How to Make Restaurant-Style Pad Thai Using Only Walmart Ingredients

How to Make Restaurant-Style Pad Thai Using Only Walmart Ingredients

The Secret is Hiding in the Condiment Aisle.

I was craving Pad Thai, but my only option was a sprawling Walmart, which felt miles away from a Bangkok market. I thought authentic flavor was impossible. Then I learned the secret hack for that signature sweet and tangy flavor profile so common in American Thai restaurants. It’s a bizarre but brilliant combination: fish sauce (found in the international aisle!), lime juice, a bit of sugar, and the secret weapon… ketchup. I stir-fried some simple rice noodles and shrimp, and tossed them in this sauce. The result was shockingly, unbelievably, exactly like my favorite takeout spot.

The “International Aisle” Challenge: A Full Meal from One Grocery Store Aisle

We Traveled to India for Dinner, and Never Left Aisle 7.

The international aisle of my regular grocery store used to be a place I’d just walk past. It seemed intimidating. As a challenge, my partner and I decided to create an entire meal using only ingredients from that one aisle. We found a jar of simmer sauce from India, a bag of basmati rice, and some naan bread. We grabbed some chicken from the meat counter, but everything else came from that aisle. Twenty minutes later, we were sitting down to a fragrant, delicious butter chicken that tasted like it came from a specialty restaurant.

This One “Secret” Ingredient Makes Your Mexican Food Taste Authentic

I Thought It Was a Complex Spice Blend. It Was a Single Pepper.

My homemade Mexican food was always missing that deep, smoky, slightly fruity flavor that I loved in authentic dishes. I thought the secret was a complex, secret blend of a dozen different spices. The reality was so much simpler. The secret was a single ingredient: canned chipotle peppers in adobo sauce. These magical smoked and dried jalapeños are packed in a tangy, savory sauce. I started adding one minced pepper and a spoonful of the adobo sauce to my taco meat and my chili, and the flavor transformation was instantaneous and profound.

How to Make Real Italian Carbonara (No Cream, No Problem)

The Secret is the Starchy Water You Used to Pour Down the Drain.

I always thought Carbonara was a heavy, cream-laden pasta dish. I was so wrong. I learned that authentic Italian Carbonara has no cream at all. The incredible, silky-smooth creaminess comes from a magical emulsion of egg yolks, Pecorino cheese, and the secret ingredient: a splash of the hot, starchy water that the pasta cooked in. The first time I tried it, I watched in amazement as these simple ingredients transformed into a luscious, glossy sauce that perfectly coated the pasta. It was a revelation in simplicity and flavor.

The “Fakeaway” Indian Butter Chicken That’s Better Than Takeout

I Beat My Favorite Indian Restaurant with a Can of Tomato Sauce.

I was spending a fortune on Indian takeout, convinced that the rich, creamy flavor of Butter Chicken was too complex to make at home. I was wrong. I discovered a “fakeaway” recipe that was not only easy, but it tasted even better than my favorite restaurant’s version. The secret to the creamy, tangy sauce was a simple can of tomato sauce, a generous amount of butter, a splash of heavy cream, and a few key spices. Twenty-five minutes later, I had a pot of the most incredible, fragrant, and delicious Butter Chicken, for a tiny fraction of the price.

How to Make Japanese Ramen at Home (Without a 12-Hour Broth)

I Made a Soulful Broth in 20 Minutes with a Teaspoon of This.

I love the deep, soulful flavor of a good ramen broth, but I don’t have 12 hours to simmer bones. I learned the secret to a fast and flavorful “cheater’s” broth. I start with a good quality store-bought chicken or beef broth. The magic ingredient I add is a spoonful of white miso paste. Miso is a fermented soybean paste that is packed with a deep, savory, “umami” flavor. I whisk it into the warm broth along with a splash of soy sauce, and it instantly adds a layer of complexity that tastes like it’s been simmering for hours.

The Ultimate Guide to “Swappable” International Ingredients

Your Kitchen is More Global Than You Think.

I used to abandon international recipes when they called for an ingredient I didn’t have. Then I learned the art of the “swap.” Don’t have rice vinegar for a stir-fry? Use apple cider vinegar. No fish sauce for a Thai curry? A little soy sauce will work in a pinch. No Mexican oregano? Regular oregano is just fine. The reality is that many international ingredients have a similar counterpart in a standard supermarket. Understanding the flavor profile you’re aiming for—acidic, salty, savory—is much more important than having the exact, specific bottle from the recipe.

How to Make Vietnamese Pho with Supermarket Beef Broth

The Secret is in Toasting Your Spices.

A great Pho broth is all about a deep, aromatic, and spiced flavor. I thought that was impossible to achieve with a simple carton of supermarket beef broth. The secret is to create your own “spice sachet.” I take a few whole spices—like a cinnamon stick, a star anise, and a few cloves—and I toast them in a dry pan for a minute until they are incredibly fragrant. I add this to my store-bought broth and let it simmer for about 20 minutes. The toasted spices infuse the simple broth with that classic, aromatic Pho flavor.

The “5-Ingredient” Global Dinners You Can Make Tonight

A World of Flavor, Without a World of Effort.

I thought international cooking had to be a complicated affair with a dozen ingredients. I was wrong. I discovered a world of delicious, 5-ingredient global dinners. A simple “Filipino Chicken Adobo” is just chicken, soy sauce, vinegar, garlic, and peppercorns. A classic “Italian Cacio e Pepe” is just pasta, cheese, and black pepper. A simple “Greek Lemon Chicken” is just chicken, lemon, oregano, olive oil, and potatoes. These meals are proof that you don’t need a long ingredient list to create an incredible, authentic-tasting meal.

How to Make Korean Bulgogi Without a Korean Market Trip

The Pear in Your Fruit Bowl is the Secret to Tender Meat.

I love the sweet, savory flavor of Korean Bulgogi, but I thought I needed special ingredients for the marinade. The two key secrets were already in my regular supermarket. The first is soy sauce, which provides the savory base. The second, and most surprising, secret is a grated pear. The enzymes in the pear are a natural tenderizer that makes the thin-sliced beef incredibly soft and succulent. A simple marinade of soy sauce, grated pear, garlic, and a little sesame oil gave me the most delicious, authentic-tasting Bulgogi I had ever had.

My Top 5 “Global Pantry” Staples from a Regular Supermarket

With These Five Items, I Can Travel the World.

I built a “global pantry” using just five, versatile staples from my regular grocery store’s international aisle. With these, I can cook my way around the world. My five essentials are: soy sauce, for all my Asian-inspired dishes; a can of coconut milk, for Thai and Indian curries; a tube of tomato paste, for Italian and Mediterranean sauces; a can of chipotle peppers in adobo, for authentic Mexican flavor; and a jar of a good quality curry paste. These five simple items have unlocked a world of culinary possibilities.

How to Make Greek Spanakopita with Frozen Spinach

The Store-Bought Pastry That Tastes Like a Greek Yiayia Made It.

I love the flaky, savory goodness of Spanakopita, but making my own phyllo dough seemed terrifying. The two secrets to an incredibly easy and delicious version are in the freezer aisle. The first is a box of frozen, chopped spinach. You just have to thaw it and squeeze it very, very dry. The second is a package of store-bought phyllo dough. By layering the buttery sheets of phyllo with a simple filling of spinach, feta, and herbs, I can create a beautiful, crispy, and authentic-tasting Spanakopita that would make any Greek grandmother proud.

