Qaliyeh-e Khorma (Spicy Sweet-and-Sour Salmon With Dates)

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

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

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.