The garlic-nut sauce known as tarator, which sometimes also includes tahini, is a classic Turkish accompaniment to mussels and fried fish as well as vegetables.

The handmade bowls crafted by Italian ceramic artist Siglinda Scarpa are the perfect vessel for these vibrant carrots mixed with tangy yogurt, smooth cream, and snappy horseradish.

Puréed-bean soups can sometimes be monotonous, but here farro's seductively chewy texture is anything but boring.

Think of this as the Peruvian answer to fries and ketchup.

The beauty of this bread is in its simplicity—mixing, kneading, even part of the rising are all done in a food processor.

Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina....

The simplicity and speed of this dish belie its deep, complex flavor—sweet, sour, spiced, and savory.

To bring out pork's flavor, try the classic Mexican technique: First simmer the meat, then fry it in its own rich fat.