Still hungry? Check out more recipes below!
A Cuban bakery classic: flaky puff pastry filled with sweet-tart guava paste and creamy cheese, baked until golden and lightly sugared. Simple to assemble and irresistibly jammy, creamy, and crisp.
A Nordic-inspired, saffron‑kissed fish stew featuring seasonal skrei gently simmered with potatoes, leek, fennel notes, and a touch of cream. Bright capers, lemon, and fresh herbs finish it for a cozy yet elegant bowl, perfect with crusty bread.
Classic Estonian open-faced rye-bread sandwich topped with buttered spiced sprats, sliced egg, red onion, dill, and a bright touch of mustard and lemon.
Genfo is a traditional Ethiopian barley porridge formed into a thick mound with a well in the center, filled with niter kibbeh and berbere for a savory kick—or drizzled with honey for a sweet version. Hearty, comforting, and simple, it’s most often enjoyed warm for breakfast.
Classic Pyeongyang-style dumplings with delicate buckwheat-and-wheat wrappers filled with napa cabbage, tofu, mung bean sprouts, beef and pork, aromatics, and shiitake—served steamed or in a light chicken broth with a clean, subtle seasoning.
Sikam Paa is a Bhutanese–Sikkimese style smoked pork belly stew, simmered with ginger, garlic, dried red chilies, and tingling Sichuan peppercorns. Rich, smoky, and boldly spiced, it highlights the numbing heat that pairs perfectly with fatty pork.
A richly spiced Belizean stew chicken simmered with achiote, allspice, and herbs, then braised with bell pepper, carrot, and potato for a silky, savory gravy. Brightened with lime and cilantro, it’s comforting, aromatic, and deeply flavorful.
Crisp, bite‑size Nigerian Shayi Chin Chin made with a black tea–infused dough scented with vanilla and nutmeg, then deep‑fried until golden and dusted with powdered sugar. Perfect for tea time or an anytime sweet snack.
Salo z Chasnakom is a traditional Slavic cured pork fatback rubbed with garlic and spices, sliced thin and served as a savory appetizer. Rich, silky, and aromatic with paprika and bay leaf.
A chewy, coconut-forward candy from the Marshall Islands made with coconut toddy and coconut sugar, simmered with coconut milk and butter, and brightened with vanilla and a touch of lime. Think deeply caramelized taffy with tropical aroma and a soft pull.
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