Turkish Menemen
Eggs cooked with tomatoes, green pepper, and onion in olive oil until tender and juicy.
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Portuguese Seafood Rice, Caldo-Style
A brothy Portuguese rice dish cooked with clams, prawns, vegetables, cilantro, and fish stock.
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New Zealand Lolly Cake
A no-bake New Zealand sweet made with malt biscuits, butter, sweetened condensed milk and fruit sweets, shaped into a log and coated with coconut.
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Salteña Empanadas with Beef, Potato, and Egg
Argentine Salteña empanadas with homemade pastry and a juicy beef, potato, onion, and egg filling, baked until golden.
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Vietnamese Caramelized Fish (Cá kho)
Fish gently braised in caramel, coconut water, and fish sauce until tender and coated in a glossy glaze.
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Pakistani aloo paratha
Whole-wheat flatbread stuffed with spiced potato and cooked in a pan with ghee or butter until golden and crisp.
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Mozambican badjias
Mozambican cowpea fritters with garlic and salt: soak the beans, blend them into a paste, then fry until golden.
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Zereshk polo ba morgh (Iranian rice with barberries and chicken)
Iranian steamed rice with saffron and tart barberries, served with braised chicken.
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Greek Loukoumades
Greek fermented-dough fritters, fried until golden and served with honey, cinnamon, and walnuts.
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Kiribath: Sri Lankan coconut milk rice
Rice cooked with water and coconut milk until tender, creamy, and slightly sticky, then pressed and cut into portions.
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Nigerian Goat Meat Pepper Soup
A light, spicy Nigerian broth slowly simmered with goat meat, pepper soup spices, ehuru, and ground crayfish.
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Lebanese Hummus
Lebanese chickpea spread with tahini, lemon, and garlic, finished with olive oil and parsley.
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Polish Gołąbki with Pork, Beef and Rice
Polish cabbage rolls filled with minced meat, rice and herbs, cooked in tomato sauce.
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Australian vanilla slice
An Australian pastry dessert with crisp puff pastry, thick vanilla custard and passionfruit icing.
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New England Clam Chowder
Creamy clam soup with bacon, potatoes, leek, spring onion, and celery, thickened with flour and finished with milk and cream.
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Malaysian nasi lemak with sambal, anchovies, and peanuts
Fragrant rice cooked with coconut milk and pandan, served with chile-tamarind sambal, crisp anchovies, egg, cucumber, and toasted peanuts.
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Shorshe ilish: hilsa in mustard sauce
Hilsa gently cooked in a Bangladeshi sauce of mustard seeds, turmeric, green chilies, and mustard oil.
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Kenyan Mandazi
Kenyan yeasted buns flavored with cardamom and cinnamon, cut into triangles, and fried. This version uses coconut milk; some sources call this variation mahamri.
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Simple Qatayef with Syrup
Porous qatayef pancakes, cooked on one side and served with ater syrup. This simple version is served without filling.
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Castelnaudary Cassoulet
A French stew of white beans, duck confit and pork, slowly cooked and finished in the oven.
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