The Easiest Way to Make Ethiopian Lentil Stew (Misir Wot)

The Magic is in the Spiced Butter.

I fell in love with the deep, rich, and spicy flavor of Ethiopian lentil stew, called Misir Wot. I thought the flavor was from a dozen exotic, hard-to-find spices. The real secret is in the final step: a drizzle of a spiced, clarified butter called “Niter Kibbeh.” I learned to make a quick version at home by simply melting some butter with a few key spices, like turmeric, cumin, and cardamom, and letting it infuse for a few minutes. A spoonful of this aromatic, golden butter stirred into a simple red lentil stew at the end is what creates that unforgettable, authentic flavor.

How to Make Thai Green Curry with a Store-Bought Paste

I Stopped Grinding and Started Sautéing.

I used to think that a great Thai curry required me to grind my own curry paste from a dozen different ingredients. It was exhausting. I learned that the secret to a fantastic, restaurant-quality curry is to buy a high-quality, store-bought curry paste and to “wake it up.” Instead of just dumping it into the coconut milk, I first sauté the paste in a little bit of oil for a minute until it becomes incredibly fragrant. This simple step blooms the spices and releases all their complex flavors, creating a curry that is a million times more delicious.

The “Flavor Base” Technique for Authentic-Tasting World Cuisines

The Holy Trinity of Every Great Dish.

I learned that almost every great world cuisine starts with a simple “flavor base,” a holy trinity of aromatic ingredients sautéed in fat. In Italian cooking, it’s the “soffritto” of onion, carrot, and celery. In French cooking, it’s the “mirepoix,” which is the same thing. In Cajun cooking, it’s the “holy trinity” of onion, celery, and bell pepper. And in Latin cooking, it’s the “sofrito.” By mastering these simple, foundational flavor bases, I can create a deep, authentic-tasting foundation for any dish, from any country.

How to Make Moroccan Tagine in a Regular Pot

The “Parchment Lid” That Mimics a Cone.

I was mesmerized by the fragrant, slow-cooked stews of Morocco, but I didn’t have a special “tagine” pot. I learned a simple French technique to mimic its effect. A tagine works by trapping steam and self-basting the stew. I can create the same effect in my regular Dutch oven by creating a “parchment lid.” I just cut a circle of parchment paper the same size as my pot, cut a small steam hole in the center, and place it directly on the surface of the stew before putting the regular lid on. It’s a simple trick that results in an incredibly tender and flavorful stew.

The Best Way to Make Jamaican Jerk Chicken Without a Grill

The Broiler is Your Best Friend for That “Charred” Flavor.

I love the spicy, smoky flavor of Jamaican Jerk chicken, but I don’t have an outdoor grill. I learned that I can get a fantastic result using the broiler in my oven. The key is a really good, flavorful marinade with allspice and scotch bonnet peppers. After I marinate the chicken, I’ll place it on a rack over a baking sheet and cook it under a hot broiler. The intense, direct heat mimics the effect of a grill, creating a beautiful, slightly charred, and crispy skin while keeping the inside juicy.

How to Make French Onion Soup with Simple Ingredients

The Secret is Patience, Not Pricey Ingredients.

French Onion Soup seems so luxurious and complex. I thought I needed a fancy beef broth and expensive cheese. The two secrets are actually time and patience. The first is to slowly, patiently caramelize your onions for at least 45 minutes until they are deep brown and sweet. This is where all the flavor comes from. The second secret is that a simple, sturdy piece of a toasted baguette and a slice of regular, melty Swiss or Gruyere cheese from the supermarket works just as well as the fancy stuff. The luxury is in the process, not the price tag.

The “Build-Your-Own” Global Bowl Night (e.g., Bibimbap, Burrito Bowl)

The Easiest, Most Fun Way to Please Everyone.

A “build-your-own” bowl night is my favorite way to introduce my family to new international flavors in a low-pressure way. For a “Korean Bibimbap” night, I’ll have a big bowl of rice, some simple marinated beef, and a variety of small bowls with different vegetable toppings like shredded carrots, spinach, and a fried egg. Everyone gets to assemble their own bowl. It’s a fun, interactive, and completely customizable meal that allows everyone, even the picky eaters, to participate and try new things.

How to Make Spanish Paella Without a Paella Pan

Any Wide Skillet Can Be Your Spanish Getaway.

I dreamed of making a beautiful, saffron-infused Paella, but I didn’t own a special paella pan. I learned that you can make a fantastic version in any wide, shallow skillet, especially a large cast-iron or stainless steel one. The key is to use a short-grain rice, like Arborio, and to resist the urge to stir it once you’ve added the liquid. This allows the rice to form the coveted “socarrat,” the crispy, caramelized layer at the bottom of the pan, which is the best part of any good paella.

The Best Store-Bought Dumplings and How to “Hack” Them

I Turned a Frozen Bag into a Gourmet Meal in 10 Minutes.

The frozen dumpling section of my grocery store became my secret weapon for a fast, delicious, and cheap meal. I learned that a simple bag of frozen dumplings can be “hacked” into a gourmet meal in about 10 minutes. My favorite trick is the “potsticker” method. I’ll pan-fry the frozen dumplings in a little oil until the bottoms are golden and crispy. Then, I’ll pour in a splash of water, cover the pan, and let them steam for a few minutes. I’ll serve them with a simple dipping sauce made from soy sauce and a little rice vinegar.

How to Make Chinese Dan Dan Noodles with Peanut Butter

The Pantry Staple That Mimics a Specialty Paste.

I was craving the spicy, savory, and nutty flavor of Dan Dan noodles, but the authentic recipe calls for Chinese sesame paste, which I couldn’t find. I learned that a simple pantry staple—creamy peanut butter—can be a fantastic and delicious substitute. I made a quick sauce by whisking some peanut butter with soy sauce, a little chili oil, and a splash of hot water. I poured it over some noodles and topped it with some cooked ground pork and chopped peanuts. The result was incredibly satisfying and had all the delicious flavors I was craving.

The Easiest Way to Make Brazilian Feijoada

The Slow Cooker Does All the Work for This National Dish.

Feijoada, the national dish of Brazil, is a rich, hearty, and incredibly flavorful black bean and meat stew. A traditional Feijoada can take a whole day to make. I learned that I can make a fantastic and much easier version in my slow cooker. In the morning, I’ll simply add my soaked black beans, some smoked sausage, a bay leaf, and some garlic to the crock-pot. I let it cook on low all day, and I come home to the most delicious, tender, and deeply savory stew. It’s a perfect, low-effort way to enjoy this amazing dish.

How to Make Lebanese Tabbouleh with Regular Supermarket Parsley

The Secret is in the Sheer Volume of Herbs.

I used to think Tabbouleh was a grain salad with a little bit of parsley in it. I was so wrong. I learned that an authentic Lebanese Tabbouleh is actually an herb salad with a little bit of grain. The secret to making a great version at home is to use a shocking amount of fresh, flat-leaf parsley from the regular supermarket. We’re talking two or three huge bunches. You chop it up finely with some fresh mint, a little bit of tomato and onion, and just a sprinkle of bulgur wheat. It’s an incredibly fresh, vibrant, and healthy salad.

