CG Home


Recipes by Use

logo
Recipes by
Ingredients

SEARCH
Search
CloveGarden


Euro-American
Africa
    North Africa
    Sub Saharan
Americas
    North
    Caribbean
    Mexico
    Central
    South
Asia
Asia - Near East
    Levant
    Arabia
    Iraq
Asia - Mid East
    Persia
    Afghanistan
Asia - Central
    The Stans
    Himalayas
Asia - South
    India
    Bangladesh
    Sri Lanka
    Pakistan
Asia - East
    China
    Japan
    Korea
Asia - Southeast
    Mainland
    Islands
    Philippines
Europe
    Anatolia &
      Caucasus

    Baltic
    Balkans
    British Isles
    Czech
    Germania
    France
    Hungary
    Italy
    Lithuania
    Nordic
    Poland
    Pourtugal
    Romania
    Russia
    Slovak
    Spain
    Ukraine
Australasia
    Australia
    New Zealand
Oceana
    Pacific Islands
Jewish



Recipes by Region

Interpretation Notes   -   See Interpreting Our Recipes for more detail.

Our recipes reflect Euro/American practice of relatively few dishes served as separate courses. We expect most readers will adapt ethnic recipes to this service so we portion them that way. Note that recipes attributed to Pacific Rim are placed here in the regional cuisine they most resemble.

Measures & Conversions:   all measures are U.S. standard unless stated in metric units (rare). t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
Abbreviations:   tt=to taste, ar=as required, sml=small, med="medium", lrg=large.
Diet codes:   v=Vegetarian (strict), ov=Ovo Lacto Vegetarian (eggs and/or dairy), fv=Minor Seafood (usually fish sauce), sv=Satvic Vegetarian, mv=Can be made Vegetarian.
Chili-hot codes:   0=none, 1=very mild, 2=mild, 3=moderately spicy, 4=very spicy, 5=incindiary, +=feel free to make it even hotter. All levels are based on Southern California practice.
Bibliography & Sources   -   See index code at bottom of each recipe.


General Euro-American

The recipes in this section are from the Western World, and too widespread to be blamed on any particular country or ethnicity.

    Breakfast

  • French Toast - A quick easy breakfast, and quite satisfying too.[ov]
  • One Eyed Jack - (Euro-Amer) an easy breakfast that's tasty too.

    Appetizers and Salads

    Soups and Light Stews

  • Fennel Bisque - A light and exceptionally delightful soup. [ov]

    Side Dishes

    Main Dishes

    Basics and Ingredients



Africa

Africa - North   -   [Egypt, Sudan & The Maghreb (Morocco, Mauritania, Algeria, Tunisia, Libya)]. For now we are also placing South Sudan, and the "Horn of Africa" here (Ethiopia, Eritrea, Somalia, Djibouti, South Sudan). Technically, Mali, Niger and Chad are in this region, but the bulk of their populations is concentrated in the Sub-Saharan south.

    Breakfast

  • Chakchouka - (Tunisia) eggs poached over vegi sauté

    Appetizers & Salads

    Soups & Light Stews

    Main Dishes

    Basics & Ingredients

Africa - Sub-Saharan    

    Apptizers & Salads

    Main Dishes

    Basics & Ingredients

  • Chakalaka - (South Africa) the essential South African relish / sauce.[v3]
  • Curry Powder - West Africa - (Africa, W) a relatively simple curry powder.[v3]
  • Ohleleh Beans - (Africa, W) popular as a thickener in stews and sauces.[v0]
  • Pilau Masala - (Africa, E) used for rice pilaf in Tanzania and Kenya.[0v]
  • Piri-Piri Sauce - (Africa, Portugal, India) a widely popular chili sauce.[v4]


Americas

Americas - North   -   [United States, Canada]

Technically Mexico is part of North America but its culinary traditions are a lot closer to Central America so we've put it there.

    Breakfast

    Appetizers, Salads & Sandwiches

    Soups

    Pasta Courses

    Side Dishes

    Main Dishes

    Deserts

  • Comment:   Sugar is an adictive toxin, and most North American and European deserts are just loaded with sugar. I recommend just fruit and/or cheese for desert. Some have their salad at the end rather than the begining of dinner, and this is good too.

