Corn and Kumara Pilhi
A baked pilhi made with polenta, kumara, milk, cheddar and caraway. Serves 8; allow about 10 minutes to prepare and 50 minutes to cook.
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Norwegian fårikål: lamb and cabbage stew
Norwegian lamb and cabbage stew with black pepper, flour, salt, and water. Serves 4; allow an estimated 15 minutes of hands-on preparation and about 2 hours of cooking.
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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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Brothy Rice with Prawns and Rosemary
Spanish brothy rice with prawns: round-grain rice cooked in fish stock with a sofrito of onion, tomato, and garlic, saffron, and an optional touch of fresh rosemary as a garnish.
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Fijian vakalolo
A Fijian dessert of grated cassava, steamed and served with a coconut and caramelized sugar sauce.
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Chicken Stew with Guinness (Guinness Bottle Chicken Stew)
Golden-browned chicken simmered with Guinness, broth, onion, garlic, and bell pepper. Makes approximately 4 servings; total times are estimates.
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Cuban Yuca with Mojo
Tender boiled cassava served with a lemon, garlic, oil, and salt mojo. Serves 6; times are estimates and may vary with the cassava.
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Dauphinois potato gratin (gratin dauphinois)
Layered potatoes simmered in milk and finished in the oven with cream. This French version contains no cheese.
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Pasta with Mushrooms and Basil
Long pasta with sautéed mushrooms, a creamy sauce and fresh basil, finished with Parmesan.
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Cachupa from São Tomé and Príncipe
A stew of corn, beans, pork and smoked sausage, simmered until the grains are tender. This recipe serves 6; hands-on preparation is estimated at about 20 minutes.
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Vegetarian Miso Soup with Tofu and Wakame
Japanese miso soup for 4, made with tofu, wakame seaweed, leek and spring onion. It uses water and miso paste, with no fish broth.
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Griddled Meagre with Olives
Griddled meagre steaks served with a vinaigrette of tomato, olives, capers and basil.
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Hungarian Lecsó
A Hungarian stew of sweet peppers, tomatoes, and onion, seasoned with paprika.
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Vietnamese Chè Ba Màu
A chilled, layered dessert of mung beans, red beans, pandan jelly, coconut milk, and crushed ice.
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Pohnpei Lihli
Very ripe breadfruit, roasted over an open fire and pounded. Hands-on preparation is estimated at 15 minutes; roasting is guided by a visible cue rather than a fixed time.
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Smooth Carrot and Apple Soup
A smooth carrot and apple soup seasoned with cumin and vinegar and emulsified with olive oil. Serve it hot or cold.
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Fish and fungi from the British Virgin Islands
White fish simmered with tomato, onion, and lime, served with creamy cornmeal and okra fungi. Serves four; preparation time is an estimate.
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Vegetarian green papaya som tam
A crunchy Thai salad of green papaya, long beans and tomatoes with a tangy, sweet and spicy dressing. This vegetarian version uses soy sauce instead of fish sauce.
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Crunchy Cabbage and Cucumber Salad
A fresh salad of finely cut cabbage and sliced cucumber, dressed with olive oil, vinegar, and salt. Serves 4.
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Muamba de galinha
Angolan chicken stew with palm oil, tomato, pumpkin and okra, served with funge or rice.
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Filipino leche flan
A creamy Filipino custard made with egg yolks, sweetened condensed milk, and evaporated milk, cooked in a water bath and topped with caramel. Makes 10 servings; estimated prep: 15 minutes, cooking: 40–60 minutes, and resting: at least 3 hours and 45 minutes.
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Pea and Spinach Stew
A stew of peas and spinach with potato, spring onion, and vegetable broth.
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Luxembourgish Bouneschlupp
A green bean and potato soup with smoked sausage, lightly thickened with flour and finished with crème fraîche. Servings and times are estimates.
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Chinese scallion pancakes (cong you bing)
Four savory, unleavened pancakes layered with scallions and browned in a pan.
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Dry Rice with Chickpeas and Artichokes
Dry rice with chickpeas and artichokes, cooked in a vegetable base and broth.
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South African Grilled Boerewors
Fresh boerewors grilled until browned all over and served in four portions.
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Puerto Rican Pastelón
Layers of fried ripe plantains, seasoned beef, and cheese, baked with egg until set and golden.
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Dadar gulung
Thin pandan crêpes filled with grated coconut and palm sugar, folded and rolled. Serves 4; timings are estimates.
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Baked Pasta with Pumpkin and Almonds
Baked pasta with tender pumpkin, melted gorgonzola, and flaked almonds.
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Liberian Dumboy with Spicy Soup
Boiled and pounded cassava dough with a smooth, elastic texture, served with spicy chicken and shrimp soup. Serves 4; times are estimates.
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Korean Yakgwa
Korean sweets made with wheat flour, honey, and sesame oil, fried and soaked in syrup. Makes 12 pieces, about 4 servings of 3. Preparation times are estimates.
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Oven-Baked Salmon with Onion
Oven-baked salmon portions served on a bed of softened onion, with olive oil, salt, and pepper.
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Maltese Rabbit Stew (Stuffat tal-Fenek)
Rabbit slowly stewed in a tomato and red wine sauce with potatoes and olives. Serves 4; the 25 minutes of hands-on preparation are an estimate.
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Lebanese Fattoush
A Lebanese salad of fresh vegetables, herbs, sumac and toasted flatbread, dressed with lemon and pomegranate molasses.
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Oven-braised rabbit with aromatic herbs
Rabbit pieces with potatoes, onion and tomato, baked with wine, water and aromatic herbs and served with their cooking juices.
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Bermuda fish chowder (Bermuda Fish Chowder)
Bermudian fish chowder with tomatoes, vegetables and broth, served with dark rum and sherry-pepper sauce. Makes 10 servings; preparation times are estimates.
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Moroccan Zaalouk with Eggplant and Tomato
A Moroccan cooked salad of eggplant, tomato, and spices, with a rustic texture and a touch of lemon. Serve it hot, warm, or cold.
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Mushroom and spinach scramble
A simple scramble of mushrooms, spinach, and eggs for four.
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Australian Damper with Olives and Rosemary
A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
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Nigerien Dounguouri Soko
A Nigerien stew of white beans and lamb with tomatoes, onions, and peppers. Serves 6; preparation and timings are approximate.
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South African Malva Pudding
A tender South African cake with apricot jam, covered in a warm cream, butter and vanilla sauce. Serves 8; preparation times are approximate.
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Yogurt and lemon cake
A light yogurt cake with lemon zest and juice, made with measured ingredients and baked at 180 °C.
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Lithuanian Cepelinai with Potato and Pork
Large, oval potato dumplings filled with ground pork and boiled in water. Serves 4; serving size and preparation time are estimates.
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Egyptian fava bean ta’ameya
Egyptian fritters made with dried fava beans, fresh herbs and spices, fried until golden. Makes approximately 15–20 pieces; servings and hands-on time are estimates.
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Placki ziemniaczane
Polish grated-potato pancakes with onion and egg, fried until golden and crisp. Makes 4 servings; preparation and cooking times are estimates.
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Baked Cocoa Oats with Seeds
Oats baked with cocoa and milk, finished with seeds for decoration. Makes 6 servings.
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Boulettes de morue (salt cod fritters)
Golden salt cod and potato fritters flavored with herbs and served with lemon. Makes about 5 servings; times are approximate estimates.
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Ghanaian bofrot
Ghanaian yeast-raised doughnuts, spiced, fried, and coated in cinnamon sugar. The recipe makes about 18; preparation times are approximate.
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Ghanaian Kontomire Stew
A thick stew of cocoyam leaves with tomato, red palm oil, smoked fish and pumpkin seeds. Makes 4 servings; approximate preparation time: 25 minutes, cooking time: 50 minutes.
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Bolivian Anticuchos with Beef Heart, Potatoes, and Peanut Sauce
Bolivian skewers of beef heart and potatoes served with a thick yellow-chile and peanut sauce. Makes 6 servings; marinate the meat for 2 hours.
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Cuban-Style Chicken and Rice
Cuban-style chicken and rice cooked with sofrito, white wine, broth, and achiote seasoning. Makes 6 servings.
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Gambian Domoda
Gambian peanut stew with meat and vegetables. Serves 4; estimated preparation: 25 minutes and cooking: 75 minutes.
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Turkish baked sütlaç (fırın sütlaç)
A Turkish rice-and-milk pudding baked until its surface is golden. Makes 4 servings.
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Argentine locro
A thick Argentine stew of white corn, beans, squash and assorted meats, served with a red pepper sauce. Makes about 8 servings; hands-on time and yield are approximate.
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Rēwena bread (parāoa rēwena)
A Māori bread from New Zealand made with a fermented potato, flour, and sugar starter. This recipe makes two small loaves and takes several days for the starter to become bubbly.
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Norwegian Rømmegrøt (Sour Cream Porridge)
Creamy Norwegian porridge made with sour cream, barley flour, whole milk, and salt. Hands-on preparation time is an estimate; cooking can take up to 2 hours.
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Ethiopian doro wat
An Ethiopian chicken stew with onion, berbere and hard-boiled eggs, slowly cooked until the sauce is thick. Serves 4; preparation times are estimates.
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New Zealand Pavlova
Baked meringue, crisp outside and tender inside, topped with whipped cream, strawberries, raspberries, and kiwi.
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Georgian Kada
A layered Georgian pastry filled with toasted flour, butter, and sugar, baked until golden.
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Martinican Chicken Colombo
A Martinican stew of chicken marinated with Colombo spices, chayote and vegetables. Serves 8, with about 35 minutes of preparation, 50 minutes of cooking and 8 hours 20 minutes of resting, including the marinade.
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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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Moroccan Semolina Baghrir
Moroccan semolina pancakes with a hole-filled surface, cooked on one side and served with a syrup of honey, butter, and orange blossom water.
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Djiboutian Fah-fah (Lamb Soup)
A Djiboutian lamb soup with potatoes, cabbage, tomatoes, chili, and coriander. Serves 8; hands-on preparation is estimated at 20 minutes.
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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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Senegalese Thieboudienne
Senegalese rice cooked with fish, vegetables, and tomato sauce, following a version with fresh and salted fish.
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Potato babka
A Belarusian potato bake made with grated potatoes, onion and pork fat, baked until golden. Serves 4.
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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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Moroccan chicken and almond pastilla
A crisp filo pastry pie filled with spiced chicken, onion and sweet almonds. Makes 2 pastillas for 8 people.
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Nepalese chicken thukpa
A Nepalese rice-noodle soup with chicken, vegetables, and an aromatic tomato, ginger, and spice base.
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Curaçao-Style Funchi
A firm side dish of cornmeal, water, and salt, cooked until it pulls away from the sides of the pot. Makes about 4 servings.
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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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Basic Chinese Congee
Chinese white-rice porridge slowly cooked with water, ginger, and scallion, served for breakfast.
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Rwandan Ugali
A firm side dish made with fine maize flour, water, and salt, traditional in Rwanda and served with stews and vegetables.
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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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Bolo de bolacha
A no-bake Portuguese cake made with Maria biscuits dipped in coffee and layers of buttercream with egg yolks. Serves 6; allow about 30 minutes to prepare and 3 hours to chill.
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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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Chilean leche asada
A Chilean milk-and-egg dessert with caramel and a browned top. Makes 5 servings.
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Guernsey gâche melée
A traditional Guernsey apple dessert: a rustic mixture of apple, flour, butter, sugar and spices, baked until golden.
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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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Mapo tofu
Tender tofu and minced pork in a savory sauce with doubanjiang, ginger, and Sichuan pepper. Serves 4; timings are estimates.
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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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Whitebait fritters with flour and parsley
Light whitebait fritters with egg, a little flour and parsley, pan-fried until golden and served with lemon.
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Grenadian Oil Down
A one-pot dish of chicken, salted pig tail, breadfruit, vegetables and spiced coconut milk. Serves 8; preparation 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 Gemista: Stuffed Tomatoes and Peppers
Tomatoes and peppers filled with rice, herbs, pine nuts and raisins, baked with potatoes. Serves 4; estimated preparation: 30 minutes; oven time: 1 hour 30 minutes.
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Mauritanian Bonava with Lamb and Potatoes
A lamb and potato stew with onion, vinegar, bay leaves, and peanut oil. Serves 6; estimated preparation time: 15 minutes and estimated cooking time: 95 minutes.
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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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Vietnamese bún chả
Grilled pork, rice noodles, pickled vegetables and fresh herbs, served with a sweet-and-sour fish sauce. Serves 4; times are approximate.
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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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Nabulsieh knafeh
A Levantine dessert of crisp kataifi filled with melting cheese, drizzled with syrup, and finished with pistachio.
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Bryndzové halušky: Slovak potato dumplings with bryndza and bacon
Small potato-and-flour dumplings tossed with bryndza cheese and served with browned bacon. Serves 4; timings are estimates.
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Fijian Dhal Soup
A vegetarian lentil soup with fenugreek, mustard, vegetables, curry and soy sauce.
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Ghanaian Kenkey with Fried Fish
Fermented-maize kenkey, cooked in two stages, wrapped in corn husks, and served with fried fish. Serves 4.
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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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Ibiharage (Burundian beans)
Red kidney beans pressure-cooked with onion, garlic, chili, and a blend of palm and sunflower oils. Serves 4.
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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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Chicken tikka masala
Yogurt- and spice-marinated chicken, roasted and served in a creamy tomato sauce. Serves 6; allow about 20 minutes of hands-on preparation, 55 minutes of cooking, and 10 hours for the cold marinade.
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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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Serrage Poulet (chicken in coconut milk)
Spiced chicken gently simmered in coconut milk with cinnamon: a stew associated with Chagossian cuisine.
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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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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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Turkish Red Lentil Soup (Mercimek çorbası)
A creamy Turkish soup of red lentils, onion and garlic, seasoned with cumin and tomato and finished with lemon.
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Icelandic Kjötsúpa (Lamb Soup)
Icelandic lamb soup with rice and vegetables. Serves 6; allow about 25 minutes for preparation and 72 minutes for cooking.
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Senegalese Yassa Chicken
Chicken marinated with lemon, mustard, and onion, simmered until tender and served with white rice.
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Latvian Grey Peas with Bacon (Pelēkie zirņi ar speķi)
Dried grey peas are soaked and cooked until tender, then served with browned smoked bacon and onion. The quantities make approximately four servings.
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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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Mishti doi with jaggery
Sweet fermented yogurt from Bangladesh, made with reduced milk, sugar, jaggery, and plain yogurt as the starter.
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Cameroonian Poulet DG (Poulet DG)
Browned chicken with fried plantain and vegetables cooked in a tomato sauce. A Cameroonian version of Poulet DG.
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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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Indonesian nasi goreng with fried egg
Cold rice stir-fried with shallot, garlic, chili, terasi, kecap manis and soy sauce; served with a fried egg.
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Peanut Moambe Chicken
A Congolese chicken stew with tomatoes, peanuts, peanut butter, and spices. This version uses peanuts in the sauce and is served with rice.
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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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Gateaux Piment (Mauritian split-pea fritters)
Mauritian fritters made with yellow split peas, chilli and coriander: makes about 25 pieces, or approximately 4 snack servings. Active time is an estimate; soak the peas overnight.
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Lebanese Hummus
Lebanese chickpea spread with tahini, lemon, and garlic, finished with olive oil and parsley.
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Puerto Rican Mofongo
Fried green plantains mashed with garlic and pork cracklings, then shaped into compact portions. Serves 6; times are estimates.
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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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Banana po’e from Wallis and Futuna
A banana dessert with tapioca starch, sugar, and vanilla, baked and served with coconut milk. Makes about 4 servings; quantities are measured by volume using the banana purée.
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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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Semolina maamoul with dates and olive oil
Lebanese semolina and olive-oil cookies scented with rose and orange blossom water, filled with dates and baked until the bottoms are just lightly golden.
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Greek Loukoumades
Greek fermented-dough fritters, fried until golden and served with honey, cinnamon, and walnuts.
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Mozambican Coconut Sweet
A dense, moist coconut cake made with coconut milk and freshly grated coconut.
