Fijian Dhal Soup
A vegetarian lentil soup with fenugreek, mustard, vegetables, curry and soy sauce.
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Egyptian hawawshi
Pita bread filled with ground beef, vegetables, herbs, and spices, then baked until golden and crisp.
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Bacalhau à Brás (Portuguese Cod with Potatoes and Eggs)
A Portuguese dish of flaked cod, onion, shoestring potatoes, and softly scrambled egg, finished with black olives and parsley.
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Samoan Oka i’a
Samoan raw fish salad with lime, coconut milk, cucumber, tomato, and onion. Serves 4.
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Brevas with arequipe
Fresh figs simmered in spiced syrup, rested in the syrup, and filled with arequipe. This version serves 4.
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Basic Chinese Congee
Chinese white-rice porridge slowly cooked with water, ginger, and scallion, served for breakfast.
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Nepalese chicken thukpa
A Nepalese rice-noodle soup with chicken, vegetables, and an aromatic tomato, ginger, and spice base.
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Senegalese Thieboudienne
Senegalese rice cooked with fish, vegetables, and tomato sauce, following a version with fresh and salted fish.
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Moroccan Semolina Baghrir
Moroccan semolina pancakes with a hole-filled surface, cooked on one side and served with a syrup of honey, butter, and orange blossom water.
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Georgian Kada
A layered Georgian pastry filled with toasted flour, butter, and sugar, baked until golden.
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Rēwena bread (parāoa rēwena)
A Māori bread from New Zealand made with a fermented potato, flour, and sugar starter. This recipe makes two small loaves and takes several days for the starter to become bubbly.
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Bolivian Anticuchos with Beef Heart, Potatoes, and Peanut Sauce
Bolivian skewers of beef heart and potatoes served with a thick yellow-chile and peanut sauce. Makes 6 servings; marinate the meat for 2 hours.
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Baked Cocoa Oats with Seeds
Oats baked with cocoa and milk, finished with seeds for decoration. Makes 6 servings.
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Yogurt and lemon cake
A light yogurt cake with lemon zest and juice, made with measured ingredients and baked at 180 °C.
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Mushroom and spinach scramble
A simple scramble of mushrooms, spinach, and eggs for four.
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Oven-braised rabbit with aromatic herbs
Rabbit pieces with potatoes, onion and tomato, baked with wine, water and aromatic herbs and served with their cooking juices.
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Oven-Baked Salmon with Onion
Oven-baked salmon portions served on a bed of softened onion, with olive oil, salt, and pepper.
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Baked Pasta with Pumpkin and Almonds
Baked pasta with tender pumpkin, melted gorgonzola, and flaked almonds.
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Dry Rice with Chickpeas and Artichokes
Dry rice with chickpeas and artichokes, cooked in a vegetable base and broth.
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Pea and Spinach Stew
A stew of peas and spinach with potato, spring onion, and vegetable broth.
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