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Masala khakhra

Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.

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San Francisco cioppino

Cioppino was cooked by Italian and Portuguese fishermen in San Francisco's North Beach in the late 1800s from whatever was left of the day's catch, and it is now the big, messy, bib-wearing dinner of Fisherman's Wharf, especially in Dungeness crab season from November. The broth is tomato, garlic, herbs and white wine; for an alcohol-free version, use extra fish stock with a tablespoon of white wine vinegar. Serve with sourdough to mop it up. Chef's tip: add the seafood in stages, slowest-cooking first, so nothing turns rubbery.

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In the Santa Maria Valley on California's Central Coast, ranchers' barbecues over red oak fires gave the state its own style: a triangular tri-tip roast of beef rubbed simply with salt, pepper and garlic, grilled until crusty, then sliced thin. It comes with pinquito beans, salsa and garlic bread at fundraisers and Saturday roadside barbecues. Chef's tip: tri-tip's grain changes direction in the middle, so cut the roast in two where the grain turns and slice each piece across its own grain.

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The Hangtown fry is said to have been ordered by a miner who struck gold near Placerville, then nicknamed Hangtown, in 1849, asking for the dearest dish in the house: oysters shipped up from San Francisco Bay, bacon (pork) and eggs, which were rare and costly in the gold fields. Today it is brunch at old San Francisco grills. Crisp crumbed oysters and bacon are set in a soft omelette. Chef's tip: fry the oysters before they meet the egg so their coating stays crisp.

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Sit down at a café terrace in Casablanca, Rabat or Marrakech and order a 'nous-nous' (from 'nus', half) and you will get a small glass of half espresso, half steamed milk, often layered so the coffee floats in a dark band over the pale milk with a cap of foam. It is the default morning and afternoon coffee for many Moroccans, sipped slowly while watching the street, usually with a sugar lump or two on the saucer. It is smaller and stronger than a latte and milkier than a macchiato. A moka pot works fine at home if you have no espresso machine. Chef's tip: heat the milk only to 60–65 °C, hot to the touch but not scalding; boiled milk loses its sweetness and the foam collapses, a common mistake.

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