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A crisp Uzbek tomato-and-onion salad seasoned simply with chili, herbs, salt, and pepper. It is often served with palov and grilled meats.

This warm maize porridge is a familiar breakfast across Zambia, cooked until smooth and creamy, then finished with milk for a gentle, comforting bowl. It is simple, filling, and well suited to an everyday morning meal.

A Vietnamese baguette sandwich with roast pork, pâté, mayonnaise, quick pickles, cucumber, coriander, and chili. Bánh mì fillings vary widely.

A Yemeni-style aseed with a firm wheat-flour dumpling served in savory broth. Accompaniments and consistency vary by region.

A deep, soulful gumbo built on a dark roux with smoky andouille sausage, tender chicken thigh, okra, and the classic Louisiana trinity. filé powder is stirred in at the end for its distinctive earthy aroma and gentle thickening.

A Uruguayan-style breaded chicken cutlet topped with tomato sauce, ham, and melted mozzarella. It is a local adaptation of milanesa napolitana.

A Hanoi-style bún chả variation with grilled pork slices and patties, rice vermicelli, herbs, pickles, and a sweet-sour fish-sauce dressing.

A bright, creamy pie with a crisp buttery crumb crust and a smooth, tangy filling made from key lime juice and sweetened condensed milk. Chilling gives it its signature clean slice and refreshing finish.

A Uruguayan-style mixed grill of beef ribs, steak, and chorizo served with parsley-and-vinegar chimichurri. Grill combinations vary by household and parrilla.

A Vanuatu simboro variation made by rolling grated taro in aibika leaves and simmering the rolls in coconut sauce. Root vegetables and wrapping greens vary locally.

An Uzbek dimlama of lamb and layered vegetables cooked gently in a covered pot until tender. The vegetable selection varies by season.

A clear Uzbek lamb soup with potatoes, carrots, peppers, and tomatoes. Sho‘rva varies by region and is commonly served very hot.

A simple tomato-and-onion salad dressed with olive oil, vinegar, parsley, salt, and pepper. It is a common accompaniment to grilled meats in Uruguay and neighboring cuisines.

A home-style Uruguayan puchero with beef, potatoes, carrots, cabbage, and a clear savory broth. The vegetables may vary with season and household preference.

Thick Venezuelan sweet-corn pancakes folded around soft cheese. Cachapas may be made with fresh corn alone or with a little flour for structure.

A Yemeni fahsa-style lamb stew cooked until tender and partly mashed, then served with whipped fenugreek. A heavy ovenproof pot substitutes for a traditional stone vessel.

A Roman olive-oil flatbread common in bakeries around Vatican City, with a crisp golden crust and an airy interior.

A Río de la Plata version of torta pascualina, with spinach, ricotta, cheese, and whole eggs enclosed in pastry.

A Roman preparation common around Vatican City, with artichokes braised in olive oil and water with mint, garlic, and lemon until tender.

Yemeni-style brewed coffee scented with ginger, cardamom, and cinnamon. This uses ground coffee, so it is qahwa rather than qishr, which is made from coffee husks.

A Vanuatu-style lap lap made with grated cassava and taro, coconut cream, and pork, enclosed in banana leaf and baked until the root mixture is fully cooked.

A soft, spoonable dessert of tapioca simmered in coconut milk with banana folded through at the end, giving it a naturally sweet, tropical finish.

Emirati chicken machboos with basmati rice, tomato, dried lime, baharat, turmeric, and saffron.

6 regional versions

Roasted peppers and tomatoes chopped with garlic, harissa, cumin, lemon, and olive oil, then topped with tuna, olives, egg, and parsley.