Recipes | I've Been Cooking

Pepperkaker

Classic Norwegian pepperkaker (spiced gingerbread cookies) with warming ginger, cinnamon, cloves, and a subtle kick of black pepper—crisp, deeply aromatic, and perfect for the holidays.

🇳🇴 Norway$

Milchreis

Creamy German rice pudding (Milchreis) simmered in milk with vanilla and lemon zest, lightly sweetened and finished with butter and a dusting of cinnamon.

🇩🇪 Germany$

Kremówka

A classic Polish cream pie (Kremówka/Napoleonka) with crisp puff pastry layers sandwiching a silky vanilla diplomat cream, finished with a snowfall of powdered sugar.

🇵🇱 Poland$$

Piton Pepper Pot

A rich, island-style beef and vegetable stew from Saint Lucia, simmered with Scotch bonnet heat, coconut milk, and fragrant thyme and allspice. Tender beef chuck, okra, pumpkin, and callaloo create a silky, hearty one-pot meal with tropical depth.

🇱🇨 Saint Lucia$$

Keke Maniota

Keke Maniota is a Samoan cassava cake enriched with coconut milk, butter, and eggs, then baked on banana leaf for a gentle, aromatic finish. Chewy and custardy inside with a toasty coconut top, it’s a beloved island-style dessert or snack.

🇨🇰 Cook Islands$

Rīgas Šprotu Pērkons

A bold Latvian open-faced rye toast layered with smoked sprats, silky butter, and a sharp sour-cream–mustard–horseradish sauce, brightened with lemon, dill, red onion, capers, and finished with sliced egg.

🇱🇻 Latvia$

Lacassá

Lacassá is a Macanese prawn and vermicelli noodle soup scented with balichão, coconut, and warm spices. Silky, aromatic, and lightly spicy, it’s finished with scallions, cilantro, and a squeeze of lime.

🇲🇴 Macau$$

Yarma

A comforting Turkish yogurt-and-bulgur soup (Yarma/Yayla çorbası) scented with mint, gently thickened with egg and flour, and finished with a garlicky butter–paprika drizzle.

🇹🇲 Turkmenistan$

Num Pia

Num Pia is a robust Southeast Asian beef noodle soup featuring brisket, bones, and tripe simmered with lemongrass, galangal, and kaffir lime leaves. Finished with fish sauce, tamarind, roasted rice powder, chili, herbs, and a touch of bile for a traditional, pleasantly bitter depth.

🇰🇭 Cambodia$$

Tacho Macaense

Tacho Macaense is a rich Macanese winter stew that braises mixed cured and fresh pork with Napa cabbage, daikon, carrots, dried shiitakes, and tofu skin in a sweet-salty soy and rice-wine broth scented with star anise and bay. Comforting, celebratory, and deeply savory.

🇲🇴 Macau$$$

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