Chilean leche asada
A Chilean milk-and-egg dessert with caramel and a browned top. Makes 5 servings.
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Cuban-Style Chicken and Rice
Cuban-style chicken and rice cooked with sofrito, white wine, broth, and achiote seasoning. Makes 6 servings.
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Australian Damper with Olives and Rosemary
A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
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South African Grilled Boerewors
Fresh boerewors grilled until browned all over and served in four portions.
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Fijian vakalolo
A Fijian dessert of grated cassava, steamed and served with a coconut and caramelized sugar sauce.
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Nepali rice and milk kheer
A Nepali dessert of rice slowly cooked in milk, sweetened and scented with cardamom and saffron, with nuts and raisins sautéed in ghee.
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Moroccan chicken harira
Moroccan tomato soup with chicken, chickpeas, noodles, and fresh herbs, seasoned with ginger, turmeric, cinnamon, and saffron.
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Fijian Cassava Cake
A baked cake made with grated cassava, ripe bananas, coconut cream, and sugar.
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American Pancakes
Thick, fluffy American-style pancakes made with flour, milk, and egg, cooked in a skillet until golden.
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Simple Japanese Onigiri
Japanese short-grain rice bites, lightly salted and shaped by hand into triangles. This simple version has no filling and no vinegar.
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Bangladeshi steamed bhapa pitha
Bangladeshi rice-flour cakes steamed with a filling of fresh coconut and date-palm jaggery.
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Mozambican-Style Grilled Piri-Piri Prawns
Prawns marinated with chili, garlic, lime, and spices, then grilled. Serves 4.
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Tunisian Bambalouni
Tunisian doughnuts made from soft, risen dough, fried into rings and coated in sugar.
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Dry beef rendang
Indonesian beef rendang slowly cooked with coconut milk, spices, and aromatic herbs until the liquid reduces and the meat is tender and dark.
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Pakistani Sheer Khurma
A Pakistani dessert of toasted fine vermicelli simmered in milk with dates, nuts, saffron, and cardamom. Serves 6.
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Kenyan beef pilau
Basmati rice cooked with beef, deeply browned onion, tomato, and toasted spices. Serves 4; preparation: 30 minutes; cooking: 55 minutes.
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Senegalese Thiakry
A Senegalese dessert of millet couscous mixed with evaporated milk, milk, and sweetened plain yogurt, with a touch of vanilla sugar.
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Iranian Chicken and Walnut Fesenjan
An Iranian chicken stew with ground walnuts and pomegranate molasses, finished with a thick sweet-and-sour sauce for four.
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Cuban Flan
A flan made with condensed and evaporated milk, topped with caramel, pressure-cooked, and chilled before unmolding.
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Lamb rogan josh with yogurt and spices
A Kashmiri lamb stew with ghee, yogurt, garlic, ginger, and aromatic spices. This version follows the variation that includes onion and garlic; serve when the meat is tender and the sauce is cohesive.
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