Tacos de Papa
These tacos are stuffed with cumin-spiced potatoes and fried until they're crunchy. Todd Coleman
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Stout Ice Cream

The malt flavor of strong stout, such as Guinness Foreign Extra or Dragon, adds a bittersweet contrast to this rich, custardy ice cream, which is based on one served at the I-Scream shop at Devon House in Kingston, Jamaica. See the recipe for Stout Ice Cream »
"Quick

Quick Fish Filets in Tomato Sauce

Bring all the ingredients along for this simple main dish on a camping trip and make it with freshly caught fish.
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See the Recipe Todd Coleman
"Arroz

Arroz a la Mexicana

Arroz a la Mexicana

Pork in Red Chile Sauce (Asado de Bodas)

This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.
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Elote The herb epazote added to the boiling water lends a floral flavor to this corn. See the recipe for Elote » Back to Mexico Feeds Me » Todd Coleman
"Enchilads"

Enchiladas

These enchiladas aren’t baked; they’re simply drenched in a rich sauce made with fruity dried chiles, rolled, and eaten right away.
"Frijoles

Frijoles de la Olla (Stewed Beans With Pico de Gallo)

Leftovers from these soupy pinto beans can be used to stuff Gorditas Zacatecanas.

Zacatecan Baked Masa Cakes (Gorditas Zacatecanas)

Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks.
"Gorditas

Masa Cakes Stuffed With Eggs (Gorditas de Huevos)

These savory gorditas stuffed with chile-spiced scrambled eggs make a great breakfast meal or afternoon snack. Get the recipe for Masa Cakes Stuffed With Eggs (Gorditas de Huevos) »
"Squash

Squash Blossom Sauté (Guiso de Flor de Calabaza)

Squash blossoms bring color and a light texture to this fresh vegetable stew. Get the recipe for Squash Blossom Sauté (Guiso de Flor de Calabaza) »

Mole Verde Zacatecano

Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.
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Papas en Chile Rojo Crisp-fried potatoes bathed in fresh salsa make a Mexican-style hash that’s great with eggs and tortillas for breakfast. See the recipe for Papas en Chile Rojo » Back to Mexico Feeds Me » Todd Coleman
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Pastel de Tres Leches con Coco This velvety cake is drenched in coconut milk and topped with poached peaches. See the recipe for Pastel de Tres Leches con Coco » Back to Mexico Feeds Me » Todd Coleman
"Rebocado

Rebocado (Pork Neck and Purslane Stew)

This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas.
"Fava

Fava Bean Soup (Sopa de Habas)

"Tacos

Tacos de Papa

These tacos are stuffed with cumin-spiced potatoes and fried until they’re crunchy.
"Javanese

Javanese Cucumber and Carrot Pickle (Acar Timun)

"Thai

Thai Cucumber Relish (Ajad)

This quick, spicy-sweet relish makes a perfect picnic side.
"Beef

Beef Satay

Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay. Get the recipe for Beef Satay »
"Southern

Southern Thai-Style Mussel Satay (Hoi Malaeng Puu)

This satay gets its tangy fieriness from red curry paste and tamarind. Get the recipe for Southern Thai-Style Mussel Satay (Hoi Malaeng Puu) »
"Lebanese

Lebanese Beef Kebabs (Kafta)

Sun-dried tomatoes and Aleppo peppers stud these Lebanese kebabs.
"Lemongrass

Lemongrass Pork Satay

Chef Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay. Get the recipe for Lemongrass Pork Satay »
"Thai

Thai Pork Satay (Muu Satay)

Coconut milk imbues this pork satay with a subtle sweetness. Get the recipe for Thai Pork Satay (Muu Satay) »
"Reshmi

Reshmi Kebab

These fragrant chicken kebabs hail from North India.
"Sweet

Sweet Soy Dipping Sauce (Sambal Kecap)

This sweet, thick, soy sauce is spiked with chiles and shallots.
"Chicken

Chicken Satay (Satay Ayam)

These fragrant chicken skewers are infused with traditional Indonesian spices like lemongrass, garlic, and ginger. Get the recipe for Chicken Satay (Satay Ayam) »
"Lamb

Lamb Satay (Satay Kambing)

A sweet-and-sour marinade gives this west Javanese-style satay its distinct flavor. Get the recipe for Lamb Satay (Satay Kambing) »
"Balinese

