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An enchilada stuffed with juicy chicken and covered with mole sauce is an excellent way to showcase mole coloradito, one of the seven moles of Oaxaca. Coloradito typically calls for brioche or other bread to thicken the sauce; I like using sourdough for the slightly funky flavor it brings to the mole. Chocolate and plantains are common in this version as well, but I prefer mine without these to emphasize the flavors of the other ingredients. This recipe is a great way to demonstrate one of my favorite Mexican cooking techniques: refrying. Refrying is the process of cooking something again in an extremely hot saucepot to give it more character and depth of flavor.

Enchiladas de Pollo en Mole Coloradito

Recipe courtesy of Fermín Núñez

Alicha misir is a delicious red lentil dish prepared with turmeric that can be served warm or at room temperature. It's served during fasting seasons, such as the lead-up to Ethiopian Orthodox Christmas, when observers follow a strict vegan diet and have only one meal a day. The lentils can also complement any meat dish other times of the year.

Alicha Misir

Recipe courtesy of Woinee Mariam

Kitfo is a very popular dish from the Gurage region of Ethiopia and one of the easiest to make. Kitfo literally means chopped or minced beef. It's served along with homemade cottage cheese during holidays and special occasions, such as Ethiopian Orthodox Christmas. Lean red meat is mixed with clarified butter and Ethiopian herbs and spices, and it gets some heat from the spiced chile blend, mitmita. Traditionally, kitfo is served medium rare, but could be prepared according to the taste of the diner.

Kitfo

Recipe courtesy of Woinee Mariam

Bacalao a la Vizcaína is one of the dishes that brings Mexican families together for a Noche Buena celebration. Inspired by a popular dish in Spain's Basque country, it was adapted to become a Mexican staple. The salt cod is great as leftovers and made into bacalao tortas for the next day.

Bacalao a la Vizcaína

Recipe courtesy of Fermín Núñez

unknown

Gravad Lax

Recipe courtesy of Jeppe Kil Andersen

unknown

Kalua Pig with Cavatelli and Chinese Broccoli

Recipe courtesy of Chung Chow

This is a recipe from Isfahan, Iran and is my favorite meatball dish for summer days as you can eat them at room temperature. It is perfectly soft and full of flavor. I love it with basmati rice or good quality pita bread. We always have a platter of fresh herbs (tarragon, mint, basil and radish and edible flowers) with all our meals.

Koufteh Ghelgheli

Recipe courtesy of Nasim Alikhani

These fried dough balls are a popular street food in West Africa, served on their own or with a sauce, or in this case, with poached fish.

Gateau (Puff-Puff)

Recipe courtesy of Binta Diallo

Fattet Batenjain translates to eggplant crumble and is a classic Lebanese dish made throughout the country with various twists. The dish is unique, delicious, healthy and vegetarian! Plus, it can be served as an entree or appetizer. It can also be prepared with lamb or shredded chicken instead of eggplant.

Fattet Battenjen

Recipe courtesy of Tarik Fallous 

unknown

Callaloo Chicken Roulade

Recipe courtesy of Brittney "Chef Stikxz" Williams

Roti is an Indian flatbread that’s enjoyed around the world. In places, including the Caribbean, it's traditionally eaten with curry or other types of stew. In this recipe, I make it with a combination of all-purpose flour and Sonora flour, a flour made from one of North America's oldest wheat varieties.

Sonora Flour Roti

Recipe courtesy of Kevin Fink|Tavel Bristol-Joseph

Growing up, my favorite thing about Shabbat was the massive platters of cookies, pastries and cakes that would be put out at synagogue after the Friday evening service for the Oneg Shabbat. Oneg Shabbat means the joy of Shabbat. It's all about celebrating and, simply put, happiness; as a child (and now adult) with an insatiable sweet tooth, this spread of sweets was absolutely pure joy and happiness for me. I'd race out of the sanctuary the moment services ended and into the reception room, being one of the first to grab a paper plate and pile it high with one of each. I'd gravitate towards anything with jam, chocolate, powdered sugar and, of course, the little squares of coffee cake, each in its own little paper cup, with a thick layer of streusel on top. As is common in Jewish baking, there was always an abundance of prune-filled cookies and cakes, which at the time I avoided, but as an adult I've come to adore. They have a deep sweetness and a satisfying jammy quality, making them an ideal filling for all kinds of baked goods. In my nostalgic coffee cake, they're first cooked in red wine, another important symbol of Shabbat, and then used to create a jammy ribbon through the middle, revealed with the first slice. Enjoy this coffee cake anytime you need something sweet, nostalgic and joyful, for Shabbat, or not. I love the leftovers with a strong cup of coffee for an indulgent weekend breakfast.

Shabbat Coffee Cake with Red Wine-Soaked Prunes

Recipe courtesy of Caroline Schiff

Hanukkah is all about fried foods, and sweets are no exception. Over the holiday in Israel, you’ll find market stalls and bakeries overflowing with trays of sufganiyot: scrumptious fried doughnuts, dusted in sugar and filled with preserves. I make mine with a dairy-enriched, yeasted dough and prefer traditional fillings like raspberry jam, but you can go wild with custards, chocolate and curds. They’re a project well worth the effort!

Hanukkah Sufganiyot

Recipe courtesy of Caroline Schiff

Pinchos are grilled marinated chunks of pork or chicken on a stick, Puerto Rico's version of shish kebab. The traditional way to eat pinchos is with a slice of soft, warm bread. It's one of the island's most popular street foods, and some of my favorite childhood memories are of sitting and talking or dancing around by my cousin's roadside pinchos stand. There are lots of versions of pinchos, but what I think makes this recipe especially good is the use of sofrito, the magical Puerto Rican blend of herbs and aromatics that's the base of some of our tastiest dishes. Sofrito is easy to make yourself, or you can buy it premade.

Pinchos

Recipe courtesy of Yimara "Yia" Medina

I love this recipe because these crisp, fluffy fermented rice idlis are definitely a festive food, perfect for Diwali or any special occasion. Diwali is all about sharing great meals and snacks, and being with your friends. These paniyaram are flexible enough to serve with your favorite savory condiments or with sweets. The batter is traditionally made with soaked basmati rice and black gram dal, but I also include rice middlins (rice grits made from broken Carolina Gold rice) because I love to incorporate Southern cuisine from America into my own South Indian dishes. I hope this recipe helps you celebrate many Diwalis in the future!

Kuzhi Paniyaram

Recipe courtesy of Deepa Shridhar

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