Tunisian baked makroudh filled with dates
Semolina pastries with a spiced date filling, baked and coated in a honey and orange-blossom-water syrup.
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Ethiopian doro wat
An Ethiopian chicken stew with onion, berbere and hard-boiled eggs, slowly cooked until the sauce is thick. Serves 4; preparation times are estimates.
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Turkish baked sütlaç (fırın sütlaç)
A Turkish rice-and-milk pudding baked until its surface is golden. Makes 4 servings.
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Ghanaian bofrot
Ghanaian yeast-raised doughnuts, spiced, fried, and coated in cinnamon sugar. The recipe makes about 18; preparation times are approximate.
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Egyptian fava bean ta’ameya
Egyptian fritters made with dried fava beans, fresh herbs and spices, fried until golden. Makes approximately 15–20 pieces; servings and hands-on time are estimates.
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South African Malva Pudding
A tender South African cake with apricot jam, covered in a warm cream, butter and vanilla sauce. Serves 8; preparation times are approximate.
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Moroccan Zaalouk with Eggplant and Tomato
A Moroccan cooked salad of eggplant, tomato, and spices, with a rustic texture and a touch of lemon. Serve it hot, warm, or cold.
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Lebanese Fattoush
A Lebanese salad of fresh vegetables, herbs, sumac and toasted flatbread, dressed with lemon and pomegranate molasses.
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Korean Yakgwa
Korean sweets made with wheat flour, honey, and sesame oil, fried and soaked in syrup. Makes 12 pieces, about 4 servings of 3. Preparation times are estimates.
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Dadar gulung
Thin pandan crêpes filled with grated coconut and palm sugar, folded and rolled. Serves 4; timings are estimates.
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Chinese scallion pancakes (cong you bing)
Four savory, unleavened pancakes layered with scallions and browned in a pan.
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Filipino leche flan
A creamy Filipino custard made with egg yolks, sweetened condensed milk, and evaporated milk, cooked in a water bath and topped with caramel. Makes 10 servings; estimated prep: 15 minutes, cooking: 40–60 minutes, and resting: at least 3 hours and 45 minutes.
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Vegetarian green papaya som tam
A crunchy Thai salad of green papaya, long beans and tomatoes with a tangy, sweet and spicy dressing. This vegetarian version uses soy sauce instead of fish sauce.
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Vietnamese Chè Ba Màu
A chilled, layered dessert of mung beans, red beans, pandan jelly, coconut milk, and crushed ice.
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Vegetarian Miso Soup with Tofu and Wakame
Japanese miso soup for 4, made with tofu, wakame seaweed, leek and spring onion. It uses water and miso paste, with no fish broth.
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Cuban Yuca with Mojo
Tender boiled cassava served with a lemon, garlic, oil, and salt mojo. Serves 6; times are estimates and may vary with the cassava.
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Key lime pie
An American lime pie with a crisp cookie crust, creamy filling and whipped cream topping.
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Purple api
A thick purple-corn drink with cinnamon, lemon, and sugar, served hot. Makes approximately 4 servings.
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Argentinian criollo pastries
Flaky pastries filled with quince paste and fried until golden. The quantities make about two dozen; the serving count and preparation and frying times are estimates.
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Papa a la Huancaína
Boiled potatoes topped with a creamy yellow chili, fresh cheese, evaporated milk, and cracker sauce, served with lettuce, boiled egg, and black olives.
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