Appetizers

Kick off your meals the right way with these fantastic appetizers.

Pain De Campagne

This French country bread is a rustic loaf, typically a large round loaf. The technique below involves making a sponge first, which contributes a depth of flavor to the bread.

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Corn Maque Choux

This dish of fresh corn with trinity vegetables and Cajun seasonings is traditional Acadian French fare. If you cannot find tasso ham, just use smoked sausage, country ham or bacon.

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Rustic Fried Green Tomatoes with Cajun Beurre Blanc

Summertime brings everyone’s favorite treat—homegrown tomatoes. However, invariably a few at the end of the season do not ripen, and this is a delicious way to use these unripe fruits.

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Tomato-Feta-Basil Macarons

Surprise your friends with this savory macaron, a twist on the traditionally sweet cookie with its mild crust and tangy center of feta, fresh tomatoes and basil.

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Cevapcici with Tzatziki Dip

Cevapcici [che VOP chee chee] comes from the Persian kebab and Slavic diminutive ending, -cici; literally, “little kebabs.” These small sausages were introduced to Europe during the Ottoman Empire.

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French Gougères

Gougères are among the most popular hors d’oeuvres in France. A traditional specialty of the Burgundy region, gougères are often made with Gruyère cheese.

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Chicken Lettuce Wraps

Light and low-carb, these wraps are great as an appetizer, or they can be an entrée themselves. Try variations like substituting other kinds of meat for the chicken.

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Shrimp and Crab Wonton

Many regions of China have different varieties of wontons. The meaning of the word also varies: in Mandarin, it means “slowly boiled dumpling,” but in Cantonese it means “swallowing clouds.”

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Pot Stickers

These delicious little Chinese dumplings are a traditional treat during Chinese New Year, filled with meat or vegetables, then cooked by steaming, poaching or frying.

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Russian Blini

This traditional Russian dish is somewhat like pancakes or crêpes, but made with a yeast dough that is allowed to rise. Buckwheat, a staple flour of colder climates, is typically incorporated.

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Spätzle

These delightful dumplings are favorites of southern Germany; their name comes from Swabian dialect and means “little sparrows.” They are indeed delicious little bites in any language.

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Creamy Cognac Prawns

Try this recipe to share the taste of France with friends and family. It is a delicious mixture of shrimp sautéed with shallots and sundried tomatoes in a creamy Cognac sauce.

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Soups

Get a taste of these hearty soups from all over the world.

Ertesuppe (Split Pea Soup)

Beloved across the Twin Cities region of Minnesota, split pea soup is actually one of Norway’s many culinary imports.

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Wisconsin Beer Cheese Soup

Wisconsin, home of so many cheeses, is the inspiration for this hearty soup that highlights bock beer and two kinds of cheddar, with its traditional garnish of popcorn and chives.

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French Onion Soup

This classic soup can be simply outstanding when made with a hearty homemade beef stock or broth, but in a pinch, purchased broth will still make a very good soup.

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Cream of Chanterelle Soup with Arugula

The chanterelle, or the girolle as it is called in France, is a gold, spongy, trumpet-shaped mushroom with a distinctly nutty flavor. Chanterelles have a short growing season.

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Pumpkin Soup

Since the first pumpkin seeds were brought to the Old World from the Americas, Europe has embraced squash-based cuisine. This easy recipe yields a full-bodied soup without using cream.

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Carbonnade à la Flamande

Winter is the perfect time to make hearty meals that raise everyone’s spirits. Unlike French stews made with wine, this Flemish carbonnade relies on the flavor of Belgian abbey-style beer.

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Bouillabaisse Toulonnaise

Originally cooked by fishermen using unwanted fish from their catch, this traditional Provençal fish stew is served with a creamy, saffron-scented rouille.

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Roasted Pumpkin Soup

The sugar pumpkin called for in this recipe is a cooking variety; dense with meat, tender and perfect for cooking and baking, it is an excellent source of vitamin A.

