Top Pick 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.

San Marzano tomatoes, fresh mozzarella, basil — the perfect pizza.

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.

Just pasta, pecorino, pepper, and starchy water — deceptively simple.

Roman pasta with just Pecorino Romano cheese and black pepper, emulsified into a creamy sauce using starchy pasta water.

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.

Deeply caramelized onion broth topped with bread and molten Gruyère.

Deeply caramelized onion soup topped with a crouton and broiled Gruyere cheese.

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

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

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

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.

Spongy, tangy sourdough flatbread made from teff flour, serving as both plate and utensil.

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.

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

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.

Crispy fried pastry filled with spiced potatoes and peas.

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.

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

Crispy fried tofu in warm dashi broth — textural masterpiece.

Garlic, olive oil, and chili — midnight pasta perfection.

Spaghetti tossed with garlic slowly toasted in olive oil, chili flakes, and parsley.

Potato and cauliflower dry curry with turmeric and cumin.

Whole wheat flatbread stuffed with spiced mashed potato, pan-fried in ghee — the ultimate North Indian breakfast.

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

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

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

Grilled bread topped with fresh tomatoes, basil, garlic, and olive oil.

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

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

Spicy chickpea curry served with puffy, deep-fried leavened bread — a beloved Punjabi breakfast and street food.

Fried dough sticks with thick hot chocolate for dipping.

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

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.

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.

Levantine bread salad with sumac dressing and crispy pita.

Dimpled olive oil bread — crispy outside, airy inside.

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

Cold blended tomato soup — Andalusia's answer to summer heat.

Chilled raw tomato soup blended with cucumber, pepper, bread, garlic, olive oil, and sherry vinegar.

Creamy potato gratin with garlic and Gruyère — pure comfort.

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

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

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

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.

Egypt's national dish — rice, lentils, pasta, chickpeas, and crispy onions with tomato sauce.

Creamy pasta baked with multiple cheeses until bubbly and golden.

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

Soft flatbread topped with za'atar mixed with olive oil, baked until slightly crisp, folded and eaten for breakfast.

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.

Hearty vegetable soup with beans and pasta — every Italian grandma's version is different.

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

Roasted red pepper and walnut dip with pomegranate molasses.

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

Leavened flatbread baked in tandoor — pillowy with charred bubbles.

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

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

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.

Flaky, layered whole wheat flatbread cooked with ghee.

Simple tomato sauce with basil — the purest expression of Italian pasta.

Creamy pasta and chickpea soup — Roman comfort food, naturally almost-vegan.

Crispy fried potato cubes with spicy tomato sauce and aioli.

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.

Briny, punchy sauce with olives, capers, anchovies, and tomatoes.

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.

Flaky, layered flatbread with scallions — addictive street food.

Flaky, crispy pan-fried flatbread layered with scallions and sesame oil.

Simple noodles tossed in slow-cooked scallion oil — minimalist perfection.

Blistered green beans with preserved mustard greens and ground pork.

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

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

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

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

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

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

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

Lightly fried silken tofu in a warm dashi-soy broth with grated daikon and bonito flakes.

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.

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

Frozen açaí blended thick, topped with granola and fruit.

Mixed vegetable and tofu stir-fry — traditional Buddhist temple food.

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.

Steamed greens with oyster sauce drizzle — Cantonese simplicity.

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.

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

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

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

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

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

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.

Hearty vegetable soup with beans, pasta, and seasonal vegetables in a tomato broth.

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.

Roasted poblanos and mushrooms in melted Oaxaca cheese quesadilla.

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

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.

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

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

Whole wheat flatbread — the daily bread of India.

Thick slab of hard cheese (kefalotyri or halloumi) pan-fried until golden and crispy, flambeed and served with lemon.

Chilled wheat noodles tossed in a sesame-chili dressing with cucumber and bean sprouts.

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

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

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

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

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

Chilled buckwheat noodles with dipping sauce — summer staple.

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