Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

This recipe, which accompanied our 1954 article on Tunisia, called for what were then two very exotic ingredients.

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.

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

This coconut curry adds a tangy note to a South Indian menu. This recipe is part of our menu for Sadhya, a South Indian feast.

This aromatic mixture of split peas and vegetables is a staple in the South Indian diet. It always accompanies favorite snacks such as dosas (lentil crêpes) and idlis (lentil dumplings). A traditional...

Smoke makes magic with rich scallops and acidic citrus in a “ceviche” starter.

This authentic soup is essentially an ancient doctor’s curative that combines the healing magic of chicken broth, tree fungus, lily buds, and vinegar.