Turkish Menemen
Eggs cooked with tomatoes, green pepper, and onion in olive oil until tender and juicy.
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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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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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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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Pasta with Mushrooms and Basil
Long pasta with sautéed mushrooms, a creamy sauce and fresh basil, finished with Parmesan.
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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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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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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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Pea and Spinach Stew
A stew of peas and spinach with potato, spring onion, and vegetable broth.
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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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Baked Pasta with Pumpkin and Almonds
Baked pasta with tender pumpkin, melted gorgonzola, and flaked almonds.
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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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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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Mushroom and spinach scramble
A simple scramble of mushrooms, spinach, and eggs for four.
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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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Baked Cocoa Oats with Seeds
Oats baked with cocoa and milk, finished with seeds for decoration. Makes 6 servings.
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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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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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Georgian Kada
A layered Georgian pastry filled with toasted flour, butter, and sugar, baked until golden.
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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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Senegalese Thieboudienne
Senegalese rice cooked with fish, vegetables, and tomato sauce, following a version with fresh and salted fish.
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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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Basic Chinese Congee
Chinese white-rice porridge slowly cooked with water, ginger, and scallion, served for breakfast.
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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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Samoan Oka i’a
Samoan raw fish salad with lime, coconut milk, cucumber, tomato, and onion. Serves 4.
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Bacalhau à Brás (Portuguese Cod with Potatoes and Eggs)
A Portuguese dish of flaked cod, onion, shoestring potatoes, and softly scrambled egg, finished with black olives and parsley.
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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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Fijian Dhal Soup
A vegetarian lentil soup with fenugreek, mustard, vegetables, curry and soy sauce.
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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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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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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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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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Malaysian nasi lemak with sambal, anchovies, and peanuts
Fragrant rice cooked with coconut milk and pandan, served with chile-tamarind sambal, crisp anchovies, egg, cucumber, and toasted peanuts.
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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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Australian vanilla slice
An Australian pastry dessert with crisp puff pastry, thick vanilla custard and passionfruit icing.
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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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Lebanese Hummus
Lebanese chickpea spread with tahini, lemon, and garlic, finished with olive oil and parsley.
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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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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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Greek Loukoumades
Greek fermented-dough fritters, fried until golden and served with honey, cinnamon, and walnuts.
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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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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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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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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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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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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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Portuguese Seafood Rice, Caldo-Style
A brothy Portuguese rice dish cooked with clams, prawns, vegetables, cilantro, and fish stock.
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Nepalese chicken thukpa with rice noodles
A Nepalese noodle soup with rice noodles, chicken, broth, vegetables, and a spiced aromatic base. This version draws on a Kathmandu street-food-style preparation.
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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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Ghanaian Waakye
Rice and beans cooked with an infusion of dried waakye leaves, which gives them their reddish color.
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Indian jalebi
Yeasted batter spirals, fried until golden and crisp, then dipped in saffron syrup.
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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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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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Australian chicken parmigiana
Golden crumbed chicken breast topped with ham, tomato sauce and melted cheese, in an Australian pub style.
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Apple Tarte Tatin
An upside-down French tart of caramelized apples topped with golden puff pastry.
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Moroccan Baghrir with a Thousand Holes
Moroccan semolina pancakes cooked on one side until their distinctive holes appear, served with a honey, butter, and orange-blossom-water syrup.
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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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Bangladeshi Mishti Doi
A Bengali dessert of concentrated milk, caramelized sugar, and yogurt, fermented until set and served chilled.
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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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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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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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Pakistani chicken karahi
Golden chicken simmered with tomatoes, ginger and spices in a Pakistani version without onion.
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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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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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Fijian kokoda
A Fijian starter of dolphinfish marinated in lime and lemon, then mixed with coconut milk and fresh vegetables.
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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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Lebanese Date-Filled Semolina Maamoul
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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Ethiopian Chechebsa
An Ethiopian breakfast of torn kita flatbread pieces tossed while hot with spiced clarified butter and berbere.
