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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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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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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Cuban ropa vieja
Beef flank cooked until tender, shredded, and simmered with peppers, onion, tomato, and spices.
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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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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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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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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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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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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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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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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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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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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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Chilean Crab Chupe
Chilean crab chupe with soaked bread, sautéed vegetables, white wine, and a browned cheese topping. Serves 4.
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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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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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Greek Gigantes Plaki
Giant beans in a tomato, garlic, and olive oil sauce, baked until the sauce thickens.
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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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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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