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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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Georgian pork mtsvadi with wine
Georgian pork skewers marinated with onion and wine, then grilled over embers. This version follows a documented wine-based variation; mtsvadi in Georgia is also made with other cuts and methods.
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Callaloo Soup with Pork and Okra
A thick Caribbean soup of leafy greens, okra, and pork, slowly simmered in chicken stock.
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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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Tunisian Assida Zgougou
A Tunisian dessert of Aleppo pine seed cream, thickened with flour and topped with milk custard and nuts.
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Omani Oven-Baked Shuwa Lamb
Lamb shanks marinated with spices, wrapped, and slow-cooked until tender. Makes 2 servings; the 25 minutes of active preparation is an estimate.
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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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Layered Kenyan Chapati
Unleavened Kenyan flatbread, coiled into spirals to create layers and cooked in a pan until golden.
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Turkmen plov
Lamb plov with rice, carrots, and onions, cooked in layers in a heavy pot. Serves 6; total times are approximate.
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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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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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Timor-Leste ikan sabuko with grilled tamarind mackerel
Mackerel marinated with tamarind and calamansi, grilled over turmeric leaves and finished with basil. Serves 3; preparation times are estimates.
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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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Salteña Empanadas with Beef, Potato, and Egg
Argentine Salteña empanadas with homemade pastry and a juicy beef, potato, onion, and egg filling, baked until golden.
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Andorran-Style River Trout
River trout served with ham and golden potatoes, with garlic, parsley and lemon. Serves 4; active preparation is estimated at 5 minutes and cooking at 15 minutes.
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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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New Zealand Lolly Cake
A no-bake New Zealand sweet made with malt biscuits, butter, sweetened condensed milk and fruit sweets, shaped into a log and coated with coconut.
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Peruvian ají de gallina
A creamy Peruvian stew of shredded chicken, yellow chili, bread, evaporated milk and walnuts, served with boiled potatoes and white rice.
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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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Portuguese Seafood Rice, Caldo-Style
A brothy Portuguese rice dish cooked with clams, prawns, vegetables, cilantro, and fish stock.
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Samoan fa'ausi with cassava
A Samoan version of fa'ausi made with grated cassava, coconut cream, brown sugar, and salt. Makes 8 to 12 portions; baking takes 65 to 75 minutes.
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Pichi pichi with cassava and coconut, a popular sweet in Palau
Sweet, chewy cassava bites steamed and coated in grated coconut. Makes 6 servings; allow about 15 minutes for preparation, 45 minutes for cooking, and at least 1 hour to cool.
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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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Turkish Menemen
Eggs cooked with tomatoes, green pepper, and onion in olive oil until tender and juicy.
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Seafood cataplana
A Portuguese stew of monkfish, clams and large prawns, cooked covered with a vegetable sofrito, white wine and parsley. Serves 4.
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Kewa Datshi: Bhutanese Potatoes with Cheese
A mild, comforting Bhutanese potato and cheese stew with onion and a touch of chilli.
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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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South African braided koeksisters
South African braided pastries, fried until golden and dipped in cold cinnamon-and-ginger syrup. Makes about 36 pieces.
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Moroccan msemen
A square, flaky Moroccan flatbread made with flour, semolina and thinly stretched, folded layers of dough. Makes 6.
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Galinha à Africana (Macanese chicken)
Marinated, browned chicken baked with potatoes in a thick coconut, peanut and spice sauce. Makes 4 servings; approximate timing: 30 minutes prep, 80 minutes cooking, and 4 hours 15 minutes for marinating and resting.
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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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Austrian Kaiserschmarrn
A fluffy Austrian pancake torn into pieces and made with raisins and sugar. Serves 4.
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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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Filipino Rice Bibingka with Cheese and Coconut
A Filipino cake made with rice flour, coconut milk, and sugar, baked with cheese and finished with grated coconut.
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Palestinian Maqluba with Chicken, Eggplant and Rice
Chicken, eggplant, potato and spiced rice are cooked in layers and turned out onto a platter. Serves 4; preparation time is an estimate.
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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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Tunisian egg and potato brik
Four Tunisian egg and potato briks: crisp brik pastry, egg, and a simple potato filling. Fry and serve freshly made.
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Kaukau with coconut
Baked sweet potatoes filled with a creamy mash of coconut, onion, garlic, ginger, and orange.
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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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Ghanaian Waakye
Rice and beans cooked with an infusion of dried waakye leaves, which gives them their reddish color.
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Bahian fish moqueca
A Brazilian stew of firm fish with tomato, onion, bell pepper, coconut milk, and dendê oil. Serves 4.
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Khiva Shivit Oshi
Uzbek noodles from Khorezm made with fresh dill in the dough. This simple version serves one and focuses on the noodles.
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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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Indian jalebi
Yeasted batter spirals, fried until golden and crisp, then dipped in saffron syrup.
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Pyongyang-Style Cold Naengmyeon
Cold buckwheat noodles with a mushroom and fish-sauce broth, seasoned cucumber, pear, and kimchi. Servings and preparation time are approximate.
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Mooncakes with Apricot and Dates
Chinese baked pastries with a tender dough and a sweet filling of apricot jam, dates, coconut, and raisins. The recipe makes approximately 15–20 pieces; serving and preparation-time estimates are approximate.
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Korean Haemul Pajeon (Seafood and Scallion Pancake)
A Korean scallion pancake with mussels, clams, and oysters, served with a simple soy-and-vinegar dipping sauce.
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Chadian La Bouillie Rice Porridge
Warm rice porridge with a peanut mixture, millet flour, milk, and brown sugar. The quantities make approximately 4 servings; hands-on preparation time is an estimate.
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Korean Hotteok
Korean fermented-dough pancakes filled with brown sugar, cinnamon, walnuts, and pumpkin seeds, then pan-fried until golden. Makes 8 pieces, about 4 servings; times are approximate.
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Jamaican Ackee with Saltfish
Canned ackee and saltfish are cooked with onion, peppers, tomato, and spices in this Jamaican dish, often served for breakfast.
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Romanian Cabbage Sarmale with Pork and Rice
Romanian cabbage rolls filled with pork, rice, onion and garlic, cooked with tomato sauce.
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Japanese Matcha Cheesecake
A light, airy Japanese cheesecake with matcha and green-and-white bands. Servings and preparation time are estimates.
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Australian chicken parmigiana
Golden crumbed chicken breast topped with ham, tomato sauce and melted cheese, in an Australian pub style.
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Green Banana Mudda
Grated green banana dumplings gently simmered in coconut milk and cream, sweetened with palm sugar.
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Vietnamese Steamed Bánh Flan
Vietnamese caramel flan made with condensed milk and vanilla, gently steamed. Makes 6 servings; hands-on preparation takes about 15 minutes.
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Apple tarte Tatin with puff pastry
An upside-down French tart of caramelized apples topped with golden puff pastry.
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Canadian Maple-Glazed Salmon with Soy
Salmon fillets marinated with maple syrup, soy sauce, and garlic, baked and served with the reduced marinade as a glaze.
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Bahraini balaleet
Sweet vermicelli flavored with cardamom, saffron, and rose water, topped with a thin omelet. Serves 4; preparation times are approximate.
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Tempeh orek with green beans
Golden tempeh and green beans stir-fried with shallots, garlic, chilli and lemongrass, then coated in kecap manis and tamarind. Makes 4 servings; timings are estimates.
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Lahpet thoke (Burmese tea leaf salad)
A salad of fermented tea leaves with cabbage, tomato, peanuts, sesame, fried yellow peas, and fried garlic. Makes 2 servings; the 15-minute preparation time is an estimate.
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Ethiopian Beef Tibs
Tender beef pieces sautéed with onion, tomato, paprika, chili, and ghee; commonly served with injera.
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Tajik Plov with Lamb, Carrots, and Rice
Rice plov with meat, carrots, onion, cumin, chickpeas, barberries, and garlic, finished with quail eggs. Makes 8 servings; timings are estimates.
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South African Chakalaka with Vegetables and Beans
A spicy South African stew of tomatoes, carrots, peppers, and beans, seasoned with curry, ginger, and cayenne. Serves 4; times are estimates.
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Mishti doi with caramelized sugar
A Bengali dessert of concentrated milk, caramelized sugar, and yogurt, fermented until set and served chilled.
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Dominican Mangú
A smooth mash of boiled green plantains with butter, topped with red onion sautéed in vinegar.
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Moroccan Chebakia
Spiced dough is shaped into interwoven pastries, fried, dipped in honey, and finished with sesame. Makes about 8 servings.
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Soto ayam
Indonesian chicken soup with a yellow broth flavored with turmeric, galangal, ginger, and lemongrass, served with rice vermicelli, egg, and lime.
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Lamb bunny chow
South African lamb curry served in hollowed white bread, here in individual rolls.
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Finnish Salmon Soup (Lohikeitto)
Finnish salmon soup with potatoes, leek, milk, and dill. Serves 4; allow about 20 minutes of hands-on preparation and 40 minutes of cooking.
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Egyptian Qatayef Filled with Walnuts
Egyptian pancakes cooked on one side, filled with walnuts, folded into half-moons, and served with fragrant syrup. Makes about 30–40 pieces; the 10 servings and timings are estimates.
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Cuban Guava and Cream Cheese Pastries
Nine puff pastry treats filled with guava paste and cream cheese, baked until golden and crisp.
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Malawian rice phala
Malawian rice porridge cooked in water and finished with milk and butter. Makes about 2 servings; hands-on preparation time is an estimate.
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Fufu with Light Chicken Soup
Light chicken soup with tomato and aromatics, served with elastic fufu made from cassava and green plantain. Serves 4; estimated preparation: 30 minutes, cooking: 60 minutes, and resting: 10 minutes.
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Senegalese Ngalakh with Millet, Baobab and Peanut
A layered Senegalese dessert with soaked millet as the base and a baobab, peanut and water cream.
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Nkate nkwan: Ghanaian peanut soup
A Ghanaian peanut soup with tomatoes, onion and chile, inspired by nkate nkwan. Serves 6.
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Tongan Otai with Watermelon and Coconut
A chilled watermelon, pineapple, and coconut drink that can be left chunky or blended smooth. Makes about 6 servings; preparation time is an estimate.
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Turkish Revani with Semolina and Lemon
A Turkish semolina and yogurt cake soaked in lemon syrup. Makes 12 servings; timings are approximate: 20 minutes prep, 45 minutes cooking, and about 70 minutes resting.
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Pakistani chicken karahi
Golden chicken simmered with tomatoes, ginger and spices in a Pakistani version without onion.
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Palak paneer
Blended spinach with mild spices and browned paneer cubes: a vegetarian dish from northern India, served hot.
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Ful Sudani (Sudanese Peanut Cookies)
Small Sudanese cookies made with roasted peanuts, egg whites, and powdered sugar. The recipe makes about 30 cookies; preparation time and servings are estimates.
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Ethiopian Kitfo
Finely minced beef seasoned with mitmita and spiced butter, served with gomen, ayib, and kocho.
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Creamy Tom Yum Goong (Thai shrimp soup)
A sour and spicy Thai soup with shrimp, mushrooms and aromatics, enriched with coconut milk. Makes 4 servings.
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Martabak manis
A thick, airy Indonesian sweet pancake, cooked without flipping and folded with butter, condensed milk, chocolate, and peanuts.
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Hong Kong Cantonese Sweet and Sour Pork
Crispy pork with sweet-and-sour sauce, pineapple, and vegetables. Serves 4; allow about 20 minutes for preparation, 15 for cooking, and 15 for resting.
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Tunisian Kafteji with Pumpkin
Golden, chopped vegetables bound with egg and seasoned with ground coriander and harissa. Serves 4; times are estimates.
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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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Bolivian Peanut Soup (Vegetarian Version)
A vegetarian version of Bolivian peanut soup, with a creamy peanut base, vegetables, short pasta, and chickpeas.
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Kyrgyz Shirin Paloo with Dried Fruit
A rice pilaf with carrots, onions, dried apricots, raisins, and prunes, cooked until the rice absorbs the liquid.
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Kenyan irio
A rustic mash of potatoes, peas and corn, finished with watercress and butter. Makes about 4 servings.
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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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Aruban keshi yena
Aruban keshi yena: seasoned chicken with vegetables, raisins and olives, baked in layers of Gouda cheese. Serves 4; allow about 25 minutes of preparation and 20 minutes in the oven.
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Kuih seri muka
A Malaysian two-layer dessert: steamed glutinous rice topped with a green pandan, coconut, and egg custard.
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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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Crème brûlée
A French vanilla custard, gently baked and topped with a thin layer of caramelized sugar.
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Bramboráky: Czech Potato Pancakes
Czech potato pancakes with grated potato, garlic and marjoram, fried until golden. Makes 4 servings; times are estimates.
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Iranian ash reshteh
A thick Iranian soup of chickpeas, black-eyed peas, lentils, fresh herbs and reshteh noodles, finished with kashk. Makes 4 servings; hands-on preparation time is an estimate.
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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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Jordanian Freekeh with Chicken
A dish of freekeh simmered with chicken, onion, broth, and warm spices, finished with parsley and almonds.
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Ambrevade with Sweet Potato Leaves
A stew of sweet potato leaves with coconut milk, onion, garlic, and ginger. Serves 4; allow about 15 minutes for preparation and 25 minutes for cooking.
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Jordanian Mansaf with Lamb, Jameed, Rice, and Shrak Bread
Lamb simmered in jameed sauce, served over rice and shrak bread with toasted almonds and pine nuts. Servings and timings are approximate.
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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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Saudi Chicken Saleeg with Creamy Rice
Chicken simmered in an aromatic broth, roasted until golden, and served over short-grain rice cooked with milk until creamy. Serves 8; preparation time is an estimate.
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Vegan Sri Lankan Pol Sambol
A fresh coconut condiment with chilli, red onion and lime, pounded until well combined. Makes 4 servings and takes about 10 minutes to prepare.
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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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Rice flour sel roti with banana
Nepalese fried rice-flour rings, lightly sweetened and scented with cardamom. Makes 4 servings.
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Palusami from American Samoa
Taro-leaf parcels filled with fresh coconut cream and baked until tender. Makes about 4 servings; the number of parcels depends on the leaf size and the amount of cream extracted.
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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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Singapore Fish Head Curry
Fish with its head in a spiced tamarind and coconut milk sauce with eggplant, okra, and tomato. Makes 4 servings; timings are approximate.
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Alentejo açorda
Portuguese bread soup with garlic, cilantro, olive oil, and poached eggs. Serves 4; times are estimates.
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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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Maldivian Chicken Kukulhu Riha
Maldivian chicken curry with coconut milk, tamarind, chile and spices. Makes approximately 4 servings.
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Bengali bhuna khichuri
A dish of basmati rice and lentils toasted with spices, then cooked until tender while keeping the grains distinct. Serves 8; timings are approximate.
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Australian Pumpkin Scones
Tender pumpkin scones made with cold butter and spices, baked until golden.
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Samoan Chicken Sapasui
Glass noodles with chicken, vegetables, ginger, and soy sauce, stir-fried and served saucy. Serves 6.
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Caymanian Cassava Cake
A dense cake of grated cassava and coconut milk, sweetened with brown sugar and spiced with nutmeg, allspice and cinnamon.
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Cherry clafoutis
A French cherry tart with a soft, custardy batter, easy to make and delicious warm or cold.
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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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Jordanian Galayet Bandora
A Jordanian tomato skillet cooked with olive oil, garlic, and green chili until thick but still juicy.
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Jersey Bean Jar (bean stew)
A Jersey stew of dried beans, pork belly and vegetables, slowly cooked until the beans are tender. Serves 4; hands-on preparation time is approximate.
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Indian dal tadka
Indian lentils cooked until tender and finished with a tadka of spices, garlic, and tomato. Serves 4.
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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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Matata: Clams in Port Wine
A clam stew with Port wine, tomato, spinach and peanuts. Serves 4; allow about 15 minutes to prepare and 45 minutes to cook.
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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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Niuean Ota with Raw Fish and Coconut
Fresh fish cubes briefly marinated with lime and chilli, then mixed with vegetables and coconut cream. Serves 4; hands-on preparation time is an estimate.
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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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Kuwaiti gers ogaily (saffron and cardamom cake)
A Kuwaiti cake scented with saffron and cardamom and topped with sesame seeds. Makes about 6 servings.
