Regional-cuisine/10 recipes

This version of the classic Jewish passover potato dish is much lighter and fluffier than the old fashioned variety.

Scrumptious little sweet tarts that are simply filled with a bit of brown sugar and dates. No "pork" involved, just old-fashioned Acadian simple goodness.

Soft fresh German egg noodles. Spätzle, literally translasted means "little sparrows". This style of of noodle is also called Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska. These type of noodles are commonly found side-dish from the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol.

The stromboli is like a giant Spanakopita. Instead of phyllo dough, make a Italian bread dough stuffed with this yummy cheese and spinach mixture. It's cheesy, oozy, and delicious.

Turnips and carrots are cooked in the pan and glazed with lemon, thyme and brown sugar. A quick and tasty side dish.

Pflaumenkuchen (Plum Cake) recipe

Regional Acadian recipe from Saint Mary's Bay Nova Scotia Canada,made of meat and potatoes

A delicious combination of leeks, mushrooms and potatoes topped with cheese and baked until crusty on top yet creamy underneath.

Sweet corn and juicy cherry tomatoes are combined with a quick, easy and smoky cheese garlic sauce. You can have it as a side dish or a simply delicious main course. Next day the leftover tastes even better.

This Thanksgiving stuffing is packed with fresh seasonal flavors. Will stuff a 10 to 16 pound turkey which serves up to 10 people.

Literally 5 minutes of cooking time. Start to finish this baby bok choy about 10 minutes and is packed with flavor.

What an easy and tasty dish! Don't forget to let the breasts rest for about 10 minutes after you take them out of the oven, which ensures that all the delicious juices are secured inside the breasts. The roasted veggies were also very flavourful. Definitely a wholesome meal.

Try this scrumptious side dish made with pistachio nuts, cinnamon and rosewater syrup.

I did mine in my slow cooker and used Boston butt instead of a roast. I let it go on low for 10 hours. Fabulous!

Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.