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Okroshka is a cold Russian soup with chopped potato, cucumber, radish, egg, herbs, and a tangy liquid base. This kefir version should be kept refrigerated and served well chilled.

Thareed layers flatbread with a spiced chicken and vegetable stew so the bread absorbs the broth. This version uses potato, carrot, zucchini, and tomato.

A comforting pumpkin pudding thickened with cornmeal and scented with cinnamon and vanilla. It is gently sweet, soft-textured, and equally good served warm or chilled.

Aguadito de pollo is a coriander-forward Peruvian chicken and rice soup with ají amarillo, vegetables, and lime. The chicken is poached before being shredded and returned to the soup.

Medovik is a honey layer cake assembled with thin baked layers and a sour-cream filling. Refrigerate it long enough for the layers to soften before serving.

Akabenz is a Rwandan pork dish with crisp edges and assertive seasoning. This version fries marinated pork with onion, tomato, garlic, and chile.

Pernil asado is Puerto Rican-style roast pork shoulder seasoned deeply with garlic, oregano, citrus, and oil. A long roast makes the meat tender and the skin crisp.

Ciorbă de burtă is a Romanian tripe soup enriched with sour cream and egg yolk and sharpened with vinegar and garlic. Temper the dairy mixture gradually so it does not curdle.

Tembleque is a Puerto Rican coconut pudding thickened with corn starch and scented with cinnamon. Chill it until fully set before unmolding or spooning into dishes.

Mofongo is a Puerto Rican mash of fried green plantain, garlic, and pork cracklings. Shape or mound it while warm and serve promptly.

Lumpiang Shanghai are thin Filipino spring rolls filled with seasoned ground pork and vegetables. Fry them in batches until crisp and until the pork filling reaches a safe temperature.

A tender, spoonable bake made with crushed fresh corn, onions, eggs, and cheese. It has the sweetness of corn, the richness of dairy, and a soft texture that sits between a casserole and a savory pudding.

Peixinhos da horta are Portuguese green bean fritters: the beans are briefly cooked, coated in batter, and fried until crisp. The name refers to their small-fish-like appearance.

A simple cucumber salad dressed with sour cream and fresh dill, this is one of the most familiar side dishes on a Polish table. It is cool, creamy, and especially good alongside fried cutlets or roasted meats.

Kare-kare is a Filipino oxtail and vegetable stew with a savory peanut sauce, commonly served with fermented shrimp paste. The oxtail needs a long, gentle simmer until tender.

Bigos is a long-simmered Polish stew of sour cabbage, fresh cabbage, smoked meats, mushrooms, and dried fruit. Recipes vary widely; this version includes wine and prunes.

Grechnevaya kasha is a simple Russian buckwheat porridge. Toasting the groats before simmering gives the finished dish a deeper, nutty aroma.

Caldo verde is a Portuguese potato soup finished with very finely sliced kale and chouriço. The kale is added near the end so it stays green and tender.

Pelmeni are thin Russian dumplings filled with seasoned ground meat. Cook them in gently boiling water until the wrappers are tender and the filling is safely cooked.

This Rwandan-style stew combines cooked beans, potato, carrot, onion, and tomato in a thick, warming broth. Starting with cooked beans avoids an unstated soaking step.

Açorda à Alentejana is an Alentejo bread soup built from garlic, coriander, olive oil, and hot stock, with poached egg and bread. Versions vary in richness and garnish.

Halo-halo layers shaved ice with fruit, sago, agar jelly, sweetened milk, and coconut. Divide it among serving glasses and stir before eating so the textures and flavors combine.

Khabees is a Gulf semolina sweet flavored here with saffron, cardamom, rose water, and ghee. Toasting the semolina removes its raw taste before the syrup is added.

A Rwandan-style stew of cooked beans, plantain, tomato, onion, and garlic. Starting with cooked beans keeps the method complete and lets the plantain finish at the same time.