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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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Tacos al pastor
Mexican tacos filled with pork marinated in chiles, achiote, and spices, served in corn tortillas with pineapple, onion, cilantro, and lime.
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Kazakh lamb kuurdak with potatoes
A simple kuurdak of lamb, onion, and potatoes, browned first and cooked covered until the potatoes are tender. Serving sizes and times are approximate.
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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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Mongolian Tsuivan with Handmade Noodles
Homemade noodles steamed over lamb, onion, carrot, and cabbage. Makes about 4 servings; preparation and cooking times are practical estimates.
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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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Greek Galaktoboureko
A Greek pie of semolina-and-milk custard wrapped in crisp filo pastry and soaked with lemon syrup.
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Trinidadian Stewed Chicken (Stew Chicken)
Herb-seasoned chicken, browned in caramelized sugar and stewed until tender. Serves 4; active preparation time is estimated at 25 minutes.
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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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Lebanese Tabbouleh
A Lebanese salad of parsley and mint with a small amount of bulgur, tomato, onion, lemon, and olive oil. Serves 4.
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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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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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Hungarian Gulyás (Beef and Paprika Soup)
A Hungarian soup of beef, vegetables, and plenty of paprika, with a savory broth and tender potatoes and carrots. Makes 5 servings.
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Whitebait fritters with potato and spring onion
Whitebait fritters with egg, potato and scallions, fried until golden. Makes 6 servings.
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Zambian Ifisashi with Spinach and Peanuts
A Zambian stew of spinach, other vegetables and peanuts, cooked until the liquid reduces. The quantities make 6 servings.
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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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Azerbaijani Piti with Lamb, Chickpeas, and Potatoes
A slowly cooked lamb and chickpea stew with potatoes, tomatoes, and lamb fat. Makes 4 servings; hands-on preparation is estimated at 20 minutes, in addition to soaking the chickpeas overnight.
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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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Te bua toro ni baukin
A savory Kiribati bake of grated pumpkin, cabbage, and canned meat, bound with flour and baked until browned.
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Mozambican pork chamussas
Phyllo chamussas filled with spiced pork, onion, and garlic, baked until crisp.
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Cambodian Beef Lok Lak
Marinated, stir-fried beef with rice, fresh vegetables, and a separate lemon, salt, and pepper dipping sauce. Serves 2; preparation times are approximate.
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Guatemalan Kak'ik
Guatemalan turkey broth with tomato, miltomate, chiles, and herbs, served hot with the meat in the broth.
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Afghan Potato and Spinach Bolani
Large, thin Afghan stuffed flatbreads filled with potato, spinach, and spring onion, toasted in a pan. Makes 5 bolani; times are estimates.
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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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Dublin Coddle
A one-pot Irish stew of potatoes, sausages, bacon, onion and stock, gently simmered until the potatoes are tender. The 4 servings and timings are estimates.
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Jamaican Festival
Lightly sweet Jamaican rolls made with flour, cornstarch, and nutmeg, fried until golden. Makes 4 servings; times are estimates.
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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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Nigerien Djerma Stew
A chicken stew with tomatoes and peanut butter, simmered until the sauce thickens and the chicken is tender.
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Brazilian brigadeiros
Brazilian condensed-milk and cocoa sweets, cooked until thick, chilled, then rolled in chocolate sprinkles. Makes about 20 pieces, for 4 servings; preparation times and yield are estimates.
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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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Turkish red lentil soup with carrot and potato
A creamy red lentil soup with carrot, potato, tomato and cumin, finished with chili oil, parsley and lemon. Serves 4.
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Colombian Patacones
Green plantain slices are fried, flattened, and fried again until golden and crisp. The quantities make approximately 4 servings; hands-on preparation and total time are estimates.
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Turkish Lamb Lahmacun
Four thin, round Turkish flatbreads topped with minced lamb, vegetables, herbs, and spices.
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Emirati Lamb Thareed
An Emirati lamb and vegetable stew served over raqaq bread, which soaks up the broth. Serves 8, with about 35 minutes of estimated hands-on preparation and at least 60 minutes of cooking, plus the time needed for the vegetables to become tender.
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Argentinian cornstarch alfajores
About 45 Argentinian alfajores with tender cookies, dulce de leche filling and coconut-coated edges. Hands-on preparation: about 30 minutes; baking: 8 minutes; resting: 90 minutes.
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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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Nasi lemak with coconut rice, sambal, anchovies and peanuts
Coconut-milk rice served with spicy anchovy sambal, fried anchovies, toasted peanuts, egg and cucumber. Makes 4 servings; times are approximate.
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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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Malaysian nasi lemak
Rice cooked with coconut milk and pandan, served with spicy sambal, dried anchovies, peanuts, boiled eggs, and cucumber.
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Butha-Buthe: spinach and tangerine soup
Split-pea soup with spinach, fresh herbs and tangerine, finished with yogurt. Serves 8; the stated preparation time is 20 minutes, cooking time is 50 minutes, and the peas soak overnight.
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Peruvian Picarones with Chancaca Syrup
Fried rings of squash and sweet potato dough, served with spiced chancaca syrup.
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American banana bread with walnuts
A moist loaf cake made with ripe bananas and walnuts, with cinnamon and a tender crumb. Makes 12 servings.
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Begova čorba (Bosnian chicken and okra soup)
Bosnian chicken and okra soup thickened with puréed cooked vegetables and potatoes. Makes 4 servings; preparation times are estimates.
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Cuban Picadillo
Ground beef with tomato, olives, capers, and raisins, cooked until the sauce thickens. Serves 4; preparation times are estimates.
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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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Guadeloupean chicken bokit
Fried bread filled with roast chicken, spices, garlic, lime and scallions. Makes about 4 servings; times are estimates based on the recipe.
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French onion soup au gratin
French soup with golden onions and broth, topped with toasted bread and gratinéed cheese. Serves 4.
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Chamorro Rosketti from the Northern Mariana Islands
Crumbly Chamorro cookies made with cornstarch, butter, and vanilla. Makes about 30–35 cookies; allow approximately 45 minutes for hands-on preparation and 15–20 minutes for baking.
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Pouding chômeur
A Québécois dessert of simple cake batter baked beneath a brown-sugar syrup. Makes 6 servings; the hands-on preparation time is an estimate.
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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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Iraqi Timman Bagilla
Iraqi rice with fava beans, plenty of dill, and tender lamb. Serves 4 and takes about 83 minutes.
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Thai Green Chicken Curry
Green chicken curry with aubergine, coconut milk and Thai basil, served with jasmine rice. Serves 4; timings are approximate.
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Jordanian Cream Warbat
Crisp phyllo pastries filled with thick cream and served with lemon syrup.
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Bustrengo from San Marino
A rustic, dense cake made with corn and wheat flour, breadcrumbs, apple, figs and raisins, sweetened with honey and baked.
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Lao Khao Poon
A Lao rice-noodle soup with chicken, coconut milk, red curry and bamboo shoots, served with cabbage, carrot and lime.
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Char siu pork
Cantonese pork marinated with soy sauce, hoisin and spices, slowly roasted and finished with a honey glaze.
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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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Uruguayan chivito
A Uruguayan sandwich of grilled beef with bacon, cheese, hard-boiled egg, vegetables, and mayonnaise.
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Namibian Oshingali Black-Eyed Pea Purée
A smooth purée of peeled black-eyed peas, cooked and blended. Makes 4 servings; allow about 25 minutes of preparation and 20 minutes of cooking.
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Masala dosa
Crisp dosa made from fermented rice and lentils, filled with spiced potatoes. Serves 6.
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Chicken Curry with Potatoes
A Malay-style chicken and potato curry made with Nyonya curry paste and coconut milk. Serves 6; allow 10 minutes for preparation and about 20 minutes for cooking.
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Anguillan Beef and Pineapple Kebabs
Beef kebabs marinated with molasses, pineapple juice, and white wine vinegar, paired with fresh pineapple and grilled or broiled.
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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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Libyan steamed makaruna imbaukha
Broken vermicelli steamed over a spiced tomato sauce and served with lamb. Makes 5 servings.
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Maltese Bigilla
A thick dip of dried broad beans with garlic, olive oil, parsley, and chilli. Serve it cold or slightly warm with bread or crackers.
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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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Hong Kong char siu
Cantonese roast pork with a sweet-savoury marinade, a honey glaze and a caramelized surface. Serves 8; hands-on preparation takes about 10 minutes, in addition to 8 hours of marinating.
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Tuvaluan Palusami with Spinach and Corned Beef
An oven-baked version of palusami with spinach, corned beef, onion, garlic, and coconut milk. Makes 4 servings.
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Roasted Pumpkin Soup
Roasted pumpkin and onion blended with vegetable stock and finished with toasted pumpkin seeds.
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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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Gabonese Nyembwe Chicken
Smoked, boneless chicken cooked in a sauce of palm nut butter, onion, garlic, and red palm oil. Serves 6.
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Libyan Bazin with Lamb Stew
A firm barley-flour dough served with a lamb, tomato, and potato stew. Serves 6; hands-on preparation time is an estimate.
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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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Afghan Lamb Kabuli Pulao
Spiced rice with lamb, carrots, and raisins, finished in the oven and served with almonds and pistachios.
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Danish caramelized potatoes (Brunede kartofler)
Small boiled and peeled potatoes glazed with a sugar-and-butter caramel. Serves 6; times are approximate.
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Mild Carrot and Leek Soup
A smooth vegetarian soup made with leek, carrot, potato, and vegetable stock or water.
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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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Tokelauan Ota (Raw Fish)
Ota is fish marinated in lemon and served with coconut cream. Makes 4 portions; allow about 30 minutes for preparation and 60 minutes of chilling. No cooking is involved.
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Réunion Chicken Curry
Chicken browned with onion, turmeric, thyme and tomato, then slowly finished in the oven in an aromatic sauce. Serves 4; allow about 20 minutes to prepare and 75 minutes to cook.
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Crunchy Cabbage and Tomato Salad
A fresh salad of shredded red cabbage, cherry tomatoes, carrot, and chickpeas, dressed with a sweet-and-tangy apple cider vinegar and maple syrup mixture.
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Trinidadian Callaloo
A thick soup of taro leaves, okra, pumpkin, and coconut milk, simmered and blended to the desired texture.
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Saint Martin Sweet Potato Pudding
A baked pudding of sweet potato, pumpkin and white yam with cinnamon and spices. Serves 4; allow about 10 minutes for preparation and 90 minutes for baking.
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Pea Stew with Aromatic Herbs
A vegetarian stew of peas, potato and onion, lightly thickened with flour and scented with mint and thyme.
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Filipino Chicken Arroz Caldo
Filipino rice porridge with glutinous rice and chicken, slowly cooked with ginger and broth, and served with egg, golden garlic, spring onion, and lemon.
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Reindeer Bidos
A reindeer stew with potatoes, carrots and onion, thickened with a flour-and-water mixture. Makes 4 servings; approximate preparation time: 15 minutes, cooking time: 35 minutes.
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Solomon Islands Green Pawpaw Curry
Green papaya simmered with coconut milk, chili, and spices. Makes 4 servings; times are approximate.
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Dry Chickpea Rice with Homemade Stock
Oven-baked rice with cooked chickpeas, tomato, and homemade stock, using 2 parts stock to 1 part rice.
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Argentinian Rogel Cake
A cake of nine thin, crisp layers filled with dulce de leche and topped with Italian meringue.
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Israeli Shakshuka
Eggs cooked in a thick tomato sauce with onion, bell pepper, and chili, finished with za’atar.
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Algerian Couscous with Vegetables and Chickpeas
Fluffy couscous served with a spiced vegetable and chickpea stew. The recipe serves 4; hands-on preparation and total time are practical estimates.
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Baked Pasta with Pumpkin and Ricotta
Short pasta tossed with a cream of roasted pumpkin, leek, and ricotta, then finished with cheese for gratinating.
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Cambodian Fish Amok (Fish Amok)
Cambodian fish curry with kroeung and coconut cream, steamed in banana-leaf cups. Serves 4; allow 25 minutes for preparation, 12 minutes for cooking, and 20 minutes for resting.
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Fumbwa with Spinach, Peanuts, and Red Palm Oil
A leafy stew with tomato, ground peanuts, and red palm oil. Makes approximately 4 servings; times are estimates.
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Baked Salmon with Zucchini
Salmon portions baked over pre-roasted zucchini and seasoned with herbes de Provence and dill.
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Greek Avgolemono Soup with Rice
A Greek soup of chicken broth and rice, finished with egg and lemon for a smooth, slightly thickened broth.
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Cape Verdean Cachupa with Pork
A Cape Verdean stew of corn, beans, pork, and vegetables, slowly cooked until tender and thick.
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Dalmatian Soparnik
A thin, two-layer pie filled with Swiss chard, onion and parsley, with garlic and olive oil.
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Oven-braised rabbit with carrots
Rabbit browned and oven-braised with carrots, onion, tomato, stock, and white wine. Serves 4; bake at 200 °C for about 80 minutes, until tender and thoroughly cooked.
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Turkish Walnut Baklava
A pastry made with layers of filo brushed with clarified butter, filled with walnuts, and finished with a syrup of sugar, water, and lemon.
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Kazakh Beef Beshbarmak
Boiled beef, sheets of dough cooked in the broth, and blanched onion to serve. Serves 4.
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Peas and Rice from the Turks and Caicos Islands
One-pot rice with pigeon peas, bacon, onion, peppers, and tomato paste. Makes about 4 servings. Hands-on preparation is estimated at 15 minutes and cooking at about 18; the rice may take a different amount of time depending on the package.
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Mushroom and Pepper Scramble
Sautéed mushrooms and piquillo peppers are finished with lightly beaten eggs for a succulent scramble.
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Australian meat pie
Individual pies with a shortcrust base, beef in a thick gravy-style filling, and a puff pastry lid.
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Surinamese Pom with Chicken and Potato Topping
A chicken casserole with citrus and spices, topped with grated potato and baked until golden. This version serves 8.
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Pumpkin Rice (rice banke)
A soft, creamy porridge of pumpkin, rice, coconut cream, and sugar. Makes 8 servings; times are approximate estimates.
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Yogurt and Almond Cake
A baked cake with plain yogurt, ground or chopped almonds, and sliced almonds on top.
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Classic Georgian Pelamushi with Grape Must
A Georgian dessert of grape must thickened with flour and a little sugar. This version follows the documented classic method using wheat flour.
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Arrowroot and Pineapple Pie (Arrowroot Pie)
A pie with a simple flour-and-oil crust and a thick arrowroot, pineapple, and vanilla filling. Makes 8 servings.
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Cypriot Avgolemono (Egg and Lemon Soup)
Chicken broth and rice soup finished with egg and lemon, with a fresh flavour and creamy texture. Makes 4 servings.
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Jamaican Gizzada
Jamaican crisp pastry cases filled with sweet, spiced coconut. The quantities make approximately 8 servings; hands-on time and serving size are estimates.
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Baked Cocoa and Honey Oatmeal
Baked oatmeal with cocoa, honey, and berries, with a moist texture and designed to be cut into 6 portions.
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Moroccan Bissara with Dried Fava Beans
A thick Moroccan cream of dried fava beans, garlic, cumin, and paprika, served hot with olive oil.
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Faroese-Style Fish Soup
Creamy fish soup with salmon, white fish, potatoes and carrots, finished with herb oil. Makes 6 servings; timings are estimates: 30 min preparation, 50 min cooking and 20 min resting.
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Alloco (fried plantain)
Slices of ripe plantain fried in oil until golden. Serves 4, with approximate timings.
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Canadian Pea Soup
A thick soup of dried peas, pork belly, onion and potato. Makes about 4 servings; hands-on preparation is estimated at 20 minutes.
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Roasted Pumpkin Cream with Fennel
A smooth fennel and potato cream served with cubes of roasted pumpkin.
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Ethiopian Firfir with Injera
An Ethiopian breakfast of torn injera folded into a tomato, onion, garlic, and berbere sauce, enriched with niter kibbeh.
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Malawian Nsima
Thick maize-flour porridge served hot as a base alongside vegetables, legumes, meat, or fish.