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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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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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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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Australian Pumpkin Scones
Tender pumpkin scones made with cold butter and spices, baked until golden.
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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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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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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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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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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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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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Nigerian Chin Chin
Nigerian fried sweet-dough bites with nutmeg, cut into small squares and browned until crisp.
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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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New Zealand Whitebait Fritters
Whitebait fritters with egg, potato and scallions, fried until golden. Makes 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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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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Mozambican pork chamussas
Phyllo chamussas filled with spiced pork, onion, and garlic, baked until crisp.
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Malaysian nasi lemak
Coconut milk and pandan rice served with sambal, dried anchovies, roasted peanuts, boiled eggs, and cucumber.
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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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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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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 Lamb Lahmacun
Four thin, round Turkish flatbreads topped with minced lamb, vegetables, herbs, and spices.
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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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Sri Lankan Kokis
Crisp, lacy, flower-shaped bites made with rice flour and coconut milk, fried using a special mould.
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Korean haemul pajeon with seafood and scallions
A Korean scallion and seafood pancake made with wheat and rice flour, pan-cooked and served with a soy vinaigrette.
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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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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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Jordanian Cream Warbat
Crisp phyllo pastries filled with thick cream and served with lemon syrup.
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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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Masala dosa
Crisp dosa made from fermented rice and lentils, filled with spiced potatoes. Serves 6.
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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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New Zealand Whitebait 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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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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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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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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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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Pakistani aloo paratha
Pakistani whole-wheat flatbread stuffed with spiced potato and cooked on a griddle with ghee.
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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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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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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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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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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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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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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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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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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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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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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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Crunchy Beetroot and Tomato Salad
A salad of cooked beetroot and fresh tomato dressed with lemon, olive oil, and basil.
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Ackee with Saltfish
A Jamaican breakfast of tender ackee and saltfish sautéed with onion, peppers, tomato, and spices.
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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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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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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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Mozambican Chamussas
Pork chamussas wrapped in filo pastry, with onion, garlic, and spices, baked until the pastry is golden.
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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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Osaka-style Okonomiyaki
Japanese cabbage pancakes with shrimp and pork belly, served with homemade okonomiyaki sauce. Makes 4 servings.
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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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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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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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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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Pakistani aloo paratha
Spiced-potato-stuffed wheat flatbreads, cooked on a griddle with ghee until golden.
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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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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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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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Dry Artichoke Rice with Homemade Stock
Dry rice for four with artichokes, asparagus, and homemade stock made from vegetable trimmings.
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Traditional Marseille Bouillabaisse
A Provençal fish stew with assorted fish, saffron, fennel and tomato, served with the broth and fish separately.
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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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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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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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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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Malaysian nasi lemak
Jasmine rice cooked with coconut milk, pandan and ginger, served with spicy sambal, crisp anchovies, toasted peanuts, egg and cucumber.
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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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Chilean Crab Chupe
Chilean crab chupe with soaked bread, sautéed vegetables, white wine, and a browned cheese topping. Serves 4.
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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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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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Cabbage Salad with Roasted Pepper
Finely sliced cabbage and roasted red pepper salad dressed with oil, vinegar, and salt.
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Nepalese Chicken Thukpa with Rice Noodles
A Nepalese chicken and rice noodle soup with a tomato, ginger, garlic and spice-scented broth, finished with vegetables.
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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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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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Stewed Pinto Beans with Aromatic Herbs
Dried pinto beans, cooked and finished in a tomato, onion, garlic and sage sauce.
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New Zealand Whitebait Fritters
Simple whitebait and egg fritters, pan-fried and served hot with lemon. This version keeps the fish at the centre and contains no flour.
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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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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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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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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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Artichoke and pepper scramble
A scramble for 4 made with artichokes, green pepper and eggs.
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Filipino chicken arroz caldo
Filipino rice porridge with glutinous rice and chicken, cooked with ginger and broth, and served with egg, browned garlic, spring onion, and lemon.
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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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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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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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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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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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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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Mild Mushroom and Leek Soup
A vegetarian leek and mushroom soup enriched with cream cheese and vegetable stock.
