Regional Cuisine Recipes

Add a Chinese kick to your dinner with this savory dish you and your loved one will enjoy.

A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.

Boerenkaas soup is the Dutch farmer cheese soup with cauliflower, potato, and celeriac broth crowned with toasted bread and bubbling Gouda. Like French onion meets vegetable chowder.

Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi.

Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Green pepper, tomato, spinach and peanut butter make a unique quick and easy side dish.

Basic Sauce is used over and over again to slow-simmer a number of foods. It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods.

Tender pork and crab meatballs braised with crisp Chinese cabbage in savory broth. This classic Lion's Head recipe brings restaurant-style elegance to your table in 30 minutes.

Chaat masala, the tangy, sour Indian spice blend built on amchoor (dried mango powder) with cumin, coriander, ginger, and a kick of cayenne. Sprinkle it on fruit, potatoes, and snacks for instant zing.

Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.

Salt cured leg of lamb brined for two weeks and air-dried for months in the Norwegian tradition. Sliced paper-thin and served with butter, eggs, geitost, and flatbread.

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.

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.

Joululimppa is a traditional Finnish holiday rye bread with buttermilk, molasses, fennel, caraway, and orange zest. A gently kneaded dough yields soft, aromatic round loaves with a glossy molasses glaze.

Aepfelkratzet: Bavarian-style torn apple pancake from the Allgaeu region, scrambled in butter until golden and dusted with powdered sugar. The rustic German breakfast cousin to Kaiserschmarrn.