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Recipes
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Greek Galaktoboureko
Make Greek galaktoboureko with creamy semolina custard layered in buttered filo and soaked with a fragrant lemon-cinnamon syrup.
Portuguese Pastéis de Nata
Make Portuguese pastéis de nata from scratch with spiral-laminated butter pastry and creamy egg-yolk custard scented with lemon and cinnamon.
Japanese Anmitsu
Make Japanese anmitsu with kanten jelly, homemade red-bean paste, shiratama dumplings, fresh fruit, and fragrant black-sugar kuromitsu.
Malaysian Sago Gula Melaka
Make Malaysian sago gula Melaka with translucent sago pearls, salted coconut milk, fragrant pandan, and a dark Malaysian palm-sugar syrup.
Filipino Bibingka Galapong
Make Filipino bibingka galapong from soaked rice, coconut milk, eggs, butter, salted egg, kesong puti, banana leaves, and grated coconut.
Italian Cacciucco
Make Italian cacciucco alla Livornese with mixed fish, octopus, cuttlefish, mussels, prawns, tomato, wine, sage, chilli, and garlic toast.
Thai Hor Mok Pla
Make Thai hor mok pla: fish steamed in banana-leaf cups with homemade red curry paste, coconut cream, egg, basil, cabbage, and makrut lime.
Spanish Marmitako
Make Spanish marmitako, the Basque fishermen’s stew of fresh albacore tuna, potatoes, onion, green pepper, tomato, and choricero pepper.
Senegalese Thiéboudienne
Make Senegalese thiéboudienne with herb-stuffed fish, broken rice, tomato, cassava, cabbage, carrot, eggplant, okra, and tamarind.
Singapore Chilli Crab
Make Singapore chilli crab with mud crab in a glossy tomato-chilli sauce enriched with ginger, garlic, fermented bean paste, and ribbons of egg.