World Recipes

Slow-simmered meat sauce with a soffritto base, wine, milk, and tomato, served over tagliatelle.

Louisiana's signature stew built on a dark roux with okra or file powder, loaded with sausage, chicken, and/or shellfish.

Saffron rice with chicken, rabbit, green beans, and snails — the original paella.

Saffron rice cooked in a wide pan with chicken, rabbit, snails, green beans, and lima beans, prized for its crispy socarrat.

Chicken and pork braised in vinegar, soy sauce, garlic, bay leaves, and black peppercorns — the Philippines' national dish.

The South African ritual of grilling boerewors, steaks, and sosaties over wood coals, with pap and chakalaka.

Slow-baked white bean casserole with sausage, duck confit, and pork — Languedoc treasure.

Slow-baked casserole of white beans with duck confit, Toulouse sausage, and pork, topped with a breadcrumb crust.

Poblano chiles stuffed with picadillo and draped in walnut cream sauce with pomegranate seeds, echoing the Mexican flag.

Steamed couscous served with a rich lamb and vegetable broth, merguez sausage, and seven seasonal vegetables.

Thick, rich soup of ground melon seeds with leafy greens, meat, and dried fish, eaten with fufu or pounded yam.

Dark-roux-based stew with okra, shrimp, sausage, and the holy trinity.

Cajun rice dish with sausage, chicken, and shrimp — Louisiana's one-pot masterpiece.

One-pot rice dish with andouille, chicken, and shrimp in a seasoned tomato broth, Louisiana's answer to paella.

Cornmeal cakes split and stuffed — Venezuela and Colombia's daily bread.

Balkan grilled skinless sausages of mixed beef, pork, and lamb, served in flatbread with kajmak and ajvar.

Rice cooked in a clay pot with Chinese sausage and soy sauce — crispy rice crust on bottom.

Rice cooked in a clay pot with Chinese sausage, cured meats, and a soy sauce drizzle, prized for its crispy scorched rice bottom.

Steamed couscous with lamb, chicken, merguez, and seven vegetables.

Rich Yoruba spinach stew with assorted meats, dried fish, and palm oil, a nutritional powerhouse.

Porto's legendary sandwich of cured meats and steak layered in bread, covered in melted cheese and a spicy beer-tomato sauce.

Choose-your-own-ingredients stir-fried in mala sauce — dry hot pot.

Cameroon's national dish of bitter leaves and ground peanuts with prawns, beef, and crayfish.

Thick corn tortillas stuffed with cheese, beans, or pork — El Salvador's national dish.

Cabbage leaves stuffed with seasoned pork, beef, and rice, slow-braised in a smoky sauerkraut and paprika broth.

Small, tender meatballs in a creamy brown gravy, served with mashed potatoes, lingonberry jam, and pickled cucumber.

Masa dough filled with meats or cheese, wrapped in corn husks and steamed until fluffy and tender.

Oaxacan crispy tortilla topped with refried beans, cheese, and meat — Mexican pizza.

Cured meats, cheeses, olives, roasted peppers, and marinated vegetables.

Post-war fusion: kimchi stew with spam, hot dogs, ramen, and cheese.

A fusion stew of kimchi, gochugaru, spam, hot dogs, instant ramen, and American cheese in a spicy broth.

Giant flour tortilla stuffed with rice, beans, meat, salsa, guac, and sour cream.

Folded pizza stuffed with ricotta, mozzarella, and fillings.

Thick masa cakes stuffed with beans, cheese, or meat.

Thick, mucilaginous soup made from ground ogbono (African mango seeds) with meat and dried fish.

Thick, sour Russian soup with mixed meats, pickled cucumbers, olives, capers, and lemon in a tomato broth.

Thick masa rounds with pinched edges, topped with beans, meat, and salsa.

Thick masa discs with pinched edges, fried and topped with beans, meat, lettuce, and crema.