Parsley

Turkish pide is a popular summer snack; this version uses sheep’s-milk cheese.

These gozleme are stuffed with a mixture of three different cheeses to mimic the feta-like Turkish white cheese that’s often used for these flatbreads.

Garlicky, buttery shrimp scampi is an Italian-American restaurant staple that takes little more than a skillet and 15 minutes of your time to make at home.

Love turkey but don’t want to cook a whole bird this Thanksgiving? These crispy fried turkey wings don’t require a turkey fryer and are ideal for a small gathering.

This vegan bread pudding is a perfect base for Thanksgiving-y things or when you want a change from traditional mashed potatoes.

Charred zucchini pairs particularly well with sharp flavors; here it’s matched by the deep savory notes of preserved-lemon paste and the tang of creamy feta.

This brothy soup feels like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.

Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium.

This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.

These potatoes are like little starch balloons that pop when you bite into them. Serve them as a side, or add an aioli or creamy dressing to make them a snacky starter.

Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.