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Pique macho is a Cochabamba-style platter of beef, sausage, fried potatoes, onion, tomato, chili, and a savory pan sauce. Egg is included here as a common optional-style topping.

Somun is a soft, dimpled Bosnian flatbread commonly served with grilled meats. This version uses a yeast dough and a small amount of nigella seed on top.

Ting is a fermented sorghum porridge with a clean, pleasantly sour flavor. This version uses a controlled overnight fermentation and is served with chilled sour milk.

Kewa datshi is a Bhutanese potato-and-cheese preparation with chilies. This version simmers the potatoes until tender before melting in datshi cheese.

Rum swizzle is a Bermudian mixed drink made with dark and white rum, citrus, pineapple, bitters, and grenadine. It is stirred with ice and served well chilled.

Tikvenik is a Bulgarian phyllo pastry filled with pumpkin, walnuts, sugar, and cinnamon. The filled sheets are rolled and baked until crisp and golden.

Poulet à la sauce d'arachide is chicken simmered in a savory peanut-and-tomato sauce. This version uses palm oil, chili, garlic, and onion and cooks the chicken until tender.

Feijoada is a Brazilian black-bean stew prepared with assorted pork cuts and sausages. This streamlined version is served with rice and orange and makes six substantial portions.

Kuih cincin are ring-shaped Bruneian and regional Malay sweets made from rice flour and palm-sugar syrup, then fried until crisp.

A Bermuda codfish breakfast pairs cooked salt cod and potatoes with tomato sauce, onion, egg, banana, and avocado. The salt cod is soaked and simmered before serving to control its salinity.

Burek is the Bosnian name for a meat-filled pastry in the local pita tradition. This home version uses prepared phyllo, a beef-and-onion filling, and a spiral shape.

Kelupis are Bruneian sticky-rice rolls wrapped in leaves and steamed. This version cooks the rice with coconut milk before wrapping it in nyirik leaves.

Begova čorba is a Bosnian chicken-and-okra soup, commonly enriched to a silky consistency. This version finishes the broth with flour, egg yolk, sour cream, lemon, and parsley.

Panades are Belizean fried masa turnovers with a savory fish filling. This version uses tuna, tomato, onion, garlic, and culantro inside a crisp corn shell.

A Belizean Creole boil up is prepared in several ways with meat or fish, root vegetables, plantain, and eggs. This version simmers pork with cassava, yam, sweet potato, and plantain and serves it with a fresh lime relish.

Fricasé paceño is a La Paz-style pork soup or stew with yellow chile and hominy. This version also includes chuño for a hearty highland-style bowl.

Bermuda cassava pie is a rich baked dish that layers a seasoned meat filling with a lightly sweet cassava mixture. Recipes vary by household; this version uses chicken, pork, warm spices, molasses, raisins, and rum.

Chairo paceño is an Andean soup with meat, chuño, potatoes, vegetables, and herbs. This version uses beef shank and a clear, savory broth.

Hurmašice are Bosnian ridged butter cookies soaked in lemon-scented syrup. This version includes a little semolina for texture.

Hudut is a Garifuna preparation of mashed green and ripe plantains served with seré, a coconut fish stew. This version uses red snapper, tomato, culantro, and a whole habanero for adjustable heat.

Bermuda-style spiny lobster is often prepared simply so the sweet tail meat remains prominent. This version broils it with garlic butter, paprika, lime, and parsley.

3 regional versions

Tufahije are poached apples filled with walnuts and served with syrup and cream. They are a well-established Bosnian dessert with Ottoman-era regional roots.

Bermuda codfish cakes combine soaked salt cod with potato, onion, egg, and thyme before frying. A mustard-lemon mayonnaise is served alongside.

Ema datshi is a Bhutanese dish of chilies cooked with datshi cheese. Household versions range from loose and brothy to thick and creamy; this one includes onion, garlic, and tomato.