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Salvadoran Fried Yuca
Yuca is peeled, cut into batons, boiled first, then fried until golden. This preparation is found in El Salvador’s cuisine.
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Suspiro a la limeña
A Peruvian dessert of milk-and-yolk cream topped with port Italian meringue and cinnamon. Makes 6 servings; times are approximate.
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Bulgur Salad with Roasted Pepper
Fluffy bulgur with roasted red peppers, lentils, baby spinach, black olives, goat’s cheese, and a lemon and sherry-vinegar dressing.
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Chingri malai curry
Prawns in a creamy Bengali coconut milk sauce with onion, ginger, and spices. Makes 4 servings.
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Emirati Harees
Smooth wheat and veal porridge, slow-cooked and blended with ghee. Makes 10 servings; hands-on preparation time is an estimate.
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Karađorđeva šnicla
Pork schnitzels rolled with kajmak, breaded, and fried. Makes approximately 4 servings; preparation and cooking times are estimates.
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Brazilian quindim
Small coconut, egg-yolk and sugar quindim baked in a water bath. The quantities make 4 servings; preparation times are approximate.
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Smooth cauliflower and leek soup
A blended vegetable soup made with cauliflower, leek, garlic, olive oil, and vegetable stock.
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Fresh Vietnamese Rice-Paper Rolls (Gỏi Cuốn)
Fresh rice-paper rolls filled with noodles, cooked pork belly, shrimp, vegetables, and herbs, served with peanut sauce. Makes 20 rolls for 4 people.
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Mongolian Bantan: Thick Meat and Flour Soup
A simple Mongolian soup of diced meat and broth, thickened with small flour dumplings and finished with spring onion. Serves 4.
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Cuban Congrí Rice
Rice and red beans cooked with sofrito and spices. Serves 6; hands-on preparation, total cooking time, and yield are approximate estimates.
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Crunchy Beetroot and Tomato Salad
A salad of cooked beetroot and fresh tomato dressed with lemon, olive oil, and basil.
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Turkmen Ichlekli
A savory pastry filled with minced lamb, tomato, onion, and bell pepper, baked until its top is lightly browned.
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Hummus
A smooth chickpea spread with tahini, lemon, oil, and cumin. The two servings and preparation time are practical estimates.
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Humita in corn husks
Argentine humitas made with grated corn, onion, paprika and cheese, wrapped in corn husks and boiled. Makes about 10 parcels. Estimated hands-on preparation: 40 minutes; cooking: about 45 minutes.
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Chickpea Stew with Aromatic Herbs
A vegetarian stew for 4 made with cooked chickpeas, potato, spinach, bay leaves, and cumin.
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Samoan Spiced Puligi
A spiced Samoan pudding, darkened with caramelized sugar and baked in a Bundt pan.
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Dominican Callaloo
A thick soup of dasheen leaves, pumpkin and coconut milk, flavoured with thyme and scotch bonnet pepper.
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Sweet Ladob from Seychelles
A creamy dessert of ripe plantains simmered with coconut milk, sugar, vanilla, cinnamon, nutmeg, and a pinch of salt.
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Dry mushroom rice with homemade stock
A dry vegetarian rice dish with mushrooms, an onion and tomato sofrito, and homemade vegetable stock.
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Porto Francesinha
A Porto-style sandwich of three slices of toasted bread, beef, cooked ham and sausages, covered with melted cheese and hot beer-and-tomato sauce.
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Croatian Lamb Peka in the Oven
Lamb and vegetables are slowly cooked, covered, with white wine and olive oil; uncover them near the end to finish cooking.
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Korean Mango Bingsu
A Korean dessert of finely crushed frozen milk, fresh mango and condensed milk. Serves 2; allow about 15 minutes of preparation and 5 hours to freeze.
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Baked pasta with leek and ricotta
Al dente short pasta mixed with sautéed leek, ricotta and grated cheese, then baked until golden.
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Lebanese Semolina and Turmeric Sfouf
An egg-free Lebanese cake made with semolina, turmeric, and pine nuts. Bake until golden, then cut into squares or diamonds.
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Kosraean Soup
A thick tuna, plantain and coconut milk soup inspired by the preparation from Kosrae.
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Nicaraguan Vigorón
Tender cassava with crunchy pork cracklings and a fresh cabbage, tomato, and onion salad, served on a banana leaf. Makes 4 servings; the yield and preparation time are estimates.
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Homemade Cao Lầu with Pork and Herbs
A homemade cao lầu for 4, with thick rice noodles, spiced pork, bean sprouts and herbs. Preparation and cooking times are estimates; noodle timing depends on the package.
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Tiguadege Na (Malian beef and peanut stew)
A slow-simmered beef stew with peanut and tomato sauce. Serves 4 and takes 55 minutes to prepare.
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Oven-Baked Chicken Casserole with Carrots
Whole chicken browned in a casserole with carrots, garlic, and thyme, then finished in the oven.
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Sri Lankan Hoppers (Appa)
Fermented rice pancakes enriched with coconut milk, crisp and thin at the edges and tender in the centre. Makes about 12 hoppers for 4 people.
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Griddled Halloumi with Watermelon and Mint
Golden griddled halloumi served with watermelon, fresh mint, olive oil and lemon. Serves 4; ready in 20 minutes.
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Syrian Shakriyeh: Lamb Stew with Yogurt
Syrian lamb stew in a warm yogurt sauce flavored with onion, cardamom, cinnamon, and bay leaf. Serves 4; hands-on preparation takes about 10 minutes and cooking takes about 70 minutes.
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Osaka-style Okonomiyaki
Japanese cabbage pancakes with shrimp and pork belly, served with homemade okonomiyaki sauce. Makes 4 servings.
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Ambuyat with shrimp and fermented durian cacah sauce
A Bruneian dish of sago starch cooked until stretchy and sticky, served with a spicy, sour shrimp and fermented durian sauce.
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Tanzanian Kachumbari
A fresh tomato, onion, and chili salad dressed with lemon and olive oil. Makes about 4 servings; preparation time and yield are estimates.
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Japanese Oyakodon
A bowl of rice topped with chicken and onion simmered in dashi, soy, mirin, sake, and sugar, then finished with egg. Serves 4; preparation times are estimates.
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Coconut and Almond Cake
A baked cake made with almonds, shredded coconut, and sunflower oil.
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Greek Gigantes Plaki
Giant beans in a tomato, garlic, and olive oil sauce, baked until the sauce thickens.
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Uzbek plov
An Uzbek pilaf of lamb, rice, carrots and onion, seasoned with cumin and coriander. Serves 6; the rice is soaked overnight and hands-on preparation takes an estimated 20 minutes.
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Luxembourgish Judd mat Gaardebounen
Smoked pork neck slowly cooked and served with broad beans in a creamy sauce with bacon and herbs.
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Ghanaian Red Red with Fried Plantain
A Ghanaian stew of black-eyed peas with tomato, onion and paprika, served with fried ripe plantain. Makes 4 servings.
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Almond and Honey Baked Oatmeal
Baked oatmeal with almonds, honey, and berries, cut into 6 portions.
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Egyptian Umm Ali with croissants
An Egyptian dessert of croissants soaked in cinnamon-scented milk, enriched with coconut, almonds, pistachios and raisins, then browned in the oven with cream and brown sugar.
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Panamanian Sancocho de Gallina
A hearty chicken soup with cassava, yam, corn, and culantro, gently simmered until the roots are tender.
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Green Banana with Saltfish (Green Fig and Saltfish)
Boiled green bananas served with flaked salt cod sautéed with onion, peppers, garlic, thyme, and scallions. The quantities and times are estimates for four servings.
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Roasted zucchini and fennel soup
A vegetable soup of roasted zucchini and fennel, finished with vegetable stock and blended until smooth.
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Senegalese Fish Pastels
Small fried pastries with thin dough, filled with white fish, onion, garlic, and herbs. This version makes about two dozen.
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Karjalanpaisti (Finnish Karelian stew)
A Finnish stew of beef, pork and lamb with onion, allspice and water. It cooks slowly in the oven until the meat is tender.
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Cook Islands Banana Poke
A baked dessert of very ripe bananas and tapioca starch, served with warm coconut cream. Serves 6; times are approximate.
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Spinach Salad with Roasted Pepper
A salad for 4 made with fresh spinach, roasted pepper, hard-boiled egg, anchovies, olives, and a simple oil-and-vinegar dressing.
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Solomon Islands Taro Poi
A smooth paste of cooked taro and water, served freshly made as a side dish.
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Armenian Ghapama
A whole pumpkin filled with rice, dried fruit, nuts, and honey, then baked until tender. Serves 4.
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Smooth broccoli and leek soup
A blended vegetable soup made with broccoli, leek, onion, vegetable stock, olive oil, and Parmesan.
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Indonesian Nasi Goreng with Chicken and Egg
Indonesian fried rice with chicken, egg, vegetables, and the sweet-salty combination of kecap manis and soy sauce.
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Amiwo with chicken
Beninese cornmeal dough cooked with tomato and spices, served with chicken and a tomato, onion, and pepper sauce. Serves 4.
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Rwandan Igisafuliya with Chicken and Plantain
A Rwandan one-pot stew of chicken, vegetables, plantain, and spinach. Makes 4 servings.
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Crunchy Zucchini and Tomato Salad
A raw salad of zucchini ribbons, tomato, and olives dressed with olive oil and lemon juice.
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Chicken causa limeña
A chilled Peruvian starter layered with potato seasoned with yellow chili and lime, mayonnaise chicken, and avocado.
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Algerian Dwida Mfawra: Steamed Vermicelli with Lamb
Steamed fine vermicelli served with a lamb, chickpea, and spice broth in an Algerian preparation known as dwida mfawra.
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Spiced Red Lentils with Aromatic Herbs
Red lentils cooked with shallot, tomato, anise, and a mixture of fresh herbs.
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ANZAC Biscuits
Australian oat and coconut biscuits, baked until golden and made without eggs. Makes 12.
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Batar daan (pumpkin, corn and bean stew)
A Timorese stew of pumpkin, corn and red beans, served with cooked rice. Makes 4 servings; prep: 15 minutes; cooking: 20 minutes.
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Aukstā zupa (Latvian cold soup)
A Latvian cold soup made with beetroot, cucumber, kefir, egg, and fresh herbs. Makes 4 servings; preparation time and yield are estimates.
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Dry Artichoke Rice with Homemade Stock
Dry rice for four with artichokes, asparagus, and homemade stock made from vegetable trimmings.
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Bhutanese Thukpa with Vegetables and Tofu
A Bhutanese noodle soup with vegetables, tofu, and spiced broth. Makes 4 servings and takes about 60 minutes in total.
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Tuluk from Vanuatu
Grated cassava parcels filled with pork and onion, wrapped in banana leaves and steamed.
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Baked pasta with artichokes and ricotta
A four-layer lasagna with artichoke cream, ricotta, egg, and béchamel.
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Tunisian Egg Brik
Four thin brik pastry sheets each wrap one egg and are fried until crisp, with a runny yolk.
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Saint Lucian Bouyon
A hearty one-pot stew of chicken, root vegetables, green bananas, and herbs, gently simmered.
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Muhogo ya Nadzi Na Nyama (Cassava with Beef and Coconut Milk)
A Mayotte stew of cassava and beef cooked with coconut milk. The hands-on time and four servings are practical estimates for the listed quantities.
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Baked Gilthead Bream with Zucchini
Whole baked gilthead bream with zucchini, onion, lemon, extra-virgin olive oil, and salt.
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Nigerian Akara
Nigerian black-eyed pea fritters, whipped to aerate the batter and fried until golden.
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Tavë Kosi
An Albanian lamb casserole with rice and a baked yogurt-and-egg topping. Serves 6.
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Yemeni Saltah with Hilbeh and Sahawiq
A beef and vegetable stew served hot with frothy hilbeh and a spicy herb sauce. Makes 3 servings; preparation times are approximate.
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Oven-Roasted Turkey with Carrot
Oven-roasted turkey round served over finely cut carrot strips.
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Bangladeshi Chhana Roshogolla
Spongy chhana sweets cooked in light syrup with fine semolina. Makes about 18–20 pieces.
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Nauruan coconut fish
White fish fillets marinated with lime, coated in flour, egg, and shredded coconut, then fried until golden and cooked through.
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Guyanese Pepperpot
A Guyanese stew of slowly cooked meat with cassareep, cinnamon, cloves, thyme, and hot peppers.
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Asparagus and Pepper Scramble
A vegetarian asparagus and pepper scramble cooked in a frying pan and finished with fully set eggs.
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Lamb Irish stew
Irish lamb stew with potatoes, carrots and onion, gently simmered in stock until the meat and vegetables are tender.
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Ukrainian Rice-Stuffed Cabbage Rolls (Holubtsi)
Cabbage leaves wrapped around basmati rice, onion, preserved lemon, thyme, and egg. Serves 4; hands-on preparation is estimated at about 26 minutes, with 22 minutes of cooking.
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Lemon and almond cake
An 8-serving cake with ground almonds, lemon and olive oil, baked at 180 °C for 20–25 minutes.
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Saint Martin Callaloo Soup
A thick Caribbean soup with leafy greens, lentils, coconut milk, pork, and vegetables. Makes six servings; preparation times are estimates and assume the lentils have already been soaked or precooked.
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Nauruan Coconut Mousse
A light coconut dessert made with coconut milk and grated coconut, with an airy texture. Serves 6; allow about 15 minutes of active preparation, 10 minutes of cooking, and at least 4 hours to chill.
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Coconut and Honey Baked Oatmeal
Baked oatmeal with coconut, honey, banana, and seasonal fruit, baked until the surface is golden.
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Saffron bastani sonnati
Traditional Iranian ice cream with milk, egg yolks, saffron, rosewater, pistachios, and pieces of frozen cream.
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Niuean Takihi with Taro, Papaya, and Coconut
A Niuean layered pudding of taro and papaya topped with coconut cream and baked until the base is lightly browned.
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Chicken in Peanut Sauce with Rice
Tender chicken in a creamy peanut sauce, served with rice cooked separately. Serves 4; times are estimates.
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Roasted Carrot Soup with Fennel
A vegetable soup for 4 in which the carrots are roasted and the fennel is cooked with garlic and stock before blending with orange juice.
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Kenyan Samaki wa Kupaka
Golden fish served with a creamy coconut, spice and tamarind sauce, in the style of Kenya’s Swahili coast.
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Guinea-Bissau Caldo de Mancarra
A chicken stew with peanut paste, tomato, onion, and sweet pepper. The chicken marinates for 1 hour and cooks in a peanut sauce.
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Qatari Kousa Mahshi: Stuffed Zucchini
Zucchini stuffed with minced meat and rice, cooked with tomatoes. Makes 4 servings; preparation time is an estimate.
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Cabbage Salad with Roasted Pepper
Finely sliced cabbage and roasted red pepper salad dressed with oil, vinegar, and salt.
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Maldivian Mas Huni with Tuna and Coconut
A cool mixture of tuna, coconut, onion, chili, and lime, traditionally served with roshi.
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Saint Barthélemy Chicken Colombo
Chicken marinated with lime and herbs, browned, then simmered with Colombo spices, potatoes, and eggplant. Serves 4.
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Jamaican Escovitch Fish
Whole fried fish topped with a tangy mix of carrot, onion, bell pepper, garlic and Scotch bonnet chilli. Serves 4; preparation times are estimates.
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Smooth Leek Soup with Leek
A creamy leek and potato soup, finished with cream and chives.
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Vietnamese Xôi with Lotus Seeds
Steamed sticky rice with lotus seeds, a simple variety of Vietnamese xôi.
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Sudanese Ful Medames with White Cheese and Egg
Cooked, lightly mashed fava beans served with tomato, garlic, lemon, white cheese, hard-boiled egg, and parsley.
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Guernsey Bean Jar
A traditional Guernsey stew of white beans, meat and vegetables, slowly cooked in the oven. Serves 4: allow about 10 minutes of preparation, an overnight soak and 6 to 8 hours of cooking.
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Canadian poutine
French fries topped with meat gravy, cheese and a thickened broth sauce. Serves 4; preparation and cooking times are practical estimates.
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Crunchy Chickpea and Tomato Salad
A vegetarian salad for 4 with chickpeas, cherry tomatoes, cucumber, mozzarella, red onion, parsley, and a lemon and olive oil dressing.
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Louisiana Creole Jambalaya with Chicken, Smoked Sausage, and Shrimp
Louisiana rice cooked in one pot with chicken, smoked sausage, shrimp, the onion, celery, and pepper trinity, tomato, and spices. This Creole version includes tomato.
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Shrimp bibimbap
Cooked rice stir-fried with shrimp, peas, potato, and onion, seasoned with salt and pepper.
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Turkey Tinaktak
A Chamorro stew of ground turkey, green beans, cherry tomatoes, and coconut milk. Serves 12; times are approximate.
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Brazilian feijoada
A stew of black beans, pork, sausage and vegetables. Serves 6; serve with boiled rice and orange if you like.
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Stewed Pinto Beans with Aromatic Herbs
Dried pinto beans, cooked and finished in a tomato, onion, garlic and sage sauce.
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Svíčková: Beef with Creamy Vegetable Sauce
Marinated beef roasted slowly and served with a creamy root-vegetable sauce. Makes 4 servings.
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Botswana Mogodu (Beef Tripe and Intestines)
A Botswana stew of beef tripe and intestines, cooked until tender and cut into small pieces. Makes 5 servings.
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Argentine carbonada stew
An Argentine beef stew with vegetables, corn and dried peaches in a thick sauce. Serves 6; times are approximate.
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Dry Chicken Rice with Homemade Stock
Dry yet juicy rice with browned chicken, a vegetable sofrito, and homemade chicken stock.
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Polish Pączki
Polish yeasted doughnuts, fried until golden, filled with raspberry jam, and finished with a light glaze.
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Cayman-style beef
Beef slowly cooked in the Cayman Islands style, seasoned with onion, garlic, black pepper, salt, and Scotch bonnet. The long cooking time leaves it tender and easy to shred.
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Belizean Rice and Beans
Red kidney beans, rice, and coconut milk cook together with vegetables and herbs for a hearty Belizean dish.
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Peruvian Arroz Chaufa
Chifa-style fried rice with cooked chicken, egg, spring onion, ginger, soy sauce, and sesame oil. Quantities and timings are estimates for 4 servings.
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Baked Pasta with Tuna and Ricotta
Short pasta baked with tomato sauce, tuna, ricotta and mozzarella.
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Jordanian Maqluba with Lamb and Eggplant
Spiced rice, lamb, and eggplant are cooked in layers and served by turning the pot upside down.
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Corn and Sweet Potato Pilhi
A baked Norfolk Island pilhi made with polenta, sweet potato, milk, cheddar cheese and caraway.
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Homemade Russian Pelmeni
Small dumplings made with thin dough, filled with ground meat and boiled. Makes 4 servings; preparation time is an estimate.
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Cuban Vaca Frita
Beef flank cooked until tender, shredded, then browned in a skillet with garlic, onion, pepper, and citrus. Serves 4; preparation times are estimates.
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Baked sea bass with courgette
Butterflied sea bass baked over courgette, peppers, onion and cherry tomatoes with olive oil and white wine.
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Ghanaian Kelewele
Ripe plantain fried with ginger, cayenne, lemon and salt; serve hot as a snack.
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Burkinabe Riz Gras
Rice cooked in one pot with chicken, tomato, onion, garlic, and chili. The oil and cooking broth infuse the rice with flavor.
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Cocos Islands ayam panggang
Chicken marinated in a paste of chillies, spices, onion, garlic, ginger and coconut cream, then roasted covered in the oven. Servings and hands-on preparation time are estimates.
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Black Sesame Tangyuan
Eight glutinous rice dumplings filled with black sesame, butter, and sugar. Preparation, cooking, and cooling times are estimates.
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Oven-Braised Beef with Carrots
Oven-roasted beef set over carrots and onion, finished with a quick broth and sun-dried tomato sauce.
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Rice kheer
A creamy Indian dessert of rice slowly cooked in milk with cardamom, saffron, raisins, and nuts.
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Kuwaiti chicken machboos
Basmati rice cooked in spiced chicken broth, served with chicken and a topping of golden onion and raisins.
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Makayabu: Stewed Salted Fish
Salted fish soaked and cooked with onion, garlic, bell pepper, tomato, and spices. Serves 4; preparation times are estimates.
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Vegetarian kuru fasulye
A Turkish white bean stew with tomato and pepper, made without meat. Serves 6; preparation times are approximate.
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Artichoke and pepper scramble
A scramble for 4 made with artichokes, green pepper and eggs.
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Hainanese Chicken Rice
Poached chicken with fragrant rice cooked in broth, served with chili sauce, sesame-soy sauce, and cucumber.
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Honduran Enchiladas
Golden corn tortillas topped with ground meat, tomato sauce, cabbage, tomato, hard-boiled egg, and cheese. Makes about 4 servings, with 3 tortillas per person.
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South African Bobotie
A South African bake of spiced minced beef, raisins and soaked bread, topped with egg and milk and baked until set.
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Orange and almond cake
An 8-serving cake made with orange juice and zest, ground almonds, and olive oil.
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Mexican tres leches cake
An airy sponge soaked with condensed milk, evaporated milk and cream, then topped with whipped cream.
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Tajik Qurutob
Fatir flatbread with a salty yogurt sauce, tomato, and scallions: a vegetarian version of qurutob for sharing.
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Salt Cod Brandade, Faroese Style
A smooth mash of salted cod and potatoes, enriched with milk and butter and finished with lemon. Makes 2 servings; preparation and cooking times are estimates, and soaking takes 48 hours.
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Carrot and Honey Baked Oatmeal
Four individual portions of baked oatmeal with carrot, honey, yogurt, and walnuts, baked at 180 °C for approximately 20 minutes.
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Samoan lu'au (taro palusami)
Taro leaf parcels filled with coconut cream and onion, wrapped and baked until tender and creamy.
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Saint Kitts and Nevis Cook Up
A one-pot rice dish with chicken, pork, black-eyed peas, vegetables, and spices.
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Angolan Cocada Amarela
An Angolan dessert of grated coconut and egg yolks, cooked until thick and served warm or cold. Makes 6 servings; preparation: 10 minutes and cooking: 30 minutes.
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Egyptian basbousa
Semolina and yogurt cake soaked in lemon and orange blossom syrup. Makes about 8 servings; preparation and cooling times are estimates.
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Roasted cauliflower and fennel soup
A vegetable soup for 4, blending roasted cauliflower with cooked fennel and vegetable stock.
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Vegetarian bunny chow with chickpeas and potatoes
Chickpea and potato curry served inside hollowed-out white bread, a vegetarian version of South African bunny chow.
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Swiss rösti
A Swiss potato cake made with grated potatoes, browned in butter and seasoned with salt and pepper. Serves 4.
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Pineapple and Fish Balls
Fish balls served with green papaya, pineapple, and Chinese cabbage in a light soy and ginger sauce. Makes 7 servings; times are estimates.
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Tunisian Vegetarian Ojja
Eggs cooked in a Tunisian sauce of tomatoes, peppers, harissa, and spices. Serves 4; times are approximate.
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Beetroot Salad with Roasted Pepper
A cold salad of cooked beetroot, roasted piquillo peppers, garlic, extra-virgin olive oil, and Sherry vinegar.
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Sri Lankan Wattalappam
A spiced coconut-milk and palm-sugar custard, baked in a water bath and finished with cashews.
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Guinean Fouti Lafidi
A Guinean vegetable stew served with rice, red palm oil, soumbara, and dried fish powder. Serves 4; allow about 10 minutes for preparation and 60 minutes for cooking.
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Dominica Chicken Pelau
A one-pot rice dish with chicken, legumes, vegetables, herbs and spices, simmered until the rice is tender. Serves 6; preparation takes about 30 minutes and cooking about 50 minutes.
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Chickpea and Vegetable Stew with Pumpkin
A vegetarian stew for 4 made with dried chickpeas, pumpkin and green beans.
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Korean haemul pajeon (scallion and squid pancakes)
Korean pancakes with scallions, carrot, and squid, made with a simple flour-and-water batter and served with a soy and rice vinegar dipping sauce.
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Kanak Chicken Bougna in Banana Leaves
A chicken bougna with taro, sweet potato, pumpkin and banana, wrapped in banana leaves and steamed with coconut milk.
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Albanian Fërgesë with Peppers and Cheese
An Albanian casserole of peppers, tomatoes and gjizë, a fresh Albanian curd cheese. Serves 4; preparation and cooking times are approximate.
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Brothy Rice with Mushrooms and Saffron
Round rice cooked with mushrooms, saffron, and vegetable stock at a ratio of 4 parts stock to 1 part rice.
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Montreal Bagels
Canadian bagels with a dense, slightly sweet crumb: dough with egg and malt, poached in honey water and coated with sesame seeds.
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Iraqi Masgouf
Butterflied carp marinated with tamarind, olive oil, salt, and turmeric, then slowly grilled beside a fire. Served with onion and lemon.
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Djiboutian Skoudehkaris (spiced lamb and rice)
A Djiboutian one-pot dish of lamb, basmati rice, onion, cumin, cinnamon and cardamom. Serves 4; the 15-minute preparation time is an estimate.
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Mild Mushroom and Leek Soup
A vegetarian leek and mushroom soup enriched with cream cheese and vegetable stock.
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Burmese Chickpea Tofu
A soft yet firm block of Burmese tofu made with chickpea flour, water, salt, and turmeric.
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Tahitian Poisson Cru
Tahitian tuna salad with coconut milk, lime and fresh vegetables. Serves 4; preparation times are estimates.
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Crunchy Lentil and Tomato Salad
A cold salad for 4 servings with cooked lentils, cherry tomatoes, cucumber, red pepper, and a lemon, vinegar, and olive oil dressing.
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Kyrgyz Kuurdak with Meat and Vegetables
A hearty stew of browned meat, onion, pepper, and cabbage, simmered until the vegetables are tender.
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Ecuadorian Seco de Pollo
An Ecuadorian chicken stew slowly cooked with beer, naranjilla juice, tomatoes, herbs, and spices. Makes 6 servings; times are estimates.
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Sautéed Chickpeas with Aromatic Herbs
Cooked chickpeas browned in a pan with garlic, lemon, and fresh herbs.
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Moroccan Harira with Beef, Lentils, and Chickpeas
A thick Moroccan tomato soup with beef, lentils, chickpeas, herbs, spices, and fine noodles.
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Gibraltar Calentita
A savoury Gibraltarian chickpea-flour bake, cooked until firm and golden. Makes 8 servings.
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Bulgarian Patatnik with Potato and Mint
A Bulgarian potato pie made with grated potato, onion and mint, baked with a flour-and-butter topping. Serves 8; allow 15 minutes for preparation and 45 minutes for baking.
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Dry Rabbit Rice with Homemade Stock
Dry rice for 4, with browned rabbit, an onion and tomato sofrito, and homemade stock.
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Ethiopian Spiced Dabo Bread
An Ethiopian wheat loaf with honey, oil, and spices: a simple version of dabo, distinct from the flatbread injera.
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Montserrat Goat Water
A Montserratian stew of male goat, spices and vegetables, with a broth of medium consistency. Serve very hot, with bread if desired.
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Beninese Akassa with spicy sauce
A firm corn-flour dough served with a quick tomato, onion, bell pepper, and chili sauce. Makes 4 portions; times are approximate estimates.
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Baked Pasta with Sardines and Ricotta
Baked pasta with canned sardines, ricotta, zucchini, and a golden breadcrumb and Parmesan topping.
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Chicken kedjenou
An Ivorian chicken stew with vegetables, cooked covered in its own juices without added liquid.
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Baked Mackerel with Zucchini
Mackerel baked over a bed of zucchini and tomato, finished with fresh basil.
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Curry Fish with Coconut Rice
Fish curry cooked with coconut milk, served with rice flavored with coconut and garlic.
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Antiguan and Barbudan Pepperpot
A Caribbean stew of salted pork, chicken, okra, pumpkin, greens, and green papaya. The quantities make approximately 8 servings.
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Oven-roasted chicken with carrots
Roasted chicken breast with carrots, onion, garlic, and oregano.
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Brazilian chicken coxinhas
A Brazilian snack of shredded chicken wrapped in a broth-and-flour dough, breaded, and fried until golden. Makes 16 pieces for 4 people.
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Lao Chicken Laap with Herbs and Toasted Rice
Minced chicken laap with lime and fresh herbs, served with toasted, ground glutinous rice. Serves 2; ready in about 30 minutes.
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Moldovan Cheese Plăcinte in a Skillet
Moldovan thin-dough flatbreads filled with cheese, sour cream, and dill, then browned in a skillet. Makes 8–9 for 4 people.
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Onion and Pepper Scramble
Scrambled eggs with onion and three-colour peppers, cooked in a pan until the vegetables are tender and the eggs are set.
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Nepalese Gundruk Soup
A Nepalese broth of fermented, dried leafy greens with mustard oil, onion, garlic, and turmeric.
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Chicken majboos
Fragrant basmati rice cooked with chicken, whole spices and dried lime, finished with nuts and raisins.
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Eritrean-style Injera
A fermented flatbread made with teff flour and water, with a thin, porous texture. Makes 4 servings; active preparation and cooking are approximate estimates of about 10 minutes each, plus 32–48 hours of fermentation.
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British Virgin Islands Johnny Cakes
Soft-dough fried cakes made with flour, cornmeal, and milk. Makes 4 servings; times are approximate.
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Apple and Almond Cake
A cake for 4 made with apple, almond flour, and almond drink, baked at 180 °C.
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Pork Pad Kra Pao with Holy Basil
A spicy Thai stir-fry of minced pork, garlic, chilli and holy basil, served with jasmine rice and a fried egg.
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Serbian grilled ćevapi
Small, oblong pieces of ground beef seasoned with garlic, baking soda and paprika, chilled to rest and grilled.
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Panamanian Beef-Stuffed Carimañolas
Cassava pastries filled with seasoned ground beef, onion, bell pepper, garlic, and tomato. Makes 4 servings; times and serving size are estimates.
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Baked Oats with Yogurt and Honey
Baked oats with banana, yogurt, and honey, cut into four portions after a short rest.
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Colombian choclo arepas
Colombian sweet-corn arepas, lightly sweetened and browned in butter. Makes 4 arepas.
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Guadeloupean Creole fish court-bouillon
A Guadeloupean fish stew in a short sauce of tomato, lime, garlic, and herbs. Serves 4; marinate for 30 minutes and cook gently.
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Swiss moitié-moitié fondue
A creamy fondue of Gruyère and Vacherin Fribourgeois, served with bread cubes. Serves 4.
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Roasted Broccoli and Fennel Cream Soup
A vegetable cream soup of broccoli, fennel and potato, with the vegetables roasted before pressure-cooking and blending.
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Réunion sausage rougail
Browned sausages with onion and tomato, cooked until the sauce is thick. Serve as a main course, usually with rice.
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Cafriela de Frango
Chicken marinated with lemon, garlic, onion, and chilies, simmered first and then browned on the grill. Serves 4; hands-on preparation is estimated at 20 minutes.
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Zucchini Salad with Roasted Pepper
Griddled zucchini and red pepper dressed with olive oil and balsamic vinegar.
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Ayam Begana (Cocos Malay chicken)
Spiced chicken cooked with sambal and a coconut–lemongrass paste. Makes 2–3 servings.
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Swabian Maultaschen
Swabian stuffed pasta with meat, spinach, ham, and bread, gently cooked in vegetable broth. Makes five servings.
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Thai Mango Sticky Rice (Khao Niao Mamuang)
Steamed sticky rice infused with sweet coconut milk and served with ripe mango, coconut sauce, and sesame. Makes 4 servings; hands-on preparation times are estimates.
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Spiced Red Lentils and Vegetables with Pumpkin
A vegetarian stew for 4 made with red lentils, pumpkin, carrot, and spices.
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Tunisian Slata Mechouia
A Tunisian salad of flame-grilled peppers, tomatoes, onion, and garlic, peeled and chopped with olive oil and spices.
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Bahraini Chicken Machboos
Basmati rice cooked with chicken, tomato, onion, and spices in one pot until the rice is tender and aromatic.
