Still hungry? Check out more recipes below!
A playful German ice cream dessert that looks like a plate of spaghetti: vanilla ice cream pressed into strands over a bed of whipped cream, topped with fresh strawberry "tomato" sauce and finished with shaved white chocolate "parmesan" and crisp wafer cookies.
Crispy russet potato and brussels sprout frites tossed with salt and pepper, finished with a punchy wasabi mayo, soy-vinegar brightness, scallions, sesame, and nori for a Japanese-inspired, umami-rich bite.
Crostini featuring creamy Danablu with peppery arugula, sweet pear, toasted walnuts, and a honey-lemon drizzle on crisp baguette.
Bustrengo is a rustic Italian cake from Emilia-Romagna made with cornmeal, flour, dried fruits, apples, milk, eggs, honey, and warm spices. Moist and aromatic, it’s studded with nuts and citrus zest for a fragrant, hearty dessert.
Pani Popo are soft Samoan coconut buns baked in a sweet coconut milk sauce. They’re tender, lightly sweet, and soaked with creamy coconut goodness.
Classic Australian lamingtons: soft vanilla sponge squares dipped in a rich chocolate icing, rolled in desiccated coconut, and sandwiched with raspberry jam for a luscious tea-time treat.
Kuih Keria is a Malaysian sweet potato doughnut that’s deep-fried and glazed with fragrant gula melaka, yielding a crisp exterior and tender, chewy center.
Cuban-style yuca hervida with garlicky citrus mojo: tender boiled cassava finished with olive oil, lime, garlic, onion, and herbs.
A bright, crunchy Réunion-style chayote (chouchoute) salad with carrot, onion, herbs, a zesty lime-vinegar–mustard dressing, a hint of chili heat, and nutty sesame seeds.
A classic Catalan dessert of fresh mató cheese drizzled with honey, sprinkled with walnuts, and brightened with lemon zest. Light, creamy, and aromatic—mató can be made at home from whole milk curdled with lemon juice; a spoon of plain yogurt can be used to enrich the curd.
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