Top Pick Recipes

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

Layers of phyllo, nuts, and syrup — the queen of Middle Eastern sweets.

Layers of paper-thin phyllo brushed with butter, filled with pistachios, baked crisp and soaked in sugar syrup.

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

Fried milk-solid balls soaked in rose-cardamom syrup — India's favorite sweet.

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

Paper-thin strudel dough rolled around spiced apples, raisins, and breadcrumbs, baked until shattering and golden.

Fried dough sticks with thick hot chocolate for dipping.

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

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

Sweet stuffed pancakes with brown sugar, cinnamon, and nuts — winter street food.

Spongy fermented flatbread — plate, utensil, and food all in one.

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

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

Leavened flatbread baked in tandoor — pillowy with charred bubbles.

Set cream dessert with vanilla — wobbles like a dream.

Flaky, layered whole wheat flatbread cooked with ghee.

Upside-down caramelized apple tart baked with puff pastry and inverted to serve.

Whole wheat flatbread — the daily bread of India.

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