Placki ziemniaczane
Polish grated-potato pancakes with onion and egg, fried until golden and crisp. Makes 4 servings; preparation and cooking times are estimates.
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Bread and doughs
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Jamaican Festival
Lightly sweet Jamaican rolls made with flour, cornstarch, and nutmeg, fried until golden. Makes 4 servings; times 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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Brazilian pão de queijo
Brazilian tapioca-starch and cheese rolls, golden outside and tender inside. Makes about 30 balls.
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Australian Damper with Olives and Rosemary
A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
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American Pancakes
Thick, fluffy American-style pancakes made with flour, milk, and egg, cooked in a skillet until golden.
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Colombian choclo arepas
Colombian sweet-corn arepas, lightly sweetened and browned in butter. Makes 4 arepas.
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Ethiopian Firfir with Injera
An Ethiopian breakfast of torn injera folded into a tomato, onion, garlic, and berbere sauce, enriched with niter kibbeh.
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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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Ethiopian Chechebsa
An Ethiopian breakfast of torn kita flatbread pieces tossed while hot with spiced clarified butter and berbere.
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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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