Kiribath
White rice cooked with coconut milk and salt, pressed into a firm layer and cut into diamonds or squares. Serves 4.
View recipeKitchenPause
408
Available content
Nigerian Pepper Soup with Beef Oxtail
A light, spiced Nigerian broth made with beef oxtail, habanero chile, pepper soup spice mix, and aromatic leaves.
View recipe
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.
View recipe
French apple Tarte Tatin
An upside-down French tart of caramelized apples, covered with shortcrust pastry and turned out to serve.
View recipe
Filipino Chicken Arroz Caldo
Filipino rice porridge with glutinous rice, chicken, ginger, broth, and fish sauce, served with boiled egg, browned garlic, scallion, and lemon.
View recipe
Bangladeshi Shorshe Ilish (Hilsa in Mustard Sauce)
Hilsa in a bold sauce of mustard, mustard oil, and green chilies, prepared in a Bangladeshi style.
View recipe
South African braided koeksisters
South African braided dough sweets, fried until golden and dipped hot into a cold lemon, ginger, and cinnamon syrup. Makes 36.
View recipe
Turkish beef manti with yogurt and paprika butter
Turkish dough parcels filled with beef, served with plain yogurt and butter flavored with paprika and chili.
View recipe
Greek Avgolemono Chicken, Rice and Lemon Soup
Greek chicken and rice soup gently thickened with egg and lemon. Makes 6 servings.
View recipe
Samoan Fa'ausi (Fa'apapa with Coconut Caramel)
Baked coconut fa'apapa bread, cut into cubes and coated with coconut caramel.
View recipe
Classic Peruvian ceviche
Cubed white fish briefly marinated with lime, ají, and salt, with red onion and cilantro. Served with cooked sweet potato and choclo corn.
View recipe
Malaysian nasi lemak
Fragrant coconut-and-pandan rice served with sambal, crisp anchovies, boiled egg, peanuts, and cucumber. Serves 4.
View recipe
Sindhi Chicken Biryani
Pakistani chicken biryani layered with basmati rice, potatoes, green chilies, fresh herbs, and Sindhi masala.
View recipe
Senegalese Ngalakh with Millet, Baobab and Peanut
A Senegalese dessert of millet couscous (thiakry) with a creamy baobab and peanut sauce, sweetened with sugar and flavored with vanilla and nutmeg.
View recipe
Moroccan Baghrir
Moroccan semolina pancakes cooked on one side until their surface fills with holes. Serve them with a syrup of honey, butter, and orange blossom water.
View recipe
Barszcz czerwony (Polish clear beetroot broth)
A clear, sweet-and-sour Polish vegetarian beetroot broth made with a gentle vegetable stock and beetroot juice.
View recipe
Fijian Fish Suruwa
A Fijian fish curry with tomato, coconut milk, and aromatic spices; the fish gently cooks in the sauce until done.
View recipe
Ghanaian Banku with Oven-Baked Tilapia
Slightly tangy corn-and-cassava dough served with whole oven-baked tilapia, herbs, and fresh sliced vegetables.
View recipe
Lebanese Date Maamoul
Maamoul cookies made with a flour-and-butter dough and filled with dates, walnuts, and citrus aromas. Makes 28.
View recipe
Portuguese caldo verde
A Portuguese soup of puréed potatoes and very finely sliced greens, finished with smoked chorizo.
View recipe