This twist on the classic Indian naan bread recipe is filled with mint, cilantro, ginger, and cashews and then grilled to perfection. A smoky herb bread.

Sopes are traditional Mexican appetizers made from the same dough used for tortillas. Shaped into small boats, they’re filled with meat, cheese, or salsa.

Fresh cod fillet and corn star in these cakes, filled also with potato, bacon, and red pepper. Served with a green salad, this recipe is a perfect lunch.

For this summer grilling recipe, red snapper is grilled perfectly, stuffed in tacos, and topped with cilantro and lime. A fast dish for snapper lovers.

Serrano chiles, cilantro, and tomatillos increase the flavor profile of these crab cakes and make them entirely Mexican. A great summer crab recipe.

Pizza, pizza! In this recipe it’s topped with mushrooms, pepperoni, and fresh mozzarella cheese then grilled until crispy. A great recipe for the kids.

Pork belly is a staple in Japanese cooking. Here the pork belly is braised and served simply. It’s unctuous, flavorful, and an elegant appetizer.

A delicate custard is studded with poached salmon, onion, and a garden full of fresh herbs–parsley, chives, and basil. On top is gratin of cheese.

Pumpkin seeds and dried cranberries are spiced with cinnamon, nutmeg, allspice and maple syrup. It’s trail mix, a morning snack, an afternoon pick-me-up.

Hearts of palm and sweet mango are tossed in a mustard dressing flavored with shallots, garlic, and thyme. A perfect light, healthy summer lunch.

The creamy tang of the cream cheese and the salty bite of the feta cheese are wonderful complements to the smoky sweetness of the grilled peppers.

These impressive little nibbles are a snap once you learn that the trick to really thin crackers, which is passing the dough through a pasta machine.

Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.

Mussels are a typical Istanbul street food. For this Turkish delight, plump orange mussels are stuffed with herbed rice, pine nuts, and currants then steamed.

Similar to Middle Eastern kibbeh, these beef-and-bulgar croquettes are seasoned with oregano and mint and served with a tangy yogurt-mint sauce.

Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.

A good, basic quiche recipe can handle a variety of vegetables, herbs and cheeses. With mushrooms, dill, and goat cheese, you’ll want to make this often.

Take time to make this delicious and beautiful Italian carrot tart and amaze your guests. Based on a recipe from the Italian magazine, La Cucina Italiana.

These Cornish pasties are sturdy pastries filled with meat, such as beef, plus lots of vegetables, including potatoes, onions, and carrots. Kids love them.

Pesto with green beans and potatoes is a classic dish. This recipe omits the pasta and substitutes almonds for pine nuts, making an incredible summer salad.

This salad mixes sweet tangerines, licorice-y fennel, peppery lettuce, almonds, green olives, and a salt cheese to make a great starter. A winning recipe.

Asian chile paste spices up these crabmeat wonton cups. A simple appetizer with minimal ingredients that looks attractive. Perfect for the holidays.

Hungry for a late night snack? Goat cheese and pesto filling is rolled up inside slices of eggplant. Eat them alone or use them as a sandwich filling.

The combination of apples, Parmesan, and walnuts makes for a light and delectable green salad. Splurge on the best Gala apples and Parmesan you can find.

This creamy salad can be made with any combination of seafood — lump crabmeat, octopus, shrimp, squid, scallops, mussels, conch are all appropriate.