Still hungry? Check out more recipes below!
Classic Canadian poutine: twice-cooked fries topped with squeaky cheese curds and rich beef gravy. Crispy outside, fluffy inside, with a savory, peppery finish.
A Filipino classic, Lechon features aromatic, marinated pork slow-roasted over charcoal until the skin turns shatteringly crisp and the meat stays juicy. Bright calamansi, lemongrass, garlic, and bay leaves balance the rich pork, while a sweet-savory glaze enhances caramelization.
A coastal Ecuador-meets-Japan fusion: tender corvina seared in achiote oil and glazed with a bright, savory miso sauce enriched with peanut butter, coconut milk, citrus, and panela. Served with simple rice, yuca, and plantain for a Manabí-style finish.
Skoudehkaris is a fragrant Djiboutian one-pot of lamb and basmati rice simmered with tomatoes and warm spices like cumin, cardamom, cinnamon, and cloves. Tender, saucy lamb infuses the rice for a deeply comforting, aromatic main.
A refreshing Hong Kong–style dessert of silky sago pearls in a creamy coconut and dairy base, brightened with sweet mango, juicy pomelo, and a hint of lime. Served chilled for a tropical, citrusy finish.
Humintas are Bolivian fresh-corn tamales lightly sweetened and scented with anise and cinnamon, folded in corn husks or banana leaves and steamed or baked until tender. Speckled with fresh cheese and sometimes raisins, they’re a cozy, street-food classic with a sweet-savory profile.
Flaky, buttery Mexican pineapple empanadas filled with cinnamon-scented pineapple jam, brightened with lemon zest and vanilla.
A refreshing, lightly effervescent tropical cocktail blending buganu (marula brew) with pineapple and lime, a touch of honey, and cooling mint over ice.
Kalamay is a classic Filipino sticky rice dessert made by slowly cooking glutinous rice flour with coconut milk, coconut cream, and brown sugar, perfumed with pandan and set on banana leaves. Chewy, glossy, and rich, it’s often finished with a sprinkle of toasted sesame seeds.
Crispy Belarusian potato pancakes infused with garlic and fresh dill, pan-fried until golden and served with cool sour cream.
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