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Machboos laham is a Qatari spiced lamb-and-rice dish scented with dried lime, cardamom, cinnamon, and cloves. The lamb cooks first, then the rice absorbs the seasoned stock.

Arroz de marisco is a loose, brothy Portuguese seafood rice. This version uses mussels, clams, shrimp, squid, tomato, wine, and fish stock, with shellfish added according to cooking time.

Papa a la Huancaína serves boiled potatoes with a smooth ají amarillo, queso fresco, milk, and cracker sauce. Lettuce, hard-boiled egg, and black olives complete this common presentation.

Francesinha is a Porto sandwich layered with steak, sausage, ham, and cheese, then covered with a spicy beer-and-tomato sauce. It is served hot once the cheese melts.

Curried conch is cooked slowly with colombo spices, tomato, thyme, chile, and coconut milk. Conch varies in toughness, so use tenderness rather than the clock alone as the endpoint.

Compot de vișine is a Romanian sour cherry compote served as fruit in a lightly sweetened cooking liquid. Cool it promptly and refrigerate before serving chilled.

Habichuelas guisadas are Puerto Rican stewed pink beans cooked with sofrito, tomato, pumpkin, potato, olives, and herbs. This version starts with cooked beans for a practical stovetop method.

Sambaza are small lake fish commonly fried until crisp in Rwanda. This version coats cleaned fish lightly in seasoned flour before frying.

Asopao de pollo is a Puerto Rican chicken and rice stew with sofrito, tomato, olives, peas, and annatto oil. It should remain loose and spoonable rather than drying like pilaf.

Mici are Romanian skinless grilled meat rolls seasoned with garlic, paprika, black pepper, and baking soda. Grill them until browned and safely cooked through.

Feijoada à portuguesa is a Portuguese-style pork and bean stew. This version combines white beans, pork shoulder, bacon, chouriço, tomato, wine, and paprika.

Suspiro a la Limeña layers a thick milk caramel custard with glossy meringue and cinnamon. Heating the sugar syrup to the stated temperature helps produce a stable meringue.

Sarmale are Romanian cabbage rolls filled with minced meat, rice, onion, and herbs, then simmered slowly with sour cabbage and tomato. This version uses a pork-and-beef filling.

10 regional versions

Ciorbă de fasole cu afumătură is a Romanian sour bean soup with smoked sausage, vegetables, herbs, and vinegar. This version uses cooked beans for a complete stovetop method.

Papanași are Romanian farmer’s cheese doughnuts, fried here and served with sour cream and sour cherry jam. Keep the dough soft and avoid adding unnecessary flour.

Shchi is a Russian cabbage soup prepared in many forms. This version uses beef stock, fresh cabbage, potato, carrot, onion, tomato paste, and dill.

Beef Stroganoff combines quickly seared beef with mushrooms, onion, mustard, stock, and sour cream. Add the sour cream off the boil to keep the sauce smooth.

Solyanka is a tangy Russian soup built from rich stock, smoked meats, pickled cucumber, brine, olives, capers, and tomato. Add salt only after tasting the salty ingredients.

Salată de boeuf is a Romanian chopped salad of cooked beef, potato, carrot, peas, pickles, and mayonnaise. Cool the cooked ingredients promptly before mixing and keep the finished salad refrigerated.

Coquito is a Puerto Rican coconut and rum drink made here without raw egg. Blend until smooth, chill promptly, and keep refrigerated until serving.

Mandazi are lightly sweet East African fried breads. This Rwandan version is scented with cardamom and coconut milk and fried until golden and cooked through.

Pierogi ruskie are Polish dumplings filled with potato, farmer’s cheese, and onion. The dumplings are boiled gently and served here with sour cream.

Cozonac cu nucă is a Romanian enriched sweet bread with a walnut and cocoa filling. Allow time for both rises and cool the loaf before slicing.

Raqaq is a very thin Qatari flatbread cooked quickly on a hot griddle. Spread the batter thinly and cook each piece until dry and lightly crisp.