World Recipes

Fermented napa cabbage with gochugaru, garlic, ginger, and fish sauce.

Silken tofu in fiery, numbing pork sauce — the dish that defines Sichuan.

Silky tofu in a fiery, numbing sauce of doubanjiang, fermented black beans, and Sichuan peppercorns with ground pork.

Crispy golden rice crust — the most fought-over part of any Persian meal.

Complex Ethiopian spice blend of dried chiles, fenugreek, cardamom, coriander, and over a dozen aromatics.

Spiced chickpea curry — tangy, warming, deeply satisfying.

Spiced chickpea curry — naturally vegan when made without ghee.

Herby, garlicky, vinegary green sauce — Argentina's essential condiment.

Punchy raw sauce of parsley, garlic, oregano, and red pepper flakes in olive oil and vinegar.

Black lentils slow-cooked overnight with butter and cream — Punjabi soul food.

Black lentils and kidney beans slow-simmered overnight with butter, cream, and tomatoes — the queen of dals.

Crispy fermented rice-and-lentil crêpe — South India's breakfast icon.

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.

Mashed avocado with lime, onion, cilantro, and jalapeño.

Chunky mashed avocado with lime, cilantro, jalapeño, and onion, the world's most popular dip.

Creamy chickpea dip with tahini, lemon, and garlic — the universal mezze.

Ultra-smooth chickpea and tahini dip with lemon, garlic, and olive oil, the cornerstone of Levantine cuisine.

Coconut sticky rice with ripe mango — the perfect Thai dessert.

Dosa filled with spiced potato filling — the most famous variant.

A thin, crispy fermented rice-and-lentil crepe filled with spiced mashed potatoes, served with sambar and coconut chutney.

Spiced red lentil stew in berbere, a staple of Ethiopian fasting cuisine and a vegetarian powerhouse.

Lentils and rice with caramelized onions — one of the world's great comfort foods.

Creamy risotto with porcini and cremini mushrooms.

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

Fresh basil, pine nuts, garlic, Parmigiano, and olive oil pounded into sauce.

Saffron-infused risotto with butter and Parmigiano — golden and luxurious.

Creamy spinach curry with paneer cubes — the vegetarian icon.

Tangy roasted tomatillo salsa with serrano and cilantro.

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.

Vanilla gelato drowned in hot espresso — 2 ingredients, perfect.

Potato and cauliflower dry curry with turmeric and cumin.

Potato-cauliflower curry — naturally vegan and gluten-free.

Griddled corn cakes made from pre-cooked cornmeal and stuffed or topped with cheese.

Tomato-flavored rice toasted then simmered — the standard side.

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

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

Fudgy chocolate truffles made from condensed milk and cocoa, rolled in chocolate sprinkles.

Crispy fried shells filled with sweet ricotta cream.

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

Chickpeas in a tangy, spiced tomato-onion gravy with amchur and pomegranate powder for tartness.

Everyday yellow lentil curry — naturally GF, vegan-adaptable.

Yellow lentils tempered with spices fried in ghee — everyday comfort.

Thinly sliced potatoes baked in cream, garlic, and nutmeg until tender and golden on top.

Fermented soybean paste stew with vegetables — earthy, funky, comforting.

Slow-cooked caramelized milk spread used in desserts, on toast, and as a filling for alfajores.

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.

Mashed fava beans with lemon, garlic, and olive oil — ancient breakfast.

Creamy potato gratin with garlic and Gruyère — pure comfort.

Som tam without dried shrimp or fish sauce — use soy sauce or vegan fish sauce.

Rice cooked in the broth of dried black mushrooms, turning it jet-black with an intense earthy flavor.

Chunky salad of tomatoes, cucumber, onion, bell pepper, olives, and a thick slab of feta with olive oil and oregano.

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

Coconut rice with kidney beans — Jamaica's essential side. Naturally vegan + GF.

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

Rice pudding slow-cooked in milk with cardamom, saffron, and nuts.

A hearty fermented soybean paste stew with tofu, zucchini, and mushrooms — Korea's everyday comfort food.

Sichuan numbing-spicy tofu without meat — all the mala, no pork.

Fried paneer-potato balls in creamy cashew sauce.

Sweet glutinous rice steamed with coconut milk and sugar, served with ripe mango slices and a drizzle of salted coconut cream.

Rich coconut curry with potatoes and peanuts — naturally GF and dairy-free.