The Best International Spice Blends You Can Make at Home

I Became My Own Master Spice Blender for Pennies.

Those little jars of pre-made international spice blends are so expensive. I started making my own at home for a fraction of the cost by buying the individual spices from the bulk section. My favorite is a simple “Garam Masala” for Indian cooking, which is a warm blend of cumin, coriander, cinnamon, and cardamom. I also love to make my own “Za’atar” for Middle Eastern dishes, which is a mix of dried thyme, sesame seeds, and sumac. It’s cheaper, it’s fresher, and I can customize the blends to my own taste.

How to Make Cuban Ropa Vieja in a Slow Cooker

The “Old Clothes” Dish That’s Effortlessly Delicious.

“Ropa Vieja,” which means “old clothes” in Spanish, is a classic Cuban dish of tender, shredded beef in a savory tomato sauce. It tastes like it requires hours of careful attention. The secret to an incredibly easy version is the slow cooker. I’ll take a simple, cheap cut of beef, like a flank steak or a chuck roast, and put it in the crock-pot with some canned tomatoes, sliced peppers and onions, and a few spices. I let it cook on low all day, and the beef becomes so tender that it literally falls apart into “old clothes” with a fork.

The Best Way to Make Indian Samosas with Puff Pastry

The Freezer Aisle Hack for a Crispy, Flaky Masterpiece.

I love the crispy, savory goodness of a samosa, but making the traditional pastry from scratch is a lot of work. I learned a brilliant hack that gives you a beautiful, flaky samosa with a fraction of the effort. The secret is to use a sheet of store-bought puff pastry from the freezer aisle. I’ll just cut the puff pastry into squares, fill it with a simple, spiced potato and pea filling, fold it into a triangle, and bake it in the oven until it’s puffed and golden. It’s a fantastic and incredibly easy shortcut.

How to Make Russian Beef Stroganoff the Authentic Way

The Secret is Sour Cream, Not Cream Cheese.

I grew up eating an “American-style” Beef Stroganoff that was often made with cream cheese or canned soup. It was good, but it was heavy. Then I learned how to make a more authentic Russian version, and it was a revelation. The secret to its signature tangy creaminess is not cream cheese, but a generous dollop of full-fat sour cream, stirred in at the very end of cooking. The sour cream adds a bright, tangy flavor that cuts through the richness of the beef and mushrooms, creating a much more balanced and sophisticated dish.

The Easiest Way to Make Peruvian Lomo Saltado

The Wok is Your Secret Weapon for This Fusion Dish.

Lomo Saltado is a classic Peruvian stir-fry that has a wonderful fusion of Peruvian and Chinese flavors. It sounds exotic, but it’s one of the fastest and easiest weeknight meals you can make. The secret is to cook it very quickly in a very hot pan, like a wok. You’ll quickly stir-fry some strips of steak with onions and tomatoes, and then add a splash of soy sauce and vinegar. The most unique and delicious part is that you toss in a handful of thick-cut french fries at the very end. It’s a savory, tangy, and incredibly satisfying meal.

How to Make Hungarian Goulash on a Weeknight

The Pressure Cooker is Your Time Machine.

A traditional Hungarian Goulash is a rich, savory beef stew that is defined by its deep, sweet paprika flavor. It normally takes hours of slow simmering for the beef to become tender. The secret to a weeknight version is the pressure cooker or an Instant Pot. I can brown my beef, sauté my onions, and then add my paprika, broth, and other ingredients, and the pressure cooker will work its magic. In about 40 minutes, I can achieve a depth of flavor and a tenderness in the beef that would normally take three hours on the stove.

The “Global Skewer” Night: Satay, Kebab, and More

Food on a Stick is a Universal Language of Fun.

A “Global Skewer” night is a fantastic and interactive theme for a small dinner party. I’ll pick a few different international skewer recipes and make a small batch of each. I’ll make some Thai-style “Chicken Satay” with a simple peanut dipping sauce. I’ll make some Greek “Souvlaki” with a lemon and oregano marinade and a side of tzatziki. And I’ll make some Middle Eastern “Kofta Kebabs” with some spiced ground meat. It’s a fun, casual, and delicious way to sample a variety of different flavors from around the world.

How to Make German Schnitzel with Pork Chops

The “Pound It Thin” Method for a Crispy, Juicy Cutlet.

A perfect German Schnitzel is incredibly thin, crispy, and juicy. You don’t need to buy expensive veal cutlets to make it at home. The secret is to use a simple, boneless pork chop and the “pound it thin” technique. I’ll place the pork chop between two pieces of plastic wrap and use a meat mallet or a heavy pan to pound it until it’s very thin, about a quarter of an inch. This tenderizes the meat and ensures it cooks very quickly. A simple breading and a quick pan-fry results in a perfect, crispy Schnitzel.

The Best International “One-Pot” Meals

A World of Flavor, with Only One Pot to Clean.

One-pot meals are a lifesaver, and there are so many incredible international versions to explore. A Spanish “Arroz con Pollo” (chicken and rice) is a classic for a reason. A simple “Thai Green Curry” with chicken and vegetables comes together beautifully in a single pot. And a hearty “Hungarian Goulash” is the ultimate one-pot comfort food. These meals are packed with flavor, they are a fantastic way to stretch ingredients, and the easy cleanup makes them a perfect choice for any busy weeknight.

How to Make Vietnamese Summer Rolls with Supermarket Ingredients

The “Just Add Hot Water” Wrapper is a Miracle.

Vietnamese Summer Rolls look so elegant and complicated, but they are one of the easiest and freshest meals you can make at home. The secret is the rice paper wrappers, which you can find in the international aisle of almost any supermarket. They look like brittle, plastic discs, but when you dip them in hot water for about 15 seconds, they transform into a soft, pliable wrapper. I’ll fill them with some pre-cooked shrimp, some vermicelli noodles, and a handful of fresh herbs and lettuce. They are a perfect, no-cook, healthy meal.

The Easiest Way to Make British Fish and Chips at Home

The Secret to the Crispy Batter is a Can of Beer.

I love a good, crispy plate of Fish and Chips, and I learned that I can make a fantastic version at home in my air fryer. The secret to that classic, light, and incredibly crispy batter is beer. A simple batter made with flour, some seasonings, and a light beer, like a pilsner, will fry up to be incredibly airy and crunchy. I’ll dip my pieces of cod in the batter and then cook them in the air fryer until they are golden brown. It’s a much healthier but just as delicious version of the British classic.

How to Make Turkish Menemen for Breakfast

The Savory, Saucy Egg Dish That Will Change Your Mornings.

If you’re tired of the same old scrambled eggs, you have to try Turkish Menemen. It’s a delicious, savory, and incredibly easy one-pan breakfast. You simply sauté some onions, peppers, and tomatoes until they are soft and saucy. Then, you’ll crack a few eggs directly into the vegetable mixture, and gently scramble them as they cook. It’s often topped with a sprinkle of fresh herbs and some feta cheese. It’s a warm, comforting, and incredibly flavorful way to start your day.

The Best International Noodle Soups You Can Make in 30 Minutes

A Soulful, Slurpable Bowl of Comfort.

