No Korean meal is complete without kimchi, a piquant condiment of fermented vegetables seasoned with ginger, garlic, chile, and all manner of fresh or preserved seafood.

Bell peppers and cumin add sweetness and spice to this tangy tomato soup, but it’s the pimentón that really pulls all the flavors together.

You’ll often see Western-style salads in South Korea—in all likelihood, a result of the American presence there since World War II.

Kalbi jjim shares ingredients with European beef stew—but here the dish gets its undertones from Asian sauces, dried mushrooms, molasses, plus hot red-pepper paste....

This take on hoppin’ John—a traditional favorite from the Lowcountry of South Carolina and Gerogia—is our idea of easy.

This magnificent cold layered terrine, which requires almost no cooking, was inspired by Nagyvásárcsarnok, Budapest’ s largest indoor market hall.

Kofte, cigar-shaped lamb meatballs, are popular throughout Turkey. This version calls for mildly hot and intensely flavorful Maras and Urfa dried red pepper flakes.