Silky pureed red lentil soup with onion, carrot, and potato, finished with paprika butter, lemon, and dried mint.

Creamy Turkish red lentil soup — naturally vegan and GF.

Spiced red lentil stew — Ethiopian comfort food, always served on injera.

Rice cooked in black bean broth and sofrito, creating a deeply flavored one-pot dish.

Lentils and rice cooked together, topped with deeply caramelized onions and served with yogurt.

Clarified butter infused with fenugreek, cardamom, cinnamon, and other aromatics, the foundation of Ethiopian cooking.

Similar to saag but specifically spinach-based.

Fresh paneer cheese cubes in a vibrant pureed spinach sauce with garlic, cumin, and cream.

Cubes of paneer marinated in spiced yogurt and grilled until charred — a vegetarian tandoori classic.

Set cream dessert with vanilla — wobbles like a dream.

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

Thick pasta and bean soup — Italian peasant food elevated.

Crispy fried potato cubes with spicy tomato sauce and aioli.

Crispy fried potatoes with spicy tomato sauce — naturally GF.

Vegetable pho with charred aromatics — all the fragrance, no meat.

Blistered green peppers with sea salt — some are spicy, most aren't.

Finely ground vegetables (spinach, beet, or eggplant) mixed with walnut paste, garlic, herbs, and vinegar, formed into balls.

Smooth, stretchy pounded yam dough used to scoop thick soups, the quintessential Nigerian carb.

Thick slice of provolone grilled until bubbly on top and crusty on the bottom, seasoned with oregano and chile flakes.

Red kidney bean curry — Punjabi comfort food.

Red kidney beans simmered in a thick, spiced tomato-onion gravy — a Punjabi Sunday lunch essential served with rice.

Black-eyed pea stew in a red palm oil and tomato sauce, served with fried ripe plantain.

Fragrant coconut rice with kidney beans, cooked with thyme, allspice, and scotch bonnet for Sunday dinner.

Catalan sauce of roasted red peppers, tomatoes, almonds, hazelnuts, and garlic, served with calcots or grilled vegetables.

Slow-cooked mustard greens with spinach, finished with ghee and served with cornmeal flatbread — a Punjabi winter staple.

Roasted tomato, chili, and garlic salsa — the universal Mexican table sauce.

Tangy lentil stew with vegetables and tamarind — the universal South Indian side.

Blistered green beans with preserved mustard greens and ground pork.

Aromatic green cooking base of aji dulce, recao, cilantro, garlic, onion, and peppers, used in nearly every dish.

Provençal vegetable soup with basil pistou (French pesto without nuts).

Coconut galangal soup with mushrooms — vegan tom kha.

Intensely garlicky whipped emulsion of raw garlic, lemon juice, and oil, fluffy like mayonnaise but dairy-free.

Thick yogurt sauce with grated cucumber, garlic, olive oil, and dill, served as a dip or condiment.

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

Dry-style potatoes and cauliflower stir-fried with turmeric, cumin, and coriander — a humble everyday classic.

Caribbean Colombian coconut rice with a sweet, toasted coconut crust on the bottom of the pot.

Creamy cinnamon rice pudding — naturally egg-free and nut-free.

Ethiopian cabbage, potato, and carrot stew — mild and comforting.

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

Frozen açaí blended thick, topped with granola and fruit.

Finely shaved milk ice with red beans, mochi, and toppings.

Sautéed zucchini with corn, tomatoes, and chili — Mexican summer side.

Sautéed leafy greens with coconut — Caribbean-style collards.

Spicy vegetable relish of beans, tomatoes, peppers, and carrots, served as a braai side dish.

Tunisian stewed peppers and tomatoes with garlic, caraway, and harissa, often served with merguez or eggs.

Steamed greens with oyster sauce drizzle — Cantonese simplicity.

Simple rice porridge — naturally vegan and gluten-free.

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

Grape leaves stuffed with herbed rice, pine nuts, and currants, braised in lemon-olive oil broth.

Boiled soybeans in the pod — the simplest Japanese starter.

Greece's national dish: a simple white bean soup with tomatoes, carrots, celery, and generous olive oil.

Rice paper rolls with tofu, vegetables, and herbs.

Ripe plantain slices fried until caramelized and golden, the universal West African side dish.

Refried beans — mashed pintos fried in lard until creamy.

Pinto beans simmered from dried with onion, garlic, and epazote.

