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.

From fried Cuban sandwiches to simmered Korean tofu to lemony Provençal linguine, the recipes in this issue take their inspiration from all over the map. Here are our editors’ ten top picks....

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.

A Provençal barigoule is almost always applied to artichokes, but why limit yourself? Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth.

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

This Korean pickle really sparkles: It is sweet, tart, crisp, and fresh.

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan.

Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice.

Rice has pride of place at the Korean table, but Koreans have also long embraced the healthful properties of other whole grains.

This gently simmered tofu topped with a stir-together sauce is a common banchan. It would also make a great vegetarian main course served with rice.