Koupepia
Cypriot vine leaves rolled with rice, mince and cinnamon, finished with lemon.
Serves 6 peopleView recipe →
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Lampuki pie
The Maltese pie of dorado with spinach, olives and cauliflower.
Serves 8 peopleView recipe →
Moldovan sarmale
Small rolls of soured cabbage stewed with smoked meat under a blanket of leaves.
Serves 8 peopleView recipe →
Ashak
Afghan leek dumplings under garlic yoghurt and a meat sauce.
Serves 5 peopleView recipe →
Pesce all'Acqua Pazza
Whole sea bream or bass simmered in 'crazy water' — a broth of olive oil, cherry tomatoes, garlic, and white wine …
Serves 4 peopleView recipe →
Filipino Chicken Adobo
Chicken braised in an assertive bath of cane vinegar and soy sauce with whole black peppercorns and bay leaves unt…
Serves 4 peopleView recipe →
Agedashi Tofu
Silken tofu cubes dusted in potato starch and fried until their coating puffs into a trembling, semi-translucent s…
Serves 4 peopleView recipe →
Akara (Black-Eyed Pea Fritters)
Black-eyed peas ground into a light, aerated batter — their skins removed so the paste is pure white and clean-tas…
Serves 4 peopleView recipe →
Al Pastor
Thin-sliced pork shoulder marinated in a paste of dried chilies, achiote, and pineapple — sweet, smoky, tangy, and…
Serves 4 peopleView recipe →
Pasta all'Amatriciana
The sauce of Amatrice — guanciale rendered until amber and crackling in its own fat, deglazed with white wine, San…
Serves 4 peopleView recipe →
Anticuchos de Corazón
Lima's iconic street-grilled beef heart skewers — heart slices marinated overnight in ají panca, cumin, and vinega…
Serves 4 peopleView recipe →
Arancini al Ragù
Golden, fist-sized spheres of saffron-tinted rice encasing a molten core of slow-cooked meat ragù and stretchy moz…
Serves 4 peopleView recipe →
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