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Tender gnetum leaves are simmered with smoked fish, tomato, palm oil, and peanut paste into a thick, savory stew with deep woodland flavor. It is a much-loved dish in the Congo Basin, especially satisfying with a starchy side.

3 regional versions

Costa Rica’s iconic rice-and-beans breakfast, made with cooked rice, black beans, sweet pepper, onion, and culantro, then finished with Salsa Lizano for its unmistakable savory tang.

Breadfruit, taro, and sweet potato are staple starches across the Cook Islands, often served together as the hearty base of a meal. This simple platter lets their natural flavor stand out, with coconut cream added for richness.

These marbled eggs are simmered in black tea, soy sauce, and warm spices until their whites take on a savory fragrance and attractive cracked pattern. They are a classic snack that improves after resting in the braising liquid.

Pork shoulder is marinated in a garlicky citrus mojo, then roasted slowly until tender and juicy. A final burst of high heat deepens the color and creates the browned edges that make this roast so satisfying.

This smooth baked custard is set over a layer of amber caramel that turns into a glossy sauce when unmolded. The mix of condensed and evaporated milk gives it the rich texture associated with classic home flan.

Octopus simmered until tender in a mild coconut curry is a classic island-style seafood dish. The sauce is fragrant rather than fiery, allowing the sweet, briny flavor of the octopus to stay at the center.

A fisherman-style stew from the Dalmatian coast, this dish layers fish in an onion and tomato broth sharpened with wine and a little vinegar. It is traditionally served with soft polenta that catches every bit of the fragrant sauce.

A generous Costa Rican stew of beef simmered until tender with corn, plantain, potato, carrot, and chayote. The broth is light but deeply savory, with culantro added at the end for freshness.

This celebratory coastal braise pairs beef with a dark, glossy sauce built from red wine, vinegar, aromatics, and prunes. The long cooking gives the meat a spoon-tender texture and the sauce a distinctive sweet-sour depth that is classic for the Dalmatian table.

Ripe papaya is tossed with a mild coconut curry dressing for a sweet-savory salad that reflects the islands' love of tropical fruit and coconut. It is refreshing, aromatic, and well suited to warm-weather lunches or side dishes.

This fiery Sichuan hot pot centers on a deeply seasoned broth scented with doubanjiang, chile oil, ginger, and numbing peppercorns. Thin beef, tofu, and vegetables are cooked in the bubbling broth at the table for a lively communal meal.

This Sichuan classic combines tender tofu and browned pork in a glossy chile-bean sauce with garlic, ginger, and the distinctive tingle of Sichuan pepper. It is bold, warming, and best served piping hot with plain rice.

This island specialty bakes a yeasted dough around a savory filling of onions, tomatoes, and anchovies. The result is somewhere between bread and pie, with a soft interior and a richly seasoned, maritime filling.

This dark, earthy chicken stew gets its distinctive character from odika paste, which thickens the sauce and gives it a deep roasted flavor. It is a robust dish that pairs especially well with plain rice.

Sea cucumber is a prized lagoon ingredient with a delicate flavor and springy texture. In this simple preparation, it is simmered until tender, then finished with garlic, butter, and lime so the seafood remains the focus.

Chicken is gently simmered in a lush palm nut sauce with onion, garlic, and tomato paste until the meat is tender and the sauce turns rich and velvety. Served with rice, it is an elegant but very familiar Central African stew.

A rustic Colombian chicken stew with plantain, cassava, potato, and corn simmered in a rich broth until everything is tender and full of flavor. It is hearty, brothy, and built for sharing straight from the pot.

This classic Chinese soup balances earthy mushrooms, silky tofu, peppery heat, and sharp black vinegar in a lightly thickened broth. Egg ribbons and bamboo shoots make it especially comforting and textured.

This celebratory fried rice is known for distinct grains of rice, tender shrimp, egg, and diced ham in a light, savory seasoning. It should taste fragrant and balanced, never greasy or overly dark.

Slow-cooked taro leaves enriched with coconut cream are one of the Cook Islands' best-known home dishes. The leaves become tender and silky, and the finished dish is rich, earthy, and ideal beside grilled fish or roasted meat.

Green plantains are fried until just tender, flattened, and fried again until crisp and golden. They come out crunchy at the edges, soft inside, and best served hot with a good sprinkle of salt.

5 regional versions

These baked pastry rolls are filled with fresh cheese and sour cream, then baked until puffed and lightly browned. They are a comforting northern Croatian classic, rich enough for a light meal and familiar on festive tables.

A festive Colombian milk custard set until firm enough to slice, with warm cinnamon and the deep caramel notes of panela. It is smooth, comforting, and traditionally served chilled.