Regional Cuisine recipe collection

Tender cabbage baked in cream with nutmeg and topped with golden, bubbling Gruyère cheese. A simple European-style side dish that elevates humble cabbage into something extraordinary.

Beef liver seared and simmered in stewed tomatoes with green pepper, basil, sherry, and garlic, spooned over hot rice. Old-school Cajun comfort for liver lovers.

A great bread machine recipe that makes a very crusty bread that tastes great plain, or toasted.

Indian-spiced lentils with wilted spinach, plum tomatoes, and a fragrant blend of curry, ginger, cinnamon, and nutmeg. Vegetarian, high in fiber, and on the table in 45 minutes. Serve over rice.

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

Authentic Danish pastry (Dansk Wienerbrod) dough: laminated yeast pastry rolled and folded multiple times to create flaky, buttery layers. The base recipe for Cocks' Combs, Spandauers, Cremeboller, and every other classic Danish bakery treat.

Hand-formed shrimp balls with ginger and garlic, deep-fried until golden and drizzled with a savory celery, oyster sauce, and vodka pan sauce. A showstopping Chinese appetizer.

Zlicni rezanci are traditional Croatian drop noodles made from a simple egg batter spooned into boiling broth. Just four ingredients, 15 minutes, and you have tender homemade noodles for soup or a buttery side dish.

Duchess potato puff baked with sour cream, cheddar cheese, and egg until golden and cloud-light. Uses instant potato flakes for speed, but tastes like you spent all afternoon in the kitchen. Ready in under an hour.

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.

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.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

English muffin bread for the bread machine creates the signature nooks-and-crannies crumb in a sliceable loaf. Toasts up like the rounds for butter and jam mornings.

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

Extra cheese lasagne layers homemade pasta sheets with ricotta-spinach filling and a triple-cheese mix of provolone, mozzarella, and parmesan. A weekend project Italian classic for six.