All Recipes

A wide steel bowl of Egyptian koshary on a pale-blue table: rice speckled with dark lentils and toasted vermicelli, elbow macaroni and broken spaghetti, chickpeas, orange-red tomato sauce poured over one side and a tall tangle of dark brown crisp onions, beside a bottle of garlic vinegar, chili oil, a spoon and half a lemon

Egyptian

Koshary: Egyptian Rice, Lentils and Pasta with Crisp Onions

6 servings · 1 hr 30 min

Two large iced St. Martin's croissants on an off-white plate, bent into fat crescents and thickly covered in white icing and chopped almonds, with a third cut in half in front to show flaky cream-colored layers around a pale beige poppy seed filling with raisins and candied orange peel

Polish

Rogal Świętomarciński: Poznań's St. Martin's Croissant

8 large croissants · 9 hr

Two moi moi on a speckled stoneware plate: one unwrapped from a steamed, olive-green banana leaf, soft and coral-orange with leaf creases on its sides, the other cut open to show a smooth orange inside with a quarter of boiled egg and smoked mackerel, beside jollof rice and fried plantain

Nigerian

Moi Moi: Nigerian Steamed Bean Pudding with Egg and Fish

6 servings · 2 hr 30 min

A whole tahdig turned out onto a cream platter with a blue rim: a round cake of rice with a glossy golden-amber crust, one wedge cut away to show fluffy white basmati under the crust, with red barberries, pistachio slivers and saffron rice around it, and yogurt and fresh herbs behind

Persian

Tahdig: Persian Crispy Rice with a Golden Saffron Crust

6 servings · 2 hr 35 min

Two mugs of cocido quemado on a worn pale table, clear reddish amber-brown cocido negro steaming in a white enamel mug and milky tan cocido con leche in a cream mug, beside a plate of golden ring-shaped chipa, with a metal pot and a mesh strainer behind

Paraguayan

Cocido Quemado: Paraguay's Burnt-Sugar Yerba Mate Drink

6 cups · 20 min

Hong shao rou heaped in a white porcelain bowl with a blue rim: soft, irregular chunks of pork belly in a glossy mahogany-red glaze, with skin, fat and lean in layers, a little thick glaze pooled underneath and sliced scallion on top, beside a bowl of white rice, green bok choy and wooden chopsticks

Chinese

Hong Shao Rou: Glossy Chinese Red-Braised Pork Belly

6 servings · 2 hr

Fattoush in a wide pale clay bowl: torn romaine, chunks of tomato, cucumber half-moons, pink radish slices, green pepper, whole parsley and mint leaves and small glossy purslane leaves, glistening with a brown dressing and dusted with dark red sumac, with curled golden shards of crisp pita on top

Lebanese

Fattoush: Lebanese Bread Salad with Sumac and Crisp Pita

4 servings · 35 min

Moqueca baiana in a wide brown clay pot with two side handles: thick white fish steaks among rings of onion, tomato and green and red pepper in a glossy saffron-orange coconut and palm oil broth, scattered with chopped cilantro, with bowls of white rice and golden farofa and lime wedges beside it

Brazilian

Moqueca Baiana: Brazilian Fish Stew with Coconut and Dendê

6 servings · 1 hr 5 min

Lomo saltado on a cream stoneware plate with a speckled rim, on a striped red, orange and blue Andean cloth: seared beef strips, one pink inside, red onion petals, tomato wedges and yellow ají amarillo strips in a thin brown sauce, with thick golden fries and a dome of white rice, a fork and spoon beside it and a glass of purple chicha morada behind

Peruvian

Lomo Saltado: Peruvian Beef Stir-Fry with Fries and Rice

4 servings · 1 hr

Smooth golden-orange red lentil soup in a white porcelain bowl with a thin red rim on a matching saucer, on a dark walnut table: a spiral of red pepper butter with pepper flakes and a pinch of dried mint on top, a lemon wedge and a spoon on the saucer, with sliced white bread, a tulip glass of Turkish tea and small dishes of pepper flakes behind

Turkish

Mercimek Çorbası: Turkish Red Lentil Soup with Chili Butter

6 bowls · 50 min

Rawon in a deep pale pink ceramic bowl on a rattan placemat: cubes of dark braised beef in a thin near-black broth dotted with reddish oil, topped with short bean sprouts, scallion rings and fried shallots, with a plate of rice, a halved salted egg with an orange yolk, a dish of sambal, prawn crackers and a lime wedge around it

Indonesian

Rawon: East Javanese Black Beef Soup with Keluak Nuts

6 servings · 2 hr 30 min

Clear tom yum kung in a wide grey-blue stoneware bowl on a dark teak table: five head-on prawns in a hazy pale gold broth dotted with orange chili oil, with torn oyster mushrooms, diagonal pieces of lemongrass, makrut lime leaves, red and green bird's eye chilies and cilantro, beside a plate of jasmine rice, half a lime and three lemongrass stalks

Thai

Tom Yum Kung: Thai Hot and Sour Shrimp Soup, Clear or Creamy

4 servings · 45 min