Danish caramelized potatoes (Brunede kartofler)
Small boiled and peeled potatoes glazed with a sugar-and-butter caramel. Serves 6; times are approximate.
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Libyan Bazin with Lamb Stew
A firm barley-flour dough served with a lamb, tomato, and potato stew. Serves 6; hands-on preparation time is an estimate.
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Tuvaluan Palusami with Spinach and Corned Beef
An oven-baked version of palusami with spinach, corned beef, onion, garlic, and coconut milk. Makes 4 servings.
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Maltese Bigilla
A thick dip of dried broad beans with garlic, olive oil, parsley, and chilli. Serve it cold or slightly warm with bread or crackers.
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Anguillan Beef and Pineapple Kebabs
Beef kebabs marinated with molasses, pineapple juice, and white wine vinegar, paired with fresh pineapple and grilled or broiled.
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Namibian Oshingali Black-Eyed Pea Purée
A smooth purée of peeled black-eyed peas, cooked and blended. Makes 4 servings; allow about 25 minutes of preparation and 20 minutes of cooking.
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Lao Khao Poon
A Lao rice-noodle soup with chicken, coconut milk, red curry and bamboo shoots, served with cabbage, carrot and lime.
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Iraqi Timman Bagilla
Iraqi rice with fava beans, plenty of dill, and tender lamb. Serves 4 and takes about 83 minutes.
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Chamorro Rosketti from the Northern Mariana Islands
Crumbly Chamorro cookies made with cornstarch, butter, and vanilla. Makes about 30–35 cookies; allow approximately 45 minutes for hands-on preparation and 15–20 minutes for baking.
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Guadeloupean chicken bokit
Fried bread filled with roast chicken, spices, garlic, lime and scallions. Makes about 4 servings; times are estimates based on the recipe.
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Begova čorba (Bosnian chicken and okra soup)
Bosnian chicken and okra soup thickened with puréed cooked vegetables and potatoes. Makes 4 servings; preparation times are estimates.
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Butha-Buthe: spinach and tangerine soup
Split-pea soup with spinach, fresh herbs and tangerine, finished with yogurt. Serves 8; the stated preparation time is 20 minutes, cooking time is 50 minutes, and the peas soak overnight.
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Nasi lemak with coconut rice, sambal, anchovies and peanuts
Coconut-milk rice served with spicy anchovy sambal, fried anchovies, toasted peanuts, egg and cucumber. Makes 4 servings; times are approximate.
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Emirati Lamb Thareed
An Emirati lamb and vegetable stew served over raqaq bread, which soaks up the broth. Serves 8, with about 35 minutes of estimated hands-on preparation and at least 60 minutes of cooking, plus the time needed for the vegetables to become tender.
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Nigerien Djerma Stew
A chicken stew with tomatoes and peanut butter, simmered until the sauce thickens and the chicken is tender.
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Dublin Coddle
A one-pot Irish stew of potatoes, sausages, bacon, onion and stock, gently simmered until the potatoes are tender. The 4 servings and timings are estimates.
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Afghan Potato and Spinach Bolani
Large, thin Afghan stuffed flatbreads filled with potato, spinach, and spring onion, toasted in a pan. Makes 5 bolani; times are estimates.
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Cambodian Beef Lok Lak
Marinated, stir-fried beef with rice, fresh vegetables, and a separate lemon, salt, and pepper dipping sauce. Serves 2; preparation times are approximate.
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Te bua toro ni baukin
A savory Kiribati bake of grated pumpkin, cabbage, and canned meat, bound with flour and baked until browned.
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Azerbaijani Piti with Lamb, Chickpeas, and Potatoes
A slowly cooked lamb and chickpea stew with potatoes, tomatoes, and lamb fat. Makes 4 servings; hands-on preparation is estimated at 20 minutes, in addition to soaking the chickpeas overnight.
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