Doubling as a delicious maths problem, France's easy-to-make yoghurt cake recipe relies on volume measures facilitated by the ubiquitous 125g terracotta yoghurt pot.
The idea of seasonal eating reaches its apotheosis in Sweden on Midsummer Eve, a magical day of feasting where a cake layered with strawberries and cream is the crowning glory.
The James Beard award-winning chef's ancestral soup combines a richly simmered broth with herbs, avocado and traditional mofongo balls: garlicky twice-fried green plantains.