Salt cod cakes are a Barbadian specialty, and because of their popularity, if your cruise calls on that isle, you may get the chance to savor some just-made cakes at a local restaurant. With this recipe, you can bring the taste of Barbados home, along with these spicy island specialties of pickled okra and habañero mayo.

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. Or you can leave the meat out if you want a vegetarian option, in which case increase the quantity of mushrooms, add tofu and bamboo shoots to round out the filling.

These crunchy shrimp will make you feel like you just stepped onto a Caribbean beach, with their spicy jerk seasoning complemented by fresh lime juice and the crunch of coconut. The ginger ale and baking soda help to keep the batter light. Be sure to work in batches so as not to crowd the pan and you will get better results.

Crunchy, sweet and spicy—this appetizer is an exciting combination of textures and flavors all “rolled” into one. You can speed things up by starting with precooked lobster.  The red curry sauce is spectacular, but these rolls can also be served with prepared condiments like Thai peanut sauce, sweet and sour sauce, chutney, or Sriracha mayonnaise.

“Gravlax” literally means “buried salmon,” referring to the ancient practice of curing raw fish by burying it in sand by the seashore to be saturated and cured by ocean tides. And no smørbørd (open-faced sandwich) selection would be complete without this, one of Scandinavia’s most distinctive dishes. These days, fish is salted and seasoned, weighed down and refrigerated until cured.

Rich and succulent inside, with a crunchy coating that is browned in butter, these lobster and crab cakes are a decadent seafood delight.

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.” These versatile, delightful dumplings can be steamed, poached in soup, or fried and served with dipping sauces. This style below is typical of Cantonese cuisine.

Pero Sare’s family has farmed mussels in the Adriatic for generations. These garlicky, steamed mussels in a succulent saffron-infused sauce reflect the sunny flavors of Italy. This traditional recipe mingles lump crabmeat with these delectable jewels of the sea. Serve this with fresh, crusty bread to sop up all of the luscious, soupy sauce.

This soup is popular in the Caribbean. Callaloo refers to amaranth leaves—a nutty, slightly bitter green. Since these leaves are not common in the United States, you can substitute spinach. You will find this hearty soup, redolent with vegetables, garnished with ham and crab, and thickened with okra, will transport you to the islands with its flavor.

Popular around the globe, asparagus has a delicate flavor. It is delicious steamed, roasted or stir fried and can be best enjoyed during its short growing season (April through June). While it is available in markets during other times, these off-season spears are imported, and may not have the full flavor or freshness of local produce.

Beloved across the Twin Cities region of Minnesota, split pea soup is actually one of Norway’s many culinary imports. Our version of this perennial favorite makes a hearty lunch or dinner, ideal for fall or winter days. The combination of ham and chicken broth creates a flavorful soup. Split peas did not appear until the end of the 19th century, when a process for removing the skins became common—the peas split naturally when their skins are removed.

This twist on cream of tomato soup is a sophisticated version that elevates an old favorite to an elegant indulgence. Indeed, it is velvety smooth, as its namesake “vellutata” indicates. Start with high-quality tomatoes (both canned and fresh) in their own juice, add sautéed onions and blend in cream for richness. It tastes delicious served with basil-goat cheese crostini.

The first panzanella salad was an invention of necessity in the 16th century, enabling Italian cooks to make use of stale bread as well as garden vegetables. Our unusual autumn variation brings together the vibrant colors and flavors of a fall garden, and can even serve as a hearty vegetarian lunch.

This classic modern salad is even more delicious when you make your own dressing and croutons. Iceberg still retains its popularity, accounting for 70% of lettuce raised in California. Today’s variety of iceberg lettuce surfaced in the late 1940s, and the wedge salad—garnished with creamy dressing—shows up in 1950s and 1960s menus, and remains popular even today.

Enjoy grouper in this spicy preparation featuring lemon juice, garlic, pink peppercorns and cayenne, nestled in a tangy, flavorful lemon sauce. A native tropical fish, the black grouper can be found near Caribbean coral reefs. Flambéed grilled plantains sweetened with brown sugar make a delicious Caribbean accompaniment.

Details such as cold marinating the sliced cucumbers enhance the clean, fresh taste of Chairman Hagen’s favorite dish, one that Norwegians have loved for generations. You may get the chance to enjoy the “Chairman’s Choice” on board a Viking ship, but why wait? Watch this brief instructional video by our Chairman himself to learn how to plate and garnish your salmon and cucumber salad beautifully.

The fresh, tropical flavors of Caribbean regional cuisine are a lively delight, and this delicious recipe is no exception. A splash of rum is often found in traditional Caribbean recipes and this sweet, creamy orange rum sauce is the perfect complement to the lightly spiced, coconut-dipped rounds of chicken breast mixed with almonds and apple.

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. The number eight has been regarded by the Chinese as a lucky number for a long time, so the dish may bring you good fortune as well.

This specialty comes from Venice, where it is a traditional accompaniment to Risi e Bisi, but it also works well on a bed of polenta or all on its own. Some versions include a splash of lemon juice vinegar, or wine as well, so feel free to experiment a bit and see which you prefer.