A warm bowl of a noodle soup is the ultimate comfort food, and there are so many fast and delicious international versions you can make at home. A simple “Miso Ramen” can be made in about 20 minutes using a good quality broth and a spoonful of miso paste. A quick “Thai Coconut Curry Noodle Soup” (Khao Soi) can be made with a can of coconut milk and some red curry paste. And a simple “Vietnamese-inspired” Pho can be made with a spiced-up beef broth and some rice noodles. A world of comfort is just 30 minutes away.

How to Make Argentinian Chimichurri Sauce for Any Meat

The Bright, Herby, and Garlicky Sauce of Your Dreams.

Chimichurri is a classic Argentinian sauce that is absolutely incredible on grilled meats, and it’s so easy to make. It’s an uncooked sauce that is packed with fresh, vibrant flavors. In a food processor, I’ll combine a huge bunch of fresh parsley, a few cloves of garlic, a little bit of oregano, a splash of red wine vinegar, and a good amount of olive oil. It’s a bright, herby, garlicky, and slightly tangy sauce that can make a simple piece of grilled steak or chicken taste like it came from a fancy steakhouse.

The Easiest Way to Make Swedish Meatballs (IKEA-Style)

The Secret to the Creamy Gravy is a Little Bit of Jam.

I love the comforting, savory flavor of Swedish meatballs, and I learned that the secret to that classic, slightly sweet and creamy gravy is surprisingly simple. After I pan-fry the meatballs (which are seasoned with a little allspice and nutmeg), I’ll make a simple pan gravy. The secret ingredient that I add to the creamy sauce is a spoonful of lingonberry or even cranberry jam. It adds a subtle sweetness and tartness that is the signature flavor of the classic IKEA dish.

How to Make a Simple Indian Dal from Scratch

The Lentil Soup That is the Heartbeat of a Nation.

Dal, a simple soup made from lentils or split peas, is a cornerstone of Indian cuisine, and it’s one of the most comforting, healthy, and frugal meals you can make. The secret to a truly flavorful Dal is a final step called the “tarka.” After you’ve cooked the lentils until they are soft, you’ll heat some ghee or oil in a small pan and fry some spices, like cumin seeds, mustard seeds, and garlic, until they are fragrant. You then pour this sizzling, aromatic mixture over the top of the lentils. It’s a final burst of flavor that transforms the simple dish into something extraordinary.

The Best International “Street Food” to Recreate at Home

A Global Tour of Delicious, Hand-Held Meals.

I love the bold, vibrant flavors of international street food, and it’s so much fun to recreate at home. My favorite is a simple “Chicken Gyro,” with some marinated chicken, tzatziki sauce, and fresh vegetables wrapped in a warm pita. I also love making “Elote,” a Mexican street corn where you grill a cob of corn and then slather it in a creamy, cheesy, chili-lime sauce. These dishes are fun, casual, and a delicious way to bring the exciting flavors of a bustling street market into your own kitchen.

How to Make Filipino Chicken Adobo with 5 Ingredients

The National Dish That’s a Masterclass in Simplicity.

Chicken Adobo is the national dish of the Philippines, and it’s a perfect example of how a few simple ingredients can create an incredibly complex and delicious flavor. It’s a true 5-ingredient wonder. You simply simmer some chicken pieces in a mixture of soy sauce, vinegar, a lot of garlic, and some whole peppercorns. That’s it. The chicken becomes incredibly tender and absorbs the savory, tangy, and garlicky flavors of the sauce. It’s a comforting, delicious, and shockingly easy meal to make.

The Easiest Way to Make Polish Pierogi with Wonton Wrappers

The Dumpling Hack That Saved Me Hours.

I love the comforting, cheesy goodness of a Polish Pierogi, but making the dough from scratch can be a time-consuming process. I discovered a brilliant shortcut that gives me delicious pierogi in a fraction of the time. The secret is to use store-bought wonton wrappers as the “dough.” I’ll just place a spoonful of a simple potato and cheese filling in the center of the wrapper, fold it over, and pinch the edges shut. You can boil them or pan-fry them, and they are a fantastic and incredibly easy substitute for the real thing.

How to Make Thai Mango Sticky Rice with Regular Rice

The Coconut Milk Soak is the Secret.

Mango Sticky Rice is one of the most delicious desserts on the planet, but it’s traditionally made with a special type of “glutinous” rice that can be hard to find. I learned that you can make a fantastic version using a simple trick with regular short-grain rice, like Arborio or sushi rice. The secret is to cook the rice, and then, while it’s still warm, to let it soak in a mixture of sweetened, warm coconut milk. The rice will absorb the creamy, sweet coconut milk, and it will become wonderfully sticky and delicious.

The Best International “Comfort Food” Recipes

A Warm Hug in a Bowl, from Around the World.

Every culture has its own version of “comfort food,” and they are all delicious. My go-to international comfort foods are a classic “Italian Bolognese,” a rich meat sauce that has been slow-simmered for hours. From France, a simple “Coq au Vin,” which is a hearty chicken and wine stew. And from Japan, a simple bowl of “Udon Noodle Soup” with a savory broth is incredibly soothing. These are the meals that feel like a warm hug, no matter what language they speak.

How to Make a Simple, Authentic-Tasting Italian Marinara

The Secret is Good Tomatoes and a Single Onion.

A truly great marinara sauce is a thing of beauty, and it’s all about simplicity. The secret is to start with the best quality canned tomatoes you can find, like San Marzano. The other secret, which I learned from the legendary Marcella Hazan, is to simmer the tomatoes with a whole onion, cut in half, and a generous knob of butter. You let it simmer for at least 45 minutes, and then you discard the onion. The onion infuses the sauce with a wonderful, subtle sweetness and depth, creating the most delicious and simple marinara you’ve ever tasted.

The Easiest Way to Make South African Bobotie

The Savory, Curried Custard Pie You Need in Your Life.

Bobotie is a classic South African dish that is a wonderful and unique combination of sweet and savory flavors. It’s a curried ground meat casserole that is topped with a savory egg custard. It sounds complicated, but a simple version is surprisingly easy to make. The secret to the unique flavor is to add a little bit of fruit chutney or apricot jam to the spiced meat mixture. You bake it in the oven until the custard is set, and the result is a wonderfully fragrant, comforting, and delicious meal.

How to Make Korean Kimchi Fried Rice

The Ultimate Use for That Last Bit of Kimchi in the Jar.

Kimchi Fried Rice is one of my all-time favorite comfort foods, and it’s a fantastic way to use up leftover rice and that last bit of kimchi in the jar. The secret to a truly great version is to use sour, well-fermented kimchi and a generous splash of the kimchi brine in the stir-fry. I’ll sauté the kimchi with some leftover rice and a little bit of pork or bacon. I’ll season it with the kimchi juice, and then I’ll top it with a perfect, crispy fried egg. It’s a savory, spicy, and incredibly satisfying meal.

The Best International “Stuffed Bread” Recipes (Empanadas, Calzones)

The Delicious, Hand-Held Meals in a Pocket.

Almost every culture has its own version of a delicious, savory filling stuffed into a bread pocket, and they are all fantastic. From Latin America, the “Empanada” is a classic, often filled with a savory meat mixture. From Italy, the “Calzone” is like a pizza that has been folded in half. And from England, the “Cornish Pasty” is a hearty, hand-held pie. The best part is that you can use a simple, store-bought pie crust or pizza dough as a fantastic shortcut for any of these delicious, portable meals.

