Still hungry? Check out more recipes below!
Botokoin au sésame is a Togolese-style sesame fritter: airy, lightly sweet yeast dough perfumed with nutmeg, fried until golden and rolled in toasted sesame seeds. Crisp outside and tender inside, it’s a comforting West African street snack.
A comforting bowl of kake udon: springy wheat noodles in a light dashi–soy–mirin broth, lightly sweet and savory, topped with scallions and toasted sesame. Simple, quick, and deeply satisfying.
Isombe is a hearty Central African (Rwanda/DRC/Burundi) stew of cassava leaves simmered with peanut butter, palm oil, aromatics, chili, and smoked fish, traditionally served with rice, plantains, or ugali. Rich, earthy, and comforting, it’s a staple celebratory dish with deep greens and nutty depth.
A comforting Pacific Island dessert of tender babai (swamp taro) gently simmered in fragrant pandan-infused coconut cream and lightly sweetened with brown sugar. Creamy, aromatic, and satisfying.
A glossy, briny-sweet kelp jelly inspired by the remote Heard and McDonald Islands. Seaweed is simmered with sugar, lemon, and pectin to create a uniquely ocean-kissed spread for toast, cheese boards, or glaze.
Ful bi Limun is a bright, garlicky fava bean dip/salad finished with lemon, olive oil, cumin, and herbs. It’s a classic Middle Eastern mezze that’s hearty, zesty, and perfect with warm pita. Optional tahini adds creaminess and sesame depth.
A light, refreshing Taiwanese jelly made from aiyu seeds, set with water and brightened with lemon and honey. Naturally delicate, cooling, and perfect over ice for hot days.
Nom Banh Chok is a classic Cambodian rice noodle dish topped with a fragrant lemongrass–galangal–turmeric fish curry and a heap of fresh herbs and crisp vegetables. Bright, citrusy, and deeply savory from prahok and fish sauce, it’s a harmonious balance of light noodles and aromatic broth. Often served as a vibrant breakfast bowl in Cambodia.
Classic French-style honey bonbons: a glossy, hard candy cooked from honey, sugar, and water, brightened with lemon and vanilla, and rounded with a touch of butter and salt.
Tender, slow-cooked pork ribs lacquered with a sweet-tangy Georgia peach and bourbon BBQ sauce, balanced by smoky spices and a touch of heat. A summer cookout showstopper with classic Southern flair.
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