Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina....

The simplicity and speed of this dish belie its deep, complex flavor—sweet, sour, spiced, and savory.

To bring out pork's flavor, try the classic Mexican technique: First simmer the meat, then fry it in its own rich fat.

One of Morocco’s major grains, barley brings a malt-like flavor to this surprisingly light bread.

The perfume of dried spices combines with fresh cilantro to telegraph the taste of Morocco in an assertive rub that was made for the grill.

A few fresh vegetables and a leftover turkey is all you’ll need to create this phenomenal soup—perfect for cold nights and holiday nostalgia.

These golden-brown cookies sprinkled with flaky sea salt contrast nicely with the sweetness of the glaze on the blancmange.

This is best done on a large gas grill fitted with a thermometer—it’s more labor-intensive to keep a charcoal grill at a constant high heat.

¡Que delicioso! A Spanish makeover for this simple pudding creates an elegant dessert for any fiesta.