Maggie Ruggiero

In Spanish, escabeche refers to placing already cooked seafood into a marinade—a pickling of sorts—but this subtle shrimp salad is gentler than anything you might expect from the term pickled. Complemented by silky thin-sliced onions, the shrimp get their tender-firm texture from slow-poaching followed by marinating.

Though pineapple and rum are the foundation for this aperitif, mint and lime juice temper the sweetness for a bright, clean sip.

Tortas In this favorite, the deep, rich flavor of refried beans gets topped with roast chicken or pork and fresh flavors like pickled jalapeños, citrusy cilantro, cool avocado, and comforting crema.

These irresistible nuggets, a specialty of Puerto Rico and the Dominican Republic, are here made with boneless chicken instead of the usual chicken-on-the-bone.

The exquisitely fragrant beefy filling in our take on these classic Central and South American pastries draws on a number of influences—Chilean, Puerto Rican, and Argentinean. Traditionally eaten as street food, empanadas are ideal for snacking on the go but are just as satisfying to sit down to for a simple dinner.

Yuca, also called cassava or manioc, is a staple of many Latin American cuisines. This traditional Cuban preparation brings together yuca's mild flavor and starchy texture with a piquant citrusy garlic sauce. Simple and delicious, it will quickly become a staple of your kitchen as well.

Majarete A typical Dominican meal usually ends with nothing more than a cup of coffee and a simple dessert. That ethos is perfectly captured in this traditional pudding, with an unexpected—and delicious—interplay between the sweet corn and the tropical coconut.

Flameado! Igniting the tequila in the skillet not only impresses onlookers—it also burns off the alcohol, leaving behind nothing but the spirit's famous bite.

Tostones In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're so beloved.

Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a bright, lively flavor that will make you realize these greens are more versatile than most people think.

Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahimahi for a smoky char that contrasts deliciously with the fresh, clean Garnishes.

Wait until you try these llapingachos. The name may be hard to pronounce ("yop- in-GAH-chos," if you were wondering), but these mashed-potato patties from the mountains of Ecuador have a crisp exterior and a warm, cheese-laced pillowy middle that might be better served by a word that's much easier to say: perfecto.

Roasting turns a so-so tomato into something pretty tasty, but it makes a high-season beauty that much more amazing. Here, the tomatoes can be roasted ahead of time so you can avoid having your oven on during the afternoon heat.

Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.

Pork all over Denmark is hauntingly tender. Ruggiero was particularly taken with the pork belly she tasted at the restaurant Gammel Mønt—crisp, but succulent and rich. To re-create these qualities, Ruggiero devised a version that requires minimal effort but promises stunning results: Pork shoulder is braised first, until it's super tender, and then flash-seared for a golden crust. The aroma alone will convince you that this unorthodox technique is entirely worthwhile.

This soup was inspired by a meal at the Copenhagen microbrewery Nørrebro Bryghus. (Who knew breweries could be fine-dining destinations?) Lager lends a malty richness to the velvety broth, thick with mussels; cold chopped avocado and tomato mingle with the heat, bringing the whole spectrum of flavors into sharper focus.

Though Denmark travel guides characterize smørrebrød as an open-face sandwich, food editors Melissa Roberts and Maggie Ruggiero found that this national favorite is somewhere between that and an oversize canapé, with a few carefully chosen ingredients arranged generously on top (often to the point where the bread is no longer even visible). Here, whittled down to bite-size, it's an elegant hors d'oeuvre that retains the Danish spirit; caraway butter complements the classic rye base, and lightly fried beets and sweet onion are an alluring counterpoint to the smoked salmon.

There's something abundantly festive about the puffed dome of panettone bread. In this traditional Italian holiday favorite, a sweet yeast dough is studded with golden raisins and jewel-toned glacéed citron.

Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.

A sweet blackberry syrup mellows mouth-puckering limes in an intensely fruity (and kid-friendly) drink.