Explore

Gato piman are Seychellois split-pea fritters seasoned with onion, garlic, chili, and spices. The peas are soaked until softened, drained thoroughly, and ground into a thick batter before frying.

Langouste à la créole pairs spiny lobster with a tomato, pepper, herb, and lime sauce. This French Caribbean-style version cooks the lobster only until opaque and tender so the meat does not become tough.

Passatelli are short breadcrumb-and-Parmesan noodles pressed directly into simmering broth. The dish is shared across Emilia-Romagna and San Marino and is served immediately while the noodles are tender.

This is a Seychellois-style home adaptation made with commercially processed cassava flour and coconut milk. Cassava flatbreads vary widely, so the title is deliberately qualified.

Oka i’a is a Samoan raw-fish dish with citrus, coconut milk, and fresh vegetables. This version uses tuna sold for raw consumption and previously frozen as appropriate; citrus changes texture but does not make untreated raw fish safe.

Causa rellena de atún layers lime- and ají amarillo-seasoned potato with tuna, mayonnaise, onion, and avocado. Chill the assembled causa until firm enough to slice cleanly.

Żurek is a tangy Polish rye soup made with a fermented rye base, sausage, bacon, garlic, and marjoram. Hard-boiled egg and horseradish are common accompaniments.

Bacalhau à Brás combines flaked salt cod with onion, fine fried potatoes, and softly set egg. Parsley and olives finish this common Portuguese preparation.

Tinolang manok is a ginger-forward chicken soup with green papaya and moringa leaves. This common version uses fish sauce for savoriness and cooks the chicken gently in the broth.

Arroz con pollo is a one-pot Peruvian rice dish colored and flavored with a coriander purée. Chicken, ají amarillo, peas, and carrot cook with the rice until the grains are tender and the chicken is safe to eat.

Pancit bihon combines thin rice noodles with chicken, shrimp, cabbage, carrot, and a savory stock. Calamansi is served alongside to brighten the finished noodles.

Lomo saltado is a Peruvian-Chinese stir-fry of beef, onion, and tomato seasoned with soy sauce and vinegar. This home version is served with fried potatoes and plain rice.

Sernik is a Polish cheesecake traditionally made with a fresh curd cheese. This crustless version is flavored with vanilla and lemon peel and thickened lightly with corn starch.

This non-fermented home adaptation is inspired by Rwandan banana-and-sorghum drinks. The mixture is cooked rather than left for uncontrolled room-temperature fermentation, then chilled promptly.

Mămăligă cu brânză pairs soft cornmeal polenta with brined cheese and sour cream. This version is served immediately while the polenta is creamy.

Ensaymada are soft Filipino enriched rolls finished with butter, sugar, and grated cheese. The dough needs two rises before baking for a light, tender crumb.

Sinigang na baboy is a tamarind-soured Filipino soup with pork and vegetables. Radish, eggplant, okra, green chili, and water spinach are added in stages so they keep distinct textures.

Green fig and saltfish pairs boiled green bananas with flaked salted cod, onion, tomato, sweet pepper, herbs, and lime. Desalt the fish before seasoning the finished dish.

Anticuchos de corazón are Peruvian-style skewers of beef heart marinated with ají panca, vinegar, garlic, and cumin. This version is served with boiled potato and corn.

Ají de gallina is a creamy Peruvian chicken dish thickened with bread and enriched with ají amarillo, milk, walnuts, and Parmesan. This version is served with rice, potato, egg, and olives.

Adobong manok braises chicken with soy sauce, cane vinegar, garlic, bay leaf, and black pepper. The sauce is reduced until glossy while the chicken remains tender.

Kotlet schabowy is a Polish breaded pork cutlet, pounded thin and fried until crisp. The pork should be cooked through without being left in the pan so long that it dries out.

Cow heel soup is a long-simmered Caribbean soup with cow foot, split peas, root vegetables, dumplings, and herbs. Cook the cow foot until very tender and gelatinous.

Ceviche combines very fresh white fish, lime, ají amarillo, red onion, and coriander. This version is served cold with sweet potato and cancha; the citrus changes the fish’s texture but does not make untreated raw fish safe.