All Recipes

Glossy, peeled wedges of candied pumpkin piled on a pale blue-green plate, tahini poured over them and crushed walnuts scattered on top, a little amber syrup around them, beside a bowl of clotted cream and half a gray-green pumpkin

Turkish

Kabak Tatlısı: Turkish Candied Pumpkin, Tahini and Walnuts

6 servings · 15 hr 5 min

A woven straw basket lined with a cream cloth, full of round golden pão de queijo rolls with crackled tops, one torn open in front to show a soft, stretchy, pale crumb, beside a cup of black coffee and a wedge of aged cheese

Brazilian

Pão de Queijo: Brazilian Cheese Bread from Minas Gerais

about 40 small rolls · 1 hr

Beyran in a shallow tinned copper bowl on a copper plate: a red-orange broth with a sheen of fat and red pepper flakes, strands of pulled lamb and crushed garlic on top, beside lemon wedges, long green peppers and a dimpled flatbread

Turkish

Beyran: Gaziantep's Slow Lamb, Rice and Garlic Soup

6 bowls · 5 hr

Feijoada in a black clay pot with two looped handles: a thick, glossy, near-black stew of whole black beans with coins of smoked sausage, pork ribs and chunks of beef, surrounded by bowls of white rice, shredded green collards, golden farofa and orange slices

Brazilian

Feijoada: Brazil's Black Bean and Pork Stew, Made at Home

8 servings · 15 hr 30 min

Bigos in an aubergine-purple enameled Dutch oven: a dense mound of soft, caramel-brown shredded sauerkraut and cabbage with chunks of braised pork, slices of smoked sausage, dark dried porcini and prunes and a bay leaf, beside a white bowl with blue dots holding one serving, with slices of dark rye bread and a dish of juniper berries behind

Polish

Bigos: Polish Hunter's Stew with Sauerkraut and Kiełbasa

8 servings · 3 hr 25 min

Sopa paraguaya in a white enamelware baking pan with a navy-blue rim, cut into squares with a deep golden, cracked and toasted top and a moist pale-yellow crumb with pockets of white cheese and soft onion, two squares lifted out, one on a cream plate with a fork, beside a bowl of crumbled fresh cheese and a whole onion

Paraguayan

Sopa Paraguaya: Paraguay's Cheese and Onion Cornbread

12 squares · 1 hr 50 min

Ash reshteh in a wide indigo-blue ceramic bowl: a thick, dark olive-green soup of cooked herbs and spinach with chickpeas, lentils and soft flat noodles, topped with swirls of white kashk, a heap of crispy fried onions, slices of fried garlic and lines of dark mint oil, with small bowls of fried onions and kashk and a bunch of fresh herbs behind

Persian

Ash Reshteh: Persian Herb, Bean and Noodle Soup with Kashk

6 servings · 3 hr 30 min

Endives au jambon in an oval flame-orange enameled cast-iron gratin dish: whole cooked Belgian endives, each rolled in a slice of pale pink ham, side by side under a creamy béchamel with patches of browned Gruyère, one cut open to show the soft layered endive inside, beside a plate with a roll and mashed potatoes, two raw endives and a wedge of cheese behind

French

Endives au Jambon: Endive and Ham Gratin with Béchamel

4 servings · 1 hr 10 min

Southern banana pudding in a deep oval glass baking dish on a blue-and-white checked cloth: layers of pale yellow vanilla custard, vanilla wafers and banana slices showing through the glass under a tall meringue toasted golden at the peaks, one end scooped out, with a serving in a cream bowl, two ripe bananas and a few plain vanilla wafers beside it

American

Southern Banana Pudding with Homemade Custard and Meringue

8 servings · 1 hr 45 min

Hakata mizutaki in a wide charcoal-black donabe clay pot on a wooden trivet: bone-in chicken pieces, one a whole wing, in a cloudy, milky white broth with napa cabbage, sliced long green onion, star-cut shiitake, enoki, cubes of tofu and chrysanthemum greens, with two small bowls of ponzu topped with grated daikon, chopsticks and a halved green citrus beside it

Japanese

Mizutaki: Hakata Chicken Hot Pot with a Milky White Broth

4 servings · 2 hr 10 min

A traditional British Christmas cake on a white porcelain cake stand, covered in white royal icing swirled into snowy peaks, with a slice cut from the front and set on a small white plate to show the very dark, fruit-packed crumb with currants, raisins, golden sultanas, a red glacé cherry and almond slivers under a thin layer of marzipan, beside a fork, with holly and a bowl of dried fruit behind

British

Traditional British Christmas Cake, Baked Low and Slow

1 cake, 8 inches (20 cm) round; 20 slices · 16 hr 10 min

Javanese tempe bacem on a round woven bamboo tray lined with banana leaf: twelve thick slabs of tempeh braised in palm sugar and coconut water, glossy and deep caramel brown, one cut open at the front to show the packed soybeans inside, with a stone mortar of red sambal, a bowl of white rice, salam leaves and sliced galangal beside it

Indonesian

Tempe Bacem: Javanese Sweet Tempeh Braised in Palm Sugar

6 servings · 1 hr 30 min