Smooth, elastic dough of pounded cassava and plantain, the classic soup companion in Ghanaian cuisine.

Tomatoes and bell peppers hollowed and stuffed with herbed rice, baked with olive oil until the tops char.

Collard greens sauteed with garlic, ginger, and cardamom in niter kibbeh, a mild counterpoint to spicy wats.

Sautéed collard greens with garlic and ginger — served on injera.

Ramadan soup with lentils and chickpeas — vegan version without lamb.

Slow-cooked tomato and scallion sauce that serves as the flavor base for countless Colombian dishes.

Black-eyed peas and rice — Southern New Year's tradition. Naturally vegan + GF.

Fresh corn tamales with cheese and basil wrapped in corn husks, a pre-Columbian dish still popular in the Andes.

Steamed fermented rice-and-lentil cakes — fluffy and mild.

Steamed fermented rice-lentil cakes served with sambar and coconut chutney — the everyday South Indian breakfast.

Glass noodle stir-fry without beef — naturally gluten-free.

Fried rice with aged kimchi and sesame — naturally vegan without egg.

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

Red kidney bean stew with walnut paste, cilantro, fenugreek, and vinegar, served in a clay pot.

Dashi broth with dissolved miso, tofu, and wakame — every Japanese meal's companion.

A simple, warming soup of dashi stock, dissolved miso paste, tofu cubes, and wakame seaweed.

Cooked carrots dressed with cumin, paprika, garlic, lemon juice, and cilantro, served as a mezze dish.

Roasted poblanos and mushrooms in melted Oaxaca cheese quesadilla.

Turmeric-coconut rice shaped into a cone and served with fried chicken, eggs, tempeh, and sambal for celebrations.

Cactus paddle salad with tomato, onion, cilantro, and queso fresco.

Shaped rice balls with fillings — Japan's original portable meal.

Simple red lentils tempered with cumin, garlic, and ghee, served over basmati rice — the everyday comfort meal.

Creamy spinach curry with tofu — vegan alternative to palak paneer.

Green plantain slices fried, smashed flat, and fried again until golden and crispy.

Crispy fried potato cubes served with spicy bravas sauce and garlic aioli.

Fresh chopped tomato, onion, cilantro, and jalapeño.

Small green peppers blistered in olive oil and finished with flaky sea salt, with the occasional spicy surprise.

Melted cheese dip with roasted green chiles and tomatoes, served with tortilla chips.

Aged Manchego cheese served with membrillo (quince paste), a classic Spanish pairing for tapas.

Roasted poblano strips in creamy sauce with corn and onion.

Roasted poblano strips simmered with corn, onion, and Mexican crema for a rich, smoky side dish.

Peppery, tangy tomato-tamarind broth — South Indian soup.

A thin, peppery tamarind-tomato broth tempered with mustard seeds and curry leaves — South India's healing soup.

Spring vegetable risotto — naturally gluten-free.

Crushed Indian samosas tossed with chickpeas, onions, cilantro, and tamarind sauce — a Burmese-Indian fusion street snack.

Chickpea flour stew — Ethiopia's simplest comfort food. Naturally vegan + GF.

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

Lima beans and corn sautéed with butter — classic Southern side.

Spicy silken tofu stew with vegetables — vegan version with kelp broth.

Parsley-dominated salad with bulgur, tomato, and lemon — it's a parsley salad, not a grain salad.

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

Jiggly coconut pudding set with cornstarch and dusted with cinnamon, a beloved Christmas dessert.

Sliced tempeh marinated in turmeric and garlic, shallow-fried until golden and crispy, served with sambal.

Stiff cornmeal porridge paired with sauteed collard greens and tomato, East Africa's everyday staple.

Mixed vegetables in a mild coconut-cashew-poppy seed sauce — richer and nuttier than its North Indian cousin.

Fragrant rice cooked with mixed vegetables and whole spices.

Rice and black-eyed peas cooked together with dried millet leaves for a distinctive reddish-brown color.

Gently spiced stew of potatoes, carrots, cabbage, and green beans with turmeric and garlic.

Boiled cassava root drenched in a sizzling garlic, citrus, and olive oil mojo sauce.

Clear bean sprout soup — Korean hangover cure and everyday staple.

Mixed vegetable stir-fry with garlic and oyster sauce.

Stiff cornmeal porridge that serves as the staple starch across Southern Africa, paired with stews and braai.