Yogurt

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice.

This fresh, simple summer dessert recipe gets a slight twist with addition of tea. If you’re not a fan of Earl Grey, try it with chamomile, matcha, or jasmine.

What makes this salad special is the miso ranch dressing and the pulverized nori.

Simple steamed eggplant gets a makeover when it's fried and results in a crispy outside with a soft, custardy inside.

Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack.

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.

Of course, you don’t have to include the rum—just like you don’t have to visit the swim-up bar next time you’re on vacation.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

We fell hard for the za’atar paste in this everyday frittata, which combines olive oil, lemon zest, and garlic.

The butter sauce for this recipe was developed in the early 20th century in Delhi as a way to soften leftover tandoori chicken with tomatoes, butter, and cream.

This yogurt sauce is tzatziki's more stylish cousin.

This free-form meatloaf is infused with coriander, cumin, and cinnamon, making it anything but an ordinary weeknight meal.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.

Find maca powder, made from a root native to Peru, at health food stores and supermarkets with a robust natural foods section.

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

The components in this recipe sound a little out there, but trust us.

Keep a couple of ripe bananas handy and eat this all week.

This sizzled seed and cashew mixture is delicious sprinkled over dip and soups, so you might want to make extra.

The coconut-date mixture in this recipe gets better the longer it sits.

Think of this as a spicy Green Goddess dressing.

Blooming the spices—i.e., warming them in oil until they’re fragrant—awakens them and brings out a toasty flavor.

This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt.