80 Authentic Recipes from Around the World
Travel around the world without leaving your kitchen with these international recipes. From Canada to Australia, Mexico to Sweden—and everywhere in between.
1 / 80
Colcannon Potatoes
Ireland:
Every Irish family has its own version or this classic dish. My recipe comes from my father’s family in Ireland. It’s part of my St. Pat’s menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon
2 / 80
Irish Spiced Beef
Ireland:
The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. It takes nearly a week, start to finish, but that gives the meat time to become really tenderized and build up layers of flavor. —Mary Shenk, Dekalb, Illinois
3 / 80
Scottish Oatmeal Rolls
Scotland:
My family likes rolls that can hold up to scooping gravies, sauces and more. This recipe is a favorite. The oatmeal in the dough gives it a Scottish touch. —Peggy Goodrich, Enid, Oklahoma
4 / 80
Almond Tea Bread
Scotland:
My aunt brought her tea bread recipe with her from Scotland, and a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. —Kathleen Showers, Briggsdale, Colorado
5 / 80
English Rhubarb Crumble
England:
When I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn’t eat it any other way. —Amy Freeman, Cave Creek, Arizona
6 / 80
Crispy Fish & Chips
England:
A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with white fish like cod or haddock. —Linda Schend, Kenosha, Wisconsin
7 / 80
German Potato Dumplings
Germany:
Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.—Arline Hofland, Deer Lodge, Montana
8 / 80
Oma’s Apfelkuchen (Grandma’s Apple Cake)
Germany:
My husband’s German family calls this Oma’s apfelkuchen, “Grandma’s apple cake.” They’ve been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. —Amy Kirchen, Loveland, Ohio —Amy Kirchen, Loveland, Ohio
10 / 80
Italian Pasta Sauce
Italy:
As a special part of their wedding buffet, my daughter Kris’ husband fixed a big batch of this thick flavorful pasta sauce. The recipe was brought by his grandmother from Italy 80 years ago. —Judy Braun, Juneau, Wisconsin
11 / 80
Hazelnut Macarons
France:
Julia Child had a love of life and French cooking, as she and and Alex Prud’homme described in the book My Life in France. The woman who introduced Americans to the delights of French cuisine would find these crisp, chewy French-style macarons cookies a delight, too! —Taste of Home Test Kitchen
12 / 80
Cassoulet for Today
France:
Traditionally cooked for hours, this cassoulet recipe offers the same homey taste in less time. It’s easy on the wallet, too. —Virginia Anthony, Jacksonville, Florida
13 / 80
Finnish Pinwheels
Finland:
When my sister was hosting an exchange student from Finland, she served these cookies I’d made to her guest. The young lady instantly recognized what they were. So I know they’re still being made in our ancestors’ country! —Ilona Barron, Ontonagon, Michigan
14 / 80
Lemon & Dill Shrimp Sandwiches
Norway:
Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. —Monica Kolva, Millville, New Jersey
15 / 80
Crispy Norwegian Bows
Norway:
I’ve been fixing these cookies for so long, I don’t recall where the recipe came from. They’re a “must” at our house.—Janie Norwood, Albany, Georgia
16 / 80
Classic Swedish Meatballs
Sweden:
I’m a “Svenska flicka” (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. I think you’ll agree that these modern-day “Kottbullar” are very tasty. —Emily Gould, Hawarden, Iowa
17 / 80
Swedish Cream Apple Rings
Sweden:
My mother made this classic coffee cake for every important holiday…Christmas, Thanksgiving and Easter. Now, I carry on the tradition and as I make them, I remember my mom who was a lot like this recipe, soft and tasteful, but full of surprises.—Heather Hood, Hillsboro, Oregon
18 / 80
Dutch Letters
Netherlands:
These “S”-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season. Here’s a recipe that will let you make and enjoy them all year round. —Shirley De Lange, Byron Center, Michigan
20 / 80
True Belgian Waffles
Belgium:
It was on a visit to my husband’s relatives in Belgium that I was given this waffle recipe. Back in the U.S., I served the waffles to his Belgian-born grandmother. She said they tasted just like home.—Rose Delemeester, St. Charles, Michigan
21 / 80
Steamed Mussels with Peppers
Belgium:
Use the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
22 / 80
Slow-Cooked Spicy Portuguese Cacoila
Portugal:
Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. —Michele Merlino, Exeter, Rhode Island
23 / 80
Rabanadas (Portuguese French Toast)
Portugal:
I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. —Ana Paula Cioffi, Hayward, California
24 / 80
Chicken Paella
Spain:
Turmeric lends flavor and a pretty golden color to this Spanish-style entree. Haven’t tried arborio rice? You’ll love its creamy texture.