If you are Norwegian, these meatballs are true comfort food. Even if you are not from Norway, you will find the combination of meats and spices in them makes a delightful treat. These meatballs make for hearty winter fare served over buttered egg noodles, or even with a butter and parsley adorned boiled potato for a simple but tasty entrée.

Using porcini in this rub adds an earthy quality that is both rustic and satisfying. Be sure to bring the steaks to room temperature before grilling for best results. If you are going to follow the Italian tradition to the letter, serve these rare. The peppery arugula is an excellent complement to the flavorful meat.

This risotto really shines when you use sweet fresh peas that have not quite filled their pods—try your local farmers’ market. Alternately, you can substitute frozen petite peas. Good quality extra virgin olive oil is also important because its flavor becomes part of the dish. Pair with a glass of Soave or Prosecco to give your dinner a Venetian touch.

Sunchoke purée and radish confit elevate scallops to an elegant main dish, and the twist on gremolata adds flavor complexity sure to delight any seafood lover. Diver scallops are so named because they are hand-harvested by licensed divers, so they are less gritty and more environmentally friendly than those collected by dragnets.

The word mahi mahi comes from the Hawaiian name for this fish, “strong strong.” With firm white flesh and a mild flavor, it is also a sustainable seafood choice. This recipe pairs the delicate flavor of passion fruit with butter, cream and honey, a perfect complement to the fish.

Chef Martin Yan of the award-winning Yan Can Cook TV show shared this favorite recipe with us. He notes the key to perfect noodle pancakes is shaking the pan to prevent sticking. These pancakes are great accompaniment for a variety of other dishes too, so feel free to experiment.

Our take on this Italian classic is light and creamy. Historically, panna cotta (“cooked cream”) was thickened with egg whites and baked, but this no-bake version uses gelatin. When whisking together the cream, chocolate and hazelnut mixture, we drizzle in a whisper of Amaretto to add a delightfully nutty flavor.

Originating in either Italy or France, the macaroon gets its name from the Italian ammaccare, “to crush”—probably a reference to the almond paste that was once a main ingredient. Due to its lack of leavening, it was likely adapted by the Jews for use at Passover, and was later modified to include shredded coconut.

This recipe makes a slightly tart fruit butter that is a wonderful complement to toast, pancakes or muffins. If you want a sweeter butter, replace the cranberries with golden raisins.

What makes the flavor special in this gratin is the Caribbean aged rum. These premium rums are typically aged in oak barrels to endow the liquor with a buttery sweetness. While this gratin boasts many of the flavors of the Caribbean, it is even more enticing with a scoop of coconut sorbet to complement the fresh fruit and rum.

This is the Hagen family’s traditional recipe for krumkaker—these crispy and light wafers are a Christmas favorite, typically made in a cylinder or a cone shape. For an extra rich treat, fill them with whipped cream. If you do not have a krumkaker iron, a pizzelle or other wafer iron can also be used.

Italy is the seventh largest producer of pistachios, grown in Sicily where trees flourish in Mt. Etna’s volcanic soil. Most of Sicily’s pistachios are used in ice cream or pastries. This moist, flavorful cake is incredibly fragrant thanks to the frothy orange blossom whipped creme fraiche that marries beautifully with the distinctive panache of pistachio.

This is the Hagen family’s traditional recipe for sandkaker—literally “sand cookies”—which are very common in Norway during Christmastime, and frequently served during holiday parties. They are made in sandkaker tins, but you can substitute a small tartlet pan. They are tasty plain, or for a treat, top them with whipped cream and berries.

In its native Norway, this gluten free “success tart” is a common sight at celebrations ranging from weddings to office birthday parties. Moist, fragrant almonds can be found both in the sponge and generously spread across the top and sides, making for a delectable dessert suitable for any occasion. When Norwegians settled in the Upper Mississippi region, they brought this taste of their homeland with them, and today this Norwegian culinary treat can be found in local bakeries throughout Wisconsin and Minnesota.

A seasonal dessert made with sliced bread and summer fruit, this English classic dates back to Victorian times. Summer pudding highlights the fresh flavors of plump, juicy berries, while crisp, delicate phyllo, crunchy pistachios and heavenly whipped cream complete this British favorite.

This delightful after-dinner drink is easy to prepare, makes great gifts and can provide a welcome spark of freshness year-round as an after-dinner drink or dessert accompaniment. Should you prefer it sweeter, just add a bit more sugar, and note that higher proof alcohol will yield a more concentrated flavor.

Whether you are on a Viking ship deck or the one overlooking your own backyard, a cool Sicilian Negroni is just the thing to take you sailing into the evening. A twist on the classic—which legend has it dates back to around 1920 in Florence, Italy—it uses blood orange juice for a lovely refreshing drink.

This scone recipe comes from our Viking chefs, who bake batches of these on board our ocean ships for tea in the Wintergarden, and it is one of our longtime favorites. These are biscuit-like, with a gently crisped exterior and just a touch of sweetness—perfect with clotted cream and jam or lemon curd.