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TOP WORLD RECIPES
French Ratatouille
A rustic Provençal vegetable stew—classic easy international recipes for every home cook.
Ingredients:
1 eggplant, diced
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow onion, chopped
2 tomatoes, chopped
2 cloves garlic, minced
2 Tbsp olive oil
1 tsp dried thyme
Salt & pepper
Fresh basil for garnish
Instructions:
Heat olive oil in a large pan. Sauté onion and garlic until soft.
Add eggplant, zucchini, and bell pepper; cook 5 min.
Stir in tomatoes, thyme, salt, and pepper.
Simmer 15–20 min, stirring occasionally, until veggies are tender.
Garnish with fresh basil.
Chef’s Tip:
Try more easy international recipes from Savannah Ryan’s global collection.
Ingredients:
1 eggplant, diced
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow onion, chopped
2 tomatoes, chopped
2 cloves garlic, minced
2 Tbsp olive oil
1 tsp dried thyme
Salt & pepper
Fresh basil for garnish
Instructions:
Heat olive oil in a large pan. Sauté onion and garlic until soft.
Add eggplant, zucchini, and bell pepper; cook 5 min.
Stir in tomatoes, thyme, salt, and pepper.
Simmer 15–20 min, stirring occasionally, until veggies are tender.
Garnish with fresh basil.
Chef’s Tip:
Try more easy international recipes from Savannah Ryan’s global collection.
Greek Lemon Rice Soup (Avgolemono)
Bright, creamy comfort food cookbook favorite with simple ingredients.
Ingredients:
4 cups vegetable or chicken broth
½ cup uncooked white rice
2 eggs
Juice of 2 lemons
Salt & pepper
Fresh dill, for garnish
Instructions:
Bring broth to a boil. Add rice; cook until tender.
In a bowl, whisk eggs and lemon juice.
Slowly whisk in 1 cup hot broth to temper, then stir mixture back into pot.
Heat gently (don’t boil) until thickened. Season to taste.
Serve garnished with fresh dill.
Chef’s Tip:
For more comfort food cookbook ideas, browse Savannah Ryan’s Mediterranean titles!
Ingredients:
4 cups vegetable or chicken broth
½ cup uncooked white rice
2 eggs
Juice of 2 lemons
Salt & pepper
Fresh dill, for garnish
Instructions:
Bring broth to a boil. Add rice; cook until tender.
In a bowl, whisk eggs and lemon juice.
Slowly whisk in 1 cup hot broth to temper, then stir mixture back into pot.
Heat gently (don’t boil) until thickened. Season to taste.
Serve garnished with fresh dill.
Chef’s Tip:
For more comfort food cookbook ideas, browse Savannah Ryan’s Mediterranean titles!
Mexican Black Bean & Corn Salad
A colorful vegan based meal—packed with protein and flavor for meals for families.
Ingredients:
1 can black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 red bell pepper, diced
2 green onions, sliced
¼ cup fresh cilantro, chopped
Juice of 1 lime
2 Tbsp olive oil
½ tsp cumin
Salt & pepper
Instructions:
In a large bowl, combine all ingredients.
Toss to mix well. Chill before serving.
Chef’s Tip:
Serve as a side, taco topping, or with tortilla chips! Find more vegan based meals in Savannah Ryan’s cookbooks.
Ingredients:
1 can black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 red bell pepper, diced
2 green onions, sliced
¼ cup fresh cilantro, chopped
Juice of 1 lime
2 Tbsp olive oil
½ tsp cumin
Salt & pepper
Instructions:
In a large bowl, combine all ingredients.
Toss to mix well. Chill before serving.
Chef’s Tip:
Serve as a side, taco topping, or with tortilla chips! Find more vegan based meals in Savannah Ryan’s cookbooks.
South African Bobotie
A savory baked casserole—meals for families, bursting with global tradition.
Ingredients:
1 lb ground beef or lamb
1 onion, chopped
2 cloves garlic, minced
1 apple, grated
2 slices bread, soaked in ½ cup milk
2 eggs, divided
2 Tbsp curry powder
2 Tbsp chutney or apricot jam
¼ cup raisins
Salt & pepper
Instructions:
Sauté onion and garlic. Add ground meat, cook until browned.
