The fact that Algeria shares culinary traditions with Spain, Italy, and France is evident in many of its dishes, like this skabetch.

We found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination.

There’s character to spare in this layered flatbread, called msemmen in Arabic. The dough is rubbed with spiced oil, rolled into a spiral, flattened, and then cooked on a griddle, for a flakiness that’s surprisingly substantial....

Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic.

In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course.

Though not quite as tender, lamb shoulder chops have deeper flavor than rib chops and won't break the bank.

Make sure to buy the larger dried shrimp and select those that are bright pink or pink-orange.

These rolls are based loosely on b’stilla—a phyllo-crusted “pie” of chicken that’s been simmered with spices and then mixed with egg and nuts....