294 recipes
A fresh Turkish salad of diced tomato, cucumber, pepper and onion dressed simply with olive oil and lemon.
A thick, creamy American soup of sweet corn and potatoes with a smoky note from crisp smoked beef.
Crisp, golden Turkish pastry rolls made from yufka filled with feta-style white cheese and parsley, then fried.
One of Peru's favorite starters: boiled potatoes draped in a velvety, gently spicy sauce of yellow chili and fresh cheese.
Crisp-edged, tender Turkish fritters made from grated zucchini, white cheese, eggs and plenty of fresh herbs.
A much-loved Georgian stew of chicken braised slowly with plenty of onion, tomato, garlic and fresh herbs, with a sauce made for bread-dipping.
A tangy, spiced salad of fine bulgur kneaded with pepper paste, pomegranate molasses and fresh herbs, served in lettuce leaves.
A colorful Hungarian summer dish of peppers, tomatoes and onion slowly cooked with paprika, a close cousin of Turkish menemen.
A cooling mix of yogurt, cucumber, garlic and dried mint, ready in minutes and served with almost every Turkish summer meal.
Brazil's favorite snack: a dough cooked in chicken stock, filled with shredded chicken and cream cheese, shaped into teardrops and fried.
Juicy Turkish meatballs seasoned with cumin and pepper flakes, kneaded, rested and cooked on a grill or a hot cast-iron pan.
Young broad beans cooked whole in their pods with dill and olive oil until meltingly soft, served cool with garlic yogurt.
Chunks of beef or lamb browned in butter with tomato paste and slowly simmered with chickpeas, a classic served with rice pilaf.
Peru's hearty one-pot Sunday meal of chicken and rice turned green with plenty of cilantro, studded with peas, carrot and corn.
Bite-sized chicken seared over high heat and quickly simmered with peppers, tomatoes and thyme, an easy weeknight dinner.
An elegant Georgian appetizer of thin fried eggplant slices rolled around a spiced walnut paste and topped with pomegranate seeds.
Peppers filled with a minty ground-beef and rice stuffing and gently simmered in a light tomato broth, served with garlic yogurt.
Thin Hungarian crêpes lightened with sparkling water, served plain with jam or Gundel-style with a walnut filling and chocolate sauce.
Vine leaves rolled finger-thin around a spiced rice filling with pine nuts and currants, cooked in olive oil and served cold.
A Brazilian table essential: cassava flour toasted with butter and onion until golden and sandy-crisp, sprinkled over almost any meal.
A light, fluffy semolina and yogurt sponge soaked in lemony syrup and finished with a sprinkle of coconut.
Fried eggplant and peppers tossed in a garlicky tomato sauce, a classic Turkish meze served at room temperature.
Pumpkin slices slowly cooked in their own juice with sugar, served cold with tahini and walnuts.
Meatless Turkish patties of red lentils and fine bulgur kneaded with sautéed onion, pepper paste and herbs, eaten in lettuce leaves with lemon.