Recipes

Tempura is a hallmark of Japanese cuisine: seafood and vegetables coated in an ultra-light, lacy batter and deep-fried so they stay crisp on the outside and tender within, then dipped in a delicate soy–dashi sauce.

Spanakopita is a classic Greek spinach and feta pie, made with layers of crackling, golden phyllo wrapped around a juicy, herb-packed filling of spinach, green onions, and salty cheese.

Bahamian conch fritters are crispy, golden bite-sized balls of tender conch folded into a spicy, veggie-studded batter and deep-fried until puffed and light.

Kutab (or qutab) is a beloved Azerbaijani stuffed flatbread, rolled paper-thin and filled with fresh spring greens, tangy cheese, or spiced meat, then pan-fried until golden and blistered.

Azerbaijani dolma, or yarpag dolmasi, features tender grape leaves wrapped around a savory mix of ground meat, rice, and fragrant herbs like dill, mint, and cilantro.

Mantu are Afghan steamed dumplings filled with spiced meat and onions, then topped with garlicky yogurt and a tomato–lentil sauce.