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Jacy's Middle-Eastern Fava Bean Stew

Submitted by: XjacyX

Living In: Sydney, New South Wales, Australia

A vegetable stew of squash, carrots, bell peppers, fava beans and peas, this recipe is seasoned with the aromatic flavors of Morocco and Lebanon. Serve with steamed basmati rice, couscous or bulgur. For a vegetarian dish, omit the anchovies.

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Nana Dot's Irish Soda Bread

Submitted by: JerzPixelPusher

Living In: Brielle, New Jersey, USA

This recipe has been passed down from Ireland for generations. If you like soda bread, this is awesome!

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Mashed Turnips with Caraway

Submitted by: Cookin' Canuck

Mashed turnips acquire a sweet, creamy personality and taste appeal for all ages when mixed with butter, heavy cream, and caraway seeds.

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Caraway Rye Bread

Submitted by: Millie Feather
Provided by: Taste of Home

IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days. My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food! -Millie Feather, Baroda, Michigan

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Caraway Rye Muffins

Submitted by: Jean Tyner
Provided by: Taste of Home

MY FAMILY enjoys the distinctive taste of caraway, and it abounds in these muffins, which use rye flour for a change of pace. I serve them for brunch, lunch or dinner. I often try new recipes, but it's especially gratifying when a new dish is requested over and over again. -Jean Tyner, Darlington, South Carolina

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Crisp Caraway Twists

Submitted by: Dorothy Smith
Provided by: Taste of Home

This appetizer is always a hit when I serve it on holidays or special occasions. The flaky cheese-filled twists (made with convenient puff pastry)bake to a crispy golden brown. When our big family gets together, I make two batches.

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Caraway Dill Bread

Submitted by: Margaret Runghardt
Provided by: Simple & Delicious

The caraway really comes through in this herb bread shared by Margaret Runhardt of Aledo, Illinois. The nicely textured loaf is an especially good accompaniment to a pork dinner.

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Caraway Cheese Bread

Submitted by: Homer Wooten
Provided by: Taste of Home

We enjoy cheese in a variety of ways. In this savory bread, cheddar cheese blends beautifully with just the right amount of caraway.

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Caraway Scones

Submitted by: Brooke Staley
Provided by: Taste of Home

Brooke Staley of Mary Esther, Florida likes to serve these scrumptious scones alongside corned beef hash. They make a great addition to a soup and salad luncheon, too.

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Bangalore Cornish Hens

Submitted by: weekendchef

Home Town: Brooklyn, New York, USA

Living In: Coral Springs, Florida, USA

Halved Cornish game hens are baked with a multitude of vegetables and spices, making an elegant Indian entree.

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Exotic Indian Cabbage

Submitted by: Kasimira C. Verdi

Cabbage is given an exotic twist when seasoned with a multitude of Indian spices, and simmered with beans. Complex, intriguing dish. You can get the spices at an Indian shop. Also good with other vegetables.

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Alu Baigan

Submitted by: BlackAshes

Home Town: Brampton, Ontario, Canada

Living In: Calgary, Alberta, Canada

Alu Baigan is a West Indian curry made with potato and eggplant which is served with roti or rice and kadhri. You can improvise with the ingredients if you are missing some; it tastes great even with just a few spices and hot pepper! I like my eggplant to be completely mushy.

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Tunisian Harissa

Submitted by: Asma Khalfaoui

Living In: Nashville, Tennessee, USA

This is a popular Tunisian condiment. It's a home made pepper paste that is sure to add an extra kick to just about anything and it is widely use in Tunisian cuisine. I add it to anything I want to spice up; in my home we use this just about everyday.

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Hearty Green Leaf Salad

Provided by: Tanimura & Antle®

This simple green salad is made with green leaf and romaine lettuce, and is topped with bacon bits and sunflower seeds.

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Hearty Harvest and Ham Stew

Submitted by: Bobbe

A delicious comfort stew that warms a body on a cold fall or winter's night! Serve with fresh cheese buns or hearty multigrain buns.

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Russian Cabbage Borscht

Submitted by: Puma

Red cabbage and beets are slowly stewed with sauteed onions, caraway seeds, potatoes, carrots, celery, and dill weed. Cider vinegar, honey, and tomato puree provide additional depth of flavor to this recipe originally handed down from an elderly Turkish woman.

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