Peruvian purple corn pudding
A Peruvian dessert of purple corn, fruit and spices, thickened with sweet potato flour and finished with lemon. Makes approximately 8 servings.
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Argentine Grilled Provoleta
Provoleta cheese, golden on the outside and soft inside, with olive oil and oregano. Serves 2; preparation time and serving size are estimates.
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Bolivian baked cuñapé
Bolivian cassava-starch and cheese rolls with lightly golden exteriors and tender, chewy centers.
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Canadian blueberry grunt
A Canadian dessert of cooked blueberries in a lightly spiced sauce, topped with tender barley-flour dumplings. Makes 6 servings; estimated prep time: 10 minutes, cook time: 25 minutes.
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Polish Kotlet Schabowy
Pounded pork loin chops coated in flour, egg, and breadcrumbs, then fried until golden. Preparation and cooking take about 15 and 8 minutes, respectively; these times are estimates.
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Jordanian Rashuf with Lentils, Bulgur and Yogurt
A Jordanian lentil and bulgur soup finished with plain yogurt. Makes 4 servings; hands-on preparation is estimated at 10 minutes and cooking at 30 minutes.
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Kuku sabzi (Iranian herb frittata)
An Iranian herb frittata bound with egg and cooked covered over low heat. The quantities make 4 servings.
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Turkish baked sütlaç (fırın sütlaç)
A Turkish rice-and-milk pudding baked until its surface is golden. Makes 4 servings.
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South African Malva Pudding
A tender South African cake with apricot jam, covered in a warm cream, butter and vanilla sauce. Serves 8; preparation times are approximate.
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Moroccan Zaalouk with Eggplant and Tomato
A Moroccan cooked salad of eggplant, tomato, and spices, with a rustic texture and a touch of lemon. Serve it hot, warm, or cold.
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Lebanese Fattoush
A Lebanese salad of fresh vegetables, herbs, sumac and toasted flatbread, dressed with lemon and pomegranate molasses.
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Vegetarian green papaya som tam
A crunchy Thai salad of green papaya, long beans and tomatoes with a tangy, sweet and spicy dressing. This vegetarian version uses soy sauce instead of fish sauce.
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Vegetarian Miso Soup with Tofu and Wakame
Japanese miso soup for 4, made with tofu, wakame seaweed, leek and spring onion. It uses water and miso paste, with no fish broth.
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Cuban Yuca with Mojo
Tender boiled cassava served with a lemon, garlic, oil, and salt mojo. Serves 6; times are estimates and may vary with the cassava.
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Purple api
A thick purple-corn drink with cinnamon, lemon, and sugar, served hot. Makes approximately 4 servings.
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Papa a la Huancaína
Boiled potatoes topped with a creamy yellow chili, fresh cheese, evaporated milk, and cracker sauce, served with lettuce, boiled egg, and black olives.
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Brazilian pão de queijo
Brazilian tapioca-starch and cheese rolls, golden outside and tender inside. Makes about 30 balls.
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Jamaican Coconut Toto
A tender Jamaican coconut cake spiced with cinnamon and nutmeg. Makes 9 servings.
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French onion soup au gratin
French soup with golden onions and broth, topped with toasted bread and gratinéed cheese. Serves 4.
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American banana bread with walnuts
A moist loaf cake made with ripe bananas and walnuts, with cinnamon and a tender crumb. Makes 12 servings.
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