Surinamese Pom
Pom is a centerpiece of Surinamese celebrations, combining grated pomtajer root with chicken and a savory-sweet citrus sauce before baking. The chicken is browned first, …
Mauritian Dholl Puri
Dholl puri is a beloved Mauritian street food: a very thin flatbread enclosing a fine layer of seasoned ground split peas. The peas are cooked …
Korean Dakgalbi
Dakgalbi is a popular Korean dish from Chuncheon that cooks marinated chicken with cabbage, sweet potato, and rice cakes on a wide griddle. This home …
Indian Nimbu Pani (Shikanji)
Nimbu pani, often called shikanji, is a refreshing Indian citrus drink balanced with sugar, salt, and warming ground cumin. Fresh lemon and lime juice are …
Omani Shuwa (Slow-Roasted Spiced Lamb)
Shuwa is an Omani celebration dish traditionally cooked underground for many hours after the lamb is coated in a robust spice paste. This home-oven version …
Mozambican Matapa with Shrimp and Peanuts
Matapa is a Mozambican cassava-leaf stew enriched with ground peanuts and coconut milk; coastal versions often include shrimp. Slow simmering softens the leaves and lets …
Guatemalan Hilachas (Shredded Beef and Potato Stew)
Hilachas is a Guatemalan comfort dish of beef pulled into threads and simmered with potatoes in a tomato and pepper sauce. The beef cooks first …
Lithuanian Cepelinai with Pork and Sour Cream
Cepelinai are substantial Lithuanian potato dumplings named for their zeppelin shape and traditionally filled with seasoned meat. A mix of raw grated and cooked potato …
Samoan Palusami with Taro
Palusami is a Samoan dish of young taro leaves folded around rich coconut cream and cooked until the leaves are completely tender. A simple onion-seasoned …
Peruvian Picarones with Chancaca Syrup
Picarones are Peruvian ring fritters made from squash and sweet potato, commonly served warm with dark chancaca syrup. The soft vegetables enrich a yeast batter …