Barbecue expert Steven Raichlen shares his recipe for a whole roasted pig with fragrant Balinese spices, including lemongrass, ginger, galangal, turmeric, and hot chiles.

On the streets of Thailand, where the temperature sometimes soars over 100°, there's nothing more refreshing than a plastic bag of Thai tea!

I grew up on green beans thoren, and while I’ll never tire of its crunchy deliciousness, I think adding corn makes it even better. And even though people don’t often associate stir-fries with Indian cooking, this dish is a favorite in Kerala. It’s a combination of diced vegetables and coconut, but the key is moistening the coconut so it can soak up the ground spices first. This recipe is part of our menu for Sadhya, a South Indian feast....

Often the dhal served at a Sadhya is very plain, but I happen to like interesting dhals, like this recipe. Here I use small orange lentils (called “red” in stores) because they cook down into a...

This aromatic mixture of split peas and vegetables is a staple in the South Indian diet. It always accompanies favorite snacks such as dosas (lentil crêpes) and idlis (lentil dumplings). A traditional...

This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons...

This starchy side dish gets a kick of heat from cayenne pepper, fresh chiles, and hot red pepper flakes.

A Persian dinner party would not be a Persian dinner party without a bowl of this eggplant spread, the ultimate dip for traditional lavash flatbread.

Comfort food, Peruvian style. The chile sauce’s brilliant yellow hue comes from a pinch of turmeric, and bottled aji amarillo paste.