How to Make a Simple Indonesian Gado Gado Salad

The Salad with the Most Delicious Peanut Sauce on Earth.

Gado Gado is a beautiful and satisfying Indonesian salad that is all about the delicious, rich, and savory peanut sauce. The salad itself is a simple collection of blanched vegetables, some hard-boiled eggs, and maybe some tofu or potatoes. The magic is in the sauce. I make a simple version by whisking some creamy peanut butter with a little bit of coconut milk, a splash of soy sauce, a squeeze of lime juice, and a touch of sweetness. Drizzled over the simple salad, it’s one of the most delicious and satisfying meals you can eat.

The “Around the World in 5 Dinners” Weekly Meal Plan

We Took a Culinary Vacation Without Leaving Our Kitchen.

To break out of a dinner rut, I created an “Around the World in 5 Dinners” meal plan for the week. It was a fun and delicious adventure. On Monday, we had a simple “Italian” Pasta night. On Tuesday, we had “Mexican” Chicken Tacos. On Wednesday, we went to “Thailand” with a quick Green Curry. On Thursday, we had a “Greek” night with some simple Chicken Souvlaki and a salad. And on Friday, we had an “American” classic with some homemade burgers. It was a simple, exciting, and delicious way to travel the world from our own dinner table.

How to Make Austrian Apfelstrudel with Store-Bought Pastry

The Flaky, Apple-Filled Wonder, Made Easy.

A traditional Austrian Apfelstrudel, with its paper-thin, hand-stretched dough, is a work of art. But I learned that you can make a fantastic and incredibly flaky version at home using a brilliant shortcut: store-bought phyllo dough. I’ll make a simple filling of apples, raisins, and cinnamon. Then, I’ll layer several sheets of the buttery phyllo dough, spread the filling on top, and roll it up like a jelly roll. I’ll bake it until it’s golden brown and crispy, and the result is a beautiful, impressive, and delicious strudel with a fraction of the work.

The Easiest Way to Make a Caribbean Curry

The Secret is the Allspice and the Coconut Milk.

A Caribbean curry has a unique flavor profile that is different from its Indian or Thai cousins. It’s often a little sweeter and has a wonderful, warm spice flavor. The two key ingredients to achieving this at home are a can of creamy coconut milk, which provides the rich base, and a generous amount of a spice called allspice, which has a warm, clove-like flavor that is the signature of many Caribbean dishes. A simple curry made with chicken, coconut milk, some allspice, and a little bit of thyme is a fast, easy, and delicious trip to the islands.

How to Make Middle Eastern Shakshuka for Any Meal

The One-Pan Egg Dish That’s Perfect All Day Long.

Shakshuka is a classic Middle Eastern and North African dish that is so much more than just a breakfast. It’s a perfect, one-pan meal for any time of day. It’s a simple, savory stew of tomatoes, peppers, and onions, spiced with cumin and paprika. The best part is that you crack a few eggs directly into the simmering sauce and let them poach until they are perfectly cooked. It’s a hearty, healthy, and incredibly flavorful dish that is perfect for a quick lunch, a simple dinner, or a lazy weekend brunch.

The Best International “Wraps” (Gyros, Shawarma, Roti)

A Global Tour of Delicious Hand-Held Meals.

A simple wrap is a fantastic canvas for international flavors. For a “Greek Gyro,” I’ll fill a warm pita with some marinated chicken, some fresh tomatoes and onions, and a generous dollop of tzatziki sauce. For a “Middle Eastern Shawarma” vibe, I’ll use a similar filling but with a tahini-based sauce. And for a “Caribbean” feel, I’ll fill a soft roti bread with a simple chicken and potato curry. These simple, hand-held meals are a fast, easy, and delicious way to enjoy the flavors of the world.

How to Make a Simple Malaysian Laksa

The Coconut Curry Noodle Soup of Your Dreams.

Laksa is a rich, fragrant, and incredibly delicious coconut curry noodle soup from Malaysia, and a simple version is surprisingly easy to make at home. The key is to start with a good quality store-bought laksa paste, or a simple red curry paste. I’ll sauté the paste to wake it up, and then add a can of coconut milk and some chicken broth. I’ll let it simmer with some chicken and tofu, and then I’ll add some rice noodles and a handful of bean sprouts at the very end. It’s a complex, soulful soup that comes together in about 30 minutes.

The Easiest Way to Make an Egyptian Koshari Bowl

The “Everything but the Kitchen Sink” Carb-Fest.

Koshari is the national dish of Egypt, and it’s a wonderful, hearty, and incredibly frugal vegetarian meal. It sounds strange, but it’s a delicious layering of humble ingredients. You start with a base of rice and lentils, then you top it with some macaroni. The whole thing is then topped with a spicy tomato sauce and some crispy, fried onions. It’s a true “pantry meal” that uses up a bunch of simple, cheap ingredients to create something that is so much more than the sum of its parts.

How to Make a Classic French Coq au Vin in Less Time

The Pressure Cooker is Your French Bistro Secret Weapon.

A classic Coq au Vin, a French stew of chicken braised in red wine, is a deep, rich, and incredibly flavorful dish that normally takes hours to make. The secret to making it on a weeknight is the pressure cooker or an Instant Pot. The high pressure environment of the cooker can break down the chicken and meld the flavors in a fraction of the time. I can achieve a “simmered-for-hours” depth of flavor and a fall-off-the-bone tenderness in the chicken in about 45 minutes.

The Best International Dumpling and Wonton Soups

A Warm, Soulful Bowl of Comfort.

A simple dumpling or wonton soup is the ultimate comfort food, and it’s so easy to make a delicious version at home. The secret is to start with a bag of high-quality, frozen dumplings or wontons from the grocery store. I’ll bring a good quality chicken or vegetable broth to a simmer, and then I’ll add the frozen dumplings directly to the pot. They cook in about 5-7 minutes. I’ll often add a handful of spinach and a drizzle of sesame oil at the end. It’s a simple, soulful, and incredibly satisfying soup.

How to Make a Simple Israeli Couscous Salad

The “Little Pearls” of Pasta That Are a Perfect Salad Base.

Israeli couscous, with its large, pearly grains, is a fantastic base for a hearty and satisfying salad. It has a wonderful, chewy texture. My favorite way to prepare it is to toast the couscous in a little olive oil before I cook it, which gives it a nutty flavor. Once it’s cooked and cooled, I’ll toss it with some classic Mediterranean ingredients, like chopped cucumbers, tomatoes, feta cheese, and a ton of fresh parsley. I’ll dress it with a simple lemon vinaigrette. It’s a perfect, make-ahead lunch or a great side dish for a BBQ.

The Easiest Way to Make a Chilean Pastel de Choclo

The Sweet and Savory Corn Pie of Your Dreams.

Pastel de Choclo is a classic Chilean comfort food that is a wonderful and unique combination of sweet and savory. It’s a savory pie with a filling of seasoned ground beef and a topping of a sweet, creamy corn pudding. A simple version can be made with a can of creamed corn as a fantastic shortcut for the topping. The combination of the savory, cumin-spiced meat and the sweet, tender corn topping is absolutely delicious. It’s a hearty, satisfying, and incredibly unique dish.

