Explore

A Moroccan chicken tagine-style braise with preserved lemon, olives, onion, saffron, and warm spices. It can be prepared in a tagine or a heavy covered pot.

Moldovan plăcinte filled with cheese and herbs, then fried until golden. Baked and differently shaped versions are also common.

A home-oven adaptation inspired by teletina ispod sača. Vegetables roast under a tight cover before thick veal cutlets are added near the end, avoiding the long cooking suited to larger traditional cuts.

Montenegrin kačamak combines potato and cornmeal into a thick mash, enriched here with kaymak and cheese. Regional versions vary in grain and dairy.

A thin chickpea-flour flatbread from the Nice-Monaco area, baked very hot until crisp at the edges and tender within.

2 regional versions

A Micronesian-style baked pudding of ripe breadfruit and coconut milk, lightly sweetened and spiced.

A red pozole with pork, hominy, and a dried-chili broth, served with fresh garnishes. Regional versions vary in chile blend and accompaniments.

A straightforward guacamole of avocado, tomato, onion, serrano chili, lime, and cilantro, served with totopos.

A home-style mole poblano with chicken, dried chiles, nuts, seeds, spices, tomato, and a small amount of chocolate. Mole formulations vary widely by cook and occasion.

A simple Mongolian bantan-style flour porridge cooked in broth. The flour is rubbed into small crumbs so it disperses without large lumps.

Harira is a Moroccan tomato-based soup with chickpeas, lentils, herbs, and warm spices. This version includes beef; meatless and other regional versions are also common.

Adriatic-style mussels cooked with garlic, tomato, parsley, and white wine. Discard damaged mussels before cooking and any that remain closed afterward.

A home-kitchen pan-cooked adaptation of tacos al pastor, using achiote-and-chile-marinated pork with pineapple, onion, and cilantro. It does not reproduce vertical-spit cooking.

A Mongolian soup of small meat dumplings in a simple broth. Dumpling size and broth seasoning vary by household.

Roasted poblano peppers filled with cheese, coated in an egg batter, fried, and served with a simple tomato sauce.

A salty olive spread blended with anchovy, capers, garlic, lemon, and olive oil. Tapenade proportions vary according to the olives used.

A home-style Mauritian version of gato zinzli: soft sweet-potato and glutinous-rice balls coated in sesame seeds and fried until crisp outside and tender within.

Zaalouk is a cooked Moroccan eggplant and tomato salad seasoned with garlic, cumin, paprika, and herbs. Texture and smokiness vary by cook.

Fried saltfish cakes with scallion, onion, garlic, and a light batter. The salted cod is soaked and cooked before being folded into the mixture.

A pressed Riviera sandwich filled with tuna, egg, tomato, vegetables, olives, and anchovy, dressed with olive oil and vinegar.

A Mauritanian-style vegetable and bean sauce served with couscous. This is a flexible meatless variation of the grain-and-sauce meals prepared in several ways across the western Sahel.

Cicvara is a rich cornmeal and dairy dish prepared in several forms across Montenegro and neighboring regions. This version uses cream, butter, and cheese.

A Monegasque sweet bread scented with orange blossom and citrus and finished with nuts. Decorative toppings vary by bakery and family.

A Kosraean-style preparation of fully cooked taro pounded with coconut milk into a smooth, rich mash. Household versions vary in sweetness and texture.