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A chilled taro salad with coconut milk and lime. Taro must be fully cooked before tasting or serving.

A soft Mexican celebration bread scented with orange and anise and decorated with crossed bone-shaped strips of dough. Shapes and flavorings vary by region and bakery.

Babă neagră is a dark, porous Moldovan cake whose characteristic color and texture develop during a long two-stage bake with cultured dairy and baking soda.

A Montserrat-style cooked saltfish dish with tomato, onion, garlic, chili, and lime. It is a stew rather than the uncooked or lightly cooked buljol found elsewhere in the Caribbean.

Mămăligă served with brânză and crisp pork cracklings, a rich combination common in Moldovan and Romanian cooking.

A home-oven adaptation of Mongolian aaruul made from pasteurized curdled milk. Traditionally dried curds are much firmer and drier; this version should be refrigerated.

A Mauritian bol renversé: rice packed over a saucy chicken-and-vegetable stir-fry and an egg, then inverted onto the plate.

A Micronesian-style fish and rice soup enriched with coconut milk. Fish choices and seasonings vary across the islands.

Mauritian fried noodles with chicken, shrimp, vegetables, egg, and savory seasonings. This is a home-kitchen version of the island’s widely varied mine frit.

Summer vegetables stuffed with a seasoned meat and breadcrumb filling, a common Riviera preparation with many household variations.

Barbagiuan are small fried turnovers associated with Monaco and nearby Liguria. This common version fills them with chard, ricotta, herbs, and Parmesan; family fillings vary.

Moldovan-style pork patties flavored with onion, garlic, dill, and parsley, then pan-fried until browned and fully cooked.

Mongolian tsuivan made by steaming noodles over beef and vegetables, then tossing everything together so the noodles absorb the cooking juices.

A Mongolian mutton and vegetable soup with hand-cut noodles. Guriltai shöl is prepared in many simple household variations.

Mongolian khuushuur are thin fried hand pies filled with seasoned meat and onion. Fry until the crust is crisp and the filling is fully cooked.

Mauritian napolitaines are tender shortbread-style biscuits sandwiched with jam and finished with a light sugar glaze, often tinted pink.

A glossy relish of eggplant, tomato, capers, and olives with the balanced sweet-and-sour character typical of Maltese vegetable cookery. It is excellent warm or at room temperature alongside roasted meat, fish, or bread.

A comforting island-style rice dish in which pumpkin cooks down into tender pieces while coconut milk gives the grains a creamy, lightly sweet finish. It works well as a simple main or a hearty side for fish.

Tender spoon-dropped flour dumplings tossed in a creamy bacon sauce. This is plain, satisfying comfort food made from pantry ingredients and served as a full meal at home.

Crusty bread spread with tomato and olive oil, then layered with tuna, capers, olives, and onion. It is one of Malta's most recognizable everyday lunches, simple but bold with Mediterranean flavor.

Fragrant coconut and pandan rice served with sweet-spicy sambal, crisp fried anchovies, roasted peanuts, cucumber, and boiled egg. The rich, savory rice is balanced by bright and crunchy accompaniments.

2 regional versions

A chilled salad of tender cooked beef, onion, and sharp little pickles dressed with mustard and vinegar. It works as a light meal or a substantial starter.

Soft chilled sago pearls are served with a dark palm sugar syrup and lightly salted coconut milk. This simple dessert is cool, silky, and deeply flavored, with the caramel notes of palm sugar balancing the creamy coconut topping.

This Penang-style noodle soup has a tangy tamarind broth layered with mackerel, aromatics, and chili, then finished with crunchy fresh garnishes. It is bright, savory, and assertively sour.