Vietnamese bún chả
Grilled pork, rice noodles, pickled vegetables and fresh herbs, served with a sweet-and-sour fish sauce. Serves 4; times are approximate.
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Greek Gemista: Stuffed Tomatoes and Peppers
Tomatoes and peppers filled with rice, herbs, pine nuts and raisins, baked with potatoes. Serves 4; estimated preparation: 30 minutes; oven time: 1 hour 30 minutes.
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Mapo tofu
Tender tofu and minced pork in a savory sauce with doubanjiang, ginger, and Sichuan pepper. Serves 4; timings are estimates.
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Moroccan chicken and almond pastilla
A crisp filo pastry pie filled with spiced chicken, onion and sweet almonds. Makes 2 pastillas for 8 people.
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Argentine locro
A thick Argentine stew of white corn, beans, squash and assorted meats, served with a red pepper sauce. Makes about 8 servings; hands-on time and yield are approximate.
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Ghanaian Kontomire Stew
A thick stew of cocoyam leaves with tomato, red palm oil, smoked fish and pumpkin seeds. Makes 4 servings; approximate preparation time: 25 minutes, cooking time: 50 minutes.
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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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Pohnpei Lihli
Very ripe breadfruit, roasted over an open fire and pounded. Hands-on preparation is estimated at 15 minutes; roasting is guided by a visible cue rather than a fixed time.
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Dauphinois potato gratin (gratin dauphinois)
Layered potatoes simmered in milk and finished in the oven with cream. This French version contains no cheese.
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Greek pork souvlaki
Greek skewers of pork tenderloin marinated with garlic, vinegar, olive oil, and herbs. Makes 4 servings; times are approximate.
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Massaman chicken curry with potatoes and peanuts
A creamy Thai curry with chicken, potatoes, coconut milk and Massaman curry paste. Quantities and timings are guides for 4 servings.
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Moroccan chicken tagine with preserved lemon and olives
Chicken gently braised with preserved lemon, olives, vegetables, and spices. Serves 4; estimated preparation time: 30 minutes, cooking time: 1 hour 15 minutes.
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Red lentil dal bhorta
Cooked and mashed red lentils with garlic, green chili, onion, salt, and mustard oil—a Bangladeshi bhorta to serve with rice.
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Kung pao chicken
Sichuan-style stir-fried chicken with dried chili, Sichuan pepper, peanuts, and a savory, tangy, lightly sweet sauce. Serves 4; timings are approximate.
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Sri Lankan dhal curry
Red lentils simmered with coconut milk and spices, finished with an aromatic oil of garlic, chilli, mustard and curry leaves.
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Jamaican Brown Stew Chicken
Chicken marinated with herbs and spices, browned, then stewed until tender in a dark, savory sauce. Serves 4; preparation times are estimates.
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Vegetarian mee goreng mamak
Yellow noodles stir-fried with tofu, potato, vegetables and a spicy sauce. Serves 4; the estimated times are 25 minutes of preparation and 30 minutes of cooking.
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South African Lamb Potjiekos
A South African lamb stew with onion, carrots, potatoes, and a creamy milk-and-spice mixture. Serves 4; hands-on preparation is estimated at 10 minutes and the stated cooking time is 2 hours.
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Chana masala
Chickpeas simmered in a spiced tomato sauce with ginger, chilli, lemon and cilantro. Serves 4; timings are approximate.
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Samoan Palusami: Taro Leaves with Coconut
Taro-leaf parcels filled with coconut milk, onion, and lemon, baked until the leaves are tender. Serves 4; timings are approximate.
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