Top Pick Recipes

Shredded green papaya pounded with chilies, lime, fish sauce, and peanuts.

Shredded green papaya pounded with dried shrimp, peanuts, tomatoes, and long beans in a fiery lime-fish sauce dressing.

Fermented tea leaves tossed with crunchy fried garlic, peanuts, sesame seeds, dried shrimp, and tomatoes — utterly unique.

Fresh mozzarella, ripe tomatoes, and basil with olive oil.

Levantine bread salad with sumac dressing and crispy pita.

Blanched vegetables, tofu, tempeh, and hard-boiled egg with a rich peanut sauce dressing and prawn crackers.

Simple salad of thick-sliced fresh mozzarella, ripe tomatoes, basil, olive oil, and sea salt.

Minced meat salad with lime, fish sauce, toasted rice powder, and herbs.

Minced pork seasoned with lime juice, fish sauce, toasted rice powder, chilies, and fresh herbs — eaten with raw vegetables.

Composed salad of tuna, hard-boiled eggs, green beans, potatoes, olives, and anchovies in a Dijon vinaigrette.

Boiled potatoes in creamy yellow chili sauce — iconic Peruvian starter.

Classic Niçoise salad — naturally gluten-free.

Smashed cucumbers in chili oil, garlic, and vinegar — cold appetizer.

Cold green lentil salad with mustard, jalapeño, lemon juice, and fresh herbs.

Fire-roasted vegetables peeled and dressed with olive oil — Catalan classic.

Levantine bread salad with crispy pita chips, vegetables, herbs, and a tangy sumac-lemon dressing.

Herb-packed bulgur salad with pomegranate molasses — Turkey's tabbouleh.

Arequipa-style fava bean salad with cheese, olives, and rocoto.

Herb-dominant salad of finely chopped parsley, mint, tomato, and bulgur wheat dressed in lemon and olive oil.