Egyptian ful medames
Cooked fava beans with garlic, cumin, and lemon, finished with olive oil. This quick version uses canned cooked beans and keeps the dish’s rustic texture.
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Traditional Marseille Bouillabaisse
A Provençal fish stew with rockfish, tomato, potatoes, fennel, saffron, and orange. To retain its Marseille character, use at least four fish species and serve the broth and fish separately, with garlic-rubbed toast.
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New Zealand Whitebait Fritters
Whitebait fritters with egg, potato and scallions, fried until golden. Makes 6 servings.
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Chilean Crab Chupe
Chilean crab chupe with bread soaked in milk and cream, a vegetable sofrito, cheese, and a gratinated top. Serves 4 and takes about 40 minutes.
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Thai Tom Kha Gai with Chicken and Coconut Milk
Thai chicken soup with coconut milk, galangal, lemongrass, kaffir lime leaves, and a finishing touch of lime and fish sauce.
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Nigerian Chin Chin
Nigerian fried sweet-dough bites with nutmeg, cut into small squares and browned until crisp.
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Tunisian Fish Couscous
Semolina couscous served with fish, chickpeas, and vegetables in a red tomato and harissa broth, a combination characteristic of Tunisian versions.
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Greek Avgolemono Soup with Chicken, Rice and Lemon
Greek chicken and rice soup thickened with egg and lemon for a smooth, creamy broth. Makes 4 servings.
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Samoan Fa’apapa (Coconut Bread)
Samoan coconut bread made with flour, sugar, unsweetened coconut flakes, and coconut milk. This version is wrapped in baking paper and baked.
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Classic Peruvian Ceviche
Diced white fish dressed with lime, ají limo, red onion, and cilantro; served with cooked sweet potato and Peruvian corn.
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Sichuan dan dan noodles
Wheat noodles with browned pork, sui mi ya cai, and a sauce of sesame, soy, chili oil, and Sichuan pepper.
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Gulab jamun
Ten fried milk-dough balls soaked in a syrup scented with cardamom, cinnamon, saffron, star anise, and rose petals.
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Australian Pumpkin Scones
Tender pumpkin scones made with cold butter and spices, baked until golden.
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Bolo de rolo
A dessert from Pernambuco made with very thin layers of butter, egg, and sugar dough, rolled successively with guava jam.
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Japanese Taiyaki Filled with Anko
Japanese fish-shaped sweets with a tender, golden batter and a sweet azuki bean paste filling.
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Sri Lankan fish ambul thiyal
Firm fish coated in a sour goraka and black pepper paste, slowly cooked until dark and almost dry.
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Ethiopian Chechebsa
An Ethiopian breakfast of torn kita flatbread pieces tossed while hot with spiced clarified butter and berbere.
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Lebanese Date-Filled Semolina Maamoul
Cookies made with fine and coarse semolina, scented with rose and orange blossom waters, and filled with a cinnamon date paste.
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Adjaruli khachapuri
Georgian bread from Adjara, shaped like a boat, filled with mozzarella and feta, and finished with egg yolk and butter. Makes 4.
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