Chingri malai curry
Prawns in a creamy Bengali coconut milk sauce with onion, ginger, and spices. Makes 4 servings.
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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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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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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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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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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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Turkish Lamb Lahmacun
Four thin, round Turkish flatbreads topped with minced lamb, vegetables, herbs, and spices.
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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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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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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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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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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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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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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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Pakistani chicken karahi
Golden chicken simmered with tomatoes, ginger and spices in a Pakistani version without onion.
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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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Australian chicken parmigiana
Golden crumbed chicken breast topped with ham, tomato sauce and melted cheese, in an Australian pub style.
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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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Portuguese Seafood Rice, Caldo-Style
A brothy Portuguese rice dish cooked with clams, prawns, vegetables, cilantro, and fish stock.
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