Still hungry? Check out more recipes below!
A cozy Cantonese-style rice porridge simmered until silky, enriched with tender lean pork and wedges of savory century egg. Fragrant ginger, scallion, white pepper, light soy sauce, and a touch of sesame oil round it out for a comforting, umami-rich bowl.
A refreshing Belizean-inspired sorbet that blends rich cacao with cool mint, bright lime, and a hint of vanilla. Dairy-free and deeply chocolatey, it’s a vibrant, palate-cleansing treat.
Te Bwabwai is a traditional Kiribati taro pudding, steamed in banana leaves and enriched with coconut cream, toddy syrup, and grated coconut. Fragrant pandanus leaf and a pinch of salt balance the natural sweetness for a comforting island treat.
Crisp, lace-thin coconut waffle cookies (love letters) scented with pandan—an aromatic Malaysian/Singaporean festive treat.
Crisp, herb-flecked salt-cod fritters scented with lime in the Saint-Pierre style—light inside from sparkling water and baking powder, golden and delicate outside. Best served hot with fresh lime wedges. Note: soak and desalinate salt cod 12–24 hours in advance.
Kankankan Brochettes are West African-style grilled beef skewers rubbed with a spicy peanut and chili blend, threaded with red onion and bell pepper, and brightened with lime. Smoky, nutty, and fiery, they’re perfect for the grill.
Traditional Caribbean-style Sugar Cakes made with grated coconut and a spiced sugar syrup, brightened with ginger, vanilla, and lime zest. Chewy, fragrant, and colorful, they’re an easy stovetop sweet perfect for gifting or celebrations.
Näkkileipä is a classic Finnish rye crispbread: thin, snappy, and deeply nutty, studded with seeds and lightly scented with caraway. Perfect for topping with butter, cheese, or spreads, or simply enjoyed on its own.
Rupjmaize (Latvian dark rye bread) is a dense, aromatic loaf with deep rye flavor, warm caraway, and a touch of molasses sweetness—perfect for open-faced sandwiches or with soups.
Tiyula Itum is a rich, peppery Tausug black beef soup from Mindanao, deeply savory and aromatic from burnt coconut, lemongrass, and warm spices, finished bright with calamansi. It’s hearty, gently spicy, and comforting with tender beef shank in inky broth.
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