Chilean Crab Chupe
Chilean crab chupe with bread soaked in milk and cream, a vegetable sofrito, cheese, and a gratinated top. Serves 4 and takes about 40 minutes.
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Tunisian Fish Couscous
Semolina couscous served with fish, chickpeas, and vegetables in a red tomato and harissa broth, a combination characteristic of Tunisian versions.
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Sichuan dan dan noodles
Wheat noodles with browned pork, sui mi ya cai, and a sauce of sesame, soy, chili oil, and Sichuan pepper.
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Sri Lankan fish ambul thiyal
Firm fish coated in a sour goraka and black pepper paste, slowly cooked until dark and almost dry.
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Adjaruli khachapuri
Georgian bread from Adjara, shaped like a boat, filled with mozzarella and feta, and finished with egg yolk and butter. Makes 4.
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Pakistani chicken karahi
Golden chicken simmered with tomatoes, ginger and spices in a Pakistani version without onion.
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Ethiopian Beef Tibs
Tender beef pieces sautéed with onion, tomato, paprika, chili, and ghee; commonly served with injera.
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Australian chicken parmigiana
Golden crumbed chicken breast topped with ham, tomato sauce and melted cheese, in an Australian pub style.
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Ghanaian Waakye
Rice and beans cooked with an infusion of dried waakye leaves, which gives them their reddish color.
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Portuguese Seafood Rice, Caldo-Style
A brothy Portuguese rice dish cooked with clams, prawns, vegetables, cilantro, and fish stock.
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Vietnamese Caramelized Fish (Cá kho)
Fish gently braised in caramel, coconut water, and fish sauce until tender and coated in a glossy glaze.
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Zereshk polo ba morgh (Iranian rice with barberries and chicken)
Iranian steamed rice with saffron and tart barberries, served with braised chicken.
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Polish Gołąbki with Pork, Beef and Rice
Polish cabbage rolls filled with minced meat, rice and herbs, cooked in tomato sauce.
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Shorshe ilish: hilsa in mustard sauce
Hilsa gently cooked in a Bangladeshi sauce of mustard seeds, turmeric, green chilies, and mustard oil.
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Castelnaudary Cassoulet
A French stew of white beans, duck confit and pork, slowly cooked and finished in the oven.
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Egyptian hawawshi
Pita bread filled with ground beef, vegetables, herbs, and spices, then baked until golden and crisp.
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Senegalese Thieboudienne
Senegalese rice cooked with fish, vegetables, and tomato sauce, following a version with fresh and salted fish.
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Bolivian Anticuchos with Beef Heart, Potatoes, and Peanut Sauce
Bolivian skewers of beef heart and potatoes served with a thick yellow-chile and peanut sauce. Makes 6 servings; marinate the meat for 2 hours.
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Mushroom and spinach scramble
A simple scramble of mushrooms, spinach, and eggs for four.
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Oven-braised rabbit with aromatic herbs
Rabbit pieces with potatoes, onion and tomato, baked with wine, water and aromatic herbs and served with their cooking juices.
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