Restaurants that serve only one dish have to do it well. At Gomhoria Restaurant, that dish is addictively smoky stuffed pigeon.
This smoky stuffed pigeon might take a bit of work—but only when it comes to buying the bird. The rest is easy.
A mortar and pestle, serving dish, and cooking vessel all in one, the bowl known as a zibdiye is a Gazan culinary secret
A quick, cheap mixture of rice, legumes, pasta, and tomato sauce is Cairo's vibrant, spicy snack of choice
Follow our kitchen anthropologist into the home of Amaia—economist, activist, and cook—and make olla podrida. Slide Show
This rich stew is well-adapted to the extremes of the Burgos highlands—or a fall or winter night anywhere
Alvaro, who lives in Northern Spain in an old stone barn, tells the story of his family and region through food. Slide Show
This family recipe adds tomato sauce to a classic bacalao al pil-pil. You can also omit the tomato sauce for a more traditional dish.
An amateur kitchen anthropologist visits a friend's mother to learn the secrets of Spain's most famous dish. Slide Show
This is the classic version of paella, as passed down in Elena Martí's family. The seafood version was invented later; here, chicken and rabbit are front and center.
Escabeche, the Spanish preserved meat or fish derived from Persia and influencing Peru, is a global addiction. Slide Show
During Nowruz, "new day" in Farsi, foods are filled with symbolism. "Delicious" would work just as well.
With its profusion of fresh herbs, this fragrant omelet, one of the star dishes of the Iranian New Year, tastes like spring
This fluffy, soft rice is completely saturated with the bright green taste of herbs
These walnut cookies often served during the Iranian New Year, or Nowruz ("new day" in Persian)