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A rich and festive chicken stew simmered with tomato, onion, and palm nut cream until the sauce becomes velvety and deeply savory, a style common across the Congo region.

A festive yellow rice dish with shredded chicken, sweet pepper, carrot, peas, and tomato, cooked together until every grain is savory and well seasoned.

Tilapia is wrapped in banana leaves with onion, tomato, garlic, and chili, then steamed until moist and fragrant. The leaves perfume the fish gently and keep the flesh tender, making this a clean and aromatic main dish.

9 regional versions

A creamy rice pudding slowly cooked with milk, cinnamon, and sweetened condensed milk, then finished with raisins and vanilla for a comforting dessert.

3 regional versions

Inspired by the flavors of an island earth-oven feast, this bake combines pork, breadfruit, and sweet potato with coconut cream and banana leaf. The result is tender, fragrant, and well suited to family-style serving.

A coastal-style rice dish with the sweet, nutty flavor of reduced coconut milk and the gentle sweetness of raisins. It pairs especially well with fried fish, stewed seafood, and grilled meats.

Fresh ginger is simmered to make a warming infusion, then balanced with lemon juice and sugar for a bright, lively drink. It can be served chilled for refreshment or warm for comfort.

These layered pan-fried flatbreads are crisp outside, chewy inside, and fragrant with sesame oil and scallions. They are a beloved snack and breakfast food across China and are best eaten hot from the pan.

2 regional versions

Soft pumpkin cakes with a lightly sweet batter, warm cinnamon, and a tender middle. They are pan-cooked until golden and are popular for breakfast or with coffee in the afternoon.

This fragrant rice dish is cooked with chicken, browned onion, and whole warm spices until every grain is perfumed and savory. It is a classic family-style meal, rich enough to serve on its own.

A robust Curaçao-style stew of browned beef simmered with peppers, celery, and tomato until the sauce is thick and dark. Slow cooking gives the meat a tender texture and the gravy a deep, savory flavor.

A well-balanced Sichuan stir-fry of tender chicken, dried chiles, scallions, and peanuts in a glossy sauce that is savory, tangy, and lightly sweet. It should taste lively and fragrant rather than heavily sauced.

Twice-fried green plantains that are crisp at the edges and tender in the center, served hot with salsa and Salsa Lizano for dipping.

A traditional warm drink of dissolved panela and cinnamon, simple and comforting, with a squeeze of lime to brighten the sweetness.

This lean white loaf has a light crumb, a thin crust, and a subtle richness from lard. It is the kind of bread that works well for sandwiches and is especially good served fresh on the day it is baked.

A festive island-style seafood dish in which sweet lobster is served with a smooth cream sauce lightly perfumed with vanilla and lemon. The sauce is rich but delicate enough to let the lobster remain the star.

A comforting Comorian-style cassava leaf stew slowly simmered with coconut milk, onion, and garlic until silky and deeply savory. Tuna adds richness, while a little lime at the end keeps the flavors bright.

A comforting black bean soup with onion, garlic, culantro, and a touch of Salsa Lizano, traditionally served with egg for a simple but satisfying meal.

Tender corn cakes with a lightly crisp griddled crust and a warm cheese center. They are an everyday staple in Colombia, best eaten hot from the pan while the filling is still soft.

A home-style Curaçao soup in which sliced okra naturally thickens the broth into a silky, spoon-coating texture. Tender fish and shrimp are added near the end so they stay delicate and juicy.

Twice-fried green plantains with a crisp exterior and tender center. They are a classic Colombian side, especially good alongside soups, stews, and grilled meats.

A simple Curaçao staple made by cooking cornmeal until smooth, thick, and spoonable, then shaping it to serve. It is the classic partner for hearty stews and saucy fish dishes.

These small festive doughnuts are light, tender, and scented with citrus and a splash of brandy. They are a classic Adriatic holiday treat, served warm with a fine dusting of sugar.

These fried glutinous rice balls are crisp on the outside, chewy within, and filled with sweet red bean paste. A coating of sesame seeds turns deeply nutty as the balls puff and brown in the oil.