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Making this roasted tomato and pumpkin seed dip doesn’t require fancy techniques—just fresh ingredients and a little time.

Spicy, tangy, oh-so-melty-and-ooey-gooey—these chana masala fries hit on all levels. This particular spin on chana masala leans toward vegetarian chili, with a heavy dose of tomatoes and a kick from both Kashmiri chili powder and a couple serrano chiles. Some of the chickpeas are mashed part way through cooking to achieve a thick, spoonable texture akin to Cincinnati-style chili (read: not chunky or watery). Quick tip: If you’re strapped for time, feel free to use store-bought sweet potato fries)…

This bread is ideal for deep summer when you’re awash in fresh, local tomatoes.

Chewy, flaky, rich paratha is always a crowd-pleaser.

There is something really good about crunchy lettuce and a bright shallot dressing filled with the flavor of dried oregano completed by creamy feta.

Esqueixar means “to shred” and that’s what’s done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.

Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.

For an easy, low-cook dinner, toss canned chickpeas with potatoes, cilantro-mint chutney, tamarind chutney, and yogurt, then top with chiles, onions, tomatoes, and chaat masala.

If you can’t eat just one totopo (tortilla chip), this is the salsa of your dreams. 

These griddled masa disks get a little crispy on the edges but stay tender on the inside. Top them with black beans, salsa, and queso fresco or any other toppings you love.

Tlacoyos are small, flat patties about the size of your hand, made from corn masa that’s been stuffed with mashed beans, requesón (a salty, spreadable cheese similar to ricotta) or fava beans, and cooked crisp on a comal. Once you leave Mexico City, tlacoyos take on other shapes and names. In some areas of Puebla, for instance, they’re called tlayoyos.    For a long time, my tlacoyo dream was to find a mayora—an older, respected Mexican cook—who could teach me how to make them. In 2013, I finally was able to learn with Señora Rosa Peña Sotres, who graciously invited me into her home and spent a full Sunday teaching me patiently how to stuff and fold. “Ya aprendió!” (You’ve learned!), she declared, as I placed a small, misshapen tlacoyito on her charcoal-fired comal.    Patting them out by hand isn’t easy if you’re a beginner, but you’ll get it down with practice. It’s fun to gather a group of friends and make them con calma (Spanish for “without hurry”), particularly if someone brings the ready-made masa. Don’t skimp on the garnishes. If you can’t find cactus, which Latino supermarkets generally stock, try shredded raw cabbage or carrots.

These extra-thick cousins of the tortilla are toasted on a comal or griddle and split open before they’re stuffed with a wide array of flavorful fillings.

This Indonesian plate of blanched vegetables, boiled eggs, and tofu is served with a spicy, tangy, and slightly sweet peanut sauce for drizzling and dipping. Add salty-savory shrimp chips for scooping.

Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.

People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?

This low-effort, high-flavor tomato demonstrates how the Thai concept of balancing flavors can be achieved in different combinations.