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Venezuelan Arepas Stuffed with Chicken, Cheese, and Avocado
Tender corn arepas, browned in a skillet and filled with cooked chicken, cheese, and avocado. Makes 6 arepas, about 3 servings; times are estimates.
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Moroccan Vegetarian Couscous with Seven Vegetables
Steamed couscous with chickpeas, seven vegetables, and spiced broth. Serves 6; times are estimates.
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Brothy Rice with Artichokes and Saffron
A vegetable brothy rice with artichokes, green beans, peas, and chickpeas, scented with saffron.
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Macanese Minchi
Macanese minchi with pork, beef, golden potatoes, soy sauce, and fried eggs. Serves 4 and takes about 50 minutes.
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Togolese Akume
A thick maize-flour paste cooked while stirring and served in portions as an accompaniment. Makes 4 portions; the timings and serving count are estimates.
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Kenyan Sukuma Wiki
Sukuma greens sautéed with onion and tomato and cooked until tender. Serves 4; preparation and cooking times are approximate.
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Mild Sweet Potato and Apple Soup
A creamy vegetarian soup of sweet potato, apple, and curry, gently simmered and blended until smooth.
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Fettuccine alla Papalina
Creamy fettuccine with prosciutto, egg, cream, butter, onion, and pecorino. Serves 4.
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Montenegrin lamb in milk (Brav u Mlijeku)
A lamb stew cooked with milk, potatoes, carrot and herbs. Makes 4 servings; the 20 minutes of hands-on preparation is an estimate.
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Crunchy Quinoa and Cucumber Salad
A fresh quinoa salad with cucumber, tomato, red onion, and black olives, dressed with lemon and olive oil.
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Japanese Vegetable Tempura
Bite-size vegetables coated in a light batter of flour, egg, and very cold water, then quickly fried until crisp.
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Chadian Bangaou with Lamb and Sweet Potato
A slow-simmered lamb and sweet potato stew with tomato, garlic, ginger, and peas. Serves 4.
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Ugandan Oluwombo with Mushrooms and Steamed Green Bananas
Mushroom and oysternut-paste parcels steamed alongside green bananas. Makes 3 servings.
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Korean bibimbap
Rice bowls with beef, egg, sautéed vegetables and gochujang sauce. Serves 2; timings are approximate.
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White Beans with Vegetables and Spinach
A vegetarian stew of cooked white beans, spinach and vegetables in a light paprika broth.
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Catch of the Day with Rice and Green Beans
Grilled fish fillets served with white rice and blanched green beans. Serves 6.
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Costa Rican Green Bean Picadillo
Ground beef and green bean picadillo flavored with fennel, cilantro, garlic, and lime. Serves 4; preparation and cooking each take about 15 minutes as an estimate.
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Chicken bánh mì
Vietnamese sandwiches with marinated chicken, sweet-and-sour carrot, pickles, spring onion, cucumber, cilantro, and mayonnaise. Makes 4 sandwiches; preparation times are approximate.
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Dry Rice with Pumpkin and Artichokes
Dry rice made in a wide pan with pumpkin, artichokes, tomato, and chicken stock.
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Australian sausage rolls
Puff pastry rolls filled with minced meat, carrot, onion, herbs and breadcrumbs, brushed with egg and baked until golden.
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Mumu from Papua New Guinea
A home-style mumu of chicken, pork, root vegetables and greens, steamed in banana leaves with coconut milk.
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Baked Pasta with Chickpeas and Almonds
Short pasta baked with chickpeas and tomato sauce, topped with browned tempeh and a crunchy almond and nutritional yeast mixture.
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Bacalhau à Brás
A Portuguese dish of flaked, desalted cod, onion and shoestring potatoes, bound with softly scrambled egg and finished with black olives and parsley.
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Saudi Chicken Kabsa
Basmati rice cooked in a spiced tomato and chicken broth, with raisins and toasted almonds. Makes 10 servings.
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Malian Fakoye (Leaf Sauce)
A Malian sauce made with fakouhoye leaves, lamb, dried fish and shea butter. Makes about 4 servings; hands-on preparation time and servings are estimates.
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Japanese Curry with Rice
Japanese curry with chicken, vegetables, and apple, served with rice. Serves 4; preparation times are estimates, and cook the rice according to its package directions.
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Ålandspannkaka (Åland pancake)
A thick, aromatic baked dessert made with semolina, milk, eggs, and cardamom. Makes 6 servings.
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Bermudian Rum Swizzle
A cocktail of light and dark rum, citrus and pineapple juices, grenadine, and bitters, mixed with crushed ice.
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Oven-Baked Chicken Breast with Aromatic Herbs
Chicken breasts baked with olive oil, lemon, aromatic herbs, and broth.
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Indonesian Klepon
Indonesian glutinous-rice sweets filled with palm sugar and coated in grated coconut. This recipe makes approximately 12–14 pieces.
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Central African chicken muamba
A chicken stew with palm oil, tomato, chili, and okra. Serves 4 and takes about 55 minutes.
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Gambian Tomato Benachin (Jollof Rice)
One-pot rice cooked with tomato, peppers, and spices. Serves 6; hands-on preparation is estimated at about 20 minutes.
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Cuban-Style Oven-Roasted Pork
Pork shoulder marinated with sour orange, garlic, onion, and spices, then slowly roasted. Serves 8; times are approximate.
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Sweet Potato and Spinach Scramble
Roasted sweet potato, sautéed spinach, and gently set eggs make a vegetarian scramble for 4 servings.
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Cuban ropa vieja
Beef flank cooked until tender, shredded, and simmered with peppers, onion, tomato, and spices.
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Fish and Fungi
Fish gently cooked with onion, tomato, and citrus, served with fungi made from okra and cornmeal.
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Liechtenstein-style crumbly cornmeal Ribel
Cornmeal cooked with milk and water, rested, then browned in butter until loose and crumbly.
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Milanesa napolitana
Breaded beef cutlets with tomato sauce, cooked ham, mozzarella, and oregano. Serves 8; preparation and cooking times are estimates.
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Pear and Lemon Cake
A lemon-yogurt cake with sautéed pear, baked until a skewer comes out clean.
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New Zealand Fish and Seafood Chowder
A creamy soup for 4, with fish, prawns, smoked fish, and a base thickened with flour, milk, stock, and cream.
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Tuvalu Coconut Tuna
Diced tuna cooked in coconut milk with onion, ginger, garlic, curry powder, green onions, cucumber, and soy sauce.
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Barbadian Cou-Cou with Okra and Cornmeal
A creamy cornmeal and okra dish traditionally served as a side in Barbados. Makes 4 servings.
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Baked Oatmeal with Berries and Seeds
Baked oatmeal with banana, peanut butter, chia seeds, and berries, baked until the center is set but still moist.
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Georgian pork and beef khinkali
Georgian khinkali with homemade dough and a spiced pork and beef filling. Water in the filling helps create a juicy centre. Makes 20 pieces for 4 people.
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Armenian Tolma in Grape Leaves
Grape-leaf rolls filled with minced meat, rice, onion, and fresh herbs, cooked together until the filling is done and the leaves are tender.
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Brown Lentil Seraz (Chagossian lentil stew)
A thick stew of brown lentils with tomatoes, onion, garlic, ginger and herbs. Makes 4 servings; the preparation time is an estimate.
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Canadian Tourtière
A savory Quebec meat pie with three meats, spiced potato, and homemade pastry. Serves 6; estimated hands-on preparation: 40 minutes.
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Roasted leek cream with roasted garlic
A vegetarian cream for 4, made with leeks, potato, vegetable stock, and roasted garlic pulp.
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Iranian Mirza Ghasemi
An Iranian starter of roasted, smoky eggplant with tomato, garlic, turmeric, and egg, cooked until creamy.
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Dutch boerenkool stamppot
A rustic Dutch mash of potatoes and kale, served with smoked sausage and bacon.
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Swedish kåldolmar (stuffed cabbage rolls)
Tender cabbage leaves wrap a filling of ground meat, rice, onion and mushrooms; the rolls are baked with syrup and served with a sauce made from their pan juices. Serves 4; preparation time and yield are estimates.
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Chickpea Salad with Fresh Cheese
A no-cook salad for 4, with chickpeas, fresh cheese, cucumber, green pepper, onion and cherry tomatoes, dressed with lemon, olive oil, parsley and salt.
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Black Bean and Cheese Pupusas
Thick corn masa cakes filled with black beans and cheese, browned in a skillet and served hot.
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Stewed Pinto Beans with Vegetables and Tomato
A vegetarian stew of canned pinto beans, carrots, tomato, and vegetable stock.
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Lamb rogan josh with tomato and yogurt
A spiced lamb stew with tomato and yogurt, based on one of the documented rogan josh variations. Serves 4.
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Malagasy Romazava
A Malagasy stew of beef, pork and chicken with tomato and leafy greens, flavored with ginger, garlic, onion and chili. Serves 4; it is commonly served with rice.
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South Sudanese Sorghum Asida
A thick sorghum porridge served alongside stews and soups. Makes 4 servings, with 15 minutes of preparation and 30 minutes of cooking.
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Brothy Rice with Chicken and Rosemary
Short-grain rice cooked in chicken stock with browned chicken, vegetables, paprika, saffron, and rosemary.
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Japanese Dorayaki with Anko
Two soft Japanese pancakes make each dorayaki, enclosing a filling of anko, a sweet azuki bean paste.
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Icelandic Plokkfiskur (Creamy Fish Stew)
An Icelandic stew of white fish and potatoes bound with a buttery milk sauce. Serving size and timings are estimates.
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Smooth Pea and Apple Soup
A creamy soup of peas, apple, and mint, blended until smooth and heated before serving.
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Qatari Chicken Machboos
Basmati rice cooked in spiced chicken broth, with golden onion and the aromas of cumin, coriander, cardamom, and cloves.
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Paraguayan Mbejú
Thin cassava-starch and Paraguayan-cheese cakes cooked in a skillet until golden on both sides. Makes approximately 8 servings.
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Crunchy Couscous Salad with Cucumber
A vegetarian couscous salad with cucumber, cherry tomatoes, feta, fresh herbs, and a lemon dressing.
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Fijian steamed purini
Fijian steamed pudding made with flour, sugar, and coconut cream, flavored with nutmeg, cinnamon, and cloves.
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Vegetarian Guyanese cook-up rice
A Guyanese one-pot dish of rice, pigeon peas, vegetables, coconut milk, and herbs. Serves 4.
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Slovenian Jota with Sauerkraut and Smoked Meat
A Slovenian stew of sauerkraut, beans, potatoes, and smoked meat, thickened with an onion-and-flour sauté and finished with sour cream. Makes 4 servings; times are approximate, and the vegetables should be cooked until tender.
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Green mung bean and spinach stew
A vegetarian stew of mung beans, also known as green soybeans, with spinach, potato, vegetables and saffron milk cap mushrooms.
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Köttbullar (Swedish meatballs)
Swedish beef and pork meatballs in a creamy stock-and-cream sauce. This recipe serves 4 and takes about 1 hour.
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Mallaay Qumbe: Somali coconut fish curry
Firm white fish in a creamy sauce of coconut milk, tomatoes, cilantro and xawaash. Serves 4; hands-on preparation is estimated at 15 minutes, with about 32 minutes of cooking.
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Dry Rice with Asparagus and Artichokes
Round rice cooked with a vegetable stock made from asparagus and artichoke trimmings, a onion-and-tomato sofrito, and browned vegetables.
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Turkish manti with beef, yogurt and paprika butter
Homemade Turkish manti filled with beef and served with yogurt and butter flavored with chili and paprika.
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Tahitian Firi Firi
Tahitian coconut doughnuts shaped like eights, fried and coated in sugar. Makes about 12 pieces for 4 people; active preparation time is an estimate.
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Fish blaff
Fish marinated with lime and gently poached in an aromatic broth, in the style of blaff found in French Guianese cuisine.
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Baked Pasta with Roasted Tomatoes and Almonds
Short pasta with a rustic sauce of roasted tomatoes, almonds, basil, and vinegar, finished with Parmesan and baked in the oven.
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Turks and Caicos Conch Salad
Raw conch marinated with lime, orange, lemon, vinegar, peppers, onion, garlic, and cilantro. Makes about 8 servings; hands-on preparation time is an estimate.
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Burkinabè Babenda with Greens, Rice and Peanuts
A thick stew of greens, rice and peanuts, with miso and dried fish in this version. Makes 4 servings as a side dish.
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St Helena Fish Cakes
Fresh tuna and potato cakes with onion, bacon, chilli and spices, pan-fried until golden. Makes 4 servings; times are approximate.
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Oven-Baked Trout with Onion
Open-faced oven-baked trout with onion, garlic, olive oil, salt, and pepper.
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Guatemalan red tamales
Guatemalan tamales made with cooked corn dough, a tomato, chile, and seed recado, pork, and maxán and banana leaves; they are steamed in parcels tied with cibaque.
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Yemeni Chicken Mandi with Rice
Spiced chicken, steamed and oven-browned, served over aromatic basmati rice with golden onions, almonds, and raisins. Serves 4; preparation times are estimates.
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Bigos from the Vilnius region
A stew of sauerkraut and fresh cabbage with smoked bacon, sausage, other meats and onion. Makes approximately 8 servings; the 35 minutes of hands-on preparation are an estimate.
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Oven-Baked Chicken Thighs with Aromatic Herbs
Chicken thighs seasoned with garlic, paprika, rosemary, and thyme, baked until they reach a safe temperature at the center.
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New Zealand Curried Kumara Soup
A mild, creamy vegetarian kumara soup, scented with curry and finished with coconut milk, yogurt, and chives.
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Estonian Potato Salad (Kartulisalat)
Estonian potato salad with carrots, eggs, pickles, peas, and a creamy sour-cream-and-mayonnaise dressing. Makes about 15 servings; times are approximate.
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Broccoli and spinach scramble
A vegetarian scramble of vegetables, eggs and cream, cooked in a frying pan and served straight away.
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Traditional Polish Sernik with Twaróg
Polish twaróg cheesecake with a biscuit base, baked and served chilled.
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Zimbabwean Chakalaka
A Zimbabwean relish of tomatoes, peppers, onion, and chili, cooked with curry and served hot or cold.
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Saltfish and Dumplings from Saint Kitts and Nevis
Salt cod stewed with tomato, pepper and onion, served with boiled coconut dumplings. Makes about 4 servings; active times are estimates.
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Aruban Pan Bati
Pan bati, a lightly sweet cornmeal-and-wheat pancake, griddled until golden and served as a side. Makes about 4 servings; times are estimates.
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Baked Peach and Seed Oatmeal
Four individual portions of baked oatmeal with peach and chia seeds, baked at 180 °C.
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South African Melktert
A South African milk tart with a shortcrust pastry shell and a creamy filling of milk, eggs, vanilla, and cinnamon.
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Carbonnade Flamande (Stoofvlees)
A Belgian beef stew slowly cooked with beer, onions, and herbs. Serves 6.
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Cameroonian Ndolé with Peanuts, Beef and Seafood
A Cameroonian stew of bitter ndolé leaves in a thick peanut sauce with beef, smoked fish and shrimp. Makes 6 servings; times are estimates.
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Roasted Mushroom Soup with Roasted Garlic
A vegetarian soup of roasted mushrooms, onion, and garlic, blended with vegetable stock and milk.
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Sel roti with soaked rice and banana
Nepali rice, banana, and cardamom rings, fried until golden. Makes 4 servings.
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American Samoan Sapasui
Glass noodles stir-fried with chicken, vegetables, and a savory blend of soy sauce, fish sauce, and chili. Makes about 4 servings; times are approximate.
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Dutch Pannenkoeken
Thin, flexible pancakes, slightly thicker than crêpes, made with flour, milk, eggs, and salt. Servings and times are estimates: 4 servings, 10 minutes of preparation, 35 minutes of cooking, and 30 minutes of resting.
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Lentil Salad with Fresh Cheese
A cold salad of cooked lentils, crisp vegetables, feta-style fresh cheese, and a lemon, vinegar, and olive oil dressing.
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Mbawa ya Tomati (chicken wings with tomato)
Chicken wings stewed with onion, tomato paste, and cumin. Makes about 6 servings; allow 15 minutes for preparation and 20 minutes for cooking.
