Bon Appétit

The mango-pineapple chutney is a delicious condiment for these exotic potato cakes, which would be great with poached eggs for brunch.

Falafel makes a great appetizer when paired with hummus for dipping. For a quick meal, serve atop a salad or inside pita bread with lettuce, tomatoes, and a drizzle of tahini.

In Japan, dengaku refers to food that's been miso-glazed and grilled. This Kyoto-style dish was developed by chef Abe Hiroki at EN Japanese Brasserie in Manhattan. Of course Hiroki makes his own tofu, but we used storebought tofu with great results.

A Japanese-style noodle soup that's full of healthful things: mushrooms, yams, carrots—and even salty, savory, vitamin-and mineral-rich seaweed. For details on the ingredients used in this dish, see "Ingredient Tips" at the end of the recipe.

Japanese breadcrumbs and shredded coconut give these shrimp a crispy, crunchy crust.

Buffalo wings, all grown up.

This spicy upscale popcorn combines two international ingredients: ground French peppers and Spanish almonds.

In this version of chips and dip—an essential snack food—making your own onion dip (spiked with chipotle chiles) really ups the ante. Homemade pita chips flavored with garlic come together quickly and are so much better than anything you'll find in the chip aisle.

Porcini and crimini mushrooms give this hearty soup its deep, almost meaty flavor. Cottage cheese holds the cheesy, parsley-flecked dumplings together.

This homemade broth has a mildly sweet flavor. Any leftover broth can be frozen for up to three months.

The tangy tomatillos are balanced by rich, buttery avocados. Serve with your favorite tortilla chips—and Margaritas.

Ribollita is a classic Tuscan soup that's made up of vegetable soup mixed with pieces of rustic bread. This version is packed with veggies—white beans, kale, chard, potatoes, tomatoes—and served with a drizzle of extra-virgin olive oil.

There's something about salty-sweet treats that we find irresistible (and we know we're not alone). Here, as the dates bake they get deliciously sweet and caramely. And the salty part? That comes from the crispy pancetta-and the warm cheese.

Two Italian cheeses (Fontina and Parmesan) lend an Italian flair to these tiny sandwiches. Brushing the bread with sage-infused butter and topping each sandwich with a sage leaf adds flavor—and visual appeal.

A combination of kale, chard, spinach, dill, and fennel fronds gives this soup a fresh flavor. Fiber-rich barley adds a hearty note.

Porcini mushrooms reinvent a traditional Eastern European pilaf and add oomph. Try it as a meatless main course.

Briny olives and sweet golden raisins work in tandem to bring balance to this simple, delicious one-pan fish dinner.