Argentinian criollo pastries
Flaky pastries filled with quince paste and fried until golden. The quantities make about two dozen; the serving count and preparation and frying times are estimates.
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Papa a la Huancaína
Boiled potatoes topped with a creamy yellow chili, fresh cheese, evaporated milk, and cracker sauce, served with lettuce, boiled egg, and black olives.
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Canadian butter tarts
Ten tarts with a crisp pastry shell and a sweet filling of butter, brown sugar, and egg. Hands-on preparation is estimated at 20 minutes; the dough rests for 30 minutes and the tarts bake for 20 minutes.
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Colombian buñuelos
Round cheese fritters, golden outside and tender inside. Makes about 12 servings; times are approximate.
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Brazilian pão de queijo
Brazilian tapioca-starch and cheese rolls, golden outside and tender inside. Makes about 30 balls.
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Malaysian roti canai
A Malaysian flatbread made from thin, layered dough, stretched, folded, and browned in a pan. Makes 10 pieces, about one per serving. Preparation and cooking times are estimates.
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Jamaican Coconut Toto
A tender Jamaican coconut cake spiced with cinnamon and nutmeg. Makes 9 servings.
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Lithuanian Potato Kugelis
A Lithuanian bake of grated potatoes with bacon, spring onions, eggs, and milk, baked until golden and set. Serves 4; preparation times are estimates.
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Belgian Mussels with Beer
Mussels briefly steamed with onion, celery, butter, and Belgian blonde beer. Serves 4.
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Curaçao-style karni stoba: beef stew with green papaya
A Curaçao-style beef stew slowly cooked with onion, bell pepper, tomato, spices, potato and green papaya. Makes approximately 4 servings; yield and timings are estimates.
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Pan-Fried Mukeke with Vegetables
Mukeke fish cooked with onion, garlic, tomatoes, and peppers. Serves 4; preparation times are estimates.
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Mauritian Dholl Puri
Flatbreads filled with yellow split peas, spices and a simple flour dough. Serves 4; preparation and cooking times are estimates.
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Ricotta tart
A shortcrust tart filled with ricotta, sugar, and chocolate, baked until golden.
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Martinican Crab Matoutou
A crab stew with tomato, lime and colombo powder, served with rice cooked separately. The quantities make 4 servings; the estimated times are 30 minutes of preparation and 50 minutes of cooking.
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Boiled Atanga with Boiled Plantain
Gabonese atanga, boiled and served with boiled plantain. Makes 4 servings; allow about 5 minutes for preparation and 20 minutes for cooking.
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Gibraltar Rosto
Pasta with beef braised in a tomato sauce with white wine, onion, garlic and carrot. The quantities and four servings are approximate; cooking time depends on the beef and carrots becoming tender.
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Sos Pwa (Haitian Black Bean Sauce)
A creamy Haitian sauce made with dried black beans, coconut milk, herbs, and chile. Serves 4; times are estimates.
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Mulgipuder (Mulgi puder), Estonian potato and barley porridge
A hearty dish from Estonia’s Mulgimaa region: potatoes and pearl barley are cooked until tender, then mashed and served with pan-browned pork knuckle and onion.
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Belgian pommes frites
Potatoes cut into sticks, soaked and dried, then fried twice for a tender center and a crisp, golden exterior. Makes 4 servings; times are estimates.
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