How to Make a Simple, Authentic Mexican Pozole

The Canned Hominy is Your Secret Weapon.

Pozole is a traditional Mexican stew that is hearty, flavorful, and incredibly satisfying. The signature ingredient is hominy, which are large corn kernels that have been specially treated. The secret to a simple, weeknight Pozole is to use canned hominy, which you can find in the international aisle of most supermarkets. I’ll make a simple broth with some pork or chicken, some chili powder, and a can of hominy. The best part is the toppings: shredded cabbage, radishes, a squeeze of lime, and a sprinkle of cilantro.

The Best International “Breakfast for Dinner” Ideas

A Global Tour of Morning Meals for a Fun Weeknight.

“Breakfast for Dinner” is a fun and easy weeknight meal, and there are so many delicious international versions to explore. From Mexico, a simple “Huevos Rancheros” with a fried egg over a tortilla with some salsa is fantastic. From the Middle East, a “Shakshuka” is a perfect, one-pan meal. And from Turkey, a simple “Menemen,” which is a savory scramble with tomatoes and peppers, is incredibly satisfying. These savory, protein-packed breakfasts are a great way to break out of a dinner rut.

How to Make a Simple Belgian Carbonnade Flamande

The Beer and Onion Stew That’s Better Than Beef Bourguignon.

Carbonnade Flamande is a classic Belgian beef stew that is rich, savory, and deeply comforting. The secret to its unique and incredible flavor is that instead of wine, it’s made with a dark, malty Belgian-style beer. The beer, combined with a huge amount of slowly caramelized onions, creates a sauce that is both savory and slightly sweet. It’s a simple, one-pot wonder that is the ultimate comfort food on a cold night.

The Easiest Way to Make a West African Peanut Stew

The Creamy, Savory, and Spicy Stew That Will Change Your Life.

A West African Peanut Stew is one of the most delicious, comforting, and surprisingly easy stews you can make. The secret to its incredible creaminess and flavor is a simple jar of natural peanut butter. I’ll start by sautéing some onions and garlic, then I’ll add some chicken or sweet potatoes, a can of tomatoes, and some broth. The magic happens when you whisk in a generous scoop of peanut butter. It melts into the stew, creating a rich, savory, and slightly spicy sauce that is absolutely addictive.

How to Make a Simple Ukrainian Borscht

The Humble Beet is the Star of This Vibrant Soup.

Borscht is a classic Ukrainian soup that is famous for its stunning, deep red color and its wonderful, earthy, and slightly sweet flavor. The undisputed star of the show is the humble beet. A simple, weeknight version can be made by sautéing some onions and carrots, and then adding some grated beets, a little bit of cabbage, and a good quality vegetable or beef broth. The secret to its signature tangy flavor is a splash of vinegar added at the very end. It’s a beautiful, nourishing, and incredibly delicious soup.

The Best International “Food on a Stick” Recipes

A Global Tour of Delicious Skewers.

Food on a stick is universally fun and delicious. My favorite international skewer recipes are a Thai “Chicken Satay” with a creamy peanut dipping sauce, a Greek “Pork Souvlaki” with a lemon and oregano marinade, and a Middle Eastern “Kofta Kebab” made with spiced ground lamb or beef. These are all perfect for a casual BBQ or a fun, interactive dinner party. They are easy to make, fun to eat, and a fantastic way to sample a variety of different global flavors.

How to Make a Simple Cajun Gumbo

The “Roux” is the Soul of the Dish.

A good Gumbo is one of the crown jewels of American cuisine, and it all starts with the “roux.” The roux is a simple mixture of flour and fat that is cooked slowly until it is a deep, dark brown color. This is not a step to be rushed. The dark roux is what gives the Gumbo its signature deep, nutty, and incredibly complex flavor. While it takes a little bit of patience to make the roux, the rest of the dish—a hearty stew of sausage, chicken, and vegetables—comes together quite simply.

The Easiest Way to Make a Simple Colombian Ajiaco

The “Three Potato” Soup That’s a National Treasure.

Ajiaco is a hearty and incredibly comforting chicken and potato soup from Colombia. The secret to its unique flavor and texture is the use of three different types of potatoes. While they can be hard to find, a simple version can be made with a mix of waxy red potatoes and starchy russet potatoes. The signature flavor comes from an herb called “guascas,” but a good substitute is a mix of parsley and a little bit of oregano. It’s a simple, soulful soup that is a true taste of Colombia.

How to Make a Simple Danish Smørrebrød (Open-Faced Sandwich)

The Edible Work of Art You Can Eat for Lunch.

A Smørrebrød is a traditional Danish open-faced sandwich, and it’s so much more than just a piece of bread with something on top. It’s an edible work of art. The base is always a slice of a dense, dark rye bread. The toppings are then layered beautifully. A classic combination is a piece of pickled herring with some red onion and dill. Another favorite is a simple slice of roast beef with some crispy onions and a dollop of horseradish cream. It’s a simple, elegant, and incredibly delicious lunch.

The Best International “Rice Bowl” Recipes

A Simple Grain, a World of Possibilities.

A simple bowl of rice is a perfect blank canvas for a world of international flavors. A “Korean Bibimbap” bowl with some marinated beef and a variety of vegetables is a classic. A “Japanese Donburi” bowl with some simmered meat or fish over rice is another great option. And a simple “Cuban-style” rice bowl with some black beans, a fried egg, and a slice of avocado is incredibly satisfying. The rice bowl is the ultimate, customizable, and often frugal, way to enjoy the flavors of the world.

How to Make a Simple Hawaiian Loco Moco

The Ultimate Comfort Food from the Islands.

A Loco Moco is a classic Hawaiian comfort food, and it’s a wonderfully hearty and delicious meal. It’s a simple but brilliant combination of a scoop of white rice, topped with a hamburger patty, which is then smothered in a rich brown gravy, and finally topped with a perfect, sunny-side-up fried egg. It sounds a little strange, but the combination of the savory meat, the rich gravy, and the creamy egg yolk is pure, unadulterated comfort in a bowl.

The Easiest Way to Make a Simple Irish Stew

The Secret is a Good Beer and a Low Simmer.

A traditional Irish Stew is a simple, rustic, and deeply comforting dish. An easy and incredibly flavorful version is made with lamb (or beef), some potatoes, carrots, and onions. The secret to a rich and savory broth is to use a dark, malty beer, like a Guinness, as part of the cooking liquid. You simply brown the meat, sauté the vegetables, and then let it all simmer on a low heat for a couple of hours until the meat is incredibly tender. It’s the perfect, one-pot meal for a cold and rainy day.

How to Make a Simple Portuguese Caldo Verde

The “Green Soup” That’s a National Treasure.

Caldo Verde is a classic Portuguese soup that is simple, rustic, and incredibly delicious. The base of the soup is a simple potato and onion puree, which makes it wonderfully creamy without any cream. The “verde” or “green” part comes from very thinly sliced collard greens or kale, which are stirred in at the very end so they stay vibrant and tender-crisp. It’s traditionally served with a slice of savory chorizo sausage and a drizzle of good olive oil. It’s a beautiful, nourishing, and deeply comforting soup.

The Best International “Savory Pie” Recipes

A World Tour of Delicious, Flaky Comfort.

