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.

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.

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

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.

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

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

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

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.

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

Tangy roasted tomatillo salsa with serrano and cilantro.

Crispy fried pastry filled with spiced potatoes and peas.

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.

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

Crispy fried tofu in warm dashi broth — textural masterpiece.

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

Potato and cauliflower dry curry with turmeric and cumin.

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

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.

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

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

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

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

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

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

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

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.

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

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

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

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

Creamy Turkish red lentil soup — naturally vegan and GF.

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

Roasted red pepper and walnut dip with pomegranate molasses.

Classic pad Thai with tofu instead of shrimp/egg — still deeply flavorful.

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

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

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.

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

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.

Tuscan bread soup — yesterday's minestrone thickened with stale bread.

Tuscan bread and bean soup — hearty and naturally vegan (skip the Parm).

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

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

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.

Smooth, thick chickpea flour stew spiced with berbere, a fasting-day staple across Ethiopia.

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.

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.

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.

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

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

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.

Simple rice porridge — naturally vegan and gluten-free.

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

Wok-charred cauliflower with chili, garlic, and cumin.

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.

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.

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

Crispy cauliflower in sweet-spicy General Tso's sauce — vegan alternative.

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.

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.

Vegan version of kung pao with crispy tofu, peanuts, and Sichuan peppercorn.

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.

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

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

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

Tuscan bread salad with tomatoes, cucumbers, onions, and basil.

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.

Spicy tomato sauce with garlic and red chili flakes over penne.

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.

The oldest pizza — tomato, garlic, oregano, olive oil. No cheese.

Deep-fried puffed whole wheat bread.

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

Tuscan bread soup with cannellini beans, lacinato kale, and vegetables, thickened by stale bread and reboiled.

Whole wheat flatbread — the daily bread of India.

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

Chickpea flour stew — Ethiopia's everyday comfort food.

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

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

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

Simple wok-fried bok choy — fast, fresh, and garlicky.

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.

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

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.

Chilled buckwheat noodles with dipping sauce — summer staple.

Mixed vegetable stir-fry with garlic and oyster sauce.