Bahian fish moqueca
A Brazilian stew of firm fish with tomato, onion, bell pepper, coconut milk, and dendê oil. Serves 4.
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Seafood cataplana
A Portuguese stew of monkfish, clams and large prawns, cooked covered with a vegetable sofrito, white wine and parsley. Serves 4.
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Peruvian ají de gallina
A creamy Peruvian stew of shredded chicken, yellow chili, bread, evaporated milk and walnuts, served with boiled potatoes and white rice.
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Georgian pork mtsvadi with wine
Georgian pork skewers marinated with onion and wine, then grilled over embers. This version follows a documented wine-based variation; mtsvadi in Georgia is also made with other cuts and methods.
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Indonesian nasi goreng with fried egg
Cold rice stir-fried with shallot, garlic, chili, terasi, kecap manis and soy sauce; served with a fried egg.
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Senegalese Yassa Chicken
Chicken marinated with lemon, mustard, and onion, simmered until tender and served with white rice.
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Ghanaian Kenkey with Fried Fish
Fermented-maize kenkey, cooked in two stages, wrapped in corn husks, and served with fried fish. Serves 4.
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Cuban-Style Chicken and Rice
Cuban-style chicken and rice cooked with sofrito, white wine, broth, and achiote seasoning. Makes 6 servings.
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South African Grilled Boerewors
Fresh boerewors grilled until browned all over and served in four portions.
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Mozambican-Style Grilled Piri-Piri Prawns
Prawns marinated with chili, garlic, lime, and spices, then grilled. Serves 4.
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Dry beef rendang
Indonesian beef rendang slowly cooked with coconut milk, spices, and aromatic herbs until the liquid reduces and the meat is tender and dark.
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Kenyan beef pilau
Basmati rice cooked with beef, deeply browned onion, tomato, and toasted spices. Serves 4; preparation: 30 minutes; cooking: 55 minutes.
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Iranian Chicken and Walnut Fesenjan
An Iranian chicken stew with ground walnuts and pomegranate molasses, finished with a thick sweet-and-sour sauce for four.
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Lamb rogan josh with yogurt and spices
A Kashmiri lamb stew with ghee, yogurt, garlic, ginger, and aromatic spices. This version follows the variation that includes onion and garlic; serve when the meat is tender and the sauce is cohesive.
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Lebanese Mujaddara
A Lebanese dish of lentils and brown rice cooked together, topped with golden onion and cumin.
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Chicken pad kra pao
Thai stir-fried minced chicken with garlic, chili and holy basil, served with jasmine rice and a fried egg.
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Jordanian Musakhan
Roast chicken with slowly cooked sumac onions, served on flatbread and finished with pine nuts and parsley.
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Egyptian Molokhia Soup with Garlic and Coriander
Molokhia leaves cooked in chicken broth and finished with garlic and coriander browned in oil. Makes 4 servings.
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Sindhi Chicken Biryani
Pakistani chicken biryani layered with basmati rice, potatoes, green chilies, fresh herbs, and Sindhi masala.
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Ghanaian Banku with Oven-Baked Tilapia
Slightly tangy corn-and-cassava dough served with whole oven-baked tilapia, herbs, and fresh sliced vegetables.
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