Recipes | I've Been Cooking

Danablu

Crostini featuring creamy Danablu with peppery arugula, sweet pear, toasted walnuts, and a honey-lemon drizzle on crisp baguette.

🇩🇰 Denmark$$

Or Lam

Or Lam is a fragrant Lao beef stew with lemongrass, galangal, eggplant, and mushrooms, thickened with toasted sticky rice powder and finished with dill and holy basil. Traditionally served with sticky rice.

🇱🇦 Laos$$

Saltah

Saltah is a traditional Yemeni bubbling stew topped with foamy whipped fenugreek (hulba). This version features tender lamb simmered with tomatoes, potato, okra, aromatics, and warm spices, finished with cilantro, green chili, and lemon.

🇾🇪 Yemen$$

Bustrengo

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.

🇸🇲 San Marino$$

Pani Popo

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.

🇹🇰 Tokelau$

Lamington

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.

🇦🇺 Australia$$

Kuih Keria

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.

🇲🇾 Malaysia$

Kashkaval

Kashkaval is a semi-hard Balkan cheese known for its buttery, mildly tangy flavor and excellent meltability. Made by culturing milk and setting it with rennet, then brining and aging, it’s delicious on cheeseboards, grated over dishes, or pan-fried/grilled.

🇲🇰 Macedonia$$

Yuca hervida

Cuban-style yuca hervida with garlicky citrus mojo: tender boiled cassava finished with olive oil, lime, garlic, onion, and herbs.

🇨🇷 Costa Rica$

Pargo de La Libertad

A coastal-style red snapper from La Libertad: pargo marinated in lime, garlic, achiote, cumin, and oregano, then cooked with onions, tomatoes, and bell peppers. Served with rice, boiled yuca, and fried plantain, finished with fresh cilantro.

🇸🇻 El Salvador$$

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