From Around the World and Straight to Your Plate: Our Staff's Favorite Recipes!

We hope you enjoy trying out these delicious recipes and learning more about the cultures they come from. Who knows, you might even discover a new favorite dish!

Stay tuned for more cultural recipe collections from our staff in the future. Happy cooking, everyone!

Fish & Chips

From the UK, we have the classic fish and chips, a beloved dish of deep-fried battered fish and thick-cut chips (or fries, if you prefer). It's perfect for a cozy night in or a fun family dinner.

Serves 4

Ingredients

• 4 large potatoes, peeled and cut into thick chips

• 4 fillets of white fish (such as cod or haddock), skin removed

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 cup beer

• Garden Peas (Fresh or Frozen)

• Vegetable oil for frying

Instructions:

1. Preheat the oven to 200°C/400°F.

2. Place the chips in a large pot of salted boiling water and cook for 5 minutes. Drain and pat dry.

3. In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth.

4. Heat the oil in a deep fryer or large pot to 180°C/350°F.

5. Dip each fish fillet into the batter, letting the excess drip off, and carefully place it into the hot oil. Fry for 3-4 minutes until golden brown and cooked through.

6. Use a slotted spoon to remove the fish from the oil and place on a paper towel-lined plate to drain excess oil. Keep warm in the oven while you fry the remaining fish.

7. Increase the heat of the oil to 190°C/375°F and fry the chips in batches for 4-5 minutes until crispy and golden brown. Drain on a paper towel-lined plate and season with salt. Serve immediately with the fish and fresh garden peas.

Feijoada

Brazil brings us feijoada, a flavorful stew made with black beans and various meats (usually pork). Served with rice and vegetables, it's a filling and delicious meal that will transport you to the streets of Rio.

Serves 6-8

Ingredients

• 1 lb black beans, rinsed and drained

• 1 lb pork shoulder, cut into chunks

• 1 lb smoked sausage, sliced

• 1 lb bacon, chopped

• 2 onions, chopped

• 6 cloves garlic, minced

• 2 bay leaves

• 2 tsp cumin

• 2 tsp smoked paprika

• 1 tsp oregano

• 1 tsp salt

• 1/2 tsp black pepper

• 6 cups water

• cooked white rice, sliced orange, and chopped fresh cilantro, for serving

Instructions:

1. In a large pot, combine the beans, pork, sausage, bacon, onions, garlic, bay leaves, cumin, paprika, oregano, salt, pepper, and water.

2. Bring to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the beans are cooked.

3. Remove the bay leaves and discard. Serve the feijoada hot over cooked white rice, garnished with sliced oranges and fresh cilantro.

Meat Pie

From Australia, we have the humble meat pie, a savory pastry filled with minced meat and gravy. It's often served with tomato sauce (ketchup, for our American friends), and it's perfect for a quick and easy lunch.

Serves 4

Ingredients

• 1 lb ground beef

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour

• 1 cup beef broth

• 1 tsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• salt and black pepper, to taste

• 1 sheet of frozen puff pastry, thawed

• 1 egg, beaten

Instructions:

1. Preheat the oven to 200°C/400°F.

2. In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain off any excess fat.

3. Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes until softened.

4. Sprinkle the flour over the beef mixture and stir to combine. Cook for 1-2 minutes until the flour is absorbed.

5. Gradually stir in the beef broth, Worcestershire sauce, thyme, and rosemary. Season with salt and black pepper to taste.

6. Simmer the mixture for 10-15 minutes until the sauce has thickened and the flavors have melded.

7. Roll out the puff pastry on a lightly floured surface and cut it into 4 squares.

8. Spoon the beef mixture onto one half of each square, leaving a border around the edge.

9. Fold the other half of the pastry over the filling and press the edges together to seal.

10. Brush the beaten egg over the top of each pie.

11. Bake the pies for 20-25 minutes until golden brown and puffed up. Serve hot with tomato sauce (ketchup).

Puttanesca

Italy brings us puttanesca, a delicious pasta sauce made with tomatoes, olives, capers, and anchovies. It's a flavorful and bold dish that will leave you wanting more.

Serves 4

Ingredients

• 1 lb spaghetti

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 1/2 cup pitted Kalamata olives, chopped

• 2 tbsp capers

• 1 tsp dried oregano

• 1/2 tsp red pepper flakes

• salt and black pepper, to taste

• chopped fresh parsley, for serving

Instructions:

1. Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

3. Add the minced garlic and cook for 1-2 minutes until fragrant.

4. Add the crushed tomatoes, chopped olives, capers, oregano, and red pepper flakes to the skillet. Season with salt and black pepper to taste.

