A stylish symphony in green, this dish has a heady bouquet to match. The tart tomatoes and sweet melon are the stars.

Tony Tan embodies the best of culinary multiculturalism, as does his scrambled eggs with curry leaves, which uses the Indian ingredient ghee.

This simmered tomato-eggplant stir-fry is a sign perhaps of the greater availability of vegetables in Lhasa. (registration required)

Some Australians add grilled onions to this burger—feel free to make it your own.

Köfte are a street-food favorite in the Middle East. The warm, irresistible flavor of this version comes from a combination of allspice, cinnamon, clove, and Aleppo pepper.

Garlic, olives, and chile flakes lend a lot of zip to this quick side dish you’ll come back to all summer.

If the famed Italian-American noodle took a trip to the Southwest, it might come back looking a little like this.

This South Indian dish—also known as xec-xec—is full of tamarind, cumin, coriander, and roasted coconut. The spices meld with the tomato to form a flavorful sauce that clings to the shrimp....

After eating these shrimp, a five-year-old has been known to say, “Wow, Mom, thanks!” And they’ve driven a grown woman to shamelessly lick her plate.

“Ingredients are considered ‘spices’ in Algerian cooking,” says Zadi, and this slaw illustrates his point.