Pachadis are lightly cooked South Indian salads, often involving yogurt. This was my grandmother’s recipe, and it remains a feature of my core repertoire because it’s so simple and unusual at...

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

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

This tart and spicy condiment is always served with a Sadhya feast. It is especially nice mixed with plain rice and yogurt as a palate cleanser. This recipe is part of our menu for Sadhya, a South Indian feast....

Ceviche may be Peru’s national dish with combinations of fresh raw fish marinated in a piquant dressing (often made with ají amarillo and lime juice).

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

These scallion cilantro pancakes are supple and crêpelike rather than crisp—more Korean pa jon than Chinese scallion pancake.

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....