Cocktail Party (1)
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
In Vietnam, these crêpes are usually served with a dipping sauce made with fish sauce and lime juice, and a garnish of fresh herbs.
The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like.
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
These fried rolls burst with flavor and comforting heat.
We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots.
This Cantonese fried noodle cake—soft inside but crisp outside—is a traditional version of what Americans know as chow mein.
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
Browning curry powder intensifies its flavor and color and is recommended for this recipe.