5. Simmer the sauce for 10-15 minutes until thickened and the flavors have melded.

6. Drain the cooked spaghetti and add it to the skillet with the sauce. Toss to coat the pasta evenly with the sauce.

7. Serve the puttanesca hot, garnished with chopped fresh parsley.

Bacalhau à Brás

Portugal's contribution is Bacalhau à Brás, a dish made with salt cod, eggs, onions, and thinly sliced fried potatoes. It's a comfort food that will warm your heart and your belly.

Serves 4

Ingredients

• 1 lb salt cod, soaked in water overnight

• 2 cups vegetable oil, for frying

• 4 large potatoes, peeled and thinly sliced

• 1 onion, thinly sliced

• 4 cloves garlic, minced

• 4 eggs, beaten

• salt and black pepper, to taste

• chopped fresh parsley, for serving

Instructions:

1. Rinse the soaked salt cod under running water and pat it dry with paper towels. Cut the cod into small pieces and set aside.

2. Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced potatoes and fry until golden brown and crispy, about 5-7 minutes. Remove the potatoes from the skillet with a slotted spoon and drain on paper towels.

3. In the same skillet, sauté the sliced onion and minced garlic until softened and lightly golden, about 3-5 minutes.

4. Add the cod pieces to the skillet and stir to combine with the onion and garlic. Cook for 2-3 minutes until the cod is heated through.

5. Add the beaten eggs to the skillet and stir gently to scramble them with the cod and onion mixture. Cook for 2-3 minutes until the eggs are set but still moist.

6. Season the Bacalhau à Brás with salt and black pepper to taste. Serve hot, garnished with chopped fresh parsley.

Butter Chicken

From India, we have butter chicken, a creamy and flavorful dish made with marinated chicken cooked in a spiced tomato and butter sauce. 

Serves 4-6

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 cup plain yogurt

• 3 tbsp butter

• 1 onion, diced

• 3 cloves garlic, minced

• 1 tbsp ginger, minced

• 2 tbsp tomato paste

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp garam masala

• 1 tsp turmeric

• 1 cup heavy cream

• Salt and pepper, to taste

Instructions:

1. Marinate chicken in yogurt for at least 30 minutes, up to overnight.

2. In a large skillet over medium heat, melt butter and sauté onions until translucent.

3. Add garlic and ginger and sauté for another 1-2 minutes.

4. Add tomato paste, cumin, coriander, garam masala, and turmeric. Stir to combine and cook for 2-3 minutes.

5. Add chicken and marinade to the skillet and cook until chicken is browned on all sides.

6. Pour in heavy cream and bring to a simmer. Cook for 10-15 minutes, or until chicken is fully cooked and sauce has thickened.

7. Season with salt and pepper to taste.

8. Serve over rice with naan bread on the side.

Kung Pao Chicken

And from China, we have kung pao chicken, a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers.

Serves 4

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp cornstarch

• 2 tbsp vegetable oil

• 2 cloves garlic, minced

• 1 tsp ginger, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 cup peanuts

• 4-6 dried chili peppers

• Green onions, thinly sliced, for garnish

Sauce:

• 3 tbsp soy sauce

• 2 tbsp hoisin sauce

• 2 tbsp rice vinegar

• 1 tbsp sugar

• 1 tbsp cornstarch

Instructions:

1. In a bowl, mix together soy sauce, rice vinegar, and cornstarch. Add chicken and stir to coat. Let marinate for at least 30 minutes, up to overnight.

2. In a large skillet over medium-high heat, add vegetable oil and sauté chicken until browned on all sides. Remove from skillet and set aside.

3. In the same skillet, sauté garlic and ginger for 1-2 minutes. Add bell peppers, peanuts, and dried chili peppers and sauté until vegetables are tender-crisp.

4. In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, sugar, and cornstarch to make the sauce.

5. Add chicken back to the skillet and pour sauce over the top. Stir to combine and cook for another 2-3 minutes, or until sauce has thickened.

6. Garnish with sliced green onions and serve over rice. Enjoy!

German Potato Salad

Germany's classic dishes: German Potato Salad boiled potatoes, bacon, vinegar, and sugar. 

Serves 8-10 as a side

Ingredients

• 2 lbs baby red potatoes, boiled until fork-tender

• 6 slices of bacon, diced

• 1 small onion, diced

• 1/3 cup apple cider vinegar

• 2 tbsp granulated sugar

• 2 tbsp Dijon mustard

• Salt and black pepper, to taste

• 1/4 cup chopped fresh parsley, for garnish

Instructions:

1. In a large skillet, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.

2. In the same skillet, sauté the onion until soft and translucent.

3. Add the apple cider vinegar, sugar, and Dijon mustard to the skillet and stir until combined. Season with salt and black pepper to taste.

