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Sabzi polo ba mahi combines herb-scented basmati rice with fish. This version uses trout cooked with garlic and lemon.

Thin Icelandic pancakes cooked in a lightly buttered pan and served rolled around jam.

This Iraqi dolma variation combines grape leaves, peppers, zucchini, and eggplant with a rice-and-lamb filling in a tangy tomato sauce.

Flaky pastry turnovers filled with soft potato, onion, and salty cheese, then baked until golden. They are a classic bakery snack, often served warm and easy to eat by hand.

Irish stew is prepared in several ways. This version slowly simmers lamb shoulder with potato, onion, carrot, and herbs until the meat is tender and the broth lightly thickens.

Lángos is a Hungarian fried flatbread with a crisp surface and soft centre. This version is served hot with garlic sour cream and grated cheese.

A common Hungarian goulash soup with slow-simmered beef, onion, paprika, caraway, and root vegetables. The result is brothy rather than a thick stew.

A robust Guyanese duck curry with deep spice, gentle heat, and tender meat simmered until richly coated in sauce. Served with rice, it reflects the strong Indo-Guyanese influence in the country’s home cooking.

This bright, fragrant chicken soup is seasoned with turmeric, lemongrass, citrus leaves, and warm spices. It is served with vermicelli, bean sprouts, and boiled egg for a light but comforting meal.

An Irish quick bread with a crisp crust and tender crumb, made by combining flour, baking soda, salt, and buttermilk. It comes together quickly and is best enjoyed fresh, thickly sliced, with butter.

Pine tart is a Guyanese pineapple-filled pastry, often formed as small turnovers or baked as a larger tart.

A simple chopped salad of tomatoes, cucumber, onion, and parsley dressed with lemon and olive oil. Fresh and sharp, it is a common side for breakfasts, sandwiches, and mezze spreads.

Sopa de caracol is a Honduran Caribbean conch soup enriched with coconut milk and starchy vegetables.

Vínarterta is an Icelandic layered cake with thin tender cake layers and a prune filling scented with cinnamon and lemon. Resting the assembled cake softens the layers.

Pastelitos de carne are Honduran fried turnovers with a seasoned meat filling; potato is a common addition.

Salad Shirazi is a finely chopped cucumber, tomato, and onion salad. This version uses mint, lemon juice, and olive oil.

Icelandic twisted doughnuts scented with cardamom and fried until golden with a tender interior.

Pikliz is a Haitian cabbage and carrot pickle sharpened with vinegar, citrus, and hot pepper.

Fried kubba are crisp croquettes with a bulgur-and-meat shell and a seasoned meat filling. This version includes herbs and pine nuts.

A cucumber raita with plain yogurt, cucumber, cumin, salt, and fresh mint.

Bouyon bèf is a Haitian beef soup with root vegetables, plantain, cabbage, and herbs.

A vivid red Hungarian fish soup built on onions, paprika, peppers, and fresh carp. The broth is clean but powerful, with a deep sweetness from the vegetables and the unmistakable warmth of hot paprika.

Baleadas are Honduran flour tortillas folded around refried beans; cheese and cream are common additions.

Cook-up rice is a flexible Guyanese one-pot dish of rice, peas or beans, coconut milk, aromatics, and meat or fish.