25 / 80
Spanish Hominy
Spain:
I received this recipe from a good friend who is a fabulous cook. The colorful side dish gets its zesty flavor from spicy canned tomatoes with green chilies. —Donna Brockett, Kingfisher, Oklahoma
26 / 80
Nana’s Italian Roulade
Sicily:
My great aunt from Sicily taught my mother how to stuff and bake a steak in a jellyroll style. It’s unique and really special in our family. —Roseanne McDonald, Days Creek, Oregon
27 / 80
Cuccidati
Sicily:
The compliments are well worth making these Sicilian cookies—they’re the best recipe I’ve found! —Carolyn Fafinski, Dunkirk, New York
28 / 80
Kourambiethes
Greece:
My daughter-in-law gave me this recipe. Her grandmother was born in Greece and bakes these cookies for special occasions, including Christmas.—Carol Dale, Greenville, Texas
29 / 80
Nikki’s Perfect Pastitsio
Greece:
My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom’s.—Nikki Tsangaris, Westfield, Indiana
30 / 80
Caramel Apple Strudel
Austria:
My father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all of the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, delicious way to carry on part of my family’s heritage. —Sarah Haengel, Bowie, Maryland
31 / 80
Austrian Walnut Cookies
Austria:
Known as palatschinkens in Austria, these rich cookies melt in your mouth. The delicate, tender pastry surrounds a walnut filling that’s just sweet enough. The recipe comes from a co-worker who was known for her wonderful baked goods. —Donna Gaston, Coplay, Pennsylvania
32 / 80
Homemade Polish Pierogi
Poland:
My mother made many dozens of these and measured ingredients using the palm of her hand. We’ve passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana
33 / 80
Grandma’s Polish Cookies
Poland:
This traditional khruchiki recipe has been handed down through my mother’s side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. —Sherine Elise Gilmour, Brooklyn, New York
34 / 80
Curried Beef Stew
Japan:
My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of my mother. —Gloria Gowins, Dalton, Ohio
35 / 80
Poteca Nut Roll
Yugoslavia:
My mother-in-law brought this recipe from Yugoslavia in the early 1900’s. It was a tradition in her family to serve it for holidays and special occasions. Now it’s my tradition. Family members often help roll our the dough and add the filling. —Mrs. Anthony Setta, Saegertown, Pennsylvania
36 / 80
Bohemian Kolaches
Czech Republic:
This recipe was given to me by my mother-in-law, who received it fromhermother! It was a standard treat in their family, made nearly every week. Now I make this dish for my own family for special occasions. —Maxine Hron, Quincy, Illinois
37 / 80
Beef Paprikash with Fire-Roasted Tomatoes
Hungary:
Beef cooked Hungarian-style with paprika, peppers and tomatoes makes a marvelous Sunday dinner. We prefer it with Kluski egg noodles, or try mashed potatoes. —Gloria Bradley, Naperville, Illinois
38 / 80
Sour Cream Cucumbers
Hungary:
It’s been a tradition at our house to serve this dish with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. —Pamela Eaton, Monclova, Ohio
39 / 80
Charoset
Israel:
Charoset with apples, walnuts and spices has a special meaning for the Passover holiday. It represents mortar used for brickmaking when the Israelites were in Egypt. The sweetness represents freedom. —Gloria Mezikofsky, Wakefield, Massachusetts
40 / 80
Lehmejun (Armenian Pizza)
Armenia:
This pizza-style recipe came from my friend Ruby’s mom, who is a crazy-good cook. I added my own flair and tweaked it by using flour tortillas instead of making a dough. —Tamar Yacoubian, Ketchum, Idaho
41 / 80
New Zealand Rosemary Lamb Shanks
New Zealand:
When I was young my family lived in New Zealand for two years after the war. One item that was always available was lamb shanks. Mother cooked them all the time with root vegetables, and to this day I love lamb! —Nancy Heishman, Las Vegas, Nevada
42 / 80
Shortbread
New Zealand:
I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a “Down Under” heritage. These special-occasion cookies bring back warm memories of my childhood, and I’m going to make sure they’re passed on to the next generation in my family…no matter where they live! —Allen Swenson, Camdenton, Missouri
