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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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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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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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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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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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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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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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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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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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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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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Malaysian nasi lemak
Fragrant coconut-and-pandan rice served with sambal, crisp anchovies, boiled egg, peanuts, and cucumber. Serves 4.
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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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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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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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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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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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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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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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Portuguese caldo verde
A Portuguese soup of puréed potatoes and very finely sliced greens, finished with smoked chorizo.
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