Posta à Mirandesa is Trás-os-Montes on a plate: a thick, well-marbled veal steak, nothing but coarse salt and hot embers, and a garlicky olive-oil sauce on the side. My mother made it for special...

Sancocho panameño is Panama’s answer to the universal question: what do you eat when you need comfort in a bowl? This hearty chicken stew, thick with cassava, malanga, yam and corn on the cob,...

Besitos de coco — “little coconut kisses” — are the most charming cookies I know: crisp at the edges, soft and chewy inside, with a deep caramel note from panela. They are a beloved...

Nuegados de yuca are El Salvador’s irresistible Easter fritters: grated cassava and cheese fried into crisp-outside, chewy-inside bites, then drowned in miel de panela — a spiced raw-sugar syrup with cinnamon and cloves. The...

Salvadoran horchata — horchata de morro — is a different creature from the Mexican rice version you may know: a creamy, nutty, gently spiced drink built on morro seeds, from a tree native to...

Khao poon is the soup I crave on gray days: a spicy Lao red curry broth with coconut milk, tender shredded chicken, rice vermicelli and a pile of fresh, crunchy toppings. In Laos it...

Mejillones al ajillo are Spain’s garlic mussels, and they follow tapas logic at its best: a few excellent ingredients, high heat, and bread standing by. Mussels steam open in olive oil rich with sliced...

They say Portugal has more than a thousand ways to cook bacalhau — one for every day of the year and then some. Between the famous ones like bacalhau à brás, à Gomes de...

Lulas recheadas are one of those dishes that make guests think you trained somewhere fancy: squid tubes stuffed with a savory mix of their own chopped tentacles, chouriço, breadcrumbs and herbs, braised gently in...

Folar de Valpaços is the folar de Chaves’ equally proud neighbor — so proud, in fact, that it earned Protected Geographical Indication (IGP) status in 2017. Valpaços sits in olive-oil country, and its folar...