Spiralizing zucchini into “noodles” usually produces a poor imitation of the pasta they attempt to emulate. It’s better to let an ingredient shine on its own merits.

This recipe for savory-sweet chicken skewers is loosely based on Japanese yakitori.

Peru's lomo saltado is fusion cooking at its easiest and most approachable. This quick stir-fry includes soy-marinated beef, tomatoes and hot peppers, and reflects Peru's cultural — and culinary — influences.

Tomatoes may get more attention, but throughout Italy, lemon also often finds its way into pasta. The sour and subtly sweet citrus balances the noodle’s starch and the sauce’s heft.

In the riot of colors and smells that is Cape Town, South Africa, we found a vibrant one-pot chicken and vegetable dish that turned our idea of what a curry is on its head.

Entertaining a crowd? Treat your guests to some onion rings. This healthier baked alternative still gives us that crunch and flavor that’s sure to be a hit!

This “risotto,” recipe uses pearl couscous (which actually is a pasta) and higher heat to produce “grains” with a rich, creamy consistency.

Chef and food writer J. Kenji López-Alt suspects there’s something in your kitchen that you’re not using near enough — the wok. The Asian deep-bottomed pot is his versatile go-to cooking tool.

Surprise Mom — if you can — with this elegant but kid-friendly dessert for Mother’s Day.

The classic French sauce gribiche is something like a dolled-up egg salad. But instead of adding mayonnaise to hard-cooked eggs, the eggs are mashed with bold ingredients like capers, mustard and herbs.

An unusual jar of honey and a ripping hot sheet pan were the keys to remaking what too often can be a forgettable side dish — roasted carrots.

Carrots often make an appearance at Easter in some guise, often as a side dish.  Here, we take those carrots and turn them into a fairly traditional Easter dessert: carrot cake. But we turn the carrot cake into cupcakes with a chocolatey frosting.

Evidence of French colonial rule is dotted throughout Vietnam, particularly in the cuisine. Baguettes also are everywhere, and more likely to be stuffed with a distinctively Vietnamese riot of contrasting flavors.

The secret to a great fried rice is all in the leftovers.

Grill up the perfect healthy appetizer for the home team with these grilled shrimp, pineapple and veggie sewers.

It’s been a bit since the traybake crossed the Atlantic from Britain, where a host of cooking personalities popularized a technique that combines big flavor and weeknight convenience onto one pan.

Kale salads may be all the rage, but served raw, the sturdy green can be off-puttingly tough. So we looked at its cousin, cabbage, for clues on how to tame the texture without cooking it.

As St. Patrick’s Day approaches, the potatoes, corned beef and cabbage are piled high in the supermarkets. One traditional St. Patrick’s Day dish is colcannon, a classic Irish medley of potatoes and greens.

Travel to the far north of Italy and the terrain gets rougher, the weather colder, and the pastas more rustic.

In Tunisia, partiers and laborers line up during the pre-dawn hours for the same thing — steaming bowls of lablabi, a hearty soup of chickpeas and stale baguette that tastes so much better than it sounds.