Regional Cuisine Recipes

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Sichuan pork stir-fry with chewy cloud ear mushrooms, bamboo shoots, and water chestnuts in spicy sauce. Quick, fiery, and full of texture, ready in an hour with soaking time.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Grilled Caucasian shashlik from the Russian Tea Room: lamb kebabs marinated overnight in lemon, dill, garlic, and bay leaf, skewered with tomatoes, onions, and peppers. Served over rice.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Greek spanakopita triangles with spinach, feta, and cream cheese wrapped in buttery phyllo dough. Crispy, flaky appetizers that freeze beautifully for make-ahead entertaining.

Kazakh rice combines ground lamb, slivered almonds, and dried apricots, dates, and prunes with garlic and onion in one pilaf-style pot. A Central Asian sweet-savory main or side.

Become a seafood lover and try this unique and scrumptious dish made with garlic, tomatoes and fresh squid.

Slow-braised red cabbage with apples, red wine, lemon juice, and butter. Sweet, tangy, and deeply savory after a long, gentle simmer. A classic European side dish for 6.

Red lentils simmer with sautéed peppers, onions, and berbere spice in ghee for this protein-rich Ethiopian main dish ready in an hour.

Very good with a dollop of plain yogurt or sour cream on each patty.

Traditional Finnish rye bread (ruisleipa) with a tender crumb and golden crust. Choose beer, buttermilk, milk, or potato water as the liquid for different levels of tangy, sour flavor.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

Traditional Ukrainian golubtsi cabbage rolls filled with millet, salt pork, sauteed carrots and onions, simmered in a sour cream and tomato sauce. Authentic Eastern European comfort food.

Chinese BBQ pork buns (cha siu bao): pillowy steamed white buns stuffed with diced char siu in a glossy oyster-hoisin-soy glaze. Classic Cantonese dim sum at home.

Homemade perogies filled with cheddar, mashed potato, and sauteed onion. Boiled, then tossed with golden butter-fried onions and served with sour cream. Pure Eastern European comfort food.