Regional-cuisine/18 recipes

A quick, easy and flavorful salad. I added a bit chopped red onion, and used lemon juice instead of lime juice, and it was very tasty. Next time I will use pickled jalapeno, which I think will make the salad taste even better.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

Jamaican Jerk Chicken Wings recipe

A sweet and sour Indian spice blend

Mmmmm... Yumyyy! One more slice please!

Wow, the pot roast came out so flavourful and the gravy was also very tasty. We thinly sliced the leftover, used in sandwiches and wraps. Bravo!

Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.

So yummy, store-bought seven-layer dip can never beat freshly homemade version, no doubt.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

A marinated paneer with Indian spices.

These pancakes are low in fat and loaded with protein from the lentils AKA dhals. Not to mention quite tasty.

Kung Pao recipe

An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread.