Some dishes feel like home, even if they weren’t yours. These 17 recipes from around the world bring bold flavors and comforting textures that stick with you. Most take under an hour, and all of them earn a spot in your regular rotation. One bite and you’ll wish you’d known them sooner.
Ajiaco Recipe
Ajiaco from Colombia takes about 1 hour and 30 minutes and uses chicken, three types of potatoes, corn, and herbs. The broth is thick and hearty, with a starchy richness and mellow sweetness. Each spoonful feels layered and satisfying. It’s the kind of soup that could’ve been your family’s go-to.
Get the Recipe: Ajiaco Recipe
Argentinian Alfajores Recipe
Alfajores from Argentina take about 45 minutes and combine tender shortbread cookies with a thick layer of dulce de leche. They’re buttery, soft, and finish with a gentle dusting of powdered sugar. The flavor lands somewhere between cookie and confection. You’ll wish your lunchbox always had a few of these tucked inside.
Get the Recipe: Argentinian Alfajores Recipe
Colombian Baked Plantains Recipe With Guava And Cheese
Baked plantains with guava and cheese from Colombia take 35 minutes with ripe plantains, guava paste, and white cheese. The flavor is sweet, salty, and gooey with caramelized edges. The guava adds depth while the cheese keeps it grounded. It’s a snack that deserved a permanent spot on your childhood plate.
Get the Recipe: Colombian Baked Plantains Recipe With Guava And Cheese
Pouding Chomeur With Homemade Date Syrup
Pouding Chomeur from Canada takes 40 minutes with pantry staples like flour, butter, and syrup. The cake bakes into a tender sponge with a thick, sticky base from the date syrup. It’s sweet, warm, and simple in the best way. You’ll understand why it stuck around in Quebec kitchens for generations.
Get the Recipe: Pouding Chomeur With Homemade Date Syrup
Israeli Rugelach
Rugelach from Israel take about 1 hour and are filled with chocolate, jam, or cinnamon inside yeasted dough. They bake up crisp on the outside with a gooey, soft center. The sweet filling contrasts the slightly tangy dough. It’s a pastry that feels like a reward every single time.
Get the Recipe: Israeli Rugelach
Traditional Russian Blintzes
Blintzes from Russia take 45 minutes and are made with thin crepes wrapped around sweet cheese or fruit. They’re golden, soft, and pan-fried to a slight crisp. The filling is rich and smooth without being too sweet. One bite and you’ll wish Sunday mornings had always started this way.
Get the Recipe: Traditional Russian Blintzes
Irish Boxty Potato Pancakes
Boxty from Ireland takes 30 minutes and uses a mix of mashed and grated potatoes with flour and buttermilk. The outside crisps up while the center stays soft and savory. It’s simple, filling, and ready to be topped with anything. This is the kind of breakfast that builds memories.
Get the Recipe: Irish Boxty Potato Pancakes
Chicken Sancocho
Chicken Sancocho from Colombia simmers for about 1 hour with chicken, yuca, corn, and plantains. It’s thick, savory, and layered with root vegetables and slow-cooked flavor. Each bite is filling without being heavy. It’s the kind of meal that brought people together long before takeout.
Get the Recipe: Chicken Sancocho
Traditional Colombian Patacones (Fried Green Plantains)
Patacones from Colombia take 25 minutes and are made with green plantains, salt, and oil. They’re crisp, slightly starchy, and perfect for dipping or stacking. The flavor is clean and satisfying, like the world’s most versatile chip. It’s the kind of side you’d trade for at lunch.
Get the Recipe: Traditional Colombian Patacones (Fried Green Plantains)
Classic Jewish Chicken Soup Recipe
Jewish Chicken Soup from Eastern Europe takes about 2 hours with chicken, carrots, celery, and dill. The broth is clear but packed with slow-simmered depth. The vegetables stay tender and the chicken falls apart with a spoon. It’s the soup that made every family gathering feel like a ritual.
Get the Recipe: Classic Jewish Chicken Soup Recipe
Classic Jewish Chopped Chicken Liver
Chopped Chicken Liver from Eastern Europe takes about 35 minutes using chicken livers, onions, and hard-boiled eggs. It’s thick, savory, and rich with a hint of sweetness from caramelized onions. The texture is smooth enough to spread but hearty enough to remember. You finally get why everyone kept passing it around.
Get the Recipe: Classic Jewish Chopped Chicken Liver
Grilled Chicken Kofta Kebab
Kofta Kebabs from the Middle East take under 30 minutes using ground chicken, onion, and warm spices. They’re juicy, firm, and lightly charred from the grill. The seasoning brings depth without overwhelming the meat. This is the kind of dish that makes cookouts worth remembering.
Get the Recipe: Grilled Chicken Kofta Kebab
Ann’s Snickerdoodle Recipe
Snickerdoodles from the United States bake in about 30 minutes with butter, sugar, and cinnamon. They’re soft inside with crisp, sugary edges and a cinnamon finish. The texture balances chew and crunch perfectly. You’ll wish every bake sale growing up had them front and center.
Get the Recipe: Ann’s Snickerdoodle Recipe
Italian Meatball Soup
Italian Meatball Soup from Italy takes 1 hour and features small meatballs, vegetables, and pasta in a seasoned broth. It’s hearty, comforting, and full of flavor in every spoon. The meatballs stay tender while the broth carries the dish. It’s the kind of dinner that made weeknights matter.
Get the Recipe: Italian Meatball Soup
Old Fashioned Chinese Chive Pocket Recipe (韭菜盒子)
Chinese Chive Pockets from China take about 50 minutes with chives, scrambled eggs, and dough. The filling is savory and fresh, with just enough garlic flavor. The crust is thin and pan-fried to a satisfying crisp. They taste like something passed down through busy kitchens and quiet mornings.
Get the Recipe: Old Fashioned Chinese Chive Pocket Recipe (韭菜盒子)
Hong Kong Egg Tart Recipe (Simple Chinese Style)
Egg Tarts from Hong Kong bake in 35 minutes with flaky pastry and silky egg custard. The custard is light and smooth with just enough sweetness. The crust stays crisp and buttery with every bite. One taste and you’ll wish these were a weekend staple.
Get the Recipe: Hong Kong Egg Tart Recipe (Simple Chinese Style)
Instant Pot Chicken Adobo
Chicken Adobo from the Philippines takes 30 minutes with chicken thighs, vinegar, soy sauce, and garlic. The sauce is tangy, salty, and deeply savory. The meat stays juicy and soaks up the flavor in every bite. It’s the kind of meal you never forget once it’s on your plate.
Get the Recipe: Instant Pot Chicken Adobo
Tell Me What You Think!