PHILIPPINES: Kare-kare

菲律宾：牛尾汤

Kare-kare is a nutty and sweet Philippine stew¹. Its signature flavor derives² from a thick and savory³ peanut sauce.

牛尾汤是一种坚果香气十足的甜味菲律宾炖菜。它的标志性风味来自一种浓稠可口的花生酱。

SPAIN: Paella

西班牙：肉菜饭

Rich, smoky, vibrant⁴, and nourishing, Valencians take their paella (a rice dish topped with seafood) seriously; it is Spain's best-known culinary export, after all.

烟熏风味的肉菜饭口味浓郁、色彩艳丽且营养丰富。瓦伦西亚人很看重这种海鲜盖浇肉菜饭。毕竟，它是西班牙最著名的出口食品。

INDIA: Khichuri

印度：豆拌饭

Khichuri is an ancient Indian comfort dish made from rice and lentils that is typically prepared in one pot.

豆拌饭是一种古老的印度爽口菜，把大米和小扁豆放在一口锅中做成。

PUERTO RICO: Mofongo

波多黎各：莫方果

Mofongo, a ball-shaped dish of pickled, fried, and then smashed plantains that are flavored with garlic, salt, and oil in a wooden pilón, is a Puerto Rican staple⁵ usually served alongside a hearty⁶ stew or broth⁷.

莫方果是一种球形菜肴，做法是把大蕉腌制、油炸然后捣碎，再用大蒜、盐和油在木制槽中调味。它是波多黎各人的主食，通常与丰盛的炖菜或肉汤一起食用。

GREECE: Moussaka

希腊：木莎卡

Moussaka — a baked dish that can be described as Greece's version of lasagna — typically features layers of fried eggplant, potatoes, ground meat, and spices, all topped off with grated cheese and a cream sauce such as béchamel.

木莎卡是一种烤菜，可以说是希腊版本的千层面，通常以油炸茄子、土豆、碎肉和香料为原料，上面撒有磨碎的奶酪和白酱汁等奶油沙司。

MOROCCO: Shakshuka

摩洛哥：莎苏卡

Shakshuka is a stew of eggs poached in a spicy⁸ sauce of tomatoes, chili⁹ peppers, and onions flavored with cumin. While it likely originated in North Africa, it is a popular dish throughout the Middle East.

莎苏卡是一种鸡蛋炖菜，用西红柿、辣椒和洋葱调的辣酱烹制而成，辅以孜然调味。虽然它可能起源于北非，但却是整个中东地区的热门菜。

CUBA: Picadillo

古巴：什锦肉糜

Picadillo, a Cuban-style hash, routinely features a base of ground beef and tomatoes, but you'll find different renditions of the dish depending on which region you're eating it in. Some prefer it with olives for a salty kick; others enjoy it with raisins¹⁰ for sweetness.

什锦肉糜是一种古巴风味的杂烩，通常以碎牛肉和西红柿为底料，但不同地区的什锦肉糜有着不同口味。有些人更喜欢搭配橄榄来增加咸味；其他人则喜欢加葡萄干来增加甜味。

HUNGARY: Goulash

匈牙利：古拉西

Goulash is a hearty, paprika-flavored stew with cubes of seared beef, parsnips, carrots, and potatoes.

古拉西是一种红辣椒味的丰盛炖菜，里面加有切碎的煎牛肉块、欧洲萝卜、胡萝卜和土豆。

SWEDEN: ?ggakaka

瑞士：阿嘎卡卡

Commonly served straight from the skillet, ?ggakaka — which translates from Swedish to "egg cake" — is redolent of a thick pancake, albeit¹¹ a fluffy¹² one.

阿嘎卡卡——从瑞典语翻译过来就是“鸡蛋糕”，通常是直接拿煎锅端上来吃，吃的时候让人想起厚厚的煎饼，尽管它是蓬松的。

Iran: Asheh Reshteh

伊朗：汤

Thick, stick-to-your-ribs soups make up the backbone¹³ of Iranian cooking — in fact, there are more than 50 varieties. Asheh Reshteh, a Persian noodle soup full of beans, herbs, and yogurt, is arguably the most popular type.

各种各样大份量的浓汤是伊朗烹饪的主心骨。事实上，伊朗有50多种汤。而添加了豆子、香草和酸奶的面条汤，可以说是最受欢迎的一种。

INDIA: Naan

印度：印度馕

Soft, pillowy, and marked with gorgeous golden spots, naan, which is baked in a hot tandoori clay oven, is a type of Indian bread that's perfect for dipping.

印度馕松软、呈枕头状，上面点缀着华丽的金色斑点，是一种在粘土炭火烤炉里烤成的饼，非常适合蘸着酱料吃。

JAMAICA: Ackee and saltfish

牙买加：西非荔枝果煮咸鱼

Jamaica's national fruit, the ackee, is the star of ackee and saltfish, the island's national dish, a salty and savory sautée that's often served with fried plantains and rice.

牙买加的国果——西非荔枝果是这道菜的点睛之物。西非荔枝果煮咸鱼是牙买加的国菜，是一种咸味可口的炖菜，常与炸芭蕉和米饭一起食用。

UKRAINE: Borscht

乌克兰：罗宋汤

Borscht — a sour soup with a vibrant red color, thanks to its primary ingredient of beets¹⁴ — is traditionally made with meat or bone stock, sautéed veggies, and fermented¹⁵ beetroot juice, although there are countless¹⁶ variations of the dish.

罗宋汤是一种鲜红色的酸汤，主要成分是甜菜。尽管这道菜有多种做法，但传统上由肉或骨头汤、炒蔬菜和发酵甜菜根汁制成。