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A Swedish potato casserole layered with onion and spiced Baltic sprats, then baked with cream until tender and browned. Swedish ansjovis are sprats rather than the salt-cured anchovies used in many other cuisines.

This gently rich rice is cooked with coconut milk until each grain is tender, glossy, and lightly fragrant. It is a classic coastal accompaniment for beans, fish, and saucy stews.

Bowl-shaped fermented rice-flour pancakes with crisp edges, a soft center, and an egg cooked in the middle. Biththara appa are commonly served for breakfast or with curry and sambol.

This crisp fresh salad brightens rich rice dishes and grilled meats with juicy tomato, onion, cucumber, herbs, and lime. It is simple, lively, and a familiar companion on East African tables.

A classic shared pot of melted cheese enriched with dry white wine and a little cherry brandy for depth. Served hot with cubes of crusty bread, it is one of Switzerland's most convivial cold-weather dishes.

A cool, creamy breakfast of oats softened with milk and yogurt, then mixed with apple, raisins, and nuts. Fresh, lightly sweet, and satisfying, it is one of Switzerland's most enduring breakfast dishes.

A northern Thai-style coconut curry noodle soup with chicken, boiled egg noodles, crisp fried noodles, pickled mustard greens, red onion, and lime.

A Tanzanian coastal-style preparation of grilled tilapia coated with a warmly spiced coconut sauce and finished with lime.

A hearty Surinamese rice pot that brings together chicken, salted beef, beans, coconut milk, and smoked fish in one deeply savory dish. The rice steams up fluffy while absorbing the rich juices of the meats and spices.

Tender strips of veal and mushrooms are finished in a silky white wine and cream sauce. This refined but comforting skillet dish is a classic from Zurich, often served with a potato side.

This clear Thai-style soup is fragrant with lemongrass, galangal, and makrut lime leaf, then sharpened with lime juice and fish sauce. Shrimp, mushrooms, and tomato make it bright, warming, and deeply aromatic.

Softened jute leaves give this stew its characteristic silky texture, while onion, garlic, and stock build a savory base. It is simple, warming, and especially good with bread or a firm porridge on the side.

A richly spiced chicken curry with onion, tomato, curry leaves, and coconut milk cooked down into a full-bodied sauce. It is a staple Sri Lankan main dish, especially good with rice, roti, or hoppers.

Chicken and sweet cassava simmered with coconut milk, onion, ginger, garlic, and chile until fully cooked and tender.

A gentle coconut stew with fish and taro, seasoned with aromatics and lime in a Solomon Islands-style preparation.

Fried South African yeast breads split and filled with a warmly spiced ground-beef mixture.

This Sierra Leonean-style okra soup uses palm oil, tomato, smoked fish, shrimp, and chili. The shrimp is added near the end so it remains tender while the okra thickens the broth.

Rolled Slovenian dumplings filled with cottage cheese and tarragon, gently simmered and served with buttery breadcrumbs.

A thick Slovak-style split-pea soup with smoked sausage, root vegetables, bay leaf, and marjoram.

Soft grated-potato dumplings dressed with bryndza sheep cheese and sour cream, then topped with crisp bacon.

Ripe papaya is tossed with tomato, onion, lime, and fresh herbs for a light, juicy salad with sweet, tart, and spicy notes. It is refreshing and well suited to hot-weather island meals.

Crisp roasted potatoes served with a paprika-spiced tomato sauce and garlic mayonnaise.

A thin fermented sorghum flatbread associated with Sudan and South Sudan, cooked as flexible sheets on a hot griddle.

An Asturian white-bean stew enriched with pork shoulder, chorizo, and blood sausage and cooked at a bare simmer.