    Basics & Ingredients

Americas - Caribbean    

    Appetizers and Salads

    Soups & Light Stews

  • Tripe a la Criolla - (Puerto Rico) - intensely flavorful and substantial, but not heavy.

    Main Dishes

    Basics & Ingredients

Americas - Mexico & Central America    

    Breakfast

    Appetizers & Salads

  • Cactus Salad - (Mexico, Yucatá) sliced Nopales with chili and tomatoes.[v3]
  • Ceviche #1 - (Mexico) - A delicious appetizer salad with fish "cooked" in lime juice.[2].
  • Chicherrónes - (the Americas) light and fluffy Pork Rinds.[0]
  • Jicama & Orange Salad - (Mexico, Yucatán) a change of pace salad, or a fruit desert.[v3]
  • Mexican Salad - (Mexico, Yucatán) a Yucatán version of a salad enjoyed all over Mexico.[v1]
  • Panela Cheese, Marinated - (Mexico City) a very simple but intensely flavorful appetizer.[v1]

    Soups

  • Fish & Vegetable Soup - (Mexico, Yucatán) delicious, attractive, and not "fishy".[2]
  • Menudo - (Mexico) famous as a hangover cure, it's also a good soup.
  • Pork & Beans Yucatán - (Mexico, Yucatán) a simple but delicious soup or stew.[3]
  • Tortilla Soup - (Mexico) one of the tastiest soups in the whole world! [ov]

    Side Dishes

  • Black Beans - (Mexico - Yucatán) used in place of refried beans in the region.[1]
  • Mexican Red Rice - (Mexico) popular throughout Mexico and soutwest United States.[v2]
  • Puebla Green Rice - (Mexico - Puebla) attractive colors and flavor to match.[v1]
  • Tamales, Blind - (Mexico) makes a pile, serve with heavily sauced main dishes.[0]

    Main Dishes

    Basics & Ingredients

Americas - South America    

    Appetizers & Salads

    Soups

  • Chicken Soup with Rice - (Brazil) a popular soup in Brazil, Portugaul and Cape Verde.[0 to 2]
  • Corn Soup with Eggs - (Peru) a 16th century recipe still in use, easy and delicious.[0v]
  • Fish Stew, Chilean - (Chile) an outstandingly delicious light stew with potatoes.[0]
  • Frog Soup - (Uruguay, Argentina) an elegant soup course - adaptable to main.[0]

    Side Dishes

    Main Dishes

    Basics & Ingredients


Asia

Asia - Near East   -   [Levant, Iraq, Arabia]

Some Egyptian dishes are duplicated here as they have become so predominent in the region.

    Appetizers & Salads

    Soups

    Main Dishes

    Basics & Ingredients

Asia - Mid East   -   [Persia (Iran), Afghanistan]

The Persian Empire had a strong culinary influence on the surrounding regions, and vice versa. This cuisine is quite related to those of Anatolia and Caucasus, as well as influencing Pakistan and northwestern India.

    Appetizers & Salads

  • Cucumber Salad - (Persia - Kurdistan) a simple appetizer salad.[sv0]
  • Lamb Nuts - (Persia) a fine hot appetizer or breakfast patty.

    Soups & Light Stews

    Main Dishes

Asia - Central   -   [The Stans (except Afghanistan and Pakistan)]

    Appetizers & Salads

Asia - Himalayas   -   [Tibet, Nepal, Bhutan]

    Breakfast

    Main Dishes

Asia - North   -   [Mongolia, Siberia]


India - Subcontinent   -   [including Pakistan and Bangladesh (Muslim India) and Sri Lanka (Ceylon)]

In this region, all foods are traditionally prepared to be eaten with the fingers, sometimes aided with a fold of flat bread. Spoons and forks are still very scarce here, except in European style restarants.