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Falkland Islands Lettuce Soup
A smooth, warm soup made with lettuce, onion, chicken stock, and milk.
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Greek Orange Portokalopita
A Greek cake made with phyllo, yogurt, and orange, soaked in citrus syrup. Makes approximately 12–16 portions.
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Sautéed Chickpeas and Vegetables with Tomato
Cooked chickpeas combined with a slow-cooked tomato sauce, peppers, onion, and spices.
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Bolivian Buñuelos with Panela Syrup
Fluffy Bolivian buñuelos scented with anise, fried until golden, and served with panela syrup.
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Palestinian Musakhan
Roast chicken and tender onions cooked with sumac and olive oil, served over flatbread and topped with pine nuts. Serves 4; timings are estimates.
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Ghanaian Plantain Eto
A Ghanaian mash of cooked plantain blended with palm oil and onion, served with peanuts and hard-boiled egg.
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Smooth asparagus and apple soup
A creamy soup of green asparagus, potato, and apple, served hot.
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Australian Grilled Barramundi with Lemon Myrtle
Barramundi fillets seasoned with lemon myrtle, garlic, lemon, olive oil, salt and pepper, then grilled.
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Monaco Cocktail
A cold, fizzy drink made with lager, lemonade and grenadine. It takes about 5 minutes to prepare and is served straight away.
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Tunisian chakchouka
Poached eggs in a tomato, pepper, and spice sauce, finished with harissa and fresh herbs. Serves 6; preparation times are estimates.
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Crispy Brown Rice Salad with Cucumber
Cooked brown rice baked until crisp, tossed with cucumber, carrot, edamame, cilantro, and a spicy gochujang dressing.
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Portuguese caldo verde
A Portuguese soup of puréed potatoes and very finely sliced greens, finished with smoked chorizo.
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Danish Frikadeller
Danish pork and veal meatballs, softened with milk and oats and browned in a pan. Preparation and cooking times are estimates for 4 servings.
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Fava Bean and Spinach Stew
A vegetarian stew of fava beans and spinach, seasoned with garlic, bay leaf, mint, and paprika.
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Flour maamoul with dates and walnuts
Maamoul cookies made with a flour-and-butter dough and filled with dates, walnuts, and citrus aromas. Makes 28.
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Ika Mata
A Cook Islands dish of raw tuna marinated in lemon and mixed with coconut cream, cucumber, bell pepper, and onion. The quantities make 4 servings; preparation times are estimates.
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Cape Verdean Jagacida (Jag)
A Cape Verdean rice and red bean dish cooked with onion, smoked paprika and bay leaves. This recipe makes 12 servings; preparation takes 10 minutes and cooking takes 25 minutes.
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Dry Rice with Cod and Artichokes
Dry rice for 4 with desalted cod and artichokes, cooked with fish stock and rested before serving.
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Ghanaian Banku with Oven-Baked Tilapia
Slightly tangy corn-and-cassava dough served with whole oven-baked tilapia, herbs, and fresh sliced vegetables.
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Comorian Mkatra Foutra
A Comorian flatbread made with flour, coconut milk, and egg, cooked in a pan. Makes about 8 servings; preparation and cooking times are estimates.
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Grenadian Brown Down: Chicken with Dumplings
A Grenadian chicken stew with green banana, sweet potato and dumplings, cooked in a dark sauce with browned sugar, spices and hot sauce. Serves 2; preparation times are estimates.
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Oven-Baked Pasta with Zucchini and Almonds
Baked pasta with zucchini, an almond and basil cream, and melted cheese, serving 4.
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Syrian Fried Kibbeh
Bulgur-and-lamb bites with a spiced lamb and pine-nut filling, fried until golden. Makes 10 servings; preparation time is an estimate.
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Priddhas an’ Herrin’ (potatoes and herring)
A Manx dish of potatoes and salt herring, boiled together and served with raw onion. Serves 4; hands-on preparation and cooking times are estimates.
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Brazilian Shrimp Vatapá
A thick Bahian cream of bread, coconut milk, shrimp, peanuts, cashews, and dendê oil. Makes 4 servings; times are approximate.
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Oven-Baked Monkfish with Onion
Oven-baked monkfish on a bed of potato and onion, with white wine and olive oil. Serves 4.
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Barszcz czerwony (Polish clear beetroot broth)
A clear, sweet-and-sour Polish vegetarian beetroot broth made with a gentle vegetable stock and beetroot juice.
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Grilled Bosnian Ćevapi
Small cylinders of minced lamb and beef, seasoned with paprika, garlic, and onion, chilled before grilling. Makes about 4 servings; preparation quantities and times are estimates.
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Liberian Jollof Rice
Rice served with browned chicken and a spiced tomato, onion, pepper, and ginger sauce. Serves 4; hands-on preparation time and serving count are estimates. The sauce cooks for 25 minutes; browning the chicken and cooking the rice add variable time.
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Oven-Roasted Turkey with Aromatic Herbs
Turkey legs roasted with garlic, rosemary, and thyme, basted with white wine and stock. Serves 4.
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Antigua and Barbuda Fungee
Soft, firm balls of cornmeal and okra, a traditional accompaniment from Antigua and Barbuda.
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Scrambled Eggs with Piquillo Peppers and Spinach
A spinach, egg and piquillo pepper scramble for 4. Preparation: 5 minutes; cooking: 13 minutes.
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Pua'a from Wallis and Futuna
A pork stew with leek, apple, sweet pepper, spices and coconut milk. Makes approximately 4 servings; hands-on preparation is estimated at 30 minutes and cooking takes about 20 minutes.
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Macedonian Tavče Gravče
White beans baked with onion, roasted peppers, paprika and mint until the sauce thickens.
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Chinese-Style Tomato and Scrambled Eggs
Soft eggs cooked with juicy tomato, garlic, and a touch of sugar. Makes 2 servings; times are approximate.
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Carrot and lemon cake
A homemade cake with grated carrot, ground almonds and lemon zest, baked until the centre is cooked through.
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Sindhi Chicken Biryani
Pakistani chicken biryani layered with basmati rice, potatoes, green chilies, fresh herbs, and Sindhi masala.
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Eritrean Zigni (Beef Stew with Berbere)
An Eritrean beef stew slowly cooked with tomatoes, scallions, and berbere, an aromatic, spicy seasoning blend. Serves 6.
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Kanda ti Nyma: Beef Meatballs in Peanut Sauce
Beef meatballs with onion, chili, and garlic, cooked in a peanut and okra sauce. Makes approximately 4 servings.
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Polish Bigos
A Polish stew of fermented cabbage, meat, sausage and mushrooms, gently simmered in broth. Makes 5 servings.
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Baked Oatmeal with Seeds
Baked oatmeal with carrot, raisins, pumpkin seeds, and sunflower seeds. Makes 6 servings.
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Sahrawi lamb mreifisa
Crumbled baked bread served with a lamb and onion stew. Serves 4; preparation time and yield are practical estimates.
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Bahamian Chicken Souse
A Bahamian chicken broth with lime, potatoes, onion, celery, carrots, and spices. Serves 4; times are approximate estimates.
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Roasted Sweet Potato and Garlic Soup
A smooth soup for 4, made with roasted sweet potato, roasted garlic, and vegetable stock.
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Liechtenstein Käsknöpfle
Small, tender, chewy egg noodles tossed with melted cheese and topped with golden onions. Serves 6; times are estimates.
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Slovak šišky (fried yeasted doughnuts)
Slovak yeasted doughnuts, fried until golden and served warm. This simple version makes approximately 28 small pieces.
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Jordanian kofta with tahini
Pan-browned meatballs baked in a creamy tahini, yogurt, and lemon sauce. Serves 4; preparation and cooking times are estimates.
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Quinoa Salad with Fresh Cheese
Quinoa salad with zucchini, tomato, bell pepper, olives, and fresh cheese, dressed with olive oil and lemon. Serves 4.
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Samoan Fa'ausi (Fa'apapa with Coconut Caramel)
Baked coconut fa'apapa bread, cut into cubes and coated with coconut caramel.
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Chamorro Chicken Kelaguen
Shredded cooked chicken with coconut, lime, red onion, and chile; served cold after a 30-minute rest.
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Sishwala
Thick maize-meal porridge cooked with water and salt, served hot as a side or simple staple.
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Jamaican Jerk Chicken
Spicy chicken with a lime, spice and soy sauce marinade, roasted in the oven. Serves 6; estimated preparation time is 15 minutes and cooking time is 45 minutes.
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Red Beans with Vegetables and Tomato
A stew of cooked red beans with carrot, onion, green pepper, and tomato.
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Barbadian Conkies
Sweet corn, coconut, pumpkin and sweet potato parcels wrapped in banana leaves and steamed.
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Belarusian Potato Zrazy Stuffed with Mushrooms
Potato patties filled with mushrooms and onion, shaped individually and pan-fried until golden. Serves 8; preparation times are estimates.
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Vietnamese bánh xèo with shrimp
Thin rice-and-turmeric crepes, pan-fried and filled with sautéed shrimp, served with fresh leaves. Makes about 8 crepes for 4 people.
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Brothy Rice with Pumpkin and Rosemary
Brothy rice with pumpkin and rosemary, made with short-grain rice and plenty of water so some broth remains in the bowl.
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Slaai with Avocado, Ginger, and Peanuts
A simple avocado salad with lemon juice, fresh ginger, and crushed peanuts. Serves 4.
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Pasta with Chickpeas and Basil
One-pot pasta with chickpeas and a basil cream. Makes 2 servings.
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Kelem dolmasi (stuffed cabbage rolls)
Cabbage rolls filled with lamb, rice, chickpeas, and herbs, steamed over cabbage leaves and finished with a light tomato sauce.
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Torta Tre Monti
A Sammarinese cake of layered chocolate wafers with hazelnut spread and a dark chocolate coating.
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Griddled Sardines with Olives
Griddled sardines served with a mixture of black olives, garlic, parsley, and olive oil.
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Jersey cabbage loaf
A soft yeasted loaf baked beneath large cabbage leaves that leave their pattern on the crust.
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Surinamese Moksi Alesi with Chicken, Rice and Salted Cod
A one-pot rice dish with chicken, ham, salted cod, vegetables and aromatic spices. The listed quantities make 8 servings; hands-on preparation times are approximate.
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Stewed chicken breast with potatoes
A stew of chicken breast, potatoes, vegetables, and tomato, cooked over medium heat until the potatoes are tender.
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Vanuatu Laplap
Oven-baked laplap with cassava, sweet potato and banana, wrapped in banana leaves and enriched with coconut milk. Makes 4 servings; preparation times are estimates.
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Mofo Gasy
Small Malagasy rice breads, lightly sweet and yeast-leavened. Makes about 20 pieces, or approximately 4 servings; servings and hands-on preparation time are estimates.
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Sweet Potato and Leek Spanish Omelette
A Spanish-style omelette with sweet potato and leek, cooked until the egg is set.
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Apple tarte Tatin with shortcrust pastry
An upside-down French tart of caramelized apples, covered with shortcrust pastry and turned out to serve.
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Botswanan Seswaa
Beef slowly cooked with water and salt until very tender, then pounded or shredded. Makes 4 servings; times are approximate.
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Steamed fish huntu with sesame crust
Seasoned fish balls coated in a sesame-and-spice mixture and steamed. Makes approximately 15–20 balls; the recipe serves about 4. Times are practical estimates based on the steps.
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Mild Celery and Apple Soup
A smooth celery and apple soup with potato, finished with Greek yogurt and chopped walnuts.
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Egyptian Molokhia Soup with Garlic and Coriander
Molokhia leaves cooked in chicken broth and finished with garlic and coriander browned in oil. Makes 4 servings.
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Belizean Johnny Cakes
Belizean rolls made with flour and coconut milk, baked until golden. Makes about 20.
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Åland Black Bread (svartbröd)
A dark, dense rye bread made with sour milk, molasses, and malt. The recipe makes four loaves; 16 servings is an estimate.
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Crispy Potato and Cucumber Salad
Smashed, golden potatoes with a fresh salad of cucumber, yogurt, herbs, and lemon.
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Nigerian Pepper Soup with Beef Oxtail
A light, spiced Nigerian broth made with beef oxtail, habanero chile, pepper soup spice mix, and aromatic leaves.
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Bulgarian tarator
A cold Bulgarian soup of yogurt, cucumber, garlic, dill and walnuts, thinned with water and olive oil.
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Uruguayan Chajá Dessert
A layered cake of sponge, whipped cream, peaches, dulce de leche, and crisp meringue.
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Stewed chickpeas with spinach
A vegetarian stew of cooked chickpeas and spinach, seasoned with sweet paprika and cumin.
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Congo-Brazzaville Chicken Moambe
Chicken stew with a creamy peanut and palm-oil sauce, tomatoes, spices, and okra. Serves 4; preparation times are estimates.
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Mauritanian Leksour with Lamb and Sorghum Pancakes
A lamb and vegetable stew with spices, served over thin sorghum pancakes. The quantities make 6 servings; hands-on preparation and timings are estimates.
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Montserrat Fried Bakes
Round bites of soft dough, fried until golden. This recipe uses a Johnny Cakes formula documented as a foundation for fried doughs known in Montserrat; the four servings and preparation times are estimates.
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Dry Squid and Artichoke Rice
Bomba rice cooked in a paella pan with squid, artichokes, tomato, paprika, and fish stock.
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Venezuelan cachapas
Venezuelan sweet-corn pancakes made with milk, egg, precooked corn flour, and butter. Makes 4 servings.
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Boiled Cod with Mustard Sauce
Poached cod with a thick sauce of stock, milk, mustard, parsley, hard-boiled egg, and horseradish. Makes 2 servings; hands-on preparation and cooking times are approximate estimates.
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Oven-Baked Pasta with Eggplant and Almonds
Short pasta with roasted eggplant, tomato sauce and almonds, topped with mozzarella and aged cheese and browned in the oven.
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Colombian Potato and Pork Empanadas
Colombian empanadas made with yellow corn dough, filled with pork, potato, and sofrito, then fried until golden and crisp. Makes 12 empanadas for 4 servings.
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Tongan Lu Pulu
Taro-leaf parcels filled with corned beef and onion, slowly cooked with coconut milk. Makes approximately 4 servings.
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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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Oven-Baked Bonito with Onion
Bonito baked over a bed of softened onion with white wine and olive oil.
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Australian pavlova
Baked meringue, crisp on the outside and soft inside, topped with whipped cream and fresh fruit.
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German Currywurst
Browned bratwurst sausages, sliced and covered with a curry-spiced tomato sauce.
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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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Oven-Baked Pork Tenderloin with Aromatic Herbs
Oven-baked pork tenderloin with rosemary and thyme, served with onion and carrot in vegetable broth.
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Georgian Gozinaki with Walnuts and Honey
A crisp Georgian sweet of toasted walnuts and honey, cut into diamond shapes. This version uses 360 g walnuts, 270 g honey, and a little sugar.
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Lesotho Samp
Dried, cracked maize is slowly cooked with water and salt until tender. Serve it hot as a side dish or main meal.
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Scrambled Eggs with Peas and Spinach
A simple scramble of spinach and peas with garlic and eggs, serving four.
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Jordanian Musakhan
Roast chicken with slowly cooked sumac onions, served on flatbread and finished with pine nuts and parsley.
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Chicken Colombo
A Creole chicken stew with Colombo spices, vegetables, and coconut milk. Makes about 4 servings; times are estimates.
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Imam bayildi (Turkish stuffed eggplants)
Tender eggplants filled with onion, garlic and tomato, baked with olive oil. Makes 4 servings; timings are approximate.
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Pumpkin and Lemon Cake
A homemade cake with cooked pumpkin, lemon zest and a hint of sunflower oil.
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Shrimp Kelaguen
A Chamorro kelaguen of blanched shrimp marinated with lemon and mixed with fresh coconut, scallions, and chile. Serves 4; times are estimates.
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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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Georgian Lobio with Walnuts
A thick stew of red beans with walnuts, onion, garlic, and spices. Makes 4 servings; times are estimates.
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Baked Banana and Seed Oatmeal
Oats, banana, chia seeds, and plant-based milk are baked until the surface is golden.
