Simple Chinese Congee
Chinese rice porridge slowly cooked in water with ginger and scallion until soft and creamy.
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Kashmiri lamb rogan josh (Muslim-style variation)
A Kashmiri lamb stew with ghee, yogurt, garlic, ginger, and aromatic spices. This version follows the variation that includes onion and garlic; serve when the meat is tender and the sauce is cohesive.
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Ghanaian Kelewele
Ripe plantain marinated with ginger and cayenne, then fried until golden and caramelized.
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Lebanese Mujaddara
A Lebanese dish of lentils and brown rice cooked together, topped with golden onion and cumin.
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Chicken pad kra pao
Thai stir-fried minced chicken with garlic, chili and holy basil, served with jasmine rice and a fried egg.
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Nepalese chicken thukpa with rice noodles
Nepalese chicken soup with rice noodles, vegetables, and a fragrant tomato-and-spice broth. Serves 4.
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Ethiopian Firfir with Berbere Injera
An Ethiopian breakfast of injera pieces coated in a warm berbere, tomato, and onion sauce.
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Jordanian Musakhan
Roast chicken with slowly cooked sumac onions, served on flatbread and finished with pine nuts and parsley.
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Georgian Gozinaki with Walnuts and Honey
A crisp Georgian sweet of toasted walnuts and honey, cut into diamond shapes. This version uses 360 g walnuts, 270 g honey, and a little sugar.
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Australian pavlova
Baked meringue, crisp on the outside and soft inside, topped with whipped cream and fresh fruit.
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Colombian Potato and Pork Empanadas
Colombian empanadas made with yellow corn dough, filled with pork, potato, and sofrito, then fried until golden and crisp. Makes 12 empanadas for 4 servings.
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Vietnamese Caramelized Fish (Cá kho)
Firm white fish gently cooked in a Vietnamese sauce of caramel, coconut water, and fish sauce.
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Kiribath
White rice cooked with coconut milk and salt, pressed into a firm layer and cut into diamonds or squares. Serves 4.
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Nigerian Pepper Soup with Beef Oxtail
A light, spiced Nigerian broth made with beef oxtail, habanero chile, pepper soup spice mix, and aromatic leaves.
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Egyptian Molokhia Soup with Garlic and Coriander
Molokhia leaves cooked in chicken broth and finished with garlic and coriander browned in oil. Makes 4 servings.
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French apple Tarte Tatin
An upside-down French tart of caramelized apples, covered with shortcrust pastry and turned out to serve.
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Filipino Chicken Arroz Caldo
Filipino rice porridge with glutinous rice, chicken, ginger, broth, and fish sauce, served with boiled egg, browned garlic, scallion, and lemon.
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Bangladeshi Shorshe Ilish (Hilsa in Mustard Sauce)
Hilsa in a bold sauce of mustard, mustard oil, and green chilies, prepared in a Bangladeshi style.
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South African braided koeksisters
South African braided dough sweets, fried until golden and dipped hot into a cold lemon, ginger, and cinnamon syrup. Makes 36.
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Turkish beef manti with yogurt and paprika butter
Turkish dough parcels filled with beef, served with plain yogurt and butter flavored with paprika and chili.
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