A family cabbage palya becomes a practical vegan lunchbox, paired with tandoori potatoes and basmati rice. Along the way, spices offer an easy lesson in technique.

Crunchy, creamy, syrupy and extra: Kanafeh is the Middle Eastern dessert that steals the spotlight. Layers of buttery vermicelli, melty cheese and citrusy rose syrup come together in a sweet showstopper. For a freaky twist, pair it with Amaro Nonino and thank us later.

Move over French, Italian, and Swiss! There’s a new meringue in town. Balinese-style, palm sugar rich, and crafted by a pastry wizard in Ubud. What happens when local flavor meets culinary science and a blender?