Give the couscous the first spoonful
Explore Algeria through vegetable couscous: tender roots, chickpeas and fragrant broth over separate grains, with an explicitly practical instant-couscous method.
Researched recipeA world worth
sitting down for.
Choose a place. Discover a dish. Read its story, then bring it to your table.
8 dishes to explore
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One place. One story. Something to cook.
Sopa de lima: save the sharpest part for last
Explore Yucatán through a fragrant chicken soup, with a practical lime adaptation and crisp corn tortilla strips added just before the first spoonful.
Researched recipe
Lobio: a Georgian bowl with room for disagreement
Explore Georgia through lobio, a family of bean dishes, and make a clearly adapted walnut-rich stew with coriander, vinegar and already-cooked beans.
Researched recipe
Chickpeas, with time to take on flavor
A North Indian inspired chickpea curry where a patient onion-tomato base makes the difference.
Researched recipe
When the garden becomes the first course
An Andalusian tomato soup that asks for ripe vegetables, good olive oil and a little patience in the fridge.
Researched recipe
Jollof, and the pleasure of a shared pot
Tomato, pepper and rice come together in a Ghanaian-inspired pot made for passing around the table.
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The second life of a bowl of rice
Sweet soy sauce, a hot pan and cold rice: an Indonesian favorite built on small, useful transformations.
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A small parcel of everyday care
Japanese short-grain rice, nori and a hidden center of pickled plum: a meal shaped by hand.
Researched recipe