    Appetizers, Snacks, Salads & Sides

    Soups & Rassams

They don't really have soups in India, because they traditionally didn't have spoons. Here we list soups from foreign communities, but also include Rasams, because they are soups to us, though mixed into rice in India. Even experts admit that eating rice with your fingers is tricky when it is combined with a very liquid sauce.
  • Mulligatawny Soup - (Anglo-Indian) a popular British soup derived from a Tamil sauce.[3mv]
  • Rasam Jeera - (India - South) delicious and powerful, to accompany rice.[v4]
  • Tomato Rasam - (India - South) a mildly spiced tomato rasam.[v3]
  • Udupi Tomato Rasam - (India - South) a popular rasam from the satvic cuisine of Udupi.[sv3]

    Main Dishes

While all these are "side dishes" to rice or roti in India, those listed here are recipes we would consider "main dishes" in the West.

    Basics & Ingredients


Asia - China

    Appetizers & Snacks

    Salads

    Soups

    Side Dishes & Light Mains
    In China, all dishes are sides to the rice or noodles, but these fit the Western concept of side dishes.

    Main Dishes

    Basics and Ingredients


Asia - Korea

The cuisine of Korea is similar in many ways to both Chinese and Japanese, but unlike either, it is very beef oriented, but not as a feature item (it's expensive). Beef is more a widely used flavoring ingredient. Chicken and seafood are also much in evidence.

    Kimchee / Kimchi - & other Pickles

    Banchan   -   Small Side dishes

    Light Dishes, Snacks, Salads & Street Food - more substantial than Banchan

    Soups

    Main Dishes

    Basics and Ingredients


Asia - Japan

    Appetizers and Salads

    Soups

    Main Dishes

    Basics and Ingredients

  • Dashi - (Japan) an absolute essential for Japanese cuisine.[mv0]
  • Mentsuyu & Kaeshi - (Japan) the basic dip, sauce or broth for noodles.[mv0]
  • Mustard Miso Sauce - (Japan) used with fried tofu, chicken, fish, etc.
  • Sesame Salt - (Japan | Korea) [Gomashio] an important and easy to make seasoning.[v0]
  • Sesame Seeds, Toasted - (Japan | Korea) an essential garnish and ingredient.[v0]
  • Teriyaki Sauce - (Japan) traditional and thickened sauces.[v0]


Asia - Southeast   -   [Thailand, Vietnam, Malaysia, Burma, Singapore]

    Appetizers Snacks & Sides

    Sandwiches   -   During the time of French Indochina, Vietnam enthusiastically adopted
    the French Bagguettes, as well as shorter rolls, and created the world famous Ban Mi sandwiches.
    Items in this section are specific to Ban Mi, though some can have other uses.

    Salads

    Soups

    Main Dishes

    Basics & Ingredients

Asia - Southeast Islands   -   [Indonesia, Borneo, Brunei]

    Appetizers, Snacks & Salads

    Soups

  • Fish Soup - (Indonesia) a great soup for any fish that stays firm [1].

    Main & Side Dishes

    Basics

Asia - Philippines    

While the Philippines geographically belong to the Southeast Asian island chains, due to long occupation by the Spanish, the United States, a short and unpleasant occupation by Japan, and centuries of trade with China, has a cuisine very different from the other Pacific island chains.

    Appetizers, Snacks & Salads

    Soups & Light Stews

    Side Dishes

    Main Dishes

    Deserts

  • Fruit Salad - (Philippine) Filipino fruit salad is served as a desert.[ov0]

    Basics & Ingredients

  • Liver Paste - (Philippine) used in a number of sauce and stew recipes.[0]


Europe

Europe - Nordic   -   [Norway, Sweden, Denmark, Finland, Estonia]

This section includes two distinctly different peoples, but their cuisines are related due to the subarctic climate they share. The people of Norway, Sweden and Denmark are Germanic. The peoples of Finland and Estonia (as well as the Sami who migrate across the far north of the whole region) are Uralic, related (distantly) to Hungarians.

    Breakfast

  • Swedish Hash - (Sweden) a substantial breakfast dish of meat, potatoes and egg.

