Regional Cuisine Recipes

Forshmak is a traditional Eastern European baked casserole: salted herring soaked and blended with ground beef and lamb, potato, onion and sour cream, lightened with whipped egg whites under a crisp Parmesan crust.

Viennese chocolate torte for Passover uses ground walnuts, cake meal, and potato starch in place of flour. A flourless-style torte split and filled with apricot-orange preserves and finished with a chocolate-orange glaze.

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

This is the good old fashioned way of serving what's 'bad' for you but tastes so good.

Marjoram spiced souffle made by steaming in a cheesecloth.

Make your own decadent pumpkin pie with this simple recipe that will for sure become one of your favorites!

Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.

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

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

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.

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.

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.

Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.