Still hungry? Check out more recipes below!
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.
A Southern-style custard pie infused with strong black tea, brightened with lemon, and baked in a flaky crust. Silky, sweet, and aromatic, it’s finished with a dollop of lightly sweetened whipped cream.
Klepon are Indonesian pandan-scented glutinous rice balls filled with molten palm sugar and rolled in lightly salted grated coconut. Chewy, aromatic, and delightfully sweet, they’re best enjoyed warm, soon after cooking.
Humita en olla is a creamy Argentine corn and pumpkin stew simmered with onions, peppers, milk, and queso fresco, finished with basil and warm spices. Comforting, slightly sweet and savory, it’s a hearty South American classic.
A classic South African lamb and waterblommetjie stew, slow-braised with onions, potatoes, white wine, and herbs until tender and fragrant. Comforting, earthy, and lemon-bright, it’s a hearty main perfect for cool evenings.
A classic South African milk tart (melktert) featuring a tender buttery crust and silky vanilla custard, lightly dusted with cinnamon and nutmeg.
A wholesome Nepali staple of steamed rice paired with a fragrant lentil dal tempered with cumin, mustard, and aromatics, finished with spinach, cilantro, and a squeeze of lemon. Comforting, nourishing, and deeply satisfying.
Tender, slow-cooked pork ribs lacquered with a sweet-tangy Georgia peach and bourbon BBQ sauce, balanced by smoky spices and a touch of heat. A summer cookout showstopper with classic Southern flair.
Kajaik is a South Sudanese fish and okra stew simmered with tomatoes, onions, garlic, and chili, brightened with lemon and served alongside soft sorghum kisra. It’s hearty, comforting, and naturally gluten-free.
Lean, tender ostrich steaks seared and lacquered with a glossy Pinotage-balsamic glaze infused with garlic, rosemary, and shallot. A refined, South African-inspired main that balances deep wine notes with a touch of caramelized sweetness.
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