Recipes

A vegetarian rotolo: mushroom and chestnut rolled in pasta.

A Eastern-European mushroom soup with buckwheat: earthy and hearty.

Irish champ, buttery mashed potato with mustard and spring onions.

Yemeni mutabbaq: spiced mince folded into a crisp pancake.

Canada's no-bake bar: crumb, custard and chocolate in three layers.

Chinese napa cabbage braised with dried shrimp: a simple home-style side.

Malaysia's national dish: coconut rice with egg, sambal and condiments.

The dense, creamy original, biscuit base, baked filling, sour-cream top.

No-churn rum-raisin: boozy, creamy and freezer-simple.

Cambodia's breakfast noodle soup, chicken in a fragrant fish-sauce broth over fresh noodles.

A cold noodle bowl: rice noodles with mangetout and sesame.

Nordic smørrebrød: open rye sandwiches with asparagus and horseradish.

Cardamom wafer cones, thin, crisp and rolled hot off the iron.

Soft Norwegian flatbread, potato-thin, buttered and folded.

Cambodian num ansom: sticky-rice cake steamed in banana leaf.

Cambodian num e: soft rice balls in sugar syrup and coconut cream.

Cambodia's num pang, glazed chicken in a baguette with pickled veg.

A mild, creamy chicken curry ground with nuts, rich, nutty and weeknight-friendly.

Oat-thickened pancakes, heartier than the plain batter, made for breakfast.

Danish apple trifle: layers of stewed apple and crumble.

A Danish-style open sandwich: potato, bacon and chives on rye.

Milan's veal shanks: braised with wine and gremolata.

Slow-braised oxtail with broad beans, rich, gelatinous and Sunday-long.

A creamy oyster-mushroom soup: light, earthy and simple.