Brown Lentil Seraz (Chagossian lentil stew)
A thick stew of brown lentils with tomatoes, onion, garlic, ginger and herbs. Makes 4 servings; the preparation time is an estimate.
View recipeRecipe collection
All recipes
Search by name or combine time, difficulty, dish type, cuisine and dietary preference.
KitchenPause
914Results
Barbadian Cou-Cou with Okra and Cornmeal
A creamy cornmeal and okra dish traditionally served as a side in Barbados. Makes 4 servings.
View recipe
Liechtenstein-style crumbly cornmeal Ribel
Cornmeal cooked with milk and water, rested, then browned in butter until loose and crumbly.
View recipe
Gambian Tomato Benachin (Jollof Rice)
One-pot rice cooked with tomato, peppers, and spices. Serves 6; hands-on preparation is estimated at about 20 minutes.
View recipe
Bermudian Rum Swizzle
A cocktail of light and dark rum, citrus and pineapple juices, grenadine, and bitters, mixed with crushed ice.
View recipe
Malian Fakoye (Leaf Sauce)
A Malian sauce made with fakouhoye leaves, lamb, dried fish and shea butter. Makes about 4 servings; hands-on preparation time and servings are estimates.
View recipe
Costa Rican Green Bean Picadillo
Ground beef and green bean picadillo flavored with fennel, cilantro, garlic, and lime. Serves 4; preparation and cooking each take about 15 minutes as an estimate.
View recipe
Ugandan Oluwombo with Mushrooms and Steamed Green Bananas
Mushroom and oysternut-paste parcels steamed alongside green bananas. Makes 3 servings.
View recipe
Montenegrin lamb in milk (Brav u Mlijeku)
A lamb stew cooked with milk, potatoes, carrot and herbs. Makes 4 servings; the 20 minutes of hands-on preparation is an estimate.
View recipe
Togolese Akume
A thick maize-flour paste cooked while stirring and served in portions as an accompaniment. Makes 4 portions; the timings and serving count are estimates.
View recipe
Venezuelan Arepas Stuffed with Chicken, Cheese, and Avocado
Tender corn arepas, browned in a skillet and filled with cooked chicken, cheese, and avocado. Makes 6 arepas, about 3 servings; times are estimates.
View recipe
Swabian Maultaschen
Swabian stuffed pasta with meat, spinach, ham, and bread, gently cooked in vegetable broth. Makes five servings.
View recipe
Cafriela de Frango
Chicken marinated with lemon, garlic, onion, and chilies, simmered first and then browned on the grill. Serves 4; hands-on preparation is estimated at 20 minutes.
View recipe
Swiss moitié-moitié fondue
A creamy fondue of Gruyère and Vacherin Fribourgeois, served with bread cubes. Serves 4.
View recipe
Panamanian Beef-Stuffed Carimañolas
Cassava pastries filled with seasoned ground beef, onion, bell pepper, garlic, and tomato. Makes 4 servings; times and serving size are estimates.
View recipe
Eritrean-style Injera
A fermented flatbread made with teff flour and water, with a thin, porous texture. Makes 4 servings; active preparation and cooking are approximate estimates of about 10 minutes each, plus 32–48 hours of fermentation.
View recipe
Moldovan Cheese Plăcinte in a Skillet
Moldovan thin-dough flatbreads filled with cheese, sour cream, and dill, then browned in a skillet. Makes 8–9 for 4 people.
View recipe
Antiguan and Barbudan Pepperpot
A Caribbean stew of salted pork, chicken, okra, pumpkin, greens, and green papaya. The quantities make approximately 8 servings.
View recipe
Beninese Akassa with spicy sauce
A firm corn-flour dough served with a quick tomato, onion, bell pepper, and chili sauce. Makes 4 portions; times are approximate estimates.
View recipe
Bulgarian Patatnik with Potato and Mint
A Bulgarian potato pie made with grated potato, onion and mint, baked with a flour-and-butter topping. Serves 8; allow 15 minutes for preparation and 45 minutes for baking.
View recipe