Portuguese arroz doce with egg yolks
Round-grain rice is cooked first in water, then slowly in milk scented with lemon and cinnamon; egg yolks and butter give it a creamy texture.
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Canadian Skillet Bannock
A quick Canadian bread made with a simple dough of flour, baking powder, salt, water, and oil, cooked in a skillet until golden.
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Egyptian ful medames
Cooked fava beans with garlic, cumin, and lemon, finished with olive oil. This quick version uses canned cooked beans and keeps the dish’s rustic texture.
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Nigerian Chin Chin
Nigerian fried sweet-dough bites with nutmeg, cut into small squares and browned until crisp.
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Samoan Fa’apapa (Coconut Bread)
Samoan coconut bread made with flour, sugar, unsweetened coconut flakes, and coconut milk. This version is wrapped in baking paper and baked.
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Australian Pumpkin Scones
Tender pumpkin scones made with cold butter and spices, baked until golden.
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Ethiopian Chechebsa
An Ethiopian breakfast of torn kita flatbread pieces tossed while hot with spiced clarified butter and berbere.
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Red chilaquiles
Toasted corn tortilla chips are tossed with a red tomato-and-chile sauce and served right away with fresh cheese and cilantro.
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Mishti doi with caramelized sugar
A Bengali dessert of concentrated milk, caramelized sugar, and yogurt, fermented until set and served chilled.
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Turkish Menemen
Eggs cooked with tomatoes, green pepper, and onion in olive oil until tender and juicy.
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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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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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Lebanese Hummus
Lebanese chickpea spread with tahini, lemon, and garlic, finished with olive oil and parsley.
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Fijian Dhal Soup
A vegetarian lentil soup with fenugreek, mustard, vegetables, curry and soy sauce.
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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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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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Mushroom and spinach scramble
A simple scramble of mushrooms, spinach, and eggs for four.
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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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