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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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Georgian Pelamushi
A Georgian dessert of grape must thickened with flour and a little sugar. It is cooked until smooth and firms as it cools.
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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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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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Baked Pasta with Sardines and Ricotta
Baked pasta with canned sardines, ricotta, zucchini, and a golden breadcrumb and Parmesan topping.
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Shorshe ilish: hilsa in mustard sauce
Hilsa in a Bengali-style sauce of mustard, mustard oil and green chilies, with nigella and a touch of turmeric.
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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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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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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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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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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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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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Samoan Puligi Steamed Pudding
A spiced Samoan pudding made with coconut cream and steamed in a mould inside a covered pot.
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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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Marseille Bouillabaisse
A Provençal fish stew made with assorted rockfish, tomato, fennel, saffron, and potatoes. The fish and broth are served separately.
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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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Brothy Rice with Artichokes and Saffron
A vegetable brothy rice with artichokes, green beans, peas, and chickpeas, scented with saffron.
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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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Pakistani aloo paratha
A flatbread stuffed with spiced potato, cooked in a pan with ghee and served hot.
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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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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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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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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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Egyptian Ful Medames
Warm fava beans seasoned with garlic, lemon, and cumin, partly mashed and finished with olive oil.
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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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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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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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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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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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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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Nigerian Akara
Nigerian black-eyed pea fritters, beaten to incorporate air and fried until golden.
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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
A spiced lamb stew with tomato and yogurt, based on one of the documented rogan josh variations. Serves 4.
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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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Smooth Pea and Apple Soup
A creamy soup of peas, apple, and mint, blended until smooth and heated before serving.
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Jamaican Ackee with Saltfish
Canned ackee and saltfish are sautéed with onion, pepper, thyme, and spices in this Jamaican version for four.
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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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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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Greek chicken, rice and lemon avgolemono soup
Greek chicken and rice soup, thickened at the end with egg and lemon tempered with hot broth.
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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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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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Kenyan mahamri
Fried buns from Kenya’s Swahili coast, flavored with coconut milk and cardamom. Makes 4 servings.
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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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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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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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Jordanian Maqluba with Lamb and Eggplant
Rice, lamb, and eggplant are cooked in layers and served inverted onto a platter.
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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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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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Nepali Sel Roti
Nepali rice, banana, and cardamom rings, fried until golden. Makes 4 servings.
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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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Korean Haemul Pajeon with Seafood and Scallions
A Korean scallion pancake with mussels, clams, and oysters, served with a simple soy-and-vinegar dipping sauce.
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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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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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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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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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Lebanese Date Maamoul
Maamoul cookies made with a flour-and-butter dough and filled with dates, walnuts, and citrus aromas. Makes 28.
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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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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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Fijian Fish Suruwa
A Fijian fish curry with tomato, coconut milk, and aromatic spices; the fish gently cooks in the sauce until done.
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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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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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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.
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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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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.
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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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Baked Oatmeal with Seeds
Baked oatmeal with carrot, raisins, pumpkin seeds, and sunflower seeds. Makes 6 servings.
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Malaysian nasi lemak
Fragrant coconut-and-pandan rice served with sambal, crisp anchovies, boiled egg, peanuts, and cucumber. Serves 4.
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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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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.
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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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Red Beans with Vegetables and Tomato
A stew of cooked red beans with carrot, onion, green pepper, and tomato.
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Greek Avgolemono Chicken, Rice and Lemon Soup
Greek chicken and rice soup gently thickened with egg and lemon. Makes 6 servings.
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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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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.
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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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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.
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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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Bangladeshi Shorshe Ilish (Hilsa in Mustard Sauce)
Hilsa in a bold sauce of mustard, mustard oil, and green chilies, prepared in a Bangladeshi style.
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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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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.
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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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French apple Tarte Tatin
An upside-down French tart of caramelized apples, covered with shortcrust pastry and turned out to serve.