43 / 80
Beef & Onion Piroshki
Russia:
When I lived in Seattle, one of my favorite places was a small stand that sold piroshki—Russian stuffed pocket sandwiches. Whenever I’m missing my former town, I make my own batch. —julie merriman, Seattle, Washington
44 / 80
Roasted Beet Jam
Russia:
This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it’s easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome gift.—Susan Asanovic, Wilton, Connecticut
45 / 80
Chicken Tikka Masala
India:
This Indian-style dish has flavors that keep me coming back for more ? a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing. —Jaclyn Bell, Logan, Utah
46 / 80
Thai Red Curry Chicken & Vegetables
India:
The key to this curry chicken is getting complex flavors without a heavy feel. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California
47 / 80
Vegetable Pad Thai
Thailand:
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It beefs up protein in this satisfying entree, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
48 / 80
Thai Chicken Thighs
Thailand:
These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
49 / 80
Slow-Cooker Malaysian Chicken
Malaysia:
Malaysian food has influences from the Malays, Chinese, Indians, Thai, Portuguese and British. In this dish, Asian ingredients combine for maximum flavor, and the sweet potatoes help to thicken the sauce as the dish slowly cooks. —Suzanne Banfield, Basking Ridge, New Jersey
50 / 80
Chinese Scallion Pancakes
China:
Unlike true pancakes, “Cong You Bing” (or Chinese scallion pancakes) are made from a dough instead of a batter. The tasty appetizers are the perfect “sponge” for mopping up extra sauce and can be made ahead of time for convenience. Just wrap in foil and reheat in the oven. —Jenni Sharp, Milwaukee, Wisconsin
51 / 80
Sweet-and-Sour Pork
China:
After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta
52 / 80
Vietnamese Pork Lettuce Wraps
Vietnam:
These Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. —Gretchen Barnes, Fairfax, Virginia
53 / 80
Pork & Vegetable Spring Rolls
Vietnam:
I thought rice paper wrappers would be a quick, fun way to put salad ingredients into a hand-held snack or meal. I also make this with shrimp or add in cranberries. Go ahead, experiment! —Marla Strader, Ozark, Missouri
54 / 80
Stir-Fry Rice Bowl
South Korea:
My meatless version of Koreanbibimbapis tasty, pretty and easy to tweak for different spice levels. Koreans usually eat this rice dish with some beef, but I decided to top it with an egg. —Devon Delaney, Westport, Connecticut
55 / 80
Korean Sausage Bowl
South Korea:
When we hosted a student from South Korea, she shared some of her favorite Korean dishes. We especially like bibimbap. I created a variation on the dish with Italian sausage. —Michal Riege, Cedarburg, Wisconsin
56 / 80
Filipino Adobo Aromatic Chicken
Philippines:
This saucy chicken packs a wallop of flavor—salty, sweet, sour, slightly spicy and even a little umami. It can be made on the stove, too. Any way I make it, I think it tastes even better the next day served over warm rice. —Loanne Chiu, Fort Worth, Texas
57 / 80
Aussie Sausage Rolls
Australia:
I was born and raised in Australia, but moved to the U.S. when I married my husband. When I long for a taste of home, I bake up a batch of these sausage rolls and share them with neighbors or co-workers. —Melissa Landon, Port Charlotte, Florida
58 / 80
Zimtsterne
Switzerland:
During December, homes and bakeries in Switzerland are filled with the aroma of classic cookies like these “Zimtsterne.” —Taste of Home Test Kitchen
59 / 80
Slow-Cooker Chickpea Tagine
Morocco:
While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. —Raymond Wyatt, West St. Paul, Minnesota
60 / 80
Moroccan Pot Roast
Morocco:
My husband loves his meat and I love my veggies, so we’re both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it’s like something you’d eat at a Marrakech bazaar. —Catherine Dempsey, Clifton Park, New York