    Appetizers & Salads

    Soups & Light Stews

    Side Dishes

  • Bread, Barley - (Finland) A substantial (and flavorful) bread.[ov]
  • Bread, Sour Rye - (Finland) Essential for any Finnish meal.[v]
  • Dill Potatoes - (Sweden) properly with new potatoes, but others can be used.[v]

    Main Dishes

    Basics & Ingredientst

Europe - British Isles   -   [England, Ireland, Scotland]

    Breakfast

  • Boxty - (Ireland) fried slices of potato cake.[v]
  • Golden Buck - (England) a Welsh Rabbit with a poached egg on it.[ov]
  • Welsh Rabbit - (England) a classic - cheese on toast.[ov]

    Appetizers & Salads

    Soups & Light Stews

  • Mulligatawny Soup - (Anglo-Indian) a popular British soup derived from a Tamil sauce.[3mv]
  • Nettle Soup - (Ireland) elegant, attractive and tasty as soup course.
  • Potato Leek Soup - (Irish) for authenticity on St. Patrick's day. [ov]

    Side Dishes

    Main Dishes

    Basics & Ingredients

Europe - France   -   [France & the Waloon half of Belgium]

    Breakfast

    Appetizers and Salads

    Soups & Light Stews

    Side Dishes

    Main Dishes

    Basics & Ingredients

  • Béchamel Sauce - (France) one of the important basic sauces in French Cuisine.
  • Herbs de Provence - (France) seasoning shortcut for Provence cuisine.[v]
  • Rouille - (France) a popular sauce with raw vegetables, potatoes and fish.[v2]
  • Tapenade - (France) famous spread / ingredient from Provence.
  • Verjus - (Europe) an interestingly flavored alternative to vinegar.[v]
  • Vinaigrette Provençale - (France) a salad (and chicken) dressing typical of southern France.[v0]

Europe - Germania   -   [Germany, Austria, Switzerland, Flemish half of Belgium, Czech Republic]

We use "Germania" broadly, as the Romans did. The Czechs are Slavs but their cuisine is closer to German / Austrian than to Polish / Lithuanian or Hungarian

    Appetizers & Salads

    Soups and Light Stews

    Side Dishes

    Main Dishes

    Basics and Ingredients

Europe - Polish-Lithuanian Commonwealth   -   [Poland, Lithuania, Latvia, Belarus, Ukaraine, Slovakia]

This region was controlled by Lithuania, Poland, and the Polish-Lithuanian Commonwealth for about 500 years. While it is all separate nations now, there is still a culinary coherence through the region. Slovakia was never part of the Commonwealth, but Slovak cuisine is closer to Polish than to Hugarian or German / Austrian.

    Breakfast

    Appetizers & Salads

    Soups & Light Stews

    Side Dishes

    Main Dishes

    Basics & Ingredients

Europe - Russia    

    Breakfast

    Appetizers, Snacks and Salads

    Soups & Borshch

    Side Dishes

    Main Dishes

    Basics & Ingredients

Europe - Transylvania   -   [Hungary, Romaina]

    Appetizers & Salads

    Soups & Light Stews

    Side Dishes

  • Green Bean Paprikas - (Hungary) Green beans as you have never known them.[0mv]
  • Lecsó - (Hungary) a dish served many delicious ways, and a staple ingredient.[0mv]

    Main Dishes

    Basics & Ingredients

    Basics
  • Csipetke - (Hungary) egg pastas for soup and stew.[ov]
  • Galuska - (Hungary) dumplings for soup and stew.[ov]
  • Lecsó - (Hungary) a dish served many delicious ways, and a staple ingredient.[0mv]
  • Tarhonya - [Egg Barley] - (Hungary) tiny egg pastas for soup, etc.[ov]

Europe - Iberia   -   [Spain, Portugal]

    Appetizers & Salads

    Soups

  • Chestnut Soup - (Spain) a substantial, satisfying and easy to make soup.[0]
  • Chicken Gizzard Soup - (Portugal) a delicious soup, but it's not for wimps.[3-4]
  • Lentil Soup - (Spain) a very fine and substantial soup of lentils and sausage.[0]
  • Lentil Soup - (Sephardic / Spain) a wonderful Spanish soup taken to Greece by Sephadim.[v2]
  • Mushroom Soup - (Spain) an interestingly flavored soup, easily made vegetarian.[v0]

    Side Dishes

    Main Dishes

    Basics & Ingredients

  • Biscayne Sauce - (Spain - Basque) most famous sauce in the Basque region.[1mv]
  • Cilantro Sauce / Mojo - (Spain) used with fish, potatoes and fresh cheese.[v0]
  • Sherry Vinaigrette - (Spain - Andalusia) an oil and sherry vinegar dressing with herbs.[v].
  • Xato / Romesco - (Spain) a thick red dip / dressing characteristic of Catalonya.[2v].

