The Colombian and Venezuelan small fried corn cakes called arepas have a distinctive roasty-toasty flavor.

An egg on toast is so simple and so perfect that I can understand all those who might cry, “Don’t muck with it!”

Escabeche is a Spanish dish that preserves fish by frying it, then pickling it.

Tonkatsu—deep-fried breaded pork—is a European-inspired dish that evolved during the late 19th century in Japan.

Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.

This classic dish—similar to Italian arancini—is easy to make, yet attractive enough to serve at a party.

If you are a fan of pumpkin-stuffed ravioli with sage butter—an Italian classic—think of the pasta dish below as its less-demanding cousin.

From fried Cuban sandwiches to simmered Korean tofu to lemony Provençal linguine, the recipes in this issue take their inspiration from all over the map. Here are our editors’ ten top picks....

Bagged coleslaw mix is great. Use it in the quick-cooking Ancho and Cocoa Carne Asada as well as this satisfying number.

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte...