Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry.
These road snacks are possibly named for the way travelers would stamp their feet at food stands to hail vendors. This recipe, adapted from one given to us by Jamaican food columnist Jacqui Sinclair, pairs the fritters with a sauce made with culantro, an herb with a cilantro-like flavor.
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
These spiced croquettes are a classic Middle Eastern snack.
These savory snacks are terrific paired with sweet and tart tamarind chutney.
This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet.
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.
Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.
This appealing, spicy-sweet snack is made with chickpea flour.
This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's.
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
A twist on falafel, this Indonesian dish is made with poached tuna, toasted cumin, and mint.
This recipe comes from Nacho Manzano, chef at the Michelin-starred Casa Marcial in the Asturian town of Arriondas.
Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
This Trader Vic's creation is an upscale version of ham croquettes popular in Spain and Latin America.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Piccolo fritto (little fry), a signature dish at Zuni Café, is a smaller version of the classic Italian fritto misto (mixed fry) of bite-size foods.
This dish is a popular selection and appears in many variations on the Zuni menu.
These pastries are served all over the island of Sardinia. The typical cheeses used are young pecorino and a cows'-milk cheese called peretta, similar to provolone.