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Romanian Grilled Mici
Casing-free Romanian sausages made with pork, beef and lamb, seasoned with thyme, garlic, pepper and baking soda. Makes about 4 servings; hands-on preparation time and servings are estimates. Allow about 10 minutes to prepare, 15 minutes to rest and about 6 minutes to grill.
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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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Shoyu ramen
Japanese ramen for 4, with chicken and pork broth, soy sauce tare, noodles, chashu, marinated eggs, and scallion oil. Hands-on preparation time and yield are estimates.
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Smooth Beetroot and Apple Soup
A vegetarian beetroot and apple soup for 4 servings, cooked with vegetable stock and blended until smooth.
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Chicken pad kra pao
Thai stir-fried minced chicken with garlic, chili and holy basil, served with jasmine rice and a fried egg.
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Matoke Stew with Beans
A Ugandan stew of matoke—green cooking bananas—with black beans, tomato, and mild spices. Makes 4 servings.
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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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Argentinian choripán
Grilled chorizo in bread, served with chimichurri. Serves 4; 15 minutes of preparation and 15 minutes of cooking, as a guide.
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Crunchy White Bean Salad with Cucumber
Tender white beans with crunchy cucumber, red onion, parsley and feta, dressed with olive oil and sherry vinegar.
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Lebanese Mujaddara
A Lebanese dish of lentils and brown rice cooked together, topped with golden onion and cumin.
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Anguillan Pigeon Peas and Rice
Dried pigeon peas cooked with rice, thyme and lime. Makes approximately four servings as a side; servings and times are estimates.
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Stewed lentils with spinach
A vegetarian stew of lentils, spinach, vegetables, paprika and bay leaf. Serves 4; preparation: 15 minutes; cooking: about 40 minutes.
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Chukuchuk Rice and Coconut Balls
Sticky rice balls coated in grated coconut, a simple side dish. Makes 12 balls, about 3 per person when served as a side for 4.
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Ricotta tart
A shortcrust tart filled with ricotta, sugar, and chocolate, baked until golden.
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Nepali yomari with chaku and sesame
Newar rice-flour dumplings filled with chaku, sesame and coconut, then steamed. Makes about 12–14 pieces, or roughly 4 servings.
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Dry rice with prawns and artichokes
Dry rice with prawns, artichokes, vegetables and fish stock, serving 4.
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Lamb rogan josh with yogurt and spices
A Kashmiri lamb stew with ghee, yogurt, garlic, ginger, and aromatic spices. This version follows the variation that includes onion and garlic; serve when the meat is tender and the sauce is cohesive.
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Pastrmajlija
Oval yeasted bread topped with pork seasoned with paprika and garlic. This version serves four and is baked until the meat is thoroughly cooked.
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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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Baked pasta with mushrooms and almonds
Mushroom-filled cannelloni baked in the oven and served with an almond, bread, and broth sauce.
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Akwadu: Baked Banana and Coconut
A warm baked banana dish with coconut, butter, and citrus, served as breakfast or dessert.
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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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Samoan Palusami: Taro Leaves with Coconut
Taro-leaf parcels filled with coconut milk, onion, and lemon, baked until the leaves are tender. Serves 4; timings are approximate.
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Oven-Baked Meagre with Onion
Oven-baked meagre on a bed of potatoes and onion roasted with rosemary. Serves 4.
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Cuban Flan
A flan made with condensed and evaporated milk, topped with caramel, pressure-cooked, and chilled before unmolding.
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Nicaraguan Gallo Pinto
White rice and red beans are cooked separately, then combined with onion, garlic, sweet pepper, and oil. Serves 6; preparation amounts and times are estimates.
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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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Chana masala
Chickpeas simmered in a spiced tomato sauce with ginger, chilli, lemon and cilantro. Serves 4; timings are approximate.
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Oven-Roasted Pork Loin with Aromatic Herbs
Oven-roasted pork loin with thyme, spices, white wine, and orange juice, served with a sauce made from the pan juices.
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Russian Blini
Thin blini made from a simple batter, cooked in a pan and suited to sweet or savory toppings. Makes 4 servings; times are approximate.
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Potato and spinach scrambled eggs
Golden potatoes and sautéed spinach are combined with scrambled eggs and goat cheese in a four-serving dish.
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St Helena Plo
A one-pot rice dish with bacon, vegetables and curry, serving 4. Preparation time and servings are practical estimates.
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South African Lamb Potjiekos
A South African lamb stew with onion, carrots, potatoes, and a creamy milk-and-spice mixture. Serves 4; hands-on preparation is estimated at 10 minutes and the stated cooking time is 2 hours.
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Chocolate and Lemon Cake
Lemon cake with a dark chocolate topping, made with yogurt and lemon zest.
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Iranian Chicken and Walnut Fesenjan
An Iranian chicken stew with ground walnuts and pomegranate molasses, finished with a thick sweet-and-sour sauce for four.
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Costa Rican Gallo Pinto
Cooked rice and black beans are sautéed with onion, sweet pepper, and Salsa Lizano to make this traditional Costa Rican dish.
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Vegetarian mee goreng mamak
Yellow noodles stir-fried with tofu, potato, vegetables and a spicy sauce. Serves 4; the estimated times are 25 minutes of preparation and 30 minutes of cooking.
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Apple and Seed Baked Oatmeal
Baked oatmeal with applesauce and apple pieces, chia seeds, cinnamon, and pecans. Makes 4 servings.
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Senegalese Thiakry
A Senegalese dessert of millet couscous mixed with evaporated milk, milk, and sweetened plain yogurt, with a touch of vanilla sugar.
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Monegasque Barbajuan with Swiss Chard and Ricotta
Small pastries filled with Swiss chard, ricotta, onion, and oregano, wrapped in thin, golden dough. The recipe makes about 20 pastries, approximately 5 per serving; times and servings are estimates.
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Smooth Pumpkin and Apple Soup
A smooth soup of roasted pumpkin and apple, cooked with onion and sage. Makes 4 servings.
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Greenlandic suaasat
A hearty Greenlandic soup of seal meat, onion and rice, simmered until the meat is tender.
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Crunchy Bulgur Salad with Cucumber
Hydrated bulgur salad with cucumber, tomato, bell pepper and onion, dressed with lemon and olive oil.
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Yebe with yam and smoked fish
A hearty yam and smoked-fish stew finished with dried shrimp and palm oil. The serving count and preparation time are practical estimates.
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White Bean Stew with Spinach and Saffron
A creamy vegetarian stew of cooked white beans and spinach, flavored with saffron and paprika.
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Kenyan beef pilau
Basmati rice cooked with beef, deeply browned onion, tomato, and toasted spices. Serves 4; preparation: 30 minutes; cooking: 55 minutes.
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La Bandera Dominicana
A Dominican lunch of white rice, stewed red beans, and braised beef. Serves 4; times are estimates and allow some components to cook in parallel.
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Dry Vegetable Rice with Artichokes
Dry rice with artichokes, vegetables, and a tomato sofrito, cooked in vegetable broth.
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Pakistani Sheer Khurma
A Pakistani dessert of toasted fine vermicelli simmered in milk with dates, nuts, saffron, and cardamom. Serves 6.
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South Sudanese Kisra, Thin Sorghum Flatbread
Thin sorghum flatbread, rested overnight and cooked in a pan. Makes 4 servings, with 2 pieces per person.
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Baked Pasta with Broccoli and Almonds
Short pasta baked with broccoli, ham, almonds, and a mixture of milk, egg, and cheese.
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Dry beef rendang
Indonesian beef rendang slowly cooked with coconut milk, spices, and aromatic herbs until the liquid reduces and the meat is tender and dark.
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Austrian Mohnnudeln with potato and poppy seed
Short potato-dough noodles made with butter, egg yolk, flour and semolina, served hot with ground poppy seeds and icing sugar.
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Oven-Baked Sole with Onion
Oven-baked sole on a bed of potatoes and onion, with lemon, olive oil, salt, and pepper.
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Namibian Kapana with Tomato and Chili Salsa
Grilled strips of beef seasoned with a spiced blend and served with fresh tomato, onion, and chili salsa. Makes 10 servings; preparation time is an estimate.
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Homemade Oven-Baked Meatballs with Aromatic Herbs
Beef and pork meatballs with garlic, parsley, and oregano, baked at 200 °C for 20–25 minutes.
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Bahamian Fried Conch (Cracked Conch)
Tender conch meat, coated with egg and flour and fried until golden. Makes 4 servings; preparation and cooking 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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Zucchini and spinach scrambled eggs
A four-serving scramble with zucchini, spinach, garlic, and eggs.
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Moldovan Mămăligă (Firm Cornmeal Porridge)
Moldovan cornmeal porridge cooked until thick and firm. Makes approximately 6 servings; preparation time is an estimate.
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Almond and Lemon Cake
A cake made with ground almonds, lemon zest and juice, mascarpone, and a topping of flaked almonds.
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Tunisian Bambalouni
Tunisian doughnuts made from soft, risen dough, fried into rings and coated in sugar.
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Isle of Man Fruit Bonnag
A Manx sweet bread with currants, mixed spice, and buttermilk. Makes about 8 servings; hands-on preparation is estimated at 15 minutes.
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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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Baked Pear and Seed Oatmeal
Baked oatmeal with pear, chia seeds, and spices: a simple breakfast for four servings.
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Mozambican-Style Grilled Piri-Piri Prawns
Prawns marinated with chili, garlic, lime, and spices, then grilled. Serves 4.
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Togolese Gboma Dessi with Spinach and Beef
A Togolese beef and spinach stew cooked with tomato, onion, ginger, and palm oil. Makes 4 servings.
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Smooth Zucchini and Apple Soup
A smooth, chilled zucchini and apple soup with vegetable stock, yogurt, and oregano. Serves 4; allow at least 2 hours to chill.
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Bangladeshi steamed bhapa pitha
Bangladeshi rice-flour cakes steamed with a filling of fresh coconut and date-palm jaggery.
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Ecuadorian Fish Encebollado
An Ecuadorian fish soup with cassava, tomato, onion, and cilantro. Makes 8 servings; hands-on preparation time is an estimate.
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Crunchy Spinach and Cucumber Salad
A fresh spinach and cucumber salad with a yogurt, dill, and pistachio dressing.
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Zambian Nshima
Thick maize-meal porridge cooked until firm and served alongside vegetables or stews. Makes about 4 servings.
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Jamaican Brown Stew Chicken
Chicken marinated with herbs and spices, browned, then stewed until tender in a dark, savory sauce. Serves 4; preparation times are estimates.
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Red bean stew with spinach
A vegetarian stew of red beans, spinach, and vegetables, thickened with a flour-and-paprika roux. Serves 4; requires 12 hours of soaking and about 125 minutes of cooking.
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Paraguayan sopa
Savory corn bake with onion, eggs, milk, and Paraguayan cheese, baked until golden.
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Sri Lankan dhal curry
Red lentils simmered with coconut milk and spices, finished with an aromatic oil of garlic, chilli, mustard and curry leaves.
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Dry Tomato Rice with Artichokes
Dry-style rice with tomato, artichokes, and a vegetable sofrito, cooked without stirring until the stock is absorbed.
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Simple Ukrainian borscht
Beet soup with potatoes and other vegetables, finished with sour cream. Serves 4; estimated hands-on preparation time: 15 minutes.
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Jamaican Coconut Toto
A tender Jamaican coconut cake spiced with cinnamon and nutmeg. Makes 9 servings.
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Baked Pasta with Spinach and Almonds
Pasta with spinach, mushrooms, and jocoque, topped with mozzarella and almonds, then baked until the cheese is golden.
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Simple Japanese Onigiri
Japanese short-grain rice bites, lightly salted and shaped by hand into triangles. This simple version has no filling and no vinegar.
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Haitian Poul Nan Sos (Chicken in Sauce)
Chicken marinated with Haitian epis and gently simmered in a tomato, citrus, and herb sauce. Serves 4; preparation times are approximate.
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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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Kung pao chicken
Sichuan-style stir-fried chicken with dried chili, Sichuan pepper, peanuts, and a savory, tangy, lightly sweet sauce. Serves 4; timings are approximate.
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American Pancakes
Thick, fluffy American-style pancakes made with flour, milk, and egg, cooked in a skillet until golden.
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Somali chicken bariis iskukaris
Basmati rice cooked in one pot with chicken, tomato, carrot, and fragrant spices. Serves 4; the 10-minute preparation time is an estimate.
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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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Pastéis de nata
Portuguese puff-pastry tarts filled with a milk, cream and egg-yolk custard. Makes 12; hands-on preparation time is approximate.
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Oven-Braised Beef with Aromatic Herbs
Floured, browned beef cubes slowly cooked in the oven with onion, carrot, tomato paste, stock, and herbs.
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Fijian Cassava Cake
A baked cake made with grated cassava, ripe bananas, coconut cream, and sugar.
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Montenegrin Kačamak with Potatoes and Cornmeal
Thick potato and cornmeal porridge enriched with cheese, kajmak, and butter. Serves 4; timings are approximate.
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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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Red lentil dal bhorta
Cooked and mashed red lentils with garlic, green chili, onion, salt, and mustard oil—a Bangladeshi bhorta to serve with rice.
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Spinach Scramble
A creamy scramble of fresh spinach, garlic, eggs, and a hint of cayenne, ready in about 15 minutes.
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Honduran Baleadas
Flour tortillas filled with refried beans, grated cheese, and cream. Serves 4; times are estimates.
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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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Moroccan chicken tagine with preserved lemon and olives
Chicken gently braised with preserved lemon, olives, vegetables, and spices. Serves 4; estimated preparation time: 30 minutes, cooking time: 1 hour 15 minutes.
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Hazelnut and lemon cake
A ground-hazelnut and lemon cake for 4, baked at 180 °C for 45 minutes.
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Moroccan chicken harira
Moroccan tomato soup with chicken, chickpeas, noodles, and fresh herbs, seasoned with ginger, turmeric, cinnamon, and saffron.
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Tanzanian Ugali
A firm maize-flour dough cooked in salted water, commonly served with stews, fish, meat, or vegetables. Makes approximately 4 servings.
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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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Massaman chicken curry with potatoes and peanuts
A creamy Thai curry with chicken, potatoes, coconut milk and Massaman curry paste. Quantities and timings are guides for 4 servings.
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Baked Pumpkin Oatmeal with Seeds
Baked oats with pumpkin purée, chia seeds, spices, and walnuts; makes 4 servings.
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Andorran escudella
A hearty slow-simmered stew of pork, chicken, beans, chickpeas, vegetables and pasta. The quantities make approximately 6 servings; preparation time and yield are estimates.
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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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Roasted Beetroot and Roasted Garlic Soup
A smooth soup of roasted beetroot and garlic, blended with vegetable stock and fennel seeds.
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Nepali rice and milk kheer
A Nepali dessert of rice slowly cooked in milk, sweetened and scented with cardamom and saffron, with nuts and raisins sautéed in ghee.
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Falkland Islands smoko cake
A small, simple cake to enjoy with tea or coffee during a smoko break. Serves 2; allow about 10 minutes for preparation and 25 minutes for baking.
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Greek pork souvlaki
Greek skewers of pork tenderloin marinated with garlic, vinegar, olive oil, and herbs. Makes 4 servings; times are approximate.
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White Bean Salad with Fresh Cheese
Cooked white beans with tomato and fresh cheese, dressed with oil, vinegar, salt, and oregano.
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Kari Koko Zourit (Seychellois octopus curry)
Seychellois Creole octopus curry with coconut milk, cinnamon, and spices. Makes 4 servings; serve hot, on its own or with rice.
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Purple api
A thick purple-corn drink with cinnamon, lemon, and sugar, served hot. Makes approximately 4 servings.
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Stewed lentils with vegetables and tomato
A vegetarian stew of dried lentils with onion, carrot, pepper, and tomato, finished with a paprika sofrito.
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Slovenian Bograč
A Slovenian stew of beef, venison and pork with potatoes, paprika and red wine. Serves 4; hands-on preparation is estimated at 20 minutes and cooking at 3 hours.
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Key lime pie
An American lime pie with a crisp cookie crust, creamy filling and whipped cream topping.
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