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.

The distinctive, delicate flavor of fragrant basmati rice—an Indian staple—helps temper the heat of the south’ spicy food.

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

This appetizer is our Asian take on the meatball.

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....

Cumin seeds add crunch to an herbed rice pilaf.

We were captivated by these perfect chocolate chip cookies—with a crisp yet yielding texture—and we dare anyone to detect that they weren’t made with traditional wheat flour....