Rice

Unlike most Western rice puddings, these desserts are chewy rather than creamy, with a delightful surprise inside. Some Chinese versions can be heavy and overly sweet, but our variation is a nicely balanced finish to the meal.

This version may not be strictly traditional, but garlic, kielbasa, shrimp, clams, and saffron bring the flavors of paella together in a satisfying way.

Nasi Goreng
Chicken, shrimp, and fried rice combine in this traditional version of the classic Indonesian one-dish meal, made intense and spicy with fish sauce and plenty of chiles. On the side, cucumber slices cool things down, hard-boiled eggs provide a neutral foil, and shrimp crackers add crunch.

Masala Dosas
With its fermented dough whirled into a crêpe-like exterior and its rich filling of curried potato, this classic Indian dish achieves a unique balance. The urad dal, black mustard seeds, and curry leaves are available at kalustyans.com.

Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market you can use this same method with the more traditional Thai black sticky rice. If you can't find any kind of black rice, substitute brown rice (not quick-cooking) — it will result in a thicker, light-colored pudding but will still be delicious.

Our resident Louisianan, associate food editor Alexis Touchet, remembers this dressing from her childhood—and it's the one that still graces her family's Thanksgiving meal, year after year. This dressing is not considered a stuffing for the turkey, but a dish that "dresses up" the table.

We liked turkey best in this easy one-dish meal, but if removing tendons from the drumsticks seems too laborious, substitute 1 1/2 pounds of smoked ham steak. Trim the steak, discarding any bone, then cut into 1-inch pieces.

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter. The hostess divides the fish and vegetables onto a portion of rice for each person. In Senegal, the cook would most likely use whatever fresh whole fish was available, so any 1-pound (12-inch-long) white-fleshed fish you can find will do. If you live in an area where there are African markets and you like funkier flavors, look for dried fish such as stockfish to add as well — it lends an authentic smokiness. Be forewarned, however, that many find dried fish (distinct from salt cod) a decidedly acquired taste.

This adaptation of a Persian dish is a perfect party recipe because it is so seductive — and it can be done ahead.

Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"

Pulissery This is the ultimate Keralan rice dish — sour, spicy, and with a strong coconut accent. For more information on grated coconut, coconut oil, and coconut milk. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).

Cheera Thoren As cheera is hard to come by, we substituted red Swiss chard. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).