugar pumpkin: a Plains Native American dish with ground bison or venison, wild rice, and sage filling baked inside a whole sugar pumpkin until tender. Harvest feast main course.

Dutch spiced chicken soup (Hollandse Kippesoep) slow-simmered with mace, cloves, rosemary, and thyme. Rich bone broth with vermicelli and tender pulled chicken.