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Sorrel Rum Punch
Sorrel Rum Punch Heami Lee

New York bartender Jackie Summers introduced us to a homemade version of this traditional Jamaican white rum punch made with dried hibiscus flowers and an array of citrus and spices. Our version makes it “royale” by topping it off with champagne or sparkling wine. Get the recipe for Sorrel Rum Punch »

chicken buriyani
Sir Lankan Chicken Biriyani Jason Lang

Adapted from Ruweena Deen, mother-in-law of chef Nishad Jayawardena of Asylum restaurant, this is a special-occasion meal in Sri Lanka, made in large quantity and suitable for a weekend family gathering or to break fast for Eid at the end of Ramadan. The dish cooks relatively quickly, but the prep involved—caramelizing onions, grinding spices, and marinating the chicken and potatoes—is lengthy. Each step adds an essential layer of flavor to the final dish, so give yourself enough time to do them all. Get the recipe for Sir Lankan Chicken Biriyani »

Piquillo Pepper and Almond Morning Buns
Piquillo Pepper and Almond Morning Buns Emma Star Jensen

Tartine’s sweet morning bun has been the darling of San Francisco pastry lovers for years. Lead viennoisier Fausto Eche­verria’s savory version trades the bun’s sugary cinnamon-orange streusel filling for a piquillo pepper and almond mixture inspired by Catalan romesco sauce. The kitchen team at Tartine roasts and preserves their own fresh piquillo peppers, but a good-quality jarred version is a fine substitute. After baking, sprinkle the warm buns with finely shredded Manchego. Get the recipe for Piquillo Pepper and Almond Morning Buns »

Potato and Cheese Tortelli with Porcini Mushrooms
Potato and Cheese Tortelli with Porcini Mushrooms Heami Lee

“It’s a common misconception that tortelli and tortellini are the same,” chef Evan Funke of Felix in Los Angeles says. Unlike round tortellini, tortelli (the proper name for these ravioli-like stuffed pastas) are squares or rectangles simply folded over a filling and sealed. This is a thicker dough and more toothsome, too. A classic autumn condimento is a porcini mushroom sauce. “When it’s mushroom season in Italy, you eat porcini until you’re blue in the face,” says Funke. Get the recipe for Potato and Cheese Tortelli with Porcini Mushrooms »

Beets, Shallots, Tarragon Smorrebrod, Copenhagen
Beet Smorrebrod Marcus Nilsson

Tarragon and yellow beets give this Danish open-face sandwich its unique flavor. Get the recipe for Beet Smorrebrod »

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Classic Spaghetti Puttanesca Matt Taylor-Gross

Rumor has it that pasta puttanesca–literally “whore’s pasta”–was a quick and easy dinner of choice among Napolitan working ladies, but the dish’s salatious history is unlikely. Get the recipe for Classic Spaghetti Puttanesca »

Sour Cherry and Pistachio Danish
Sour Cherry and Pistachio Danish Christina Holmes

Layers of buttery, flaky laminated pastry are swirled around a lightly spiced, pleasantly gooey cherry compote, then brushed with orange liqueur and sprinkled with pulverized pistachios after baking. For an alcohol-free alternative, swap out the liqueur for a mixture of honey and fresh orange juice. Get the recipe for Sour Cherry and Pistachio Danish »

Tortilla with Ham and Cheese
Basque Potato and Pepper Tortilla with Ham and Cheese Beth Galton

In Basque country, this egg-based tortilla is sometimes sliced through the middle like a sandwich roll and layered with cured ham and sheep’s milk cheese. If cutting horizontally through the thin, delicate tortilla seems too troublesome, the ham and cheese are just as delicious served on the side. Get the recipe for Basque Potato and Pepper Tortilla with Ham and Cheese »

Shrimp, Avocado, Crispy Potatoes, Copenhagen, Smorrebrod
Shrimp, Avocado, and Crispy Potato Smorrebrod Marcus Nilsson

Take avocado toast to a new level with this tasty Danish open-face sandwich. Get the recipe for Shrimp, Avocado, and Crispy Potato Smorrebrod »

Georgian Cheese Bread (Adjaruli Khachapuri)
Georgian Cheese Bread (Adjaruli Khachapuri) Matt Taylor-Gross

This traditional Georgian cheese and egg bread is best eaten hot. Use a spoon to stir the yolk and butter into the molten cheese, then tear off a piece of fluffy crust to dunk into the cheesy well. Georgians typically make this savory pastry with a mixture of imeruli and sulguni cheese. We find that a blend of low moisture mozzarella and strong, tart feta gets you very close to the traditional version. Get the recipe for Georgian Cheese Bread (Adjaruli Khachapuri) »

Greek Grilled Eggplant Spread (Melitzanosalata)
Greek Grilled Eggplant Spread (Melitzanosalata) Matt Taylor-Gross

Charcoal-grilled eggplants are a common Greek meze dish. There are many variations, but Kostas Feidantsis and Dimitris Koparanis of Dr. Benefits prefer this simple version. Use the dark purple fat eggplants, not the long ones. If no charcoal grill is available, roasting the eggplants is the next best thing. Get the recipe for Greek Grilled Eggplant Spread (Melitzanosalata) »

Baked Egg Danish with Kimchi and Bacon
Baked Egg Danish with Kimchi and Bacon Christina Holmes

Rich, chewy laminated dough puffs up in the oven to suspend kimchi, bacon, and baked eggs in the center of these savory breakfast pastries. Swap out the kimchi and bacon for any of your favorite savory egg accompaniments, like cooked mushrooms and greens or grated cheese and herbs. For the best texture, be sure to drain or squeeze any extra liquid off cooked vegetables before adding. Get the recipe for Baked Egg Danish with Kimchi and Bacon »

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