61 / 80
Tomato-Garlic Lentil Bowls
Ethiopia:
An Ethiopian recipe inspired this feel-good dinner that’s tangy, creamy and packed with hearty comfort. —Rachael Cushing, Portland, Oregon
62 / 80
Argentine Lasagna
Argentina:
My family is from Argentina, which has a strong Italian heritage and large cattle ranches. This all-in-one lasagna is packed with meat, cheese and veggies. —Sylvia Maenenr, Omaha, Nebraska
63 / 80
Lime and Dill Chimichurri Shrimp
Argentina:
Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor and makes it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, California
64 / 80
Colorful Avocado Salad
Brazil:
I appreciate the crisp, fresh vegetables and bright colors in this nutritious salad. A friend gave me the idea for this recipe while we were discussing salads. —Bev Lehrman, Gijoca, Brazil
65 / 80
Brazilian Pork & Black Bean Stew
Brazil:
During high school, I spent a year in Brazil and fell in love with the culture and food. One of my favorite dishes was feijoada, a chili-like stew served over white rice. I introduced this version to my family, and it has become one of our favorite comfort foods. —Andrea Romanczyk, Magna, Utah
66 / 80
Cazuela
Chile:
I learned to make Cazuela while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this favorite recipe. —Louise Schmid, Marshall, Minnesota
67 / 80
Easy Cuban Picadillo
Cuba:
My girlfriend gave me this delicious recipe years ago. I’ve made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. —Marie Wielgus, Wayne, New Jersey
68 / 80
Easy Ropa Vieja Stew
Cuba:
Use your slow cooker for this meaty Cuban classic, which offers bold flavors without a lot of hands-on time. —Denise Nyland, Panama City, Florida
69 / 80
Lemon & Garlic New Potatoes
Costa Rica:
This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. —Katie Bartle, Parkville, Missouri
70 / 80
Caribbean Curried Chicken
Virgin Islands:Having grown up in the Virgin Islands, I’ve eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It’s delicious served over rice. —Sharon Gibson, Hendersonville, North Carolina
71 / 80
Coconut Mango Bread Pudding with Rum Sauce
Puerto Rico:
All of the fun flavors of Puerto Rico come together in a dessert that’s both exotic and familiar. Topped with a brown sugar rum sauce, it’s even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas
72 / 80
Peppered Cilantro Rice
Puerto Rico:
This colorful confetti rice is a traditional dish in Puerto Rico. We enjoy it in the summer alongside grilled shrimp kabobs, but it is good with most any entree. -Laura Lunardi of West Chester, Pennsylvania
73 / 80
Jamaican-Style Beef Stew
Jamaica:
This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you’ll want another bowl! —James Hayes, Ridgecrest, California
74 / 80
Jamaican Chocolate Cookies with Caramel Creme
Jamaica:
I made these for an office party cookie contest—and not a crumb was left on the platter! Sweet potatoes are the secret ingredient. Canned sweet potatoes will work, too, if you’re short on time. —Noelle Myers, Grand Forks, North Dakota
76 / 80
Slow-Cooker Pork Pozole
Mexico:
When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina
77 / 80
Poutine
Canada:
The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. —Shelisa Terry, Henderson, Nevada
78 / 80
Calgary Nanaimo Bars
Canada:
This version may claim roots in Alberta, but the original was said to be dreamed up in a Nanaimo, British Columbia kitchen. They’re three delicious layers of Canadian goodness. —Carol Hillier, Calgary, Alberta
79 / 80
All-American Hamburgers
United States:
We do a lot of camping and outdoor cooking. Hamburgers are on our menu more than any other food. —Diane Hixon, Niceville, Florida
80 / 80
All-American Pie
United States:
With apples, cherries and blueberries, this patriotic slab pie even tastes American. If the day doesn’t call for stars and stripes, feel free to use any shaped cookie cutters you like for this awe-inspiring potluck dessert. —James Schend, Editor, Taste of Home
Originally Published:March 02, 2020
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