Regional Cuisine Recipes

A traditional Dutch spice cake (gevulde speculaas) with a ground almond filling sandwiched between two layers of cinnamon, clove, and nutmeg-spiced dough. Topped with whole toasted almonds.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Golubtsi, traditional Russian cabbage rolls stuffed with millet, salt pork, carrots, and onion, simmered in a tangy sour cream and tomato sauce. Old-country comfort food with deep roots.

Goan prawn vindaloo with a tart vinegar-chili paste ground fresh from whole cumin, mustard, and peppercorns. Fiery Indian seafood dish with very little sauce and a deep, punchy spice crust.

A simple and delicious recipe that can be served with pasta, polenta or as a soup!

A hearty and delicious seafood chowder that will please anyone who loves food from the sea!

Beef bones simmer with beets, cabbage, and carrots in a tangy tomato broth sweetened with garlic and lemon juice, creating a hearty Russian-Jewish soup that's rich, sweet, and sour in every spoonful.

Moroccan couscous cooked in orange juice with dates, raisins, slivered almonds, and cinnamon. A sweet, fragrant North African side dish ready in 30 minutes.

Lobio tkemali, a Georgian red bean dish dressed cold in a tangy sauce of prunes, tamarind, and balsamic, spiked with coriander, fenugreek, and chili. A vegan Caucasian bean salad bright with cilantro.

Greek onion soup with yogurt, potato, garlic, marjoram, and bay leaves simmered in stock. A creamy, tangy vegetarian soup ready in 30 minutes that's lighter than classic French onion.

Homemade Ukrainian vareniki filled with seasoned cottage cheese, boiled until puffy, then tossed in melted butter and topped with toasted breadcrumbs. Serve with sour cream and bacon.

Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.

Old fashioned scones bake five-ingredient British biscuits in a hot oven for tender, lightly sweet rounds ready in 30 minutes. Serve warm with butter, cream, and jam.

Feta and ricotta cheese fondue melted with butter and lemon juice. A creamy, tangy Greek-inspired dip ready in 10 minutes. Serve immediately for best flavor.

Passover stuffing with chestnuts and mushrooms uses softened matzoh in place of bread, bound with egg and folded with sauteed onion, celery, earthy mushrooms, sweet chestnuts, and fresh herbs. Kosher-for-Passover holiday comfort.

A spicy vegetable stew - easy to make. Some find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But not everyone likes it hot. Just add enough to make the stew seem spicy to you.