Balinese Tuna Satay (Satay Lilit)

This Balinese-style tuna satay is adapted from Janet De Neefe’s Fragrant Rice. Get the recipe for Balinese Tuna Satay (Satay Lilit) »
"Shrimp

Shrimp Satay (Satay Udang)

Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Get the recipe for Shrimp Satay (Satay Udang) »
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See the Recipe Todd Coleman
"Shish

Shish Kebab

This lamb kebab is adapted from a recipe in Anissa Helou’s Mediterranean Street Food. Get the recipe for Shish Kebab »

Cūkgaļas Sautējums (Pork Stew)

This one-pot dish of pork shoulder, vegetables, and prunes in a sweet and sour tomato sauce is a specialty of home cook Anita Rūtīte’s. See the recipe for Cūkgaļas Sautējums (Pork Stew) » Back to Riga Revisited »

Debesmanna (Cranberry Mousse)

Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. Back to Riga Revisited »
"Boiled

Boiled Potatoes With Dill (Kartupeli ar Dillēm)

Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish. Get the recipe for Boiled Potatoes With Dill »
"Boiled

Boiled Potatoes With Dill (Kartupeli ar Dillēm)

Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish. Get the recipe for Boiled Potatoes With Dill »

Kolrābju salāti (Kohlrabi Salad)

When grated and mixed with heavy cream and farmer’s cheese, kohlrabi makes a creamy yet refreshing slaw. See the recipe for Kolrābju salāti (Kohlrabi Salad) » Back to Riga Revisited »
"Rye
A delicious way to use leftover rye bread, this sweet pudding enhances the bread’s tangy flavor with the addition of spices and dried fruits.
"Waffle

Waffle Cones Filled With Sweet Cheese and Berries (Pilditas Vafeles)

These waffle cones are filled with a mixture of sweetened farmer’s cheese and fresh berries. Get the recipe for Waffle Cones Filled With Sweet Cheese and Berries (Pilditas Vafeles) »

Pupiņi un Biešu Salāti (Beet and Bean Salad)

Sour cream and tart pickles complement earthy beets in this salad made by home cook Maija Kalnina. See the recipe for Pupiņi un Biešu Salāti (Beet and Bean Salad) » Back to Riga Revisited »
"Layered

Layered Herring Salad (Selyodka Pod Shuboy)

In Poland and Germany, herring is considered a bearer of good fortune. In this recipe, salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream-mayonnaise dressing.
"Bacon
These small bacon and onion pies are a staple of Latvian festive tables. We prefer double-smoked bacon, but any thick-cut bacon will do.
"Baked
Slow-braised chicken with peppers and onions is a soul food staple. This version is seasoned with plenty of paprika.
"Cabbage

Cabbage and Collards

At Martha Lou’s Kitchen, earthy collard greens and sweet cabbage are steamed together for this unique spin on Southern greens.
"Carolina

Carolina Cornbread

In some parts of the South, cooks prefer corn bread that’s slightly sweet, to counterbalance the salty, smoky flavors of vegetables stewed with pork.
"Fried

Fried Chicken

Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou’s Kitchen is some of the best we’ve ever tasted.
Hoppin' John Black Eyed Peas and Rice
See the Recipe Todd Coleman

Macaroni and Cheese

This classic side dish from Bertha’s Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust. See Recipe for Macaroni and Cheese » Back to Specialty of the House: Inside South Carolina’s Soul Food Restaurants »
"Okra

Okra Soup

Okra is often boiled or fried and served as a simple side in soul food restaurants, but in Charleston it often comes as a luscious vegetable soup with tomatoes, onion, and celery. Get the recipe for Okra Soup »
"Stewed

Stewed Green Beans

Infused with the meaty flavor of a smoked turkey leg, these super-tender green beans are wonderful side dish.

Stewed Rutabagas

Sandra McCray at Dave’s Seafood Carry-Out serves an inventive take on rutabagas by stewing them with pork neck bones and ginger, then caramelizing them with sugar to deepen the flavor. See Recipe for Stewed Rutabagas » Back to Specialty of the House: Inside South Carolina’s Soul Food Restaurants »

Strawberry Cake

Strawberry cake, topped with strawberry cream cheese frosting, is a favorite soul food dessert; this delicious version comes from Bertha’s Kitchen.

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