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These lacy, savory, funnel-cake-like squiggles, made with the mild Swiss cheese known as Appenzeller, are unbelievably light because of the carbonation of the beer in the batter. They are wonderful when hot — and they're still amazing at room temperature or even a few days later (if you can keep them around for that long).

Chuchi e palmito Bites of chayote are a burst of refreshment here. A slight acidity from the hearts of palm and the lime juice, along with chopped herbs, makes this one of the brightest salads you've ever tasted.

Brik The old joke is that brik turns into a brick if the pastry (in Tunisia, malsuqa) is not thin enough. We found spring-roll wrappers had just what the dish required — they are delicate but sturdy enough for the eggy stuffing.

At the thought of Morocco, the mind tends to wander to the teeming heart of Marrakech; but the windswept coastal city of Essaouira, with its whitewashed buildings and heaping displays of glimmering fish (which you can have grilled on the spot), offers another sort of paradise. We can't supply Essaouira's particular perfume of sea and smoke, but the simplicity and clean flavors of this lemon-infused dish will take you there in spirit.

Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired veal and pork meatballs are a world away from their Italian counterpart — but they're just as moist and irresistible.

Flavorful smoked mackerel (a nice change from tuna) stars in an effortless combination of crisp, refreshing ingredients that require no cooking.

This recipe was created by chef Mark Franz of Farallon restaurant in San Francisco. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

If your jalapeño isn't spicy enough, add another tablespoon of the chopped chile.

Ketchup might seem odd in this dish, but some say it's Chinese in origin (from ke-tsiap, a pickled condiment). Serve the ribs as an appetizer or as part of a dinner.

In Shanghai restaurants, this popular appetizer is typically served cold, which brings out its rich flavors. Traditionally, the fish is smoked. Though modern cooks now skip this step, the Shanghainese still call it "Smoked Fish."

Yufka (Turkish pastry sheets) are sold at Middle Eastern markets and online at bestturkishfood.com. Phyllo pastry can also be used. Unlike in many recipes, the pastry here isn't brushed with butter.

Start with the first of three small plates (or mezes): this one, the cheese rolls, and the spinach. WHAT TO DRINK: Pour a crisp, dry rosé throughout the meal.

Halloumi, a firm mild Cypriot cheese popular in Greece, can be placed directly into a dry nonstick skillet or onto a grill and cooked. The outside will get brown and crisp; the inside will be soft and melted. Serve right away.

These hearty cheese crisps, known as frico in Friuli, are a popular starter and snack. This recipe calls for Montasio, a hard cheese made from cow's milk. Ask to have the rind removed and the cheese grated (it's that hard). If you can't find Montasio, imported or domestic Asiago cheese is a good substitute.

Editor's note: The recipe and introductory text below are from Rick Rogers' Kingsford Complete Grilling Cookbook. Serve these mouthwatering wings to close friends who don't mind licking their fingers in public. The wings sport at least four layers of flavor—the chicken itself, a zesty spice rub, a fruity-savory glaze, and smokiness from the grill.

A chilled soup with a taste of the tropics; start making it one day ahead.

Here's a very simple salad that's loaded with Southeast Asian flavor.