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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Pakistani aloo paratha
Whole-wheat flatbread stuffed with spiced potato and cooked in a pan with ghee or butter until golden and crisp.
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Mozambican badjias
Mozambican cowpea fritters with garlic and salt: soak the beans, blend them into a paste, then fry until golden.
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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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Greek Loukoumades
Greek fermented-dough fritters, fried until golden and served with honey, cinnamon, and walnuts.
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Kiribath: Sri Lankan coconut milk rice
Rice cooked with water and coconut milk until tender, creamy, and slightly sticky, then pressed and cut into portions.
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Nigerian Goat Meat Pepper Soup
A light, spicy Nigerian broth slowly simmered with goat meat, pepper soup spices, ehuru, and ground crayfish.
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Lebanese Hummus
Lebanese chickpea spread with tahini, lemon, and garlic, finished with olive oil and parsley.
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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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Australian vanilla slice
An Australian pastry dessert with crisp puff pastry, thick vanilla custard and passionfruit icing.
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New England Clam Chowder
Creamy clam soup with bacon, potatoes, leek, spring onion, and celery, thickened with flour and finished with milk and cream.
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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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Kenyan Mandazi
Kenyan yeasted buns flavored with cardamom and cinnamon, cut into triangles, and fried. This version uses coconut milk; some sources call this variation mahamri.
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Simple Qatayef with Syrup
Porous qatayef pancakes, cooked on one side and served with ater syrup. This simple version is served without filling.
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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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Fijian Dhal Soup
A vegetarian lentil soup with fenugreek, mustard, vegetables, curry and soy sauce.
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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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Samoan Oka i’a
Samoan raw fish salad with lime, coconut milk, cucumber, tomato, and onion. Serves 4.
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Brevas with arequipe
Fresh figs simmered in spiced syrup, rested in the syrup, and filled with arequipe. This version serves 4.
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Basic Chinese Congee
Chinese white-rice porridge slowly cooked with water, ginger, and scallion, served for breakfast.
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