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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Australian vanilla slice
An Australian pastry dessert with crisp puff pastry, thick vanilla custard and passionfruit icing.
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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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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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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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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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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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Castelnaudary Cassoulet
A French stew of white beans, duck confit and pork, slowly cooked and finished in the oven.
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Fijian Dhal Soup
A vegetarian lentil soup with fenugreek, mustard, vegetables, curry and soy sauce.
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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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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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Samoan Oka i’a
Samoan raw fish salad with lime, coconut milk, cucumber, tomato, and onion. Serves 4.
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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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Basic Chinese Congee
Chinese white-rice porridge slowly cooked with water, ginger, and scallion, served for breakfast.
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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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Senegalese Thieboudienne
Senegalese rice cooked with fish, vegetables, and tomato sauce, following a version with fresh and salted fish.
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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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Georgian Kada
A layered Georgian pastry filled with toasted flour, butter, and sugar, baked until golden.
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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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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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