Maple-Glazed Rutabaga. EUROPE, FINLAND
Maple syrup and butter give the root the most addictive flavor and it makes a great side dish for salmon or roast chicken. A total eye opener. The technique would be lovely with any carb – carrots, potatoes, butternut squash – or even a hearty blend of them all.
French Omelet. AFRICA, EUROPE, FRANCE, GABON
Have everything you need out on the counters, ready to go (eggs, filling, topping, plate, paper towel) – Get your pan very hot. The eggs won’t cook quickly enough otherwise.
Eastern European Red Cabbage. EUROPE, GERMANY
Red cabbage is super simple to make - the hardest part is cutting the cabbage. And that’s not very hard. This recipe is served all over Germany and other eastern European countries.
Grilled Garlicky Bacon Bread | Hrianka. EUROPE, SLOVAKIA
At her most basic, Hrianka is plain toast rubbed with garlic. At her most beautiful, she’s a collection of hearty slices griddled in hot bacon drippings, then rubbed with cloves of fresh garlic.
Smoked Salmon | Smørrebrød. DENMARK, EUROPE
Throughout Scandinavia the smørrebrød, or open faced sandwich is the pretty way to eat lunch. I’ve turned them into dainty finger food, perfect for parties.
Bread with garlic and tomato | Pa amb Tomaquet. ANDORRA, EUROPE
Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato.
French Onion Soup | Teardrop Onion Soup. EUROPE, FRANCE
All you have to do is make a pot of French Onion Soup. By the time you slurp your last sip, and crunch on the last of the cheesy crouton, you will be renewed. This particular recipe is made with white wine, which is always nice on a sad kind of day.
Czech Potato and Pickle Soup | Polévka okurková. CZECH REPUBLIC, EUROPE
One bowl of this soup takes the bite out of winter. Thick, creamy, and vegetarian, you’ll be amazed at how well the flavors meld.
Slovak Sour Bean Soup. EUROPE, SLOVAKIA
The fine people of Slovakia could probably make this staple soup with their eyes shut, and – for the first part, at least – that’s exactly what they do.
Bean n’ Barley Soup | Ričet. EUROPE, SLOVENIA
Slovenia is known for her soups – each bite captures the taste of the earth and sky, rolling hills and grand mountains. They are the answer to frosted windows, the worst sort of bone-chill, and that scratchy feeling in the back of the throat.
Balkan Baked Beans | Prebranac. BOSNIA and HERZEGOVINA, EUROPE
Prebranac is rich, comforting, and tasty. This baked bean dish is like a warm hug from Bosnia, the “Heart of Europe.” The key is to slowly cook the onion until the golden, sweetness develops.
Warm Christmas Potato Salad | Seasoned Potatoes with Salt Cod. CROATIA, EUROPE
This warm salad benefits from the resourcefulness of Croatians who still enjoy preserved fish with salt. Mixed with creamy red potatoes, a bit of bacon, and green onion – this salad makes a great side dish for any eastern European meal.