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Creamy Tomato Soup with Truffle Oil

Warm and rich, this soup can be made in under half an hour for quick, delicious comfort food, and the dash of savory truffle oil adds a decidedly European touch.

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Dutch Cheese Soup

The Dutch are great soup eaters, often featuring soup as a main dish. This hearty soup, enriched with Gouda cheese, is perfect served piping hot on a chilly evening.

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Hungarian Goulash

Goulash originated with Hungary’s herdsmen and quickly spread throughout Europe. It is a soup, but its rich combination of ingredients makes it a meal on its own.

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Česnečka

According to Czech lore, Česnečka (garlic soup) will cure just about anything, even the common cold. It certainly tastes rich and comforting.

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Russian Borscht

This beet soup is a staple of Russia and eastern Europe. Thought to have originated in Ukraine, its name is derived from Yiddish.

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Beef Pho

Pho (pronounced like “fun” without the “n”) originated in northern Vietnam during the early 20th century, and was likely brought by Chinese refugees who settled around Hanoi at that time.

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Ciorba de Varza

Ciorba de Varza (pronounced “CHOR ba duh VAR zuh”) is a traditional cabbage soup with meatballs, very typical of the Bulgaria/Romania region, and uses both fresh and fermented cabbage (sauerkraut).

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Dutch Split Pea Soup

Healthy, hearty and packed with flavor, this Dutch version of split pea soup (known as snert), is one of the signature dishes of the Netherlands.

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Linseneintopf (German Lentil and Sausage Stew)

The literal translation is “lentil pot” (linsen + eintopf), but the recipe results are magic. Chock-full of sausage, bacon and veggies, this hearty stew is a welcome winter meal.

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Roasted Carrot Soup

The nutty, spicy seasoning of this hearty soup combined with yogurt topping gives it a unique and irresistible flavor. Made with toasted and grinded nuts and seeds, peeled carrots and chicken stock, it is easy to prepare.

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Salads

From Russia to France to Southeast Asia, these salads will delight.

Viennese Potato Salad

This recipe employs beef broth, a typical ingredient that is the backbone of Viennese cooking. Beef broth and stock are used in Viennese cuisine for soups as well as basting.

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Stolichny Salad

This Russian dish, often served on New Year’s Eve, and also known as Olivier Salad, was invented in the 1860s by Lucien Olivier, chef of Moscow’s celebrated Hermitage restaurant.

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Salade Niçoise

This salad’s name, pronounced “sah LAHD nee SWAHZ,” reflects its origin of Nice, France. The ingredients—particularly tomatoes, capers and olives—also harken back to the flavors of sunny Provence.

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Green Papaya Salad

In Cambodia, this is called Bok Lahong (“pounded papaya” in Khmer); in Vietnam, Goi Du Du (pronounced “guy dodo”); and in Thailand, it is known as Som Tam.

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Main Courses

Fill your tables with a global line-up of delicious meals.

Flammkuchen

Flammkuchen, which literally translates from German as “flame cake,” became popular in the 1960s at the beginning of the pizza craze. You will find variations of it in much of Europe.

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Chopped Pork Sandwich

This classic comfort food is a staple along the banks of the Lower Mississippi.

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St. Louis Pork Steaks

First popularized by a local St. Louis grocery chain during the 1950s, these thinly sliced pieces of pork shoulder are a hallmark of outdoor grilling throughout the American heartland.

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Beer Battered Red Lake Walleye

Native to the Upper Mississippi River basin, walleye are beloved throughout the region for their delicate taste and exquisite texture.

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Louisiana Jambalaya

A slow simmered dish highlighting the wonderful flavors of the bayou, jambalaya is believed to be an adaptation of Spanish paella (using local ingredients) by early Louisiana settlers.

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Shrimp Étouffée

Shrimp are “smothered” in this rich Creole sauce; the French adjective étouffée literally means smothered or suffocated—a traditional cooking method of Creole and Cajun cuisine.

