Danish Frikadeller
Danish pork and veal meatballs, softened with milk and oats and browned in a pan. Preparation and cooking times are estimates for 4 servings.
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Palestinian Musakhan
Roast chicken and tender onions cooked with sumac and olive oil, served over flatbread and topped with pine nuts. Serves 4; timings are estimates.
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Turks and Caicos Conch Salad
Raw conch marinated with lime, orange, lemon, vinegar, peppers, onion, garlic, and cilantro. Makes about 8 servings; hands-on preparation time is an estimate.
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Köttbullar (Swedish meatballs)
Swedish beef and pork meatballs in a creamy stock-and-cream sauce. This recipe serves 4 and takes about 1 hour.
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Armenian Tolma in Grape Leaves
Grape-leaf rolls filled with minced meat, rice, onion, and fresh herbs, cooked together until the filling is done and the leaves are tender.
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Tuvalu Coconut Tuna
Diced tuna cooked in coconut milk with onion, ginger, garlic, curry powder, green onions, cucumber, and soy sauce.
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Fish and Fungi
Fish gently cooked with onion, tomato, and citrus, served with fungi made from okra and cornmeal.
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Mumu from Papua New Guinea
A home-style mumu of chicken, pork, root vegetables and greens, steamed in banana leaves with coconut milk.
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Lao Chicken Laap with Herbs and Toasted Rice
Minced chicken laap with lime and fresh herbs, served with toasted, ground glutinous rice. Serves 2; ready in about 30 minutes.
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Burmese Chickpea Tofu
A soft yet firm block of Burmese tofu made with chickpea flour, water, salt, and turmeric.
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Kanak Chicken Bougna in Banana Leaves
A chicken bougna with taro, sweet potato, pumpkin and banana, wrapped in banana leaves and steamed with coconut milk.
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Tajik Qurutob
Fatir flatbread with a salty yogurt sauce, tomato, and scallions: a vegetarian version of qurutob for sharing.
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Maldivian Mas Huni with Tuna and Coconut
A cool mixture of tuna, coconut, onion, chili, and lime, traditionally served with roshi.
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Niuean Takihi with Taro, Papaya, and Coconut
A Niuean layered pudding of taro and papaya topped with coconut cream and baked until the base is lightly browned.
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Tavë Kosi
An Albanian lamb casserole with rice and a baked yogurt-and-egg topping. Serves 6.
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Surinamese Pom with Chicken and Potato Topping
A chicken casserole with citrus and spices, topped with grated potato and baked until golden. This version serves 8.
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Cambodian Fish Amok (Fish Amok)
Cambodian fish curry with kroeung and coconut cream, steamed in banana-leaf cups. Serves 4; allow 25 minutes for preparation, 12 minutes for cooking, and 20 minutes for resting.
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Tokelauan Ota (Raw Fish)
Ota is fish marinated in lemon and served with coconut cream. Makes 4 portions; allow about 30 minutes for preparation and 60 minutes of chilling. No cooking is involved.
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Uruguayan chivito
A Uruguayan sandwich of grilled beef with bacon, cheese, hard-boiled egg, vegetables, and mayonnaise.
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Tacos al pastor
Mexican tacos filled with pork marinated in chiles, achiote, and spices, served in corn tortillas with pineapple, onion, cilantro, and lime.
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