It’s both fun and fulfilling to explore cuisines from cultures all over the globe. Next time you want to whip up a new sweet treat, try halva! You can make your own at home with the easy halva recipe below.
Here’s our roundup of dozens of the best comfort foods from around the world.
What Is Halva?
Halva is a traditional Middle Eastern fudge-like confection made with tahini (sesame seed paste), sugar, spices and nuts. In fact, the Arabic word halva translates to “sweetness.”
Halva’s semisweet, nutty flavor and crumbly, fluffy texture are what make it a uniquely delicious treat. This iconic candy can be found in many Middle Eastern grocery stores and street markets.
How to Make Tahini Halva
This recipe comes to us from Najmieh Batmanglij, author of Cooking in Iran. There, Najmieh shares a handful of halva recipes, but this one’s the most basic. Here’s how to make it.
What You’ll Need:
- 1 cup pistachio kernels
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 2 cups water
- 2 cups sugar
- 1 tablespoon lime juice
- 2 cups tahini paste (find it in the same aisle as nut butters or on Amazon)
- 2 tablespoons rose water (available at specialty cooking shops or on Amazon)
Step 1: Toast the Pistachios
In a wide skillet over low heat, toast the pistachio kernels by shaking the pan back and forth for about 15 minutes. Stir in the cardamom and cinnamon. Remove the spice-coated nuts from the heat. Set aside.
Here are a few other handy ways to toast nuts.
Step 2: Make the Candy Base
In a small saucepan, bring the water to a boil. Add the sugar and stir constantly with a wooden spoon, until the sugar has dissolved. Reduce heat to medium and allow to cook for 30 to 40 minutes. The mixture will be a thick, stretchy, caramelized syrup with a honey-like consistency. Add the lime juice and cook for one more minute.
Pro tip: If you’re using a candy thermometer, the mixture should be at 250˚F when ready.
Step 3: Beat the Ingredients
In the bowl of an electric mixer, beat the tahini paste, rose water and two tablespoons of the syrup for five minutes. Add the remaining syrup and mix for 15 to 20 minutes until stiff.
Step 4: Mold the Candy
Thoroughly fold in the pistachio and cardamom mixture with a spatula. Transfer the paste to the mold, cover with plastic wrap and press down to even it out. Allow the halva to dry at room temperature overnight. Remove the plastic wrap and unmold onto a platter.
Step 5: Serve and Enjoy
Cut the halva loaf into about 20 slices. To keep your halva fresh, store in an airtight container in the fridge for up to one week.
How Can I Enjoy Halva?
Halva can be enjoyed alone or as a mix-in or topping! Here are some ideas we recommend trying:
- Enjoy with coffee or tea.
- Crumble up some halva bits and sprinkle atop homemade ice cream.
- Dip slices in melted chocolate and top with sesame seeds. Let the chocolate dry before enjoying.
- Mix halva pieces into your cookies, brownies, cakes, scones and more.
- Add some sweet crunch to fruit salad.
Given its versatility and perfect sweetness, halva might just be the next treat you try at home!
Continue Your Culinary Trip Around the Globe with These Recipes
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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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Sparkling Peach Bellinis
Italy:
Folks will savor the subtle peach flavor in this elegant brunch beverage. — Taste of Home Test Kitchen
Folks will savor the subtle peach flavor in this elegant brunch beverage. — Taste of Home Test Kitchen
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
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
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
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
Cassoulet for Today
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
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
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
Danish Pancakes
Denmark:
I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.—Lise Thomson, Magrath, Alberta
I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.—Lise Thomson, Magrath, Alberta
Danish Julekage
Denmark:
Cardamom and lots of fruit enliven this unique holiday bread. The recipe was handed down from my grandmother, who came to the United States from Denmark when she was 16 years old. —Phyllis Levendusky, Osage, Iowa
Cardamom and lots of fruit enliven this unique holiday bread. The recipe was handed down from my grandmother, who came to the United States from Denmark when she was 16 years old. —Phyllis Levendusky, Osage, Iowa
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
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
Creamy Dilled Cucumber Salad
Norway:
This crunchy, savory side dish, a Norwegian favorite, was a staple at all of our family holidays. —Patty LaNoue Stearns, Traverse City, Michigan
This crunchy, savory side dish, a Norwegian favorite, was a staple at all of our family holidays. —Patty LaNoue Stearns, Traverse City, Michigan
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Hearty Paella
Spain:
I had paella for the first time in Spain. And it was so good, I've been on the quest to re-create the rich flavors of that dish ever since. We love the shrimp, chicken, veggie and olives in this easy make-at-home version. —Libby Walp, Chicago, Illinois
I had paella for the first time in Spain. And it was so good, I've been on the quest to re-create the rich flavors of that dish ever since. We love the shrimp, chicken, veggie and olives in this easy make-at-home version. —Libby Walp, Chicago, Illinois
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
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
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
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
Cuccidati
Sicily:
The compliments are well worth making these Sicilian cookies—they're the best recipe I've found! —Carolyn Fafinski, Dunkirk, New York
The compliments are well worth making these Sicilian cookies—they're the best recipe I've found! —Carolyn Fafinski, Dunkirk, New York
Spanakopita Bites
Greece:
