5 multicultural comfort foods

The secret ingredient is the curry paste, a complex, medium-hot blend made with lemongrass and chiles. Originally from Malaysia, it’s now popular all over northern Thailand.

Recipe: Thai Chicken and Noodle Curry

Why make the same old thing when you can cook up a chili rich and smoky with bacon and Spanish chorizo, mellowed by whiskey, and fired up with chipotles?

Recipe: Whiskey and Triple Pork Black Bean Chili

With the right seasonings, a potentially plain bowl of legumes becomes supremely flavorful. The broccolini is not at all traditional to India, but it is delicious.

Recipe: Broccolini and Chickpea Dal

A far cry from the store-bought packages, real ramen starts with amazing broth. Chef Kolin Vazzoler, of the late, lamented Shimo Modern Steak in Healdsburg, California, simmered his for 12 hours. Our simplified version of his dish doesn’t take nearly that long, but it’s still over the top, taste-wise.

Recipe: Ramen with Ginger ​Roasted Squash and ​Crispy Pork Belly

A puréed salsa made with roasted pumpkin seeds helps give this posole a rich flavor and chowderlike texture.

Recipe: Creamy Pumpkin Seed and Green Chile Posole