Top Pick Recipes

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

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 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.

Custard-based baked macaroni with multiple cheeses and eggs, a soul food cornerstone fundamentally different from bechamel-based versions.

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.

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.

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

Potato and cauliflower dry curry with turmeric and cumin.

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

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

Smoky eggplant dip with tahini — fire-roasting is the key.

Smoky roasted eggplant dip mashed with tahini, lemon, garlic, and olive oil.

Smoky mashed eggplant with spices — Punjab's roasted eggplant dish.

Fire-roasted eggplant mashed with onions, tomatoes, and spices — smoky, rustic, and deeply savory.

Sicilian sweet-sour eggplant relish with capers, olives, and pine nuts.

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

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

Crispy-edged cornbread baked in a screaming hot cast iron skillet with bacon drippings.

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

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

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

Blanched vegetables, tofu, tempeh, and hard-boiled egg with a rich peanut sauce dressing and prawn crackers.

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.

Stuffed eggplant braised in olive oil — 'the imam fainted' (from pleasure).

Whole eggplants stuffed with sweet onion, tomato, and garlic, braised in olive oil until silky and collapsing.

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.

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.

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.

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.

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

Crispy fried potato cubes with spicy tomato sauce and aioli.

Uncooked sauce of basil, pine nuts, garlic, Parmigiano, and Pecorino pounded into olive oil, tossed with trofie or trenette.

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

Provençal vegetable stew — eggplant, zucchini, peppers, and tomatoes.

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.

Saffron-infused risotto made by gradually adding broth to Arborio rice while stirring to release starch.

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.

A tangy lentil and vegetable stew with tamarind and a tempering of mustard seeds, curry leaves, and dried chilies.

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.

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.

Balkan roasted red pepper and eggplant spread, smoky and slightly sweet, used as a condiment or dip.

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.

Fried eggplant slices rolled around a walnut-garlic-herb paste, topped with pomegranate seeds.

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.

Fire-roasted vegetables peeled and dressed with olive oil — Catalan classic.

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

Bean dish with cassava flour, collard greens, and eggs.

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.

Peeled black-eyed peas blended and steamed into a savory pudding with peppers and onions.

Roasted poblanos and mushrooms in melted Oaxaca cheese quesadilla.

Broiled eggplant with sweet miso glaze — simple and elegant.

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.

Ilocano mixed vegetable stew with bitter melon, eggplant, squash, and long beans in shrimp paste sauce.

Spain's ratatouille — sautéed Mediterranean vegetables often topped with a fried egg.

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.

Provencal stew of eggplant, zucchini, bell peppers, and tomatoes slowly cooked in olive oil with herbs.

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.

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

Smoky eggplant and tomato salad — Moroccan dip.

Cooked eggplant and tomato salad seasoned with garlic, cumin, paprika, and cilantro, served warm or cold with bread.