Still hungry? Check out more recipes below!
Madártej (Hungarian Floating Islands) is a classic dessert of silky vanilla custard dotted with poached meringue ‘islands’ and a hint of lemon zest. Light, aromatic, and comforting, it’s perfect as an elegant finish to a meal.
Runebergintorttu is a classic Finnish almond–cardamom torte, traditionally enjoyed in early February. Moist and aromatic, it’s soaked lightly with rum, finished with a ring of icing, and crowned with a dollop of raspberry jam.
A bright, non-alcoholic passion-fruit refresher balanced with lime, a hint of grenadine, and cooling mint. Lightly sweet-tart and perfect over ice for a sunny pick-me-up.
A traditional Costa Rican corn cake from Talamanca, Tamal Asado is a fragrant, gently sweet bake made with fresh corn, coconut milk, masa harina, brown sugar, butter, eggs, cinnamon, and grated white cheese, wrapped and baked in banana leaves. The result is a moist, custardy interior with subtle coconut and vanilla notes and a toasty banana-leaf aroma.
Empanadas de Viento are Ecuadorian fried cheese pastries with an airy, blistered crust and a light dusting of sugar. Crisp outside, gooey-cheese inside—perfect for snacking or serving as a party bite.
Roshi is a soft, unleavened Maldivian flatbread made from flour, water, salt, and a touch of oil—perfect for scooping up curries or enjoying with simple sides.
A Scandinavian-style rhubarb tart (Rabarbaraterta) with a buttery crust and tender, tangy rhubarb filling, brightened with lemon zest and vanilla. Lightly thickened with cornstarch for a jammy set and a crisp, golden edge.
A cozy, aromatic Irish Whiskey Apple Crumble featuring tender cinnamon-spiced apples brightened with lemon and a splash of Irish whiskey, crowned with a buttery oat-pecan topping. Comforting and gently boozy, it’s perfect warm from the oven with a scoop of vanilla ice cream.
A silky Mexican cream cheese flan baked in a golden caramel, combining eggs, sweetened condensed and evaporated milk, vanilla, and a touch of salt for a rich, custardy dessert.
Saksak is a traditional Papua New Guinean treat: soft sago-and-ripe-banana dumplings wrapped in banana leaves, steamed, and finished with lightly sweetened coconut milk.
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