The omelet as most Americans know it is a French import. But cooks the world over have combined whipped eggs with cooked ingredients since at least the ancient Persians. And often, “omelets” from other cultures are a lot less fussy than the filled and folded bistro classic. Take egg foo ...

In Spain’s rugged Asturias region, winter winds coming off the Atlantic demand rib-sticking meals that make the most of preserved foods. That often means fabada asturiana, a homey mix of cured meats, dried beans and alliums slowly simmered with various cuts of smoked pork. It could spend ...

In Filipino homes, the smell that wakes up many families is not coffee brewing or bacon frying, but slices of garlic sizzling in oil. It’s for a fried rice known as sinangag, a way to use up the previous day’s rice by packing it chock-full of crisp, toasted garlic. Sliced garlic is deeply ...

Certain foods are inextricably linked with game day parties: chicken wings, nachos, chili, guacamole … and salsa. Bowls and bowls of salsa. And while you can always pop open a jar, homemade salsa is extremely simple to make. The only skill it requires is a willingness to chop, mince and ...

Weeknight pasta may not sound romantic, but a Sicilian no-cook pesto provides enough homemade personal touch to save a forgotten date night. And dinner will be ready in the time it takes to boil water and cook the pasta. This recipe from our book “Tuesday Nights Mediterranean,” which ...

In Morocco, djej mechoui simply means grilled chicken, but the aroma coming off it makes clear that it is so much more. Slathered in smen, or fermented butter, the bird is richly seasoned with a mixture of cilantro, parsley, paprika, cayenne and cumin before being cooked over glowing coals. ...