Last week marked the final installment of our Kitchen Cabinet series, in which local home cooks skilled in various global cuisines shared recipes from their personal repertoires. The goal at the outset was to resolve the common complaint that there isn't any international food in Charleston, and to help readers get to know some of their newest neighbors.

+18 
Hoda Mabrouk

Hoda Mabrouk, making baklava, and Arlene Rosenthal, making Jerusalem Salad, spend the afternoon cooking together and sharing stories in the kosher kitchen at Dor Tikvah Sunday, Jan. 29, 2017, in Charleston. Grace Beahm/Staff

But the project would have flopped if the dishes didn't taste great. Our 14 contributors were more than up to the task, though: Over the course of a year, they supplied one delicious recipe after another, at the rate of three or four apiece. Home cooks who followed the column used the recipes as road maps to the Charleston area's specialty food stores, buying manioc flour at Brazilian Market in Goose Creek to make tripe stew and Asian pears at H&L Asian Market to sweeten their galbi jjim.

While the series has reached its end, the hard work of the recipe contributors who graciously volunteered their time remains online. As inspiration to revisit their recipes, read on for a few menus that stitch together the dishes provided by our Kitchen Cabinet members as examples of the cooking traditions they represented.

Many thanks to all of them.

Cucumber salad, Poland

Tapioca tacos, Brazil

Biko (coconut caramel cake), The Philippines

Borscht, Jewish deli

Potato gratin, Monastic

Kadu bouranee (sauteed pumpkin), Afghan

Mungunza (hominy pudding), Brazil

Tocino (grilled cured pork), The Philippines 

Aloo gobi (curried cauliflower), India

Sweet potato leaves, Democratic Republic of the Congo

Potato pancakes, Poland

Misir we'et (lentil stew), Ethiopia

Shima (greens), Democratic Republic of the Congo

Lemon rice, India

Mandelbrot, Jewish deli

Barbara Rembiesa-Carter (Polish)

Abeba “Abby” Teklehaimanot and Mulugeta “Muller” Gebregziabher (Ethiopian)

Karol and Bradley Goldsworthy (Colombian)

Steve Auerbach (Jewish deli)

Shoba Kousik (Indian)

Fauzia Garner (Afghan)

Lisa K. Barclay (Austrian)

Jesse Stament (Filipino)

The Rev. Joseph Tedesco OCSO (Monastic/Vegetarian)

Teca Thompson & Fatima Falangola (Brazilian)

Sean Park (Korean)

Rose Mbuyu Mwamba (Congolese)

Huda Suleiman (Syrian)

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.