Chicken and Wild Rice Soup

A hearty soup filled with vegetables and wild rice. (By Adela Jung)

Garlicky Kale and Spinach Dip

Kale and spinach give body to this pestolike dip. (By Kate Ramos)

Coconut Farro Porridge with Mango

Whole grains for breakfast have never been so tasty. (By Amy Wisniewski)

Persian Baked Egg Dish (Kuku)

This combination of eggs, spinach, herbs, and spices is a delicious introduction to Persian food. (By Aida Mollenkamp)

Wheat Berry Salad with Harissa and Pistachios

North African influence makes for complex flavor. (By Amy Wisniewski)

Sweet Potato–Star Anise Soup with Ginger Cream

Warming sweet potato laced with ginger and star anise. (By Aida Mollenkamp and Regan Burns)

Wasabi Deviled Eggs with Roe and Crispy Nori

Devlied eggs mixed with Asian flavors for an exotic slant. (By Mitch Prensky)

Tandoori-Style Marinade

An easy, versatile marinade for chicken, lamb, and fish. (By Regan Burns)

Charmoula Roast Pork Loin

Pork is slathered with a sweet, hot Moroccan sauce and roasted with root vegetables. (By Aida Mollenkamp)

Chicken Chile Verde

A big party hit that’s easy to make ahead of time. (By Aida Mollenkamp)

Roasted Fish with Thai Pesto

Whole fish stuffed with an Asian-influenced sauce. (By Aida Mollenkamp)

Red Chile–Guava Margarita

A little bit sweet with a nice kick of heat. (By Adapted from Brian McGrory)

Poached Fig, Walnut, and Blue Cheese Tart

A versatile tart appropriate as an hors d’oeuvre or a dessert. (By Adapted from Jose Garces)

Roasted Asparagus with Poached Eggs and Miso Butter

A simple, refined preparation from Chef David Chang. (By Adapted from David Chang)

Korean Scallion Salad

A staple banchan (side dish) with Korean barbecue. (By Aida Mollenkamp)