Almost every culture has its own version of a savory pie, and they are all the ultimate comfort food. From England, a classic “Shepherd’s Pie” with a savory meat filling and a mashed potato topping is a must-try. From Greece, a “Spanakopita” with its flaky phyllo crust and a spinach and feta filling is incredible. And from Latin America, an “Empanada” is a perfect, hand-held savory pie. The best part is that you can use a simple, store-bought pie crust or puff pastry as a fantastic shortcut for any of these delicious dishes.

How to Make a Simple Syrian Red Lentil Soup

The Bright, Lemony, and Comforting Soup of My Dreams.

This Syrian Red Lentil Soup is one of the simplest and most delicious soups I have ever made. Red lentils cook very quickly and break down into a wonderfully creamy consistency. The secret to its unique and incredible flavor is a final step where you swirl in a “topping” of olive oil that has been infused with garlic and cilantro, and a very generous squeeze of fresh lemon juice. The bright, fresh, and citrusy flavors at the end completely transform the simple lentil soup into something truly extraordinary.

The Easiest Way to Make a Simple Venezuelan Arepa

The Corn Cake That’s a Perfect Pocket for Anything.

An Arepa is a classic Venezuelan and Colombian food that is a wonderfully simple and versatile corn cake. The “dough” is made from a special, pre-cooked cornmeal called “masarepa,” which you can find in the international aisle of many supermarkets. You simply mix the masarepa with some water and salt, form it into a patty, and then pan-fry it until it’s crispy on the outside and soft on the inside. You can then split it open and fill it with anything you like, from simple cheese and beans to shredded beef.

How to Make a Simple New Orleans Jambalaya

The “Holy Trinity” is the Key to This One-Pot Wonder.

Jambalaya is a classic Louisiana one-pot meal that is packed with flavor and incredibly satisfying. The undisputed secret to its authentic flavor is the “holy trinity” of Cajun cooking: a flavor base of finely chopped onion, celery, and green bell pepper. You start by sautéing the trinity with some spicy andouille sausage. Then you add your chicken, some tomatoes, some rice, and some broth, and let it all simmer together in one pot. It’s a hearty, soulful, and incredibly delicious taste of New Orleans.

The Best International “Curry” Recipes from Around the World

A Global Tour of Aromatic, Spiced Stews.

“Curry” is a broad term, and there are so many incredible and diverse versions from around the world. From Thailand, a “Green Curry” with coconut milk is bright, fresh, and spicy. From India, a rich and creamy “Butter Chicken” is a global favorite. From Japan, a “Kare Raisu” is a milder, sweeter, and thicker curry that is the ultimate comfort food. And from the Caribbean, a “Chicken Curry” often has a wonderful, warm flavor from the addition of allspice. Each one is a unique and delicious adventure.

How to Make a Simple Czech Svickova

The Creamy, Vegetable-Braised Beef of Your Dreams.

Svickova is a classic Czech dish that is incredibly unique and delicious. It’s a beef sirloin that is slowly braised with a variety of root vegetables, like carrots and celery root. The magic happens at the end. You remove the beef, and you blend the soft-cooked vegetables with some cream to create the most incredible, savory, and slightly sweet vegetable-cream sauce. It’s traditionally served with some bread dumplings and a dollop of cranberry sauce and whipped cream. It sounds strange, but the combination is absolutely divine.

The Easiest Way to Make a Simple Finnish Salmon Soup

The Creamy, Dill-Infused Soup That’s a Nordic Classic.

This Finnish Salmon Soup, or “Lohikeitto,” is one of the most comforting and delicious soups you can make, and it’s surprisingly simple. It’s a creamy soup with a broth base, filled with chunks of potato and carrots. The two key ingredients that give it its signature flavor are a huge amount of fresh dill, and the cubes of fresh salmon, which you add at the very end of cooking so they gently poach in the hot broth and stay incredibly tender. It’s a light but satisfying soup that is a true taste of Finland.

How to Make a Simple Greek Moussaka

The “Eggplant Lasagna” That’s a Labor of Love.

A Greek Moussaka is a true labor of love, but the result is one of the most delicious and comforting dishes on the planet. It’s a layered casserole, almost like a lasagna, but instead of pasta, it uses layers of tender, fried eggplant. The filling is a rich, savory ground lamb or beef ragu, spiced with a little cinnamon. And the topping is a thick, creamy, and decadent béchamel sauce. It’s a showstopper of a dish that is perfect for a special occasion.

The Best International “Stuffed Vegetable” Recipes

A World Tour of Edible Bowls.

Almost every culture has its own delicious version of a stuffed vegetable, and it’s a fantastic and often frugal way to create a meal. From the Mediterranean, a “Gemista,” which is a tomato or a bell pepper stuffed with rice and herbs, is a classic. From Eastern Europe, a “Sarmale” or a stuffed cabbage roll is the ultimate comfort food. And from Mexico, a “Chile Relleno,” which is a poblano pepper stuffed with cheese, is absolutely delicious. These dishes are a testament to the global creativity of turning a simple vegetable into a complete and satisfying meal.

How to Make a Simple Iraqi Kubba Hamuth

The “Sweet and Sour” Dumpling Soup You Need in Your Life.

Kubba Hamuth is a classic Iraqi-Jewish dish that is a wonderfully unique and delicious “sweet and sour” soup. The “kubba” are large, semolina-dough dumplings that are filled with a savory, spiced ground meat mixture. The “hamuth” is the broth, which gets its signature flavor from a combination of tomato, and a generous amount of lemon juice for the sourness, and sometimes a little bit of sugar for the sweetness. It’s a hearty, comforting, and incredibly flavorful soup with a truly unique and addictive taste.

The Easiest Way to Make a Simple Kenyan Sukuma Wiki

The Collard Greens That Are the Heartbeat of a Nation.

Sukuma Wiki is a classic Kenyan dish, and its name literally means “to push the week.” It’s a simple, delicious, and incredibly frugal dish of braised collard greens. A simple version can be made by sautéing some onions and tomatoes, and then adding a huge bunch of finely chopped collard greens and a little bit of water or broth. You let it simmer until the greens are tender. It’s often served with a simple cornmeal porridge called “ugali,” and it’s the nourishing, flavorful dish that fuels a nation.

How to Make a Simple Lebanese Fattoush Salad

The “Bread Salad” with the Most Amazing Dressing.

A Fattoush salad is a classic Lebanese “bread salad” that is incredibly fresh, vibrant, and packed with flavor. The two secrets to its unique and delicious taste are the dressing and the crunchy bread. The salad itself is a simple mix of fresh vegetables like lettuce, cucumbers, and tomatoes. The dressing gets its signature tangy flavor from an ingredient called sumac, a deep red spice with a citrusy taste. And the salad is topped with crispy, fried or baked pieces of pita bread, which add the most satisfying crunch.

The Best International “Meatball” Recipes

A Global Tour of a Comfort Food Classic.

Every culture has its own version of the humble meatball, and they are all delicious. From Italy, a classic “Polpette” is often served in a rich tomato sauce. From Sweden, a “Köttbullar” is famously served with a creamy gravy and some lingonberry jam. From the Middle East, a “Kofta” is often a longer, kebab-style meatball that is packed with fresh herbs and spices. And from Vietnam, a “Bun Cha” features savory, grilled pork meatballs served with noodles and a fresh, tangy dipping sauce.

