Basic Sweet Mochi (An Mochi)

Perfect for wrapping around ice cream. (By Kate Ramos and Aida Mollenkamp)

Basic Savory Mochi (Age Mochi)

Glutinous rice cakes, called mochi, are used throughout Japanese cuisine. Try your hand at making your own with this straightforward recipe. (By Aida Mollenkamp)

Spicy Pork Rolls in Bean Curd Sheets (By Arthur L. Meyer)

Tomato-Basil Arancini

These small Italian rice croquettes are perfect party appetizers. (By Marc Alvarez)

Chestnut Gnocchi with Robiola Cheese Sauce

Gnocchi are taken to the next level with chestnut flour. (By Aida Mollenkamp)

Shrimp and Okra Gumbo with Tasso

A seafood and ham gumbo that’s thickened with okra. (By Mary Landry)

Tuna Tartare with Avocado and Crispy Shallots

With a sweet-hot sauce made from wasabi and honey. (By Laurent Tourondel)

Turkey Mulligatawny Soup

A rich soup of turkey, rice, and vegetables, seasoned with curry and coconut milk. (By Kate Ramos)

Chicken and Andouille Gumbo

Smoky sausage and chicken star in this classic. (By Adapted from Judy Whitmire)

Gumbo Z'herbes

This vegetarian gumbo loaded with cooking greens is a New Orleans classic. (By Regan Burns)

Chiles Stuffed with Pork and Glutinous Rice (By Arthur L. Meyer)

Irish Cheddar and Stout Fondue

Melted Irish cheddar and stout make a satisfying combination. (By Lenny Rice and Brigid Callinan)

Orange Khoresh (Khoresh-e porteqal)

A flavorful stew of chicken, orange juice, and spices. (By Najmieh Batmanglij)

Mohnt Sie Jaw (By cornFusion )

Warm German Potato Salad

Mustard and vinegar are softened by sugar and beer. (By Rick Browne)