Icelandic
Plokkfiskur
Creamy cod, tender potatoes and sweet onion in one comforting pan.
The complete collection
Recipes with a story—and a point of view.
58 detailed guides across 35 culinary traditions, written to answer the practical questions that stand between curiosity and a great dinner.
58 recipes
Greek
Revithada
Sifnos-style chickpeas, slow-baked until silky with lemon and rosemary.
North Macedonian
Tavče Gravče
White beans baked with paprika, peppers, onion and a whisper of mint.
Albanian
Pispili
A tender, savory corn bake threaded with leeks, spinach and feta.
Persian
Adasi
Earthy green lentils, turmeric and potato under a crown of crisp onions.
Serbian
Proja sa Sirom
A golden, feta-studded Balkan cornbread with a light mineral-water crumb.
Polish
Kluski Leniwe
Pillowy farmer’s-cheese dumplings with toasted buttery crumbs.
Georgian
Badrijani Nigvzit
Silky eggplant rolled around a garlicky, spiced walnut filling.
Bulgarian
Tarator
Cool yogurt, cucumber, dill and walnuts for hot-weather lunches.
Bulgarian
Bob Chorba
White beans, sweet paprika and vegetables in a savory broth.
Bulgarian
Mish Mash
Soft eggs, roasted peppers, tomato and salty white cheese.
Macedonian
Zelnik
Crisp coiled pastry around leeks, spinach and white cheese.
Serbian
Pasulj
Creamy white beans with paprika, vegetables and smoked pepper.
Balkan
Sataraš
Sweet peppers and ripe tomatoes cooked down to a silky skillet.
Montenegrin
Cicvara
Cornmeal enriched with kajmak and cheese until deeply creamy.
Bosnian
Krompiruša
Paper-thin pastry coiled around peppery potato and onion.
Slovenian
Jota
Beans, potatoes and sauerkraut in a tangy, smoky stew.
Slovenian
Frika
Crisp potatoes bound with molten mountain cheese.
Croatian
Zlevanka
A tender northern Croatian cornmeal bake with yogurt and cream.
Polish
Fuczki
Crisp-edged pancakes packed with tangy sauerkraut and caraway.
Polish
Zalewajka
Potatoes, mushrooms and sour rye starter in a rustic soup.
Slovak
Lokše
Paper-thin potato flatbreads cooked on a dry griddle.
Slovak
Strapačky
Tender potato dumplings tossed with sauerkraut and browned onion.
Czech
Kulajda
Creamy mushroom soup bright with dill, vinegar and poached egg.
Polish
Prażuchy
Rustic potatoes beaten with flour and topped with browned onion.
Estonian
Mulgi Puder
Creamy potatoes and pearl barley under sweet browned onions.
Latvian
Sklandrausis
Rye pastry cups layered with potato and spiced carrot.
Finnish
Kesäkeitto
New potatoes and young vegetables in a delicate milk broth.
Georgian
Lobio
Creamy red beans with coriander, blue fenugreek and herbs.
Georgian
Chikhirtma
Silky chicken broth thickened with egg, lemon and herbs.
Georgian
Mchadi
Crisp cornmeal cakes made for beans, cheese and pickles.
Georgian
Elarji
Creamy cornmeal pulled into dramatic strands by sulguni.
Armenian
Spas
Tangy yogurt soup with wheat berries, egg and mint.
Armenian
Aveluk Soup
Tart dried sorrel, lentils and grains in an earthy broth.
Armenian
Jingalov Hats
Thin griddled breads packed with a garden of fresh herbs.
Armenian
Eech
Fine bulgur, tomato, herbs and pomegranate in a bright salad.
Azerbaijani
Dovga
Aromatic yogurt soup crowded with herbs, rice and chickpeas.
Azerbaijani
Qutab
Paper-thin griddled breads filled with herbs and salty cheese.
Georgian
Ajapsandali
Silky eggplant, peppers and tomato under a thicket of herbs.
Uzbek
Shivit Oshi
Emerald dill noodles topped with a bright vegetable stew.
Uzbek
Mastava
A tomato-rich rice soup with lamb, vegetables and herbs.
Tajik
Qurutob
Torn flatbread softened with tangy yogurt and layered vegetables.
Persian
Kuku Sabzi
A deep-green herb cake jeweled with walnuts and barberries.
Persian
Mirza Ghasemi
Smoky eggplant, tomato and garlic folded with softly set eggs.
Persian
Kashke Bademjan
Silky eggplant with caramelized onion, mint and tangy kashk.
Lebanese
Mujaddara Hamra
Brown lentils and bulgur colored by deeply caramelized onion.
Levantine
Musabaha
Tender warm chickpeas in loose lemony tahini sauce.
Lebanese
Ejjeh
Herb-packed egg fritters with crisp edges and tender centers.
Moroccan
Bessara
Silky fava purée with cumin, paprika and olive oil.
Moroccan
Taktouka
Charred green peppers and tomatoes cooked with cumin and paprika.
Algerian
Hmiss
Fire-roasted peppers and tomatoes crushed with olive oil.
Tunisian
Lablabi
Cumin chickpea broth over bread with harissa, lemon and egg.
Tuscan
Garmugia
Artichokes, favas, peas and asparagus in a light savory broth.
Ligurian
Ceci in Zimino
Chickpeas and Swiss chard in a porcini-scented tomato broth.
Spanish
Patatas a la Importancia
Egg-battered potato rounds braised in saffron-garlic broth.
Kenyan
Githeri
Corn and beans simmered with tomato, greens and warm spice.
Ethiopian
Atakilt Wat
Tender cabbage, potatoes and carrots glowing with turmeric.
Kerala
Olan
Delicate ash gourd and black-eyed peas in coconut milk.
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