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Cajun Blackened Redfish

This dish is now considered a classic, but it was Chef Paul Prudhomme who brought the blackening technique to mainstream dining in Louisiana, along with a number of other inspirations.

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Louisiana Seafood Gumbo

This seafood and andouille medley is quintessential Louisiana fare. Serve it as an appetizer with French bread, or with rice for an entrée. The oil-based roux is a traditional thickener.

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New Orleans BBQ Shrimp

New Orleans flavors tease you with a confluence of smoky spices, Worcestershire, lemon and a copious amount of hot sauce–laced, butter-bathed gulf shrimp in this Southern appetizer.

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New Orleans Red Beans & Rice

Traditionally, this dish was served on Mondays in New Orleans, both to utilize any ham bones left over from Sunday’s dinner and because it required little attention while cooking.

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Three-Alarm Firecracker Chicken

With fresh jalapeño, dried chilies and chili garlic sauce, this dish is definitely hot and spicy! If you prefer, de-seed the jalapeño and dried chili to cut the heat some.

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Wiener Schnitzel with Parsley Butter Potatoes

This classic recipe comes to us from Austrian Master Chef Toni Mörwald, proprietor of Vienna’s Michelin-starred restaurant, Mörwald Gourmet “Toni M.”

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Frango na Púcara

Looking for something different for dinner? This hearty, slow-cooking chicken entrée is easy to make and features an interesting blend of flavors.

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Dutch Hutspot

These vegetables (hutspot) with braised beef (klapstuk) are part of an annual celebration commemorating the 1574 end of Leiden’s siege during the Dutch revolt against Spain.

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Bordelaise Sauce

Bordelaise [bore duh LAZ] sauce is a great accompaniment for any grilled red meat, and Bordeaux wine is the key to this recipe’s rich taste.

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Korean-Style Lamb Chops

This fiery dish is a satisfying, intense entrée and tastes great paired with rustic mashed potatoes, flash-fried asparagus or long beans.

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Beef Stroganoff

This hearty main dish originally came from 19th-century Russia and was named for the Stroganov family, whose palace can still be seen on Nevsky Prospekt in St. Petersburg.

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Wiener Zwiebelrostbraten

Wiener Zwiebelrostbraten might not exactly roll off your tongue, but it will melt in your mouth. The name, pronounced VEE-ner TZVEE-bell-roast-brotten, literally means “Viennese roast beef with onions.”

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Coq au Vin

Coq au Vin is a traditional French chicken dish cooked in full-bodied Burgundy wine. This rich, tasty entrée is often served during the colder months of the year.

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Chicken Lettuce Wraps

Light and low-carb, these wraps are great as an appetizer, or they can be an entrée themselves. Try variations like substituting other kinds of meat for the chicken.

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Viennese Beef Goulash

This Austrian beef stew with paprika and caraway seeds is a standard in Salzburg pubs and Viennese coffeehouses. Served over noodles or potatoes, it is hearty, warm and filling.

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Eight Precious Vegetable Stir-Fry

This vegetarian entrée is a snap to prepare. Created by celebrity chef Martin Yan, who designed the menus for Viking’s China ships, it appears in his Quick & Easy cookbook.

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Hungarian Cabbage Rolls

Paprika comes in five grades of pungency: from the dark red and mild “delicacy” paprika to the very pungent light red “rose” paprika.

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Shrimp with Pan-Fried Noodles

Chef Martin Yan of the award-winning Yan Can Cook TV show, created the Chinese menus for Viking River Cruises China ships, and shared this favorite recipe with us.

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Prague Duck

Garnished with thyme and served with onion confit, this quintessential regional dish is delightful to prepare at home for a small gathering.

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Asparagus & Polenta with Truffle Dressing

Treasured since ancient times, truffles are among the world’s great delicacies. Most come from Europe, and they are famously abundant and delicious in France’s Périgord region.

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Ratatouille

This classic Provençal stewed vegetable dish is multitalented—able to act as a flavorful base for grilled meats, an excellent side dish for poultry, or a main course for vegetarians.

