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....

This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness—an enticing side of chicken that we rarely see....

In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is a firm but creamy salted cow’s-milk cheese....

In the States, we’re familiar with the bready version of focaccia, but this Pugliese take on it is so light it’s almost cakelike.

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

Each of these incredibly tender golden puffs is like a warm little gift—break one open and be rewarded with the aroma of oranges and rose water.

This "assembly of greens," as Miss Lewis would say, has a supple texture that works nicely with cornmeal dumplings.

Residents of Brunswick, Georgia, and Brunswick County, Virginia, are both fiercely protective of the provenance of this dish.