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An Icelandic rice porridge slowly cooked with milk until creamy and served with cinnamon sugar.

A plato típico hondureño combines grilled or seared meat with beans, rice, plantain, egg, cheese, cream, and fresh accompaniments.

Soft moong dal lentils finished with a hot ghee tempering of cumin, asafoetida, garlic, and chili powder.

An Indonesian fried-rice variation with chilled cooked rice, chicken, egg, vegetables, chili, and sweet soy sauce.

Bamya is an Iraqi-style okra stew. This version simmers lamb, okra, tomato, garlic, and dried lime until the meat and okra are tender.

Pandan-scented crepes wrapped around a moist coconut and palm-sugar filling. This version uses rice flour for the batter.

2 regional versions

Akra are Haitian fritters made from grated malanga with herbs and aromatics.

Soft Icelandic-style fish balls made from white fish and gently poached so they stay tender. A simple white sauce keeps the dish mild, comforting, and family-friendly.

Tepsi baytinijan is an Iraqi eggplant tray bake prepared in several ways. This version layers eggplant, potato, and tomato with a ground-beef sauce.

Guyanese pepperpot is a cassareep-based meat stew often prepared for Christmas and other gatherings. This beef version is slowly simmered with cassareep and warm spices until tender and dark.

Dublin coddle is a gently braised dish of sausages, bacon, onion, and potato. This version uses water for a light broth and finishes with parsley.

Pollo chuco, also called pollo con tajadas, combines seasoned chicken with fried green-plantain slices, cabbage, sauce, and cheese. This home-style version roasts the chicken and fries the plantain slices.

Tempeh fried until crisp and coated in a sweet soy glaze with shallot, garlic, dried chili, and palm sugar.

Colcannon is an Irish potato dish prepared in several variations. This version folds kale and scallion into mashed potato with milk and butter.

An Icelandic plate of smoked lamb with boiled potato, green peas, and a mild white sauce. The sauce in this version is lightly seasoned with mustard and white pepper.

Kleicha are Iraqi filled cookies prepared in several shapes and fillings. This version uses date paste, cardamom, and nigella seeds.

Samosas are crisp pastry parcels with many possible fillings. This version uses a spiced potato and green-pea filling.

A North Indian-style chickpea curry with an onion-tomato masala, warm spices, lemon, and fresh coriander.

Timman bagilla is Iraqi dill rice with fava beans. This version steams basmati rice with fresh dill, ghee, and butter.

A Hungarian chicken paprikash variation with bone-in chicken simmered in a paprika sauce finished with sour cream and served with buttered noodles.

Griot is Haitian pork marinated with citrus and aromatics, cooked until tender, then fried or browned until crisp at the edges.

Sholeh zard is an Iranian saffron rice pudding scented with rose water and cardamom and garnished with cinnamon and nuts.

This tahdig variation steams parboiled basmati rice over a saffron-yogurt base until a crisp golden crust forms.

A comforting Icelandic-style fish stew of flaky white fish and tender potatoes folded into a mild butter-and-milk sauce. It is simple, hearty, and finished with parsley for a fresh touch.