This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration.

The parmesan here is the catalyst that makes the cheesy flavors jump out of the airy centers.

Mustard couldn’t be any simpler to make. Soaking the seeds before puréeing gives the finished product body and mellowness.

This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.

Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It’s a project that easily fits into your culinary repertoire.

It’s the stuff of dumpling dreams: savory (panfried potato, onion, and cheese) surprises.

Thanks to prepared dough and bottled roasted peppers, making your own calzones can be easy and far more satisfying than calling your local pizza joint.

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....