Regional Cuisine Recipes

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Homemade muffuletta bread with a sesame seed crust, made with bread flour and kneaded in a food processor. A round, crusty New Orleans loaf perfect for building the classic sandwich.

Paneer tikka, cubes of Indian paneer marinated in spiced yogurt with tandoori spices, chaat masala, ginger, and garlic, then pan-fried golden and served with peppers and onions. A vegetarian Indian classic.

Garlicky falafel from soaked dried chickpeas, ground with onion, potato, and four cloves of garlic. The traditional Middle Eastern street food technique with a crisp exterior and fluffy interior.

Finnish fish chowder layered with salmon, clams, shrimp, bacon, potatoes, and red cabbage in a milk broth. A hearty Nordic soup that freezes beautifully.

Saffron kulfi pops simmer whole milk with sugar until reduced by half, then bloom saffron threads in hot water and freeze in cones or cups. Authentic Indian frozen dessert without an ice cream maker.

Traditional yeast-raised kolachky filled with spiced prune lekvar, folded at the corners so the filling peeks through, then dusted with powdered sugar. An old-world Polish and Czech holiday pastry.

Get in on the fun of cooking chicken with this scrumptious recipe that uses jalapeno peppers and pickling spices.

Chana dal with turmeric, mustard seeds, green chilies, and a tarka of fried onion and garlic. A traditional Indian split chickpea dish that's vegan, protein-rich, and deeply spiced.

Chinese barbecue pork (char siu) with hoisin sauce, soy sauce, sesame oil, and garlic. Oven-baked pork loin strips with a sweet, sticky glaze.

Fasoulada, the classic Greek white bean soup with tomatoes, olive oil, leeks, and vegetables. A hearty vegetarian one-pot meal that's considered Greece's national dish.

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.

'BULKOKEE' is Korea's national dish and may have been the inspiration for Japan's teriyaki, which it resembles.

Pistachio kulfi pops made the traditional Indian way: whole milk slowly reduced to a concentrated, caramelized base, then frozen with chopped pistachios. No ice cream maker required.

Santa Maria salsa is the no-cook California barbecue staple: chopped canned tomatoes, celery, onion, and green pepper sharpened with horseradish, vinegar, and Worcestershire. Pour, chill, serve.

Tandoori chicken marinates skin-off chicken legs and thighs in a yogurt, garlic and spice blend, then bakes hot and finishes under the broiler for that classic charred-edge tandoor look. Home oven version of the Indian classic.