This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
Refreshingly light, these Vietnamese rolls offer a nice alternative to fried egg rolls.
This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
Bakong, which are prawns common in the Tonlé Sap and Mekong rivers, are typically grilled. This recipe, served with a kroeung, or sauce, is an elaboration on the traditional preparation.
Local artists and intellectuals gather at the Bar Jardín in Juchitán to enjoy dishes like this one.
Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices.
This rich, savory Lowcountry “per-loo” is a Charleston favorite.