Roasted Pepper Spread | Ajvar. EUROPE, MONTENEGRO
Ajvar is a pepper spread popular all over the Balkans. Typically made with fresh, roasted paprika peppers and (sometimes) eggplant, the bright garden flavor goes great with all manner of meat, especially burgers. The versatile spread can also turn into a sauce for pasta, pizza, or a sandwich. Some make it spicy while others make it mild – the choice is yours.
Baltic Cranberry Sauce. EUROPE, LATVIA
Latvians know what's up when it comes to the cranberry. They eat it whipped in clouds of pudding, layered with breads, and beyond.
Wooden Spoon Applesauce. EUROPE, LIECHTENSTEIN
In countries like Liechtenstein applesauce is the go-to side dish for all sorts of meals, like Schnitzel and Käsknöpfle. The fresh flavor will totally make you forget that you left your apples just sitting ther for so long.
Scandanavian Mustard and Dill Sauce. EUROPE, FINLAND
Mustard-lovers unite. This tangy, spicy Scandinavian recipe goes great with meaty salmon. Take the time to buy really excellent mustard – the spicier the better. If you have leftovers try spreading a little on a sandwich.
Roasted Eggplant and Bell Pepper Dip | Kyopolou. BULGARIA, EUROPE
Kyopolou melds roasted, sweet peppers, eggplant, and ripe tomatoes to make a dipping sensation. Serve with pita bread or alongside white fish. Be sure to prepare a day ahead (or at least several hours) so that the flavors can properly distribute. Otherwise the garlic will be too sharp and bitter. If you simply must serve this dish right away, use less garlic.
Ratatouille. EUROPE, FRANCE
Most popular in the south of France, around Nice (one of the hotspots for rich and famous folk, on the French Riviera), ratatouille means "to toss food together."
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.
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.
