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.

Antioquia's lavish platter of red beans, rice, ground beef, chicharron, fried egg, plantain, arepa, and avocado.

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

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.

Coconut-pandan rice served with sambal, fried anchovies, peanuts, cucumber, hard-boiled egg, and rendang — Malaysia's national dish.

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

Corn casserole with a sweet corn puree topping over a savory pino filling of beef, chicken, olives, and eggs.

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

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

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

Steamed rice with an array of pre-made Minangkabau dishes — rendang, gulai, sambal eggs, and cassava leaves.

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.

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

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

Rice simmered until completely broken down into a smooth, silky porridge, topped with century egg, pork, or fish.

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

Korean rice and filling rolls wrapped in seaweed — Korea's on-the-go meal.

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.