Explore

This Saint Lucian-style cassava flatbread uses commercially processed cassava flour and cooks on a griddle until dry and lightly toasted. It is an adaptation rather than a claim to one canonical island formula.

Pastéis de nata are Portuguese puff-pastry tarts filled with a rich egg custard and baked at high heat until blistered on top. Let the custard cool slightly before eating.

Daqoos is a tomato and chile sauce served with Gulf rice dishes. This cooked version includes garlic, cumin, coriander, and a restrained amount of heat.

Broa de milho is a dense Portuguese cornbread made from cornmeal and wheat flour. Scalding the cornmeal before mixing the yeast dough helps hydrate it fully.

Salad Olivier is a Russian chopped salad of potato, carrot, peas, pickles, egg, meat, and mayonnaise. Cool all cooked ingredients before mixing and keep the salad refrigerated.

2 regional versions

Ibihaza combines pumpkin and beans in a simple Rwandan stew. The pumpkin softens into the tomato base and thickens the pot naturally.

Pirozhki s kapustoy are Russian buns filled with cooked cabbage and onion. Seal the buns well, proof them briefly, and bake until browned and cooked through.

Sorullitos de maíz are Puerto Rican cornmeal sticks with cheese, shaped while the dough is warm and fried until crisp outside and tender within.

These crisp rolled cookies are a classic Norwegian holiday treat, delicately flavored with cardamom and cooked until lightly golden. They are rolled while warm to create their traditional thin, elegant shape.

A Palau-style taro salad dressed with coconut milk, lime, onion, and fresh coconut. The taro is boiled until completely tender, then cooled before dressing.

These soft Norwegian-style fish cakes are made with white fish, milk, and starch for a delicate texture. They are lightly pan-fried until golden and served simply, often with lemon on the side.

Pastel mandi'o are Paraguayan cassava-dough pastries filled with seasoned beef. This version forms individual hand pies and fries them until crisp, rather than baking the filling as a casserole.

Rondón is prepared in several Caribbean coastal traditions, including in Panama. This seafood version simmers root vegetables and plantain in coconut milk before adding fish and shrimp near the end.

A comforting milk dessert made by toasting vermicelli in ghee and simmering it until silky and lightly thickened. Cardamom, almonds, and raisins give it the warm, celebratory flavor expected from sweet seviyan.

A simple Panamanian fried bread with a tender interior and a lightly crisp golden crust. It is often enjoyed warm at breakfast with coffee, cheese, or eggs, but also pairs well with savory stews.

Chapli kebab are broad, thin beef patties seasoned with toasted spices, herbs, tomato, and pomegranate seeds. They are pan-fried until crisp at the edges and safely cooked through.

A Niue-style coconut pudding thickened with arrowroot and steamed in a banana-leaf-lined dish. It sets softly, with a mild coconut flavor and gentle sweetness.

A Panamanian fish ceviche with lime, red onion, tomato, culantro, and ají chombo. Use commercially handled, previously frozen fish and keep the mixture cold; citrus changes texture but does not make unsafe fish safe.

A Niue-style baked pudding of grated taro and coconut cream with a separate caramel topping. The taro is baked until fully cooked and the pudding is cooled until firm enough to slice.

Dububap is a North Korean street-food preparation of fried tofu pockets filled with seasoned rice. This version pan-fries firm tofu before filling it with warm rice and sesame.

This beloved tray of roasted chicken and soft flatbread is deeply flavored with sweet onions, fruity olive oil, and plenty of tangy sumac. It is rich, savory, and made for sharing straight from a large platter.

Injeolmi are chewy glutinous-rice cakes coated with roasted soybean powder. This variation uses a light honey coating and sesame for sweetness and nuttiness.

This Norwegian-style bacalao is a hearty stew of soaked salted cod, potatoes, onions, and tomato. The fish gently braises until flaky while the sauce becomes rich and mellow.

A Papua New Guinea-style soup of smoked fish, taro leaves, and coconut milk. The taro leaves are cooked thoroughly before serving to prevent the irritation caused by undercooked leaves.