Ramadan

Chef Beverly Gannon accompanies the bread with this salsa, plus a garlic-ginger yogurt dipping sauce and a tomato-mint sauce.

Marinating the lamb for one day in a thick mixture of yogurt, lime juice, and spices intensifies the Indian tastes.

The Centre de Formation en Restauration Traditionnelle, a government-sponsored cooking school in Rabat, is dedicated to preserving the art of traditional Moroccan gastronomy. The students, all young women, will go on to staff Morocco's embassies and consulates around the world. This classic tagine recipe, given to me by the Centre's former director, Monsieur Tamer, is part of the school's delectable curriculum.

This recipe can be prepared in 45 minutes or less.

Tandoori chicken gets its name from the clay oven (heated by wood or coal) it is traditionally cooked in—a tandoor—which bakes meat, fish, poultry, and bread at temperatures upward of 500°F. In our version, the chicken is broiled and the signature yogurt and spice marinade contains only ingredients that are readily available on supermarket shelves.

If you are using salted pistachios, omit the 1/4 teaspoon salt in the ingredient list.

"Although I'm not usually a big fan of fish, I love the roasted salmon at the Saucebox here in Portland," writes Irin Haruchai of Portland, Oregon. "The sauce served with it is out of this world." Spicy sauces with sweet-and-sour flavors are popular in Javanese food and, in this case, pair deliciously with salmon.

Sweetened with dates and boosted with coffee, this fruity smoothie gets its creamy texture from a simple trick: puréeing the dates before adding the frozen fruit.

Use brown sugar to mimic the sweetness of soft white sandwich bread.

Everything you love about the diner classic, complete with oil-packed tuna, crunchy celery, red onion and capers for bite, and your favorite well-melting cheese.

Your favorite new breakfast on the run has plenty of melty cheese and spice.

Sponge cake takes a bath in sweet saffron-infused milk, emerges sunshine-yellow and ready to feed a crowd.

These adorable East African doughnuts are fluffy, chewy, and doused in cardamom syrup. No kneading or shaping required.

All the flavors of meaty Afghan mantu in a streamlined pasta dish.

The beloved snack of mangoes with lime and chili powder, reimagined as a sunny drink.

Shawarma spices aren’t just for chicken and meat.

Crunchy, creamy, and chewy, this salad is a textural masterpiece.