For an easy spanakopita, try this version that is made in a pan, then cut into squares. It has all the wonderful taste of the classic version...buttery phyllo with a spinach-cheese filling, but is so simple to do. —Barbara Smith, Chipley, Florida
For an easy spanakopita, try this version that is made in a pan, then cut into squares. It has all the wonderful taste of the classic version...buttery phyllo with a spinach-cheese filling, but is so simple to do. —Barbara Smith, Chipley, Florida
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
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
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
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
Austrian Chocolate Balls
Austria:
I love to prepare these candies for family gatherings, to share at work or when I have a craving for chocolate! They're not too sweet and the glaze makes them pretty. —Lisa Malshuk, Bellow Falls, Vermont
I love to prepare these candies for family gatherings, to share at work or when I have a craving for chocolate! They're not too sweet and the glaze makes them pretty. —Lisa Malshuk, Bellow Falls, Vermont
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
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
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
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
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
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
Bohemian Beef Dinner
Czech Republic:
One of my favorite things to do when I was growing up was to help my mother in the kitchen while she prepared traditional Czech dishes like this. It's a savory stick-to-your-ribs meal with beef and sauerkraut covered in a creamy sauce. —Carl & Isobel Wanasek, Rogers, Arkansas
One of my favorite things to do when I was growing up was to help my mother in the kitchen while she prepared traditional Czech dishes like this. It's a savory stick-to-your-ribs meal with beef and sauerkraut covered in a creamy sauce. —Carl & Isobel Wanasek, Rogers, Arkansas
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
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
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
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
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
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
Lamb Kabobs with Bulgur Pilaf
Armenia:
This is a great old family recipe that shows my Armenian heritage The tender, slightly sweet lamb is complemented perfectly by the savory bulgur pilaf. —Ruth Hartunian Alumbaugh, Willimantic, Connecticut
This is a great old family recipe that shows my Armenian heritage The tender, slightly sweet lamb is complemented perfectly by the savory bulgur pilaf. —Ruth Hartunian Alumbaugh, Willimantic, Connecticut
Vermicelli Rice Pilaf
Armenia:
At the holidays, I use butter and white rice in this recipe, just like my mom and generations of Armenian women did. But most days I saute the vermicelli in olive oil and substitute brown rice for white. —Jean Ecos, Hartland, Wisconsin
At the holidays, I use butter and white rice in this recipe, just like my mom and generations of Armenian women did. But most days I saute the vermicelli in olive oil and substitute brown rice for white. —Jean Ecos, Hartland, Wisconsin
Khachapuri
Russia:
While in Russia, where we adopted our two children, my husband and I discovered these marvelous cheese pies. The traditional pastries can be served with a salad for a celebratory supper or shaped into bite-sized hors d'oeuvres. —Rachel Sauder, Tremont, Illinois
While in Russia, where we adopted our two children, my husband and I discovered these marvelous cheese pies. The traditional pastries can be served with a salad for a celebratory supper or shaped into bite-sized hors d'oeuvres. —Rachel Sauder, Tremont, Illinois
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
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
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
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
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
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
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
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
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
These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
Chicken 'n' Sweet Potato Stew
Malaysia:
Are you tired of the same old dinnertime fare? Then spice it up with a Malaysian-inspired chicken stew. Served on a bed of couscous, this recipe for two is as good as it gets. —Agnes Ward, Stratford, Ontario
Are you tired of the same old dinnertime fare? Then spice it up with a Malaysian-inspired chicken stew. Served on a bed of couscous, this recipe for two is as good as it gets. —Agnes Ward, Stratford, Ontario
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
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
Homemade Sweet-and-Sour Pork
China:
I stir up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. Serve it over hot rice, chow mein noodles or both. —Eleanor Dunbar, Peoria, Illinois
I stir up a homemade sweet-and-sour sauce for this colorful combination of tender pork, crunchy vegetables and tangy pineapple. Serve it over hot rice, chow mein noodles or both. —Eleanor Dunbar, Peoria, Illinois
Miso Soup with Tofu and Enoki
Japan:
This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.—Bridget Klusman, Otsego, Michigan
This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.—Bridget Klusman, Otsego, Michigan
Tonkatsu
Japan:
My dear friend, Junie Obi, shared the recipe for these breaded pork cutlets years ago. Her mom owned a food stand and served this traditional dish.—Yuko Shibata, Monterey Park, California
My dear friend, Junie Obi, shared the recipe for these breaded pork cutlets years ago. Her mom owned a food stand and served this traditional dish.—Yuko Shibata, Monterey Park, California
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
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
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
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
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
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
