Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp.
Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico.
A classic burger and fries menu gets a vegetarian update.
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