Learn how to make authentic Flaky Lachcha Paratha with flaky layers, ghee-rich flavor, and perfect crispness using a traditional North Indian method.

Callaloo is a thick stew from Trinidad and Tobago made with dasheen leaves, herbs, and spices, often served with meat or alongside macaroni pie.

Shah Plov is a rich and aromatic Azerbaijani rice dish made with saffron rice, tender meat, dried fruits, and nuts, baked inside a crisp golden crust for a stunning presentation.

Gado Gado is a well-known dish in Indonesia. It is a one-dish meal, similar to a salad. It is prepared with fresh seasonal vegetables, eggs, tofu, and ingredients native to Indonesia

Mushroom Chicken is a modern, home-style dish inspired by Chinese cooking, featuring chicken and mushrooms paired with peppers and aromatics for quick cooking and balanced flavors. Though often linked to China, it is not a traditional national dish.

Saffron and Raisin Couscous originated in Northern Africa and is considered the national dish of Algeria. These tiny balls of semolina are cooked in various traditional ways, as they are a staple food in this country.

Brazilian Feijoada: In the sixteenth century, African slaves were introduced to Brazil for labor in the mining and agricultural industries. African, Portuguese, and European cuisines came together over time as the slaves and native peoples altered the European dishes

Moamba de Galinha is a flavorful chicken stew that is considered to be Angola’s national dish. Red palm oil is one of its distinguishing ingredients, giving the stew a unique aroma and taste.

Escudella De Pages is a hearty winter stew consisting of vegetables, meat, and pasta. It is a dish that has its roots in Spanish, French, and Catalonian cuisine.

Luau Palusami: Coconut trees and taro plants grow abundantly on the islands of American Samoa. Both coconuts and leaves of the taro plant are used to make the national dish; Luau Palusami.