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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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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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Stewed chickpeas with spinach
A vegetarian stew of cooked chickpeas and spinach, seasoned with sweet paprika and cumin.
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Kiribath
White rice cooked with coconut milk and salt, pressed into a firm layer and cut into diamonds or squares. Serves 4.
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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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Vietnamese Caramelized Fish (Cá kho)
Firm white fish gently cooked in a Vietnamese sauce of caramel, coconut water, and fish sauce.
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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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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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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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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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Pumpkin and Lemon Cake
A homemade cake with cooked pumpkin, lemon zest and a hint of sunflower oil.
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Ethiopian Firfir with Berbere Injera
An Ethiopian breakfast of injera pieces coated in a warm berbere, tomato, and onion sauce.
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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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Nepalese chicken thukpa with rice noodles
Nepalese chicken soup with rice noodles, vegetables, and a fragrant tomato-and-spice broth. Serves 4.
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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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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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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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Ghanaian Kelewele
Ripe plantain marinated with ginger and cayenne, then fried until golden and caramelized.
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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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Kashmiri lamb rogan josh (Muslim-style variation)
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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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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Simple Chinese Congee
Chinese rice porridge slowly cooked in water with ginger and scallion until soft and creamy.
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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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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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New Zealand Whitebait Fritters
Simple whitebait and egg fritters, pan-fried until golden.
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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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Georgian Gozinaki with Walnuts and Honey
A Georgian sweet of toasted walnuts bound with cooked honey, rolled into a thin sheet and cut into diamonds.
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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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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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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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Sri Lankan Hoppers
Sri Lankan rice-and-coconut hoppers with crisp edges, a tender centre and a gentle fermented flavour. The batter is made with rice flour, coconut water and coconut milk.
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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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Korean Haemul Pajeon with Seafood and Scallions
A Korean scallion pancake with mussels, clams, and oysters, pan-fried until golden and served with a simple soy-vinegar dipping sauce.
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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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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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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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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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Canadian Skillet Bannock
A quick Canadian bread without yeast, made with flour, baking powder, salt, oil, and water, then cooked in a skillet until golden.
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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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Samoan Fa’apapa
A sweet, dense Samoan coconut bread made with flour, sugar, coconut and coconut milk.
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Zucchini and spinach scrambled eggs
A four-serving scramble with zucchini, spinach, garlic, and eggs.
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Greek Avgolemono Soup with Rice, Egg, and Lemon
A Greek soup of broth and rice, finished with egg and lemon for a smooth, lightly thickened texture.
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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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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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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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Crunchy Spinach and Cucumber Salad
A fresh spinach and cucumber salad with a yogurt, dill, and pistachio dressing.
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Malaysian nasi lemak
Rice cooked with coconut milk and pandan, served with spicy sambal, anchovies, peanuts, boiled egg, and cucumber.
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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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Argentine Rogel Cake
An Argentine cake made of twelve thin, crisp layers, filled with dulce de leche and topped with Italian meringue.
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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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Kashmiri Rogan Josh with Lamb
An Indian lamb stew slowly cooked with ghee, yogurt, Kashmiri chili and fennel. This version follows the Kashmiri Muslim style with onion and garlic; other regional versions also exist.
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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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American Pancakes
Thick, fluffy American-style pancakes made with flour, milk, and egg, cooked in a skillet until golden.
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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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Spinach Scramble
A creamy scramble of fresh spinach, garlic, eggs, and a hint of cayenne, ready in about 15 minutes.
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Marseille Bouillabaisse
A Provençal fish stew with rockfish, tomato, fennel, saffron and potatoes; the fish is served separately from the broth.
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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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Baked Pumpkin Oatmeal with Seeds
Baked oats with pumpkin purée, chia seeds, spices, and walnuts; makes 4 servings.
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Ethiopian Dabo Bread
A tender Ethiopian wheat bread seasoned with coriander, fenugreek, and nigella. This version uses honey and is baked in a loaf pan.
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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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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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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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Brazilian Chicken Coxinhas
Brazilian bites of dough filled with shredded chicken, breaded and fried until golden.
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