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A chilled Slovak-style cod salad with pickles, onion, dill, mustard, lemon, and mayonnaise.

A hearty Sint Maarten-style soup of desalted pork tail, red beans, root vegetables, stock, and herbs.

Rice cooked in coconut milk turns fragrant, rich, and lightly creamy, while lime leaf adds a clean citrus aroma. It is a versatile side dish that complements fish, chicken, and vegetable stews.

Baked sweet potato served with coconut cream, palm sugar, and salt in a simple island-style preparation.

Flat rice noodles stir-fried over high heat with shrimp, Chinese sausage, egg, bean sprouts, garlic chives, and a savory soy-based sauce.

Layered Slovak savory biscuits made with yeast dough and ground pork cracklings, cut into rounds and baked with caraway.

A South African milk tart with a tender pastry shell, softly set milk custard, and cinnamon.

Korean rice cakes simmered with fish cake in a sweet-spicy gochujang sauce.

This rich oxtail stew is cooked low and slow until the meat is deeply flavored and tender enough to fall from the bone. Browning sauce, thyme, and allspice give it the dark, savory character found in many Caribbean-style stews.

Carniolan-style sausage served with slowly cooked sauerkraut, onion, and caraway.

Soft, tangy Somali fermented pancakes with a porous surface, cooked on one side and served warm.

A Korean soup of rehydrated seaweed and beef seasoned with soy sauce, garlic, and sesame oil.

Yeasted Korean pancakes filled with brown sugar, cinnamon, and walnuts and pan-fried until golden.

Whole tilapia seasoned with lemon, coriander, garlic, and chile and grilled until opaque and tender.

Slovenian buckwheat žganci cooked into tender crumbles and served with pork lard and cracklings.

A South African potjie-style beef stew built in layers with vegetables and cooked slowly with minimal stirring.

A Caribbean comfort dish of desalted cod cooked with tomato and aromatics, served with plain boiled dumplings and hot sauce.

Grilled boerewors served with maize-meal pap and a tomato-onion relish.

A Singapore fruit rojak variation combining crisp fruit and vegetables with a sweet, tangy, spicy shrimp-paste dressing and roasted peanuts.

A lively South African vegetable relish made with onions, peppers, carrots, tomatoes, beans, and warm curry spice. It is commonly served with pap, braaied meat, or bread, and tastes even better after the flavors have had a little time to settle.

A common island-style crab-back filling baked in ramekins or clean crab shells with vegetables, breadcrumbs, egg, herbs, and warm spices.

Thin Somali crêpes scented with cardamom and lightly sweetened, cooked in ghee until flexible and browned in spots.

A smooth Andalusian gazpacho of ripe tomato, cucumber, pepper, bread, olive oil, vinegar, and garlic, served well chilled.

A common Singapore Hokkien mee variation combining egg and rice noodles with pork belly, prawns, squid, and a rich seafood-and-chicken broth.