Salted Coconut Granola

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

These cookies are gently sweetened and perfect with a cup of tea.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.

You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.

Savory from chile, ginger, and cumin, these adai are a filling breakfast to power you through the day.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.