Recipes

A seafood risotto of salmon and prawns finished with wine and butter.

Chinese salt-and-pepper squid: crisp, five-spice dusted.

Caribbean salt beef with kidney beans, a salty, thyme-rich braise.

A Spanish tortilla with salt cod: the Basque take.

Salted-caramel cheesecake on a pretzel base: sweet-salty and rich.

Jamaica's national dish: salt cod with the creamy ackee fruit.

Cambodia's red curry, chicken simmered in a lemongrass-coconut broth.

A sour tamarind stew, chicken and vegetables in a sharp, bright broth.

The prairie berry pie: saskatoon berries in a double crust.

Grilled meat skewers under a peanut-soy sauce, the Indonesian street classic.

A Polish-style salad: smoked fish over sauerkraut on rye.

Polish sauerkraut pierogi: dumplings boiled then butter-fried.

Sea bass under sizzled ginger and spring onions: Cantonese style.

The noodle paella: saffron spaghetti with mussels and prawns.

A Spanish seafood rice: chorizo and turmeric through the grain.

Malaysian two-layer kuih, coconut sticky rice under a pandan custard top.

A sesame cucumber salad: smashed, salted and rice-vinegar dressed.

Botswana's pounded beef, meat simmered until it shreds, served over pap.

Eggs poached in spiced tomato-pepper sauce, the North African breakfast that works any hour.

Eggs poached in a cumin-spiced tomato and pepper sauce, breakfast that eats like dinner.

Shakshuka finished with feta, tangy pockets of cheese against the spiced tomato.

Chicken thighs in a warm shawarma spice rub, grilled and sliced thin, wraps at home.

Chuck roast slow-cooked in shawarma spices, wrapped thin, the weekend version.

Albanian honey-walnut cake, dense, sweet and soaked in syrup.