American
Carne adovada, Appalachian mountain cooking, three sisters soup: regional American cooking from New Mexico, Appalachia and Native American kitchens, each dish with its origin and sources named.
New Mexico Recipes: The Red Chile, the Posole, and the Braise, Transcribed From Their Sources
Appalachian Recipes: The Stack Cake, the 2-Day Rest, and the Staples Behind Them
Three Sisters Soup: The Creamy and Clear-Broth Versions, With the Quantities Both Sources Give
Carne Adovada Recipe: The New Mexico Red Chile Pork, Reconciled From Three Published Versions
European Recipes
European recipes published so far: English scones, Dutch home cooking, Norwegian seafood dinners, and Mediterranean rice, with Italian,…
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Middle Eastern & North African Recipes
Middle Eastern and North African recipes published so far: Lebanese manakish and Turkish baklava, with Lebanese mezze, Turkish…
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East & Southeast Asian Recipes
East and Southeast Asian cooking so far: vegan Chinese recipes, Japanese soup base, curry noodles, red curry soup,…
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Indian & South Asian Recipes
Indian and South Asian recipes published so far: khichdi, poha, and pav bhaji from India, dal bhat and…
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African Recipes
African recipes published so far: Ethiopian injera, doro wat, and everyday wats, with Nigerian, Ghanaian, Senegalese, Kenyan, and…
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Latin American, Caribbean & US Recipes
Latin American, Caribbean, and US regional recipes so far: Mexican atole and white cheese, Costa Rican gallo pinto,…
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