Europe - Italy   -   [Spain, Portugal]

The cuisine of Italy is certainly as unique as that of France and Spain, and has strongly influenced the cuisines of France, the Balkans (including Greece), Switzerland, North America and Argentina.

    Appetizers & Salads

    Soups & Light Stews

    Pasta Courses   -   Italian and California-Italian

    Side Dishes

    Main Dishes

    Sauces & Dressings

Europe - Balkans   -   [Greece, Albania, Bosnia and Herzegovina, Bulgaria, Macedonia, Montenegro, Serbia, Kosovo]

This region has been endlessly invaded from the North and East since before the dawn of history, and each group has been at war with its neighbors right up to the current day. The cuisines of the region are an amalgum of Greek Mediterranean with strong influences from invaders from Eastern Europe, particularly Hungary, Western Asia, Italy and especially Turkey.

    Breakfast

  • Mamaliga / Kakamac - (Romania / Bulgaria) Cornmeal mush, popular throught the Balkans.[v0]

    Appetizers & Salads

    Soups & Light Stews

    Side Dishes

  • Lima Bean Plaki - (Greek) a delicious appetizer or side dish, cool or warm.[v0]
  • Mamaliga / Kakamac - (Romania / Bulgaria) Cornmeal mush, popular throught the Balkans.[v0]
  • Okra with Tomatoes - (Greek) not slimy, one of the most delicious vegetable dishes ever.[v0]

    Main Dishes


Europe - Anatolia & Caucasus   -   [Turkey, Armenia, Georgia, Azerbaijan]

Despite severe political differences, the cuisines of Turkey and Armenia are nearly identical and interchangeable - except, during the Soviet period Armenians enthusiastically added pig (not acceptable in Muslim Turkey or Azerbaijan) and some Russian recipes to their menu. My Azerbaijani cookbook emphasizes the similarity of their cuisine to those of their neighbors, particularly Turkey, but does not admit any such thing as Armenia exists. I have a recent Turkish cookbook that has a map showing their neighbors to the east as Georgia, Azerbaijan and Iraq - Armenia seems to have disappeared again. Armenia would like to erase Turkey, but just isn't big enough, even if you count Glendale, "The Western Capital of Armenia". Armenia and Azerbaijan have been at war since World War I. It appears Georgia is three countries now, Georgia, Abkhazia and South Ossetia. So sharp is this divide many Abkazians are turning to the old Abkhaz religion as a rejection of the "church of the opprssor". Ossetia, on the other hand, has never been successfully Christianized and has an unbroken Pagan tradition going back thousands of years. Armenia also has a growing Pagan (Hetan) community.

    Breakfast

    Appetizers and Salads

    Soups

    Side Dishes

    Main Dishes

    Basics & Ingredients

  • Ajika - Hot Pepper Sauce - (Georgia) an essential condiment, sauce, spread, and ingredient.[v3]
  • Cilantro Sauce - (Georgia) amazingly delicious, for meats, vegetables, salads.[v2]
  • Khmeli Suneli - (Georgia) a dry herb/spice mix essential to regional cuisine.[v1]
  • Lamb Stock - (Turkey) a basic stock for Turkish, Armenian and Near Eastern dishes.
  • Tkemali - Sour Plum Sauce - (Georgia) an essential condiment and ingredient of many uses.[v2]


Australasia & Pacific

Australia & New Zealand
Oceana - Pacific Islands   -   [excluding Hawaii]

Jewish    

Wide dispersal of Jewish communities has caused them to adapt local cuisines to their strict dietary laws. Some recipes that are typically associated with Jews are identical of nearly identical to non-Jewish regional versions and will also appear under that region.

indreg (index by region)   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - Photos on this page not otherwise credited are © cg1 - Linking to and non-commercial use of this page permitted