Pork Pad Kra Pao with Holy Basil
A spicy Thai stir-fry of minced pork, garlic, chilli and holy basil, served with jasmine rice and a fried egg.
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Nepalese Gundruk Soup
A Nepalese broth of fermented, dried leafy greens with mustard oil, onion, garlic, and turmeric.
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Korean haemul pajeon (scallion and squid pancakes)
Korean pancakes with scallions, carrot, and squid, made with a simple flour-and-water batter and served with a soy and rice vinegar dipping sauce.
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Ghanaian Kelewele
Ripe plantain fried with ginger, cayenne, lemon and salt; serve hot as a snack.
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New Zealand Whitebait Fritters
Simple whitebait and egg fritters, pan-fried and served hot with lemon. This version keeps the fish at the centre and contains no flour.
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Tunisian Egg Brik
Four thin brik pastry sheets each wrap one egg and are fried until crisp, with a runny yolk.
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Indonesian Nasi Goreng with Chicken and Egg
Indonesian fried rice with chicken, egg, vegetables, and the sweet-salty combination of kecap manis and soy sauce.
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Porto Francesinha
A Porto-style sandwich of three slices of toasted bread, beef, cooked ham and sausages, covered with melted cheese and hot beer-and-tomato sauce.
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Ackee with Saltfish
A Jamaican breakfast of tender ackee and saltfish sautéed with onion, peppers, tomato, and spices.
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New Zealand Whitebait Fritters
Simple whitebait and egg fritters, fried in batches until golden. The fish-to-egg balance and brief cooking keep the fish in the foreground.
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Fijian Fish Suruwa
Fijian curry of firm white fish with tomato, coconut milk, and spices; one version of suruwa from the Indo-Fijian tradition.
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Canadian Skillet Bannock
A quick Canadian bread made with a simple dough of flour, baking powder, salt, water, and oil, cooked in a skillet until golden.
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Mozambican pork chamussas
Phyllo chamussas filled with spiced pork, onion, and garlic, baked until crisp.
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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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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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Australian Pumpkin Scones
Tender pumpkin scones made with cold butter and spices, baked until golden.
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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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Red chilaquiles
Toasted corn tortilla chips are tossed with a red tomato-and-chile sauce and served right away with fresh cheese and cilantro.
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Creamy Tom Yum Goong (Thai shrimp soup)
A sour and spicy Thai soup with shrimp, mushrooms and aromatics, enriched with coconut milk. Makes 4 servings.
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