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Belgian Endive & Ham Au Gratin

So valued is the Belgian endive by Belgians that they refer to it as “white gold.” A tad bitter when raw, the sleek, compact heads mellow in flavor when cooked.

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Desserts

We hope you left room for dessert and these terrific sweet treats.

Ofenschlupfer

Recipes for bread pudding date back to medieval times, and are a frugal but delicious way to use up stale bread. This version is an easy-to-make German apple bread pudding.

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Swiss Cinnamon Stars

Cinnamon stars were first introduced into Swiss kitchens during the 1600s.

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Stollen

Stollen is the classic German Christmas fruitcake: a rich yeast dough studded with nuts and dried fruit. This particular version uses raisins and candied fruit as well as marzipan.

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Basel Brunsli

Brunsli originate from Basel, and literally means “brown cookie” from the German, brun Guetsli.

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Tarte Au Citron

This refreshing open-faced tart is similar in flavor to a lemon meringue pie without the meringue. It is usually dusted with powdered sugar to offset the tartness of the lemon.

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Fruit Butter

This recipe makes a slightly tart fruit butter that is a wonderful complement to toast, pancakes or muffins.

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Suksessterte

In its native Norway, this gluten free “success tart” is a common sight at celebrations ranging from weddings to office birthday parties.

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Molasses Pecan Pie

With its warm, damp climate, the Lower Mississippi area has historically proven to be ideal for cultivating pecans, a native North American tree nut.

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Mississippi Mud Pie

This pie is pure decadence, with chicory coffee ice cream, fudge brownie cake, Oreo cookie dust and a drizzle of chocolate sauce topped with candied pecans and whipped cream.

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Bread Pudding with Warm Bourbon Sauce

This Southern bread pudding is rich and elegant, with the distinctive taste of Steen’s cane syrup. Bourbon, another American flavor, is woven throughout both the pudding and the sauce.

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Coconut Profiteroles

The term profiterole is believed to have come from the French verb profiter, to profit, and originally meant a small gratuity or gift such as one might give to a servant.

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Chocolate Truffles

Delightfully easy to make, these chocolate truffles are a fabulous holiday gift. Rich and decadent, they can be a dessert unto themselves, or an excellent accompaniment to an espresso.

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Bulgarian Rice Pudding

This oriz puding is easy to make and likely will become a favorite. The lemon zest adds a freshness to the pudding, and the rose-pistachio garnish is lovely.

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Apple Strudel

Made popular in the 1700s by the Hapsburg Empire, today apple strudel is considered the national dish of Austria.

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Apfelkuchen

Cooking one of Germany’s favorite sweet treats at home is a great way of sharing your holiday travel discoveries and memories with friends and family.

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Pastel de Nata

You can find these delicious little bites all over Portugal, and once you have tasted them beware, as they are addictive. Easy to make, the rich, eggy filling is pure comfort food.

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Almond Cake

This fine, light cake is a favorite from one of our Dutch friends, who used to make it frequently and served it with coffee as an afternoon pick-me-up.

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Bûche de Noël

This grand dessert is a descendant of the medieval subtlety—food disguised to look like something else. Here, chocolate cake masquerades as the traditional yule log for a long winter’s night.

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Sachertorte

Here is a version of the decadent Austrian classic, the eponymous Sachertorte (pronounced “SOCCER tort”) found in many of Vienna’s coffeehouses and originally served in Vienna’s Hotel Sacher

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French Pear Tart

Frangipane, a sweet almond-flavored pastry cream, sets off this tart’s buttery pastry and slices of fresh pear. Like so much of French cooking, this dessert is both elegant and delicious.

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Apple Cranberry Tart

Here is one of the recipes we have collected while traveling through France. The almond paste, an ingredient often used in French baking, gives this delicious dessert a Continental flavor.

