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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Kashmiri Rogan Josh with Lamb
An Indian lamb stew slowly cooked with ghee, yogurt, Kashmiri chili and fennel. This version follows the Kashmiri Muslim style with onion and garlic; other regional versions also exist.
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Argentine Rogel Cake
An Argentine cake made of twelve thin, crisp layers, filled with dulce de leche and topped with Italian meringue.
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Malaysian nasi lemak
Rice cooked with coconut milk and pandan, served with spicy sambal, anchovies, peanuts, boiled egg, and cucumber.
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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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Greek Avgolemono Soup with Rice, Egg, and Lemon
A Greek soup of broth and rice, finished with egg and lemon for a smooth, lightly thickened texture.
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Samoan Fa’apapa
A sweet, dense Samoan coconut bread made with flour, sugar, coconut and coconut milk.
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Canadian Skillet Bannock
A quick Canadian bread without yeast, made with flour, baking powder, salt, oil, and water, then cooked in a skillet until golden.
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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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Korean Haemul Pajeon with Seafood and Scallions
A Korean scallion pancake with mussels, clams, and oysters, pan-fried until golden and served with a simple soy-vinegar dipping sauce.
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Sri Lankan Hoppers
Sri Lankan rice-and-coconut hoppers with crisp edges, a tender centre and a gentle fermented flavour. The batter is made with rice flour, coconut water and coconut milk.
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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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Georgian Gozinaki with Walnuts and Honey
A Georgian sweet of toasted walnuts bound with cooked honey, rolled into a thin sheet and cut into diamonds.
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New Zealand Whitebait Fritters
Simple whitebait and egg fritters, pan-fried until golden.
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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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