4. Add the cooked potatoes and bacon to the skillet and gently toss to coat with the dressing.

5. Transfer the potato salad to a serving bowl and garnish with fresh parsley.

Homemade Bratwurst

Bratwurst: pork, spices, beer. 

Serves 4-6 people

Ingredients

• 2 lbs ground pork

• 1 lb ground beef

• 1/4 cup minced onion

• 2 cloves garlic, minced

• 1 tbsp salt

• 1 tsp black pepper

• 1 tsp dried marjoram

• 1 tsp ground coriander

• 1/2 tsp ground nutmeg

• 1/2 tsp ground ginger

• 1/2 cup cold milk

• 3-4 feet hog casings

Instructions:

1. In a large mixing bowl, combine the pork, beef, onion, garlic, salt, pepper, marjoram, coriander, nutmeg, and ginger.

2. Mix well with your hands, then add the milk and mix again.

3. Chill the mixture in the refrigerator for at least 1 hour.

4. Soak the hog casings in warm water for at least 30 minutes.

5. Attach the sausage stuffer attachment to a stand mixer, and fill the hopper with the meat mixture.

6. Thread the soaked casings onto the sausage stuffer tube, leaving a few inches of casing hanging off the end.

7. Turn on the mixer and feed the meat mixture into the stuffer, filling the casings to your desired length.

8. Twist the filled casings into individual sausages, then refrigerate until ready to cook.

To cook the Bratwurst

Serves 4-6

Ingredients

• 4-6 homemade bratwurst sausages

• 2 tablespoons of butter

• 1 cup of beer

• 1 large onion, sliced

Instructions:

1. Preheat a large skillet or grill to medium-high heat.

2. Add the butter to the skillet or grill.

3. Once the butter is melted, add the sliced onions to the skillet or grill and cook until they are caramelized, stirring occasionally.

4. Remove the onions from the skillet or grill and set them aside.

5. Add the bratwurst sausages to the skillet or grill and cook for 8-10 minutes on each side, or until they are browned and cooked through.

6. Add the beer to the skillet or grill and let it simmer for a few minutes.

7. Once the bratwursts are fully cooked, remove them from the skillet or grill and serve them with the caramelized onions.

8. This recipe serves 4-6 people, depending on the size of the bratwursts and how many sausages each person wants.

Sauerkraut

Sauerkraut: finely sliced fermented cabbage. Take your taste buds on a trip to a German beer garden.

Ingredients

• 1 large head of cabbage, finely shredded

• 1 tbsp sea salt

• 2 tbsp caraway seeds

• 1/4 cup apple cider vinegar

• 1/4 cup water

Instructions:

1. In a large bowl, combine the shredded cabbage, sea salt, and caraway seeds. Mix well and let sit for 10 minutes.

2. Using your hands, massage the cabbage until it releases its juices and becomes wilted.

3. Pack the cabbage tightly into a large jar or crock.

4. In a small bowl, mix together the apple cider vinegar and water. Pour the mixture over the cabbage until it is fully submerged.

5. Cover the jar or crock with a clean cloth and let sit at room temperature for 3-5 days, or until the sauerkraut is tangy and fully fermented.

Ham & Bean Casserole

In the USA, comfort food is king! Try Ham & Bean Casserole with Cornbread. Casserole: ham, white beans, creamy sauce. 

Serves 6-8

Ingredients

• 1 lb dried navy beans

• 1 lb smoked ham, diced

• 1 large onion, chopped

• 2 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp salt

• 1/2 tsp black pepper

• 6 cups water or chicken broth

• 1 cup bread crumbs

• 2 tbsp butter, melted

Instructions:

1. Soak the beans overnight in water.

2. Drain the beans and rinse them.

3. Preheat the oven to 350°F.

4. In a large Dutch oven or oven-safe pot, sauté the onion and garlic until soft.

5. Add the diced ham and cook until lightly browned.

6. Add the beans, thyme, rosemary, salt, pepper, and water or broth. Bring to a boil.

7. Cover and transfer to the preheated oven. Bake for 2-3 hours or until the beans are tender.

8. In a small bowl, mix the bread crumbs and melted butter.

9. Sprinkle the bread crumbs over the casserole and return it to the oven for 10-15 minutes or until the bread crumbs are golden brown.

10. Serve hot with cornbread on the side.

Cornbread

Cornbread: buttery, slightly sweet. Perfect for a cozy night in or sharing at a potluck.

Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 cup milk

• 2 large eggs

• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat the oven to 400°F.

2. Grease an 8-inch square baking dish with cooking spray.

3. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

4. In another bowl, whisk together the milk, eggs, and melted butter.

5. Add the wet ingredients to the dry ingredients and stir until just combined.

6. Pour the batter into the prepared baking dish.

7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

8. Let the cornbread cool for 5-10 minutes before slicing and serving.