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A moist date sponge served warm with a glossy toffee sauce made from brown sugar, treacle, butter, and cream. Rich, sticky, and deeply caramelized, it is a classic British pudding.

A generously topped chopped salad with crisp lettuce, smoky bacon, juicy chicken, creamy avocado, eggs, tomato, and blue cheese. The sharp Dijon vinaigrette gives the rich ingredients a bright, balanced finish.

A Zambian preparation of cleaned dried mopane caterpillars, rehydrated and fried with onion and tomato until hot and crisp-edged.

A tomato-based Uzbek soup with lamb, rice, carrots, and warming spices, served with yogurt. Mastava varies in thickness and seasoning.

A Venezuelan-style sancocho with mixed meats, plantain, corn, and root vegetables. Ingredients vary by region and occasion.

An Uzbek-style lag‘mon of wheat noodles topped with beef, vegetables, spices, and a rich broth. Hand-pulled noodles are customary, while this home version uses prepared wheat noodles.

Soft boiled taro is mashed with coconut milk into a dense, silky side dish that pairs especially well with roasted fish or rich pork dishes.

A Roman pasta common in the cuisine surrounding Vatican City, with guanciale, egg yolks, pecorino, Parmesan, and black pepper emulsified off the heat without cream.

Classic skillet cornbread with a crisp, deeply golden crust and a tender, moist crumb. Cornmeal gives it its rustic texture, while buttermilk and butter keep the flavor rich and balanced.

A Roman pasta common around Vatican City, with guanciale, tomato, pecorino, and chili. This version uses rigatoni, though other pasta shapes are also used.

Sweet saffron and cardamom vermicelli topped with a thin savory omelet, a familiar Gulf breakfast combination.

4 regional versions

A Venezuelan plate of shredded beef, stewed black beans, white rice, and fried ripe plantain. Pabellón Criollo is assembled from separately cooked components.

A Roman pasta common around Vatican City, made with pecorino, black pepper, and starchy pasta water. Careful off-heat mixing keeps the cheese sauce smooth.

Pasta coated in salsa Caruso, a Uruguayan cream sauce with ham, mushrooms, onion, and cheese. This version uses a smooth pan sauce suited to dried pasta.

A fermented Yemeni flatbread with a soft, porous surface, suitable for soaking up sauces and yogurt dishes.

Vietnamese rice-flour crepes fried until crisp and filled with pork, shrimp, bean sprouts, and scallion. They are served with lettuce, herbs, and seasoned fish sauce.

Vietnamese fresh rice-paper rolls with pork, shrimp, vermicelli, lettuce, and herbs, served here with a peanut-hoisin sauce.

An oven-baked home version of Uzbek somsa filled with chopped lamb, onion, cumin, and pepper. Tandoor-baked and differently shaped versions are also common.

A Venezuelan caramel custard made with whole eggs, sweetened condensed milk, and vanilla, baked gently in a water bath.

A Cornish-style hand pie filled with uncooked diced beef, potato, rutabaga, and onion, sealed in sturdy pastry and baked until deeply golden and fully cooked.

Tender, lightly golden scones with a soft crumb, meant to be split and served warm with clotted cream and strawberry jam. They are a classic British tea-time bake.

Vietnamese broken rice served with a lemongrass-marinated pork chop, fried egg, pickled carrot, cucumber, and seasoned fish sauce.

Small dried kapenta fish cooked with tomato, onion, and garlic into a savory Zambian relish.

A classic double-crust pie filled with tart apples, warm spice, and a hint of lemon. The buttery pastry bakes up flaky and golden while the filling becomes soft, fragrant, and sliceable after cooling.