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Viennese Crescent Cookies

These traditional cookies complement a cup of good, strong coffee. Stories would have you believe their crescent shape celebrates the defeat of the Ottoman Empire in Vienna, 1683.

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Lebkuchen

Spiced and nutty in flavor, these traditional German Christmas cookies are a form of gingerbread. The best-known are Nürnberger Lebkuchen, which are often presented in ornately decorated tins or boxes.

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Sirniki

A typical dish of Russia, this delightfully different dessert is made with fresh farmers’ cheese. In Ukraine, it is often served for breakfast, so you can try it for brunch too.

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Chocolate Macarons

French macarons (from the Italian maccherone, or meringue) are typically a sweet meringue confection filled with preserves, caramel or buttercream; these chocolate ones are a light-as-a-feather French treat.

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Flourless Chocolate Cake

This dense moist cake is like a giant chocolate truffle—crunchy on top with a deliciously fudgy center. Extremely rich yet so simple to make, it is popular all year round.

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Chocolate Mousse

Simple and elegant, this is the quintessential French dessert. When you travel to France, no matter the region, you will likely be offered this “chocolate foam” (mousse means “foam” in French).

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Twin Ginger Shortbread Cookies

If you love ginger, you will enjoy these rich shortbread cookies with both fresh and crystallized ginger. Chopped glazed walnuts add extra crunch, but regular walnuts can be substituted.

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Pumpkin Pie

No Thanksgiving table would be complete without a delicious pumpkin pie, with its trademark velvety texture and autumnal spices.

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Alsatian Apple Tart

With its graceful fan of apple slices enrobed in creamy vanilla custard, this tart is a dessert classic of the small but esteemed region of Alsace, France.

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Strawberry Tart

This elegant dessert is a deconstructed tart that is enhanced by the subtle flavors of vanilla, strawberry, champagne and Specht Kirschwasser, a German clear cherry brandy.

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Chocolate Lava Cake

This rich dessert combines a soufflé with the decadence of molten chocolate. It is every chocolate lover’s ultimate dream, with crusty cake edges and a gooey, soft center.

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Drinks

You'll say cheers to these fun coffee, hot chocolate and wine drinks.

Mississippi Sunset

With its eye-catching hue, this captivating cocktail calls to mind a dazzling sunset over the Mississippi River.

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Glühwein

Around Christmastime, local holiday markets in the main squares and public houses in nearly every European town offer glühwein (hot mulled wine) as a delicious antidote to the season’s chill.

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Café Maria Theresa

Popular throughout Austria, this flavorful coffee is named for beloved Austrian empress Maria Theresa. And, this same recipe with a twist makes a Fiaker.

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Viennese Hot Chocolate

Elevate humble hot cocoa to a decadent indulgence. This recipe is a bit more work than just opening a packet of instant cocoa, but so worthwhile.

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Sangria

The term sangria can be documented back to a punch enjoyed in London in 1736. The original ingredients included Madeira (a fortified Portuguese wine) sugar, lime juice, water and nutmeg.

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Rüdesheim Coffee

Hans Karl Adam, a German television chef, invented this delicious beverage to promote Asbach Uralt brandy—a famous German brandy dating back to 1892, and one of the best you will ever drink.

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Breakfast Dishes

Start the day off right with these breakfast dishes from around the world.

Viking Organic Muesli

Muesli, a common European breakfast, differs from granola in that it is made with raw—not toasted or cooked—grains. Oats are the base, and other grains, nuts and dried fruit are added.

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Belgian Waffles

The Belgian waffle actually originated in North America, not Belgium. These are traditionally served with whipped cream and strawberries, but are also great with maple syrup and butter.

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Easy Apple Strudel

Making strudel dough from scratch is notoriously difficult and time consuming. Here, we have simplified the recipe using puff pastry so you can easily create a similar treat at home.

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Russian Oladi

These are light, fluffy Russian pancakes made with kefir, a cultured sour milk. They are like plump little pillows, a bit tart, creating a nice contrast to a sweet topping.

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