Featured in Recipes
Edith’s Matzo Ball Soup
A soul-soothing bowl made with a rich and savory broth and tender Alsatian-style dumplings.
These sweet Ukrainian dumplings—known as pierogi in Poland—are a staple of many Slavic cuisines.
White Bean Anchoiade
Salty anchovies and capers, and creamy white beans are the base for this craveable spread based on a classic French dish.
Fish Tamales with Hogao del Pacífico
Bright tomatoes and creamy coconut shine in this Cartagena-based chef’s coastal riff on a Colombian specialty.
Atayef (Walnut- or Clotted Cream-Filled Pancakes)
For Arabs from the Levant, “this dish, more than any other, represents Ramadan,” writes chef Reem Assil.
Chelo ba Tahdig (Steamed Saffron Rice with Tahdig)
Saffron-stained grains with a golden, toothsome outer layer.
Chicken Tikka Skewers
The Burmese street food—adapted from Ojai, CA chef Saw Naing—is a fragrant addition to any cookout.
Burmese Tea Leaf Salad
Soft, crunchy, bright, and hot: The classic Southeast Asian mainstay is a medley of compelling textures and flavors.
The Mitchell family recipe for these chocolatey confections is "boozy and bad to the bone."
Cookbook author Eric Kim’s take on the classic Korean “army base stew.”