Ethnic

Get out your pan and oil: It’s Hanukkah, and that means latkes. Spice up your Feast of Lights with these unusual latke recipes that feature healthier vegetables and kicky condiments.

Long, slender Japanese eggplant are lovely, but this side dish also works well with regular eggplant or zucchini.

Here, Mexican, Hawaiian, and Asian ingredients combine for a one-world celebration of flavor and color.

Also called pukkai, this is always served at the Tamil festival of Thai Pongal, held in mid-January at the time of the rice harvest.

No-Rooz, the ancient Persian festival honoring spring and the Iranian new year, is celebrated with an open-air picnic and the eating of a thick round egg-cake the color and shape of the sun.

A perfect choice for Karamu, the central feast of Kwanzaa, this fragrant, slow-cooked chicken casserole is served at weddings, initiations, and other tribal gatherings by the Senegalese people of Equatorial Africa.

Some people call gumbo the bouillabaisse of New Orleans, a link especially valid for seafood gumbo. This chicken and sausage variation comes from Cajun Country, away from the seafood-crazed cookery of the Louisiana coast.

This Middle Eastern eggplant dish is a favorite worldwide. Although the eggplant can be roasted in the oven, nothing creates its distinctive smoky flavor like a flame grill.

Puerto Rican cuisine is thriving—with new twists. Passionate chefs include Giovanna Huyke, who, inspired by her vegetarian daughter, now fuses traditional dishes like chicken and rice, empanadas, sofrito, and mofongo with lighter techniques and ingredients.