My Global Table

This take on takikomi gohan gets deep flavor from miso broth and shiitake mushrooms, which replace the dashi granules and shimeji mushrooms traditionally used in Japanese cuisine.

This vegan version of traditional Japanese miso soup replaces fish-based dashi with vegetable broth. Eggplant and leek complement the rich flavor of white miso.

Colombia is the land of El Dorado legend, coffee, flowers, emeralds, magical realism, exotic fruits, biodiversity and beautiful people.

Traditional Colombian tamales are served open-faced. This version uses canned peas to reduce cooking time, lean meat and poultry, and brown rice instead of white rice.

Inspired by the classic Colombian treat buñuelos, these fritters are made with feta cheese and are baked in a donut hole pan instead of fried.

Filled with three types of potatoes, corn and the unique herb guascas, this stew departs from the traditional Colombian ajiaco by adding lean meats and carrots.

Guest editor Robin Foroutan invites readers to take a seat at the table and learn about her culture’s cuisine.

Preparing the iconic Persian rice chelo involves a time-honored cooking method that produces unforgettable flavor. This adaptation incorporates basmati rice and grapeseed oil and uses turmeric instead of saffron.

Inspired by kuku sabzi, an herb-heavy egg dish traditionally served for Persian New Year, this version uses less oil and is baked instead of fried.

Spinach brightens this modification of ghormeh sabzi, a popular herb-centric Persian stew known for its sweet-sour taste and fermented aroma from dried limes.

Some of the most vivid childhood memories I have about food are from the summers I spent in Greece. Every day was the same: We spent all morning on the beach, went home, ate, took

The classic Greek dish Kotopoulo Yiouvetsi gets a modern twist with whole-wheat orzo, canned tomatoes and feta instead of kefalotyri cheese. SERVINGS: 6 SERVING SIZE: 1 thigh and 1 cup orzo and sauce (310 grams)

Inspired by Greek baked eggplant and cheese, this lighter version features grilled eggplant slices topped with a fresh tomato, olive and feta salad. SERVINGS: 5 SERVING SIZE: 2 slices eggplant plus ¼ cup topping (140

Dried lima beans are an accessible alternative to gigantes beans. A programmable pressure cooker saves time when making this plant-based dish. SERVINGS: 5 SERVING SIZE: ½ cup beans and 2 tablespoons sauce (160 grams) PREP

A twist on the Middle Eastern dish mahashee, zucchini “cups” are filled with seasoned meat, rice and onion before being simmered in a garlicky tomato sauce. SERVINGS: 5 SERVING SIZE: 3 zucchini cups (370 grams)

Syria. Saying the country’s name nowadays invokes images of sadness, sorrow and despair. The civil war has increased awareness of Syria and a flood of refugees worldwide. But for many Syrians, our home country remains

A spin on the traditional Syrian dessert halawet el jibn, these sweet cheese semolina rolls feature lemon in place of orange blossom and rose waters. SERVINGS: 12 SERVING SIZE: 3 pieces (60 grams) PREP TIME:

Inspired by fattoush, this recipe features chickpeas and pistachios for added protein, eliminates difficult-to-find sumac and uses store-bought pita chips to reduce prep time. SERVINGS: 6 SERVING SIZE: 2 cups (210 grams) PREP TIME: 25