Whitebait fritters with potato and spring onion
Whitebait fritters with egg, potato and scallions, fried until golden. Makes 6 servings.
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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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Thai Tom Kha Gai with Chicken and Coconut Milk
Thai chicken soup with coconut milk, galangal, lemongrass, kaffir lime leaves, and a finishing touch of lime and fish sauce.
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Sel roti with rice and wheat flour
Nepali rice rings, lightly sweet and spiced, fried until golden.
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Nigerian Chin Chin
Nigerian fried sweet-dough bites with nutmeg, cut into small squares and browned until crisp.
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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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Greek Avgolemono Soup with Chicken, Rice and Lemon
Greek chicken and rice soup thickened with egg and lemon for a smooth, creamy broth. Makes 4 servings.
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Samoan Fa’apapa (Coconut Bread)
Samoan coconut bread made with flour, sugar, unsweetened coconut flakes, and coconut milk. This version is wrapped in baking paper and baked.
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Classic Peruvian Ceviche
Diced white fish dressed with lime, ají limo, red onion, and cilantro; served with cooked sweet potato and Peruvian corn.
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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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Gulab jamun
Ten fried milk-dough balls soaked in a syrup scented with cardamom, cinnamon, saffron, star anise, and rose petals.
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Australian Pumpkin Scones
Tender pumpkin scones made with cold butter and spices, baked until golden.
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Bolo de rolo
A dessert from Pernambuco made with very thin layers of butter, egg, and sugar dough, rolled successively with guava jam.
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Japanese Taiyaki Filled with Anko
Japanese fish-shaped sweets with a tender, golden batter and a sweet azuki bean paste filling.
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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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Ethiopian Chechebsa
An Ethiopian breakfast of torn kita flatbread pieces tossed while hot with spiced clarified butter and berbere.
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Semolina maamoul with dates and butter
Cookies made with fine and coarse semolina, scented with rose and orange blossom waters, and filled with a cinnamon date paste.
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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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Fijian kokoda
A Fijian starter of dolphinfish marinated in lime and lemon, then mixed with coconut milk and fresh vegetables.
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Red chilaquiles
Toasted corn tortilla chips are tossed with a red tomato-and-chile sauce and served right away with fresh cheese and cilantro.
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