How to Make a Simple Nepali Dal Bhat

The Hearty, Humble, and Delicious Soul of Nepal.

Dal Bhat is more than just a dish in Nepal; it’s a way of life. It’s the hearty, nourishing, and delicious meal that is eaten by almost everyone, every single day. The “Dal” is a simple, comforting soup made from lentils, spiced with a little ginger, garlic, and turmeric. The “Bhat” is a simple serving of steamed rice. It’s often served with a small portion of a vegetable curry. It’s a perfectly balanced, incredibly frugal, and deeply satisfying meal that is the true, soulful taste of the Himalayas.

The Easiest Way to Make a Simple Pakistani Haleem

The Slow-Cooked Porridge of Meat and Grains.

Haleem is a rich, savory, and incredibly unique dish from Pakistan and India. It’s a thick, porridge-like stew that is made by slow-cooking a mixture of meat (like beef or chicken), lentils, and grains (like wheat or barley) for many hours until they completely break down and meld together. An easy version can be made in a slow cooker or a pressure cooker. The result is a hearty, deeply savory, and incredibly comforting dish that is a true labor of love.

How to Make a Simple Romanian Sarmale

The “Cabbage Roll” That’s a National Treasure.

Sarmale are classic Romanian stuffed cabbage rolls, and they are the ultimate comfort food. The filling is a savory mixture of ground pork, rice, and a lot of fresh dill. The rolls are then slowly simmered in a pot with a savory tomato sauce and often some smoked bacon for extra flavor. They are a true labor of love to roll, but a big pot of Sarmale is the centerpiece of any Romanian celebration, and they are a delicious, hearty, and incredibly soulful dish.

The Best International “Seafood Stew” Recipes

A Global Tour of the Ocean’s Bounty in a Bowl.

A hearty seafood stew is a celebration of the sea, and there are so many incredible versions from around the world. From France, a “Bouillabaisse” is a classic, saffron-infused stew from Marseille. From Italy, a “Cioppino” is a rich, tomato-based stew that is packed with a variety of fish and shellfish. And from Brazil, a “Moqueca” is a wonderfully fragrant and creamy stew made with coconut milk, dendê oil, and a variety of fresh seafood. Each one is a unique and delicious taste of its coastal origins.

How to Make a Simple Taiwanese Beef Noodle Soup

The Rich, Aromatic, and Soul-Warming Broth.

A Taiwanese Beef Noodle Soup is a true masterpiece of comfort food. The secret is the rich, complex, and deeply aromatic broth. A simple version can be made by braising some beef shank in a broth that is flavored with soy sauce, a little bit of sugar, and some key spices like star anise and cinnamon. The tender, braised beef is then served over some noodles in the fragrant broth, often with a side of pickled mustard greens. It’s a soulful, warming, and incredibly satisfying bowl of soup.

The Easiest Way to Make a Simple Uzbek Plov

The “One-Pot” Rice Pilaf That’s a Central Asian Classic.

Plov is a classic Central Asian rice pilaf, and it’s a fantastic and flavorful one-pot meal. A simple, weeknight version can be made by first browning some pieces of lamb or beef. The key to its signature flavor is then to sauté a huge amount of shredded carrots and onions until they are soft and sweet. You then add your rice, some broth, and the meat back to the pot, and let it all steam together until the rice is cooked. It’s a hearty, delicious, and surprisingly easy meal.

How to Make a Simple Vietnamese Banh Mi Sandwich

The Perfect Balance of Savory, Tangy, and Fresh.

A Banh Mi is a Vietnamese sandwich that is a perfect and delicious explosion of flavors and textures. The secret is the contrast. You have the savory, rich flavor of the grilled pork or chicken. You have the bright, tangy flavor of the quick-pickled carrots and daikon radish. You have the fresh, cooling flavor of the cucumber and cilantro. And you have the creamy richness of a little mayonnaise. All of this is served on a light and crispy baguette. It’s one of the most perfect sandwiches on the planet.

The Best International “Weekend Project” Recipes

The Slow, Meditative, and Delicious Labors of Love.

Some of the best international dishes are the ones that take a little bit of time and love. A weekend is a perfect time for a fun cooking project. Making a big pot of a traditional, slow-simmered “Italian Bolognese” is a wonderfully meditative process. Rolling your own “Polish Pierogi” is a fun and rewarding activity. And making a big, beautiful “Greek Moussaka” is a true labor of love that is the perfect centerpiece for a special Sunday supper. These are the dishes that nourish your soul as much as your stomach.

How to Stock Your Pantry for Global Cooking

A Few Key Bottles and Jars Can Unlock the World.

You don’t need a huge, specialized pantry to cook from around the world. A few key, versatile staples can unlock a world of flavor. I always have a good bottle of soy sauce, which is essential for Asian cooking. A can of coconut milk is a must for Thai and Indian curries. A can of chipotle peppers in adobo is my secret for Mexican flavor. And a good tube of tomato paste is the backbone of so many Italian and Mediterranean dishes. With these few key items, I’m always ready for a culinary adventure.

The “Ingredient of the Month” Club: Exploring a New Global Staple

I Gave Myself a Culinary Education, One Ingredient at a Time.

To expand my culinary horizons, I created a personal “Ingredient of the Month” club. Each month, I would choose one new, international ingredient that I had never used before, and I would challenge myself to learn how to cook with it. One month, it was miso paste. The next, it was tahini. Another month, it was fish sauce. This simple, fun game forced me to get out of my comfort zone, it taught me so many new techniques and flavors, and it has made me a much more confident and creative global cook.

How to Host an “International Potluck”

A Delicious and Diverse Feast Created by Friends.

An international potluck is one of the most fun and delicious ways to host a party. The key to success is a little bit of gentle coordination. As the host, I’ll often set a loose theme, like “Mediterranean” or “Taco Night.” Or, I’ll simply ask everyone to bring a dish that has some personal or cultural significance to them. The result is always a beautiful, diverse, and incredibly delicious feast, and it’s a wonderful way to learn about new foods and cultures from the people you love.

The Art of Faking Authenticity: When is it Okay?

It’s Okay When It Gets You Cooking and Loving It.

I used to be obsessed with “authenticity,” and it was paralyzing. I was so afraid of doing it “wrong” that I would never even try to cook a new international dish. I finally learned that it’s okay to “fake it.” It’s okay to use a store-bought curry paste, to use a wonton wrapper for your pierogi, or to use peanut butter in your Dan Dan noodles. The goal is not to be a perfect, authentic chef. The goal is to cook delicious food, to explore new flavors, and to find joy in your kitchen. And if a clever shortcut helps you to do that, then it is more than okay.

My Culinary World Tour: A Year of Cooking from a Different Country Each Week

I Traveled the World with My Stovetop as My Passport.

I was feeling stuck in a rut, so I gave myself a challenge: for one year, I would cook a meal from a different country every single week. It was the most incredible culinary adventure of my life. My stovetop became my passport. One week, I was in Italy, making handmade pasta. The next, I was in Vietnam, rolling summer rolls. I discovered new spices, new techniques, and a deep appreciation for the incredible diversity of global cuisine. I didn’t just learn to cook; I learned about the world, and I fell in love with it, one delicious plate at a time.