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This Antiguan recipe pairs cumin-seasoned pork chops with banana wrapped in bacon. The pork and bacon should be cooked to safe doneness without drying the banana.

Canelons Andorrans are an Andorran variation of Catalan meat cannelloni, filled here with beef and ham and baked under béchamel and Parmesan.

This Anguilla-style fish stew poaches red snapper in a coconut broth with tomato, pepper, thyme, and chile.

These Anguilla-style coconut tart bars adapt Caribbean coconut tart flavors to a sliceable tray bake with a buttery crust and moist coconut topping.

Pakhlava is made in several Armenian regional and family styles. This version layers phyllo dough with walnuts and cinnamon and finishes it with honey syrup.

Baghrir are semolina pancakes cooked on one side so the surface forms many small holes. They are served here with melted butter and honey.

Thin slices of dark island bread topped with a creamy smoked fish spread make an easy open-faced snack. Dill, mustard, and pickled cucumber give the topping a clean, tangy finish.

Allioli de Codony is a Pyrenean quince-and-garlic sauce made in several ways. This emulsified version uses cooked quince and pasteurized egg yolk.

Bolani Kachaloo is a thin Afghan flatbread filled with seasoned potato, scallion, and herbs, then pan-fried until crisp outside and soft within. The yogurt dip is an optional accompaniment in this version.

Milanesas de Carne are thin Argentine beef cutlets coated with egg and breadcrumbs and fried until crisp. Lemon is served alongside.

Escudella i Carn d'Olla is an Andorran and Catalan winter preparation of broth, vegetables, meats, and pasta. This compact home version serves the meatballs, sausage, ham, vegetables, and galets together in the soup.

Kissangua is an Angolan corn-based drink prepared in several ways. This safer home version is cooked, sweetened, chilled promptly, and served fresh rather than spontaneously fermented.

2 regional versions

Makrout are semolina pastries filled with date paste and shaped into diamonds. This fried variation is dipped in warm honey syrup after cooking.

Mufete is an Angolan coastal platter commonly built around grilled fish with beans and starchy accompaniments. This version serves mackerel with palm-oil beans and plantains.

Zhingyalov Hats are Armenian flatbreads filled with a generous mixture of greens and herbs. The exact blend varies by season and household.

Bamya is an okra and tomato stew prepared in several regional styles. This Afghan-style version uses onion, garlic, and mild spices and is served with rice or bread.

Pastelitos de Membrillo are Argentine fried pastries filled with quince paste. Their layered shape opens in the oil before they are glazed with light syrup.

Locro is a thick Argentine stew of hominy, pumpkin, and meats, with regional and family variations. This version uses beef, pork, and chorizo.

A smooth, buttery mash of rutabaga and carrot, lightly enriched with milk and seasoned with white pepper. It is a familiar Nordic side dish that pairs especially well with fish or roast meats.

Bourek à la Viande wraps a cooked meat-and-egg filling in thin pastry before frying. The filling should be dry and cool enough not to soften the pastry.

Trinxat de Muntanya is a Pyrenean mixture of cabbage and potato, pan-browned until crisp and served with bacon and garlic.

Conch fritters are a Caribbean seafood preparation made with chopped conch in a seasoned batter. This Anguilla-style version is served with a lime and hot-sauce dip.

5 regional versions

Fërgesë me Speca is a pepper, tomato, and cheese dish prepared in several Albanian regional styles. This version finishes the mixture in the oven until bubbling.

This Antiguan-style macaroni and tuna bake combines pasta, tuna, peppers, evaporated milk, mustard, and cheddar in a browned casserole.