Tub tim grob (Thai ruby dessert)
Red-dyed water chestnuts coated in tapioca starch and cooked until translucent. Serve with syrup, coconut milk and crushed ice.
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Filipino pork and shrimp lumpia
Thin Filipino rolls filled with pork, shrimp, and vegetables, rolled and fried until golden. Serves 4; timings are estimates.
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Cuban Moros y Cristianos
Long-grain rice cooked with black beans, sofrito, spices, and a touch of vinegar. Makes 4 servings and takes about 45 minutes.
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Pecan pie
An American pie with a crisp crust and a sweet pecan filling. Makes about 15 servings; hands-on preparation takes around 1 hour, baking about 1 hour, and total resting time about 4 hours.
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Brazilian acarajé
Bahian fritters made with black-eyed peas, onion, and salt, fried in dendê oil. Makes 4 servings. Preparation and cooking times are estimates; soaking takes 12 hours.
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Peruvian purple corn pudding
A Peruvian dessert of purple corn, fruit and spices, thickened with sweet potato flour and finished with lemon. Makes approximately 8 servings.
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Argentine Grilled Provoleta
Provoleta cheese, golden on the outside and soft inside, with olive oil and oregano. Serves 2; preparation time and serving size are estimates.
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Colombian Postre de Natas
A creamy Colombian dessert made with milk, eggs, and cinnamon, served chilled. Makes about 4 servings; allow about 25 minutes for preparation and cooking, plus 1 hour to chill.
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Bolivian baked cuñapé
Bolivian cassava-starch and cheese rolls with lightly golden exteriors and tender, chewy centers.
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Jamaican Bammy
Jamaican cassava flatbread soaked in coconut milk and toasted until golden. Makes about 3 servings.
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Canadian blueberry grunt
A Canadian dessert of cooked blueberries in a lightly spiced sauce, topped with tender barley-flour dumplings. Makes 6 servings; estimated prep time: 10 minutes, cook time: 25 minutes.
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Sahrawi Vegetable Couscous
Couscous cooked with onion, garlic, carrot, and bell pepper in vegetable broth. The quantities make about 2 servings; times are estimates.
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Polish Kotlet Schabowy
Pounded pork loin chops coated in flour, egg, and breadcrumbs, then fried until golden. Preparation and cooking take about 15 and 8 minutes, respectively; these times are estimates.
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Badrijani nigvzit: Georgian eggplant and walnut rolls
Tender grilled eggplant rolls filled with a spiced walnut, garlic, and vinegar paste. Serves 4; times are estimates.
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Greek Spinach and Feta Spanakopita
A Greek savory pie of spinach, feta, dill, and spring onions wrapped in crisp layers of phyllo pastry. Makes 8 servings; preparation and resting times are approximate.
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Hyderabadi-Style Chicken Biryani
Indian biryani with marinated chicken, basmati rice and browned onion, finished in layers under steam in a covered pot. Serves 6; active preparation times are estimates.
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Jordanian Rashuf with Lentils, Bulgur and Yogurt
A Jordanian lentil and bulgur soup finished with plain yogurt. Makes 4 servings; hands-on preparation is estimated at 10 minutes and cooking at 30 minutes.
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Kuku sabzi (Iranian herb frittata)
An Iranian herb frittata bound with egg and cooked covered over low heat. The quantities make 4 servings.
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Kenyan Nyama Choma on the Grill
Goat or beef grilled slowly and basted with salt water. Serves 4; preparation time and yield are estimates.
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Tunisian baked makroudh filled with dates
Semolina pastries with a spiced date filling, baked and coated in a honey and orange-blossom-water syrup.
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