Stir in apple, soaked bread (squeezed out), 1 egg, curry, chutney, raisins, salt, and pepper.
Press into a baking dish. Beat remaining egg with leftover milk; pour on top.
Bake at 350°F (175°C) for 30 min until set and golden.
Chef’s Tip:
Find more international meals for families in Savannah Ryan’s cookbooks.
Ingredients:
1 lb ground beef or lamb
1 onion, chopped
2 cloves garlic, minced
1 apple, grated
2 slices bread, soaked in ½ cup milk
2 eggs, divided
2 Tbsp curry powder
2 Tbsp chutney or apricot jam
¼ cup raisins
Salt & pepper
Instructions:
Sauté onion and garlic. Add ground meat, cook until browned.
Stir in apple, soaked bread (squeezed out), 1 egg, curry, chutney, raisins, salt, and pepper.
Press into a baking dish. Beat remaining egg with leftover milk; pour on top.
Bake at 350°F (175°C) for 30 min until set and golden.
Chef’s Tip:
Find more international meals for families in Savannah Ryan’s cookbooks.
Japanese Teriyaki Tofu Stir-Fry
Easy cookbook recipes meet bold Asian flavors in this weeknight favorite.
Ingredients:
14 oz firm tofu, drained and cubed
2 cups broccoli florets
1 red bell pepper, sliced
1 carrot, sliced
2 green onions, chopped
2 Tbsp soy sauce
2 Tbsp mirin or honey
1 Tbsp sesame oil
1 clove garlic, minced
1 tsp grated ginger
Sesame seeds, for garnish
Instructions:
Whisk soy sauce, mirin, sesame oil, garlic, and ginger for teriyaki sauce.
Pan-fry tofu until golden. Remove and set aside.
Stir-fry veggies 3–4 min. Add tofu back and pour in sauce. Toss to coat.
Top with green onions and sesame seeds.
Chef’s Tip:
Great for easy cookbook recipes and plant-based family dinners.
Ingredients:
14 oz firm tofu, drained and cubed
2 cups broccoli florets
1 red bell pepper, sliced
1 carrot, sliced
2 green onions, chopped
2 Tbsp soy sauce
2 Tbsp mirin or honey
1 Tbsp sesame oil
1 clove garlic, minced
1 tsp grated ginger
Sesame seeds, for garnish
Instructions:
Whisk soy sauce, mirin, sesame oil, garlic, and ginger for teriyaki sauce.
Pan-fry tofu until golden. Remove and set aside.
Stir-fry veggies 3–4 min. Add tofu back and pour in sauce. Toss to coat.
Top with green onions and sesame seeds.
Chef’s Tip:
Great for easy cookbook recipes and plant-based family dinners.
Lebanese Mujadara (Lentils & Rice with Caramelized Onions)
A vegan based meal—simple, hearty, and full of comfort.
Ingredients:
1 cup brown or green lentils, rinsed
1 cup long-grain rice
3 large onions, thinly sliced
3 Tbsp olive oil
Salt & pepper
Fresh parsley, for garnish
Instructions:
Boil lentils 15 min; add rice and cook until both are tender.
Meanwhile, caramelize onions in olive oil over medium-low heat.
Stir onions into rice and lentils. Season well.
Serve hot, garnished with parsley.
Chef’s Tip:
Try this and more vegan based meals in Savannah Ryan’s international cookbooks.
Ingredients:
1 cup brown or green lentils, rinsed
1 cup long-grain rice
3 large onions, thinly sliced
3 Tbsp olive oil
Salt & pepper
Fresh parsley, for garnish
Instructions:
Boil lentils 15 min; add rice and cook until both are tender.
Meanwhile, caramelize onions in olive oil over medium-low heat.
Stir onions into rice and lentils. Season well.
Serve hot, garnished with parsley.
Chef’s Tip:
Try this and more vegan based meals in Savannah Ryan’s international cookbooks.
Ready for seconds?
Dive into the complete International Cookbook Recipe collection—order Savannah Ryan’s cookbook on Amazon and find your new favorite meal.
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