World Recipes

Grilled corn slathered with mayo, chili powder, lime, and cotija.

Deep-fried chickpea fritters — crispy outside, herby-green inside.

Crispy deep-fried fritters of soaked raw chickpeas, herbs, and spices, served in pita with tahini and pickles.

Hollow crispy shells filled with spiced water, chickpeas, and potato.

Spiced mashed vegetables served with buttered rolls — Mumbai's beloved street food.

Crispy fried pastry filled with spiced potatoes and peas.

Two soft fried bara breads sandwiching curried chickpeas (channa) with tamarind and pepper sauce.

Chewy rice cakes in sweet-spicy gochujang sauce — Korea's #1 street food.

Fried risotto balls stuffed with mozzarella — Sicilian street food.

Crunchy puffed rice with chutneys, onion, and sev — Mumbai street food.

Seasoned black beans with avocado, salsa, and pickled onion on corn tortillas.

Fried choux dough sticks coated in cinnamon sugar, served with thick hot chocolate for dipping.

Grilled corn on the cob slathered with mayo, cotija cheese, chile powder, and lime.

Off-the-cob version of elotes — corn kernels in a cup with all the fixings.

Ripe plantain cubes marinated in ginger, cayenne, and spices, then deep-fried until crispy.

Vegetables dipped in spiced chickpea flour batter and deep-fried.

Flaky, layered flatbread with scallions — addictive street food.

Chewy cylindrical rice cakes simmered in a sweet-spicy gochujang sauce with fish cakes and scallions.

Spiced potato fritter in a bun with chutneys — Mumbai's burger.

Crispy deep-fried black-eyed pea fritters, a popular breakfast street food across West Africa.

Deep-fried risotto balls stuffed with mozzarella and ragu, coated in breadcrumbs.

Soft lentil fritters soaked in yogurt and drizzled with tamarind and mint chutneys, topped with chaat masala and pomegranate.

Slightly sweet, cornmeal-enriched fried dumplings, the essential sidekick to jerk and fried fish.

Roasted poblanos and mushrooms in melted Oaxaca cheese quesadilla.

Roman fried rice balls with mozzarella center — the 'telephone' snack.

Strings of walnuts dipped repeatedly in thickened grape juice and dried into chewy, candle-shaped candy.