This dish was the surprise of the year. The ingredients might seem ordinary, but trust us—it's fantastic.

This stuffing uses polenta two ways— half of it is left creamy, while the other half gets browned, for a nice contrast of texture.

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter.

This soup is made with store-bought broth and rotisserie chicken, which shortens the preparation time considerably.

This soup is made with store-bought broth and rotisserie chicken, which shortens the preparation time considerably.

In Tokyo, these savory skewers are made with Japanese leeks, called negi, which are thinner and more tender than Western leeks. We’ve substituted scallions, since they have a similar sweetness and are more readily available here....

This appetizer is our Asian take on the meatball.