Get the latest International recipes from Group Recipes. http://www.grouprecipes.com/tag/international This is a wonderful French dish that has been modified by Cindy over the years. It's a family favorite and we just had it today for Sunday lunch. http://www.grouprecipes.com/87016/lentils-with-bacon.html Serve this creamy scallop dish with sauteed potatoes and asparagus or over pasta. you can substitute the heavy creamy with half and half if you don't want it to be too rich. http://www.grouprecipes.com/86713/scallops-in-tarragon-spiced-leek-butter.html My husband is from Louisiana and would prefer something much more meaty and spicy. My daughter and I love the Creole tastes of Okra and Thyme that surface in this dish. The crisp crunch of celery and the heartyness of black beans and rice aren't bad either. Add pan-fried shrimp and or chorizo sausage for the meat lovers - we add it at the last minute for my husband, and then of course he tops it off with Tabasco. http://www.grouprecipes.com/82385/okra-jambalaya---meat-optional.html Great fast Asian style meal. It takes minimal time and effort yet produces a fabulous international tasting dinner. http://www.grouprecipes.com/59832/chinese-roll-ups.html Portuguese Style Steak http://www.grouprecipes.com/51744/portuguese-style-steak.html Eggchef had mentioned a craving for samosas a while back, and I figured, why not a big one, instead of the bite-sized? So, here’s what emerged: all the flavour of samosas including the healthiness of the vegetables and the spices of the curry, wrapped in a delectable, flaky pastry crust. You will need a 10 inch spring-form pan for this recipe, which is fully vegan and a lot lower in fat than the deep-fried bites, and as a bonus it only gets better as it sits! Actually, it’s best made a day ahead and then reheated at 350F for 40-45 minutes. http://www.grouprecipes.com/40305/samosa-pie.html This salad travels well for picnics and work lunches, and keeps for several days in the fridge. Makes a great stuffing for pita pockets, or over cooked bulgur or brown rice. http://www.grouprecipes.com/37836/ethiopian-azifa.html