Slow Cooker Garlic-Sesame Beef
South Korea:
My mom received this marinade recipe from a neighbor while she lived in Seoul, South Korea, which is where I was adopted from. Mom created heritage night for my brother and me, and she served Korean bulgogi with sticky rice, kimchi and chopsticks. —Jackie Brown, Fairview, North Carolina
My mom received this marinade recipe from a neighbor while she lived in Seoul, South Korea, which is where I was adopted from. Mom created heritage night for my brother and me, and she served Korean bulgogi with sticky rice, kimchi and chopsticks. —Jackie Brown, Fairview, North Carolina
Asian Veggie Glass Noodles
Philippines:
My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known noodle dish. I took her version and added my own touches to make it easier and a little healthier. —Jasmin Baron, Livonia, New York
My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known noodle dish. I took her version and added my own touches to make it easier and a little healthier. —Jasmin Baron, Livonia, New York
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
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
Moroccan Vegetable Chicken Tagine
Morocco:
Take a trip to Morocco with this exotic and rich dish. A tagine is a North African slow-cooked stew that is named after the pot in which it is cooked.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
Take a trip to Morocco with this exotic and rich dish. A tagine is a North African slow-cooked stew that is named after the pot in which it is cooked.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
Moroccan Braised Beef
Morocco:
Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice to add an exotic flavor. In this Moroccan stew, begin by adding 2 teaspoons curry, then adjust to your taste. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice to add an exotic flavor. In this Moroccan stew, begin by adding 2 teaspoons curry, then adjust to your taste. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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
An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. —Rachael Cushing, Portland, Oregon
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
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
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
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
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
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
Stuffed Chicken Breasts with Cranberry Quinoa
Peru:
I travel every year to Peru on a medical mission trip and was introduced to quinoa there. For years I made a similar chicken dish with rice, so I tried it with quinoa. We love it. —Joyce Moynihan, Lakeville, Minnesota
I travel every year to Peru on a medical mission trip and was introduced to quinoa there. For years I made a similar chicken dish with rice, so I tried it with quinoa. We love it. —Joyce Moynihan, Lakeville, Minnesota
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
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
Nena's Papas Rellenas
Cuba:
A Cuban classic, these satisfying, crispy-coated potato balls are filled with a savory ground beef mixture known as picadillo. —Nena Linares, Los Angeles, California
A Cuban classic, these satisfying, crispy-coated potato balls are filled with a savory ground beef mixture known as picadillo. —Nena Linares, Los Angeles, California
Cuban Ropa Vieja
Cuba:
This recipe offers a great authentic Cuban taste that can be prepared at home. I love having this as a go-to recipe for a weeknight meal.—Melissa Pelkey-Hass, Waleska, Georgia
This recipe offers a great authentic Cuban taste that can be prepared at home. I love having this as a go-to recipe for a weeknight meal.—Melissa Pelkey-Hass, Waleska, Georgia
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
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
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
Coquito
Puerto Rico:
An all-time family favorite, this creamy, frozen adult beverage features cream of coconut blended with cloves, cinnamon, vanilla and rum. —Evelyn Robles, Oak Creek, Wisconsin
An all-time family favorite, this creamy, frozen adult beverage features cream of coconut blended with cloves, cinnamon, vanilla and rum. —Evelyn Robles, Oak Creek, Wisconsin
Tostones
Puerto Rico:
My parents lived in Puerto Rico for two years while my Dad taught English. I grew up eating many dishes from there, but tostones have always been my favorite. I still make the fried snacks when I miss my family. —Leah Martin, Gilbertsville, Pennsylvania
My parents lived in Puerto Rico for two years while my Dad taught English. I grew up eating many dishes from there, but tostones have always been my favorite. I still make the fried snacks when I miss my family. —Leah Martin, Gilbertsville, Pennsylvania
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
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
Sweet and Spicy Jerk Ribs
Jamaica:
This no-fuss recipe takes just minutes to prepare. With its sweet, fruity sauce, these ribs will become an anytime favorite for the whole family. —Geri Lesch, New Pork Richey, Florida
This no-fuss recipe takes just minutes to prepare. With its sweet, fruity sauce, these ribs will become an anytime favorite for the whole family. —Geri Lesch, New Pork Richey, Florida
Quick Tacos al Pastor
Mexico:
My husband is a high school football referee and gives my version a thumb's up. —Lori McLain, Denton, Texas
My husband is a high school football referee and gives my version a thumb's up. —Lori McLain, Denton, Texas
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
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
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
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
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
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
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
We do a lot of camping and outdoor cooking. Hamburgers are on our menu more than any other food. —Diane Hixon, Niceville, Florida
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Ceara Milligan