Traditions

A fritter of milled cowpeas fried in palm oil, served split and stuffed, rooted in Yoruba tradition and central to Bahian street food and Candomblé practice.

Chelow kabab is Iran's national dish: saffron-infused rice topped with grilled skewered meat, served with lavash.

A thick North African soup with lentils, chickpeas, tomato, meat, and warm spices, traditionally served during Ramadan.

Kaiseki is a traditional multi-course Japanese dinner rooted in tea ceremony practice and imperial, Buddhist, samurai, and gathering meal traditions.

A Polish meat sausage, traditionally homemade and now widely used in soups, stews, and festive meals.

A fermented vegetable dish from Korea, traditionally made with cabbage or daikon, salted and aged in earthenware vessels.

A round, dense Chinese pastry with sweet paste filling and optional salted duck egg yolk, eaten during the Mid-Autumn Festival.

Osechi is a traditional Japanese New Year meal served in stacked lacquered boxes, composed of symbolic dishes meant to convey wishes for health and prosperity.

A boneless, whole-roast pork dish from central Italy, seasoned with salt and wild herbs, roasted with skin and fat intact.

A syrup-soaked cheese dumpling dessert from eastern South Asia, made from chhena balls simmered in sugar syrup.

A Japanese New Year soup with mochi rice cakes, boiled with miscellaneous ingredients.