Top Pick 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.

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.

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.

Layered fresh pasta sheets with ragu bolognese, bechamel, and Parmigiano, baked until golden and set.

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

Savory cabbage pancake with toppings — 'as you like it' griddle cake.

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.

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.

The iconic fry-up: eggs, bacon, sausages, baked beans, toast, grilled tomato, mushrooms, and black pudding.

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.

A savory cabbage pancake loaded with pork belly, shrimp, and topped with mayo, okonomiyaki sauce, and bonito flakes.

Boat-shaped flatbread filled with spiced meat, cheese, or egg, baked until puffy with a crisp bottom.

Tender meatballs in tomato sauce — not on spaghetti in Italy.

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.

Crispy warqa or phyllo pastry triangles filled with spiced ground meat, almonds, or goat cheese and honey.

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

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

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