89 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.

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TASTE OF HOME

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

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Check out these chocolate desserts from around the world.

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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

These doughnut recipes from around the world are the best part of waking up.

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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

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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

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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

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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

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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

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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

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TASTE OF HOME

Aebleskiver

Denmark:
Years ago, a friend returned from visiting her family in Denmark and brought back her family recipe for aebleskiver. After hearing her rave about these tasty Danish pancake balls sold in bakeries and at street markets there, I ordered an aebleskiver pan. I’ve been making them ever since. —Kristine Chayes, Smithtown, New York

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10 / 89
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Sparkling Peach Bellinis

Italy:
Folks will savor the subtle peach flavor in this elegant brunch beverage. — Taste of Home Test Kitchen

11 / 89

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

12 / 89

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

13 / 89

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

14 / 89
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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

15 / 89
TASTE OF HOME

Finnish Salmon and Dill Pie

Finland:
Being of Finnish heritage, I am always thrilled when I find a family recipe. This salmon and dill pie came tumbling out of one of my grandmother’s books. It will be a winner at any of your social functions. —Judy Batson, Tampa, Florida

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16 / 89

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

17 / 89

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

18 / 89

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

19 / 89

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

20 / 89
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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

21 / 89

Dutch Baby Pancake with Strawberry-Almond Compote

Netherlands:
Pannekoeken, or Dutch baked pancakes, are a treat in my husband’s family. You can also try this recipe with vanilla extract, blueberries and lemon peel. —Jennifer Beckman, Falls Church, Virginia

22 / 89
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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

23 / 89

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

24 / 89

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

25 / 89
TASTE OF HOME

Shrimp Mozambique

Portugal:

This shrimp Mozambique recipe was passed down from my grandma and is frequently made in our Portuguese culture. Variations include adding other seafood, such as clams, mussels or scallops. I’ve also made it with chicken since my kids will not eat seafood. —Christina Souza, Brooksville, Florida

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26 / 89
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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

27 / 89
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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.

28 / 89

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

29 / 89

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

30 / 89

Cuccidati

Sicily:
The compliments are well worth making these Sicilian cookies—they’re the best recipe I’ve found! —Carolyn Fafinski, Dunkirk, New York

31 / 89

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

32 / 89

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

33 / 89
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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

34 / 89

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

35 / 89
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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

36 / 89

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

37 / 89

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

38 / 89
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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

39 / 89

Bohemian Kolaches

Czech Republic:
This recipe was given to me by my mother-in-law, who received it from her mother! 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

40 / 89
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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

41 / 89
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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

42 / 89
TASTE OF HOME

Israeli Malabi with Pomegranate Syrup

Israel:
Malabi is a very famous, easy sweet milk pudding from Israel. For this recipe I learned from a friend, you can use rose syrup instead of pomegranate syrup. —Kanwaljeet Chhabra, Eden Prairie, Minnesota

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43 / 89

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

44 / 89

Malfouf

Lebanon:
Malfouf, also known as Lebanese cabbage rolls, is a delicacy in the Middle East. Not only are cabbage rolls delicious, but they dress up any table with their beautiful presentation. —Michael & Mathil Chebat, Layla’s Lebanese Restaurant

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45 / 89

Tabouleh

Lebanon:
Tabouleh, also known as tabbouleh, is a classic Middle Eastern salad. The fresh veggies and mint leaves make it light and refreshing on a hot day. —Michael & Mathil Chebat, Layla’s Lebanese Restaurant

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46 / 89
THE MUSICAL “WAITRESS”

Rose Water Rice Pudding

Lebanon:
Rose water rice pudding is a popular Middle Eastern treat. Pomegranate seeds and chopped pistachios add a simple yet elegant touch to this floral Lebanese specialty. —Michael & Mathil Chebat, Layla’s Lebanese Restaurant, Lake Ridge, Virginia

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47 / 89

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

48 / 89
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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

49 / 89
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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

50 / 89

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

51 / 89

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

52 / 89
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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

53 / 89

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

54 / 89

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

55 / 89

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

56 / 89
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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

57 / 89
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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

58 / 89
Sweet-and-Sour Pork

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

59 / 89

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

60 / 89
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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

61 / 89
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Stir-Fry Rice Bowl

South Korea:
My meatless version of Korean bibimbap is 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

62 / 89

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

63 / 89
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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

64 / 89
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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

65 / 89

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

66 / 89

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

67 / 89

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

68 / 89

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

69 / 89
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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

70 / 89
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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

71 / 89
TASTE OF HOME

Pacoca

Brazil:
Pacoca (Brazilian peanut candy) is an easy treat that has only five ingredients! It’s a popular sweet in Brazil, and after you try it, I’m sure you’ll love it, too. —Francine Lizotte, Surrey, British Columbia

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72 / 89

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

73 / 89
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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

74 / 89

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

75 / 89
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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

76 / 89

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

77 / 89

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

78 / 89
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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

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