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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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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Indian jalebi
Yeasted batter spirals, fried until golden and crisp, then dipped in saffron syrup.
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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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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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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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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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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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Turkish Menemen
Eggs cooked with tomatoes, green pepper, and onion in olive oil until tender and juicy.
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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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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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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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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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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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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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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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Greek Loukoumades
Greek fermented-dough fritters, fried until golden and served with honey, cinnamon, and walnuts.
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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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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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Lebanese Hummus
Lebanese chickpea spread with tahini, lemon, and garlic, finished with olive oil and parsley.
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