Traditional South African Vetkoek
Yeasted dough buns, fried until golden and tender inside; serve them plain or split them open for filling.
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Iranian Ghormeh Sabzi
An Iranian stew of lamb, red kidney beans and plenty of fresh herbs, with dried lime and a citrus note. Serves 4.
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Portuguese arroz doce with egg yolks
Round-grain rice is cooked first in water, then slowly in milk scented with lemon and cinnamon; egg yolks and butter give it a creamy texture.
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Flourless whitebait and egg fritters
Simple whitebait and egg fritters, fried in batches until golden. The fish-to-egg balance and brief cooking keep the fish in the foreground.
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Bolivian Sajta de Pollo with Tunta and Peanuts
Bolivian chicken stew in a yellow chili sauce, served with potatoes, tunta with peanuts, and a fresh onion-and-tomato sarsa.
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Masala dosa
Crisp dosa made from fermented rice and lentils, filled with spiced potatoes. Serves 6.
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Banku with grilled tilapia
Corn-and-cassava banku, cooked until soft and slightly tangy, served with roasted tilapia, chile sauce, and fresh vegetables.
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Jordanian Cream Warbat
Crisp phyllo pastries filled with thick cream and served with lemon syrup.
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Polish Żurek with rye zakwas, sausages, and egg
A tangy Polish soup made with fermented rye zakwas, stock, bacon, two kinds of sausage, potatoes, marjoram, and boiled egg.
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Guatemalan Chicken Pepián
A Guatemalan chicken stew with vegetables and a thick recado sauce made with toasted chiles, tomatoes, seeds, and spices. Makes 4 servings.
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Sri Lankan Kokis
Crisp, lacy, flower-shaped bites made with rice flour and coconut milk, fried using a special mould.
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Kenyan Coconut and Cardamom Mahamri
Lightly sweet fried buns flavored with coconut milk and cardamom, from the Swahili tradition of Kenya’s coast.
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Turkish Lamb Lahmacun
Four thin, round Turkish flatbreads topped with minced lamb, vegetables, herbs, and spices.
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Polish Makowiec (Poppy Seed Roll)
A Polish sweet yeasted roll filled with poppy seeds, nuts and candied fruit. Makes 8 servings.
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Fijian Fish Suruwa
Fijian curry of firm white fish with tomato, coconut milk, and spices; one version of suruwa from the Indo-Fijian tradition.
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Canadian Skillet Bannock
A quick Canadian bread made with a simple dough of flour, baking powder, salt, water, and oil, cooked in a skillet until golden.
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Mozambican pork chamussas
Phyllo chamussas filled with spiced pork, onion, and garlic, baked until crisp.
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Egyptian ful medames
Cooked fava beans with garlic, cumin, and lemon, finished with olive oil. This quick version uses canned cooked beans and keeps the dish’s rustic texture.
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Traditional Marseille Bouillabaisse
A Provençal fish stew with rockfish, tomato, potatoes, fennel, saffron, and orange. To retain its Marseille character, use at least four fish species and serve the broth and fish separately, with garlic-rubbed toast.
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