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Serve these for a light but elegant ending to a special meal.

This dessert comes from my friend Louise, who recently made five of these tarts for a dinner party of 40—they’re that easy to make.

A dish I ate at a Chinese restaurant in the Philippines inspired this recipe.

In this savory dish, the wide, silken rice noodles absorb the spicy, sweet-and-sour peanut sauce.

Stir-fried udon is one of the most enjoyed dishes in Japanese cuisine. My version is vegetarian, but you can always substitute your choice of meat for the tofu.

These nut-and-spice-infused cutouts hail from Germany, also the source of decorated Christmas trees and blown-glass ornaments.

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.