Since the papaya is “preserved” in sugar, this is unusually sweet for a first course, and it could be an intermezzo or part of a tasting menu.

Comfort food, Peruvian style. The chile sauce’s brilliant yellow hue comes from a pinch of turmeric, and bottled aji amarillo paste.

Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic.

In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course.

This crunchy, tangy, relish of cauliflower, cucumber, and celery perks up anything, from a plate of roast pork to your morning bacon and eggs.

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

A Persian dinner party would not be a Persian dinner party without a bowl of this eggplant spread, the ultimate dip for traditional lavash flatbread.

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

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....