My Global Table

Collard greens and olive oil replace fresh taro leaves and palm oil, respectively, in this take on abom, a traditional Ghanaian sauce commonly served over boiled yams or plantains.

Black-eyed peas and spices are blended into patties, pan-fried and served with millet porridge in this adaptation of Ghana’s traditional dishes koose and kooko.

Geography and the vast migration of Turks from Central Asia to Europe over centuries have shaped Turkish gastronomy.

This stew is inspired by Kuzu etli bamya with okra and lamb in a spiced and herbed tomato broth.

Classic flavors of the Turkish dish Zeytinyağlı enginar come together quickly with canned artichokes, frozen peas and quick roasting rather than boiling on the stovetop.

In a modified version of Kabak Tatlısı, roasted butternut squash replaces boiled pumpkin, and honey and cinnamon are used in place of sugar.

A landlocked country in the heart of Asia known for the Silk Road, The Kite Runner, and, of course, food, Afghanistan’s cuisine fuses flavors that’ll make your taste buds dance.

This version of the traditional Afghan dish banjan uses roasted eggplant rather than fried. Cooked eggplant, peppers and tomatoes are layered with creamy yogurt sauce, then garnished with fresh herbs.

A bread pocket stuffed with savory and sweet, spice-infused filling, this twist on the traditional bolani features whole-wheat dough and added red pepper.

Inspired by the traditional Afghan dish Munthoo or Mantu, this version lowers total fat by reducing the amount of oil and using ground chicken instead of beef.

I was born and raised in Caracas, Venezuela. My father was from Margarita Island, located in the northeast, and my mother is from the country’s second-largest city, Maracaibo, at the opposite extreme in western Venezuela.

Inspired by the popular Venezuelan dessert negro en camisa, this modified version replaces butter, sugar and English cream with avocado, dried plums and coconut, respectively.

A modified version of the traditional Venezuelan corbullón de mero, this adaptation uses any firm white fish and ingredients that are easy to find in the grocery store.

A favorite in Venezuela, an arepa is gluten-free corn bread that is crunchy on the outside and tender on the inside. This vegetarian version is filled with beans and vegetables.

Mexican cuisine is well-known around the world thanks to its delicious flavors and variety of ingredients, colors and condiments.

Fresh nopales, or cactus leaves, offer texture and flavor similar to green beans and a sap similar to okra. Little labor is required to transform the prickly pads into a delicious dish.

Heat is tamed in this mild, bite-sized version of spicy chicken tinga. Flavorful chicken layered with beans and cream is baked in tortilla cups using a muffin tin.

Traditional tortilla soup is prepared with chicken and fried tortilla strips.

Inspired by torsk med ägg, a traditional Swedish dish of poached cod and hard-boiled egg, this adaptation transforms cod into a pan-seared cake with potato and breadcrumbs.

A hearty, meatless version of the Swedish ärtsoppa, this soup is full of vegetables, herbs and flavor.

A take on the Swedish dish kålpudding, this version replaces half the meat with mushrooms, white rice with brown rice, and molasses with brown sugar. Serve with cranberry sauce and boiled potatoes.

Reflecting the seasons and using ingredients that were particularly suitable to our climate and environment led to many regional Swedish dishes and local variations of national dishes.

Growing up in Japan, food was everywhere around me. It symbolizes celebration, joy and a connection to nature and people alike.

One of several dishes in a traditional Japanese meal, this twist on the refreshing cucumber salad kyuri no sunomono includes carrot instead of seaweed for a pop of color.

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

Vietnamese food has gained popularity over the years in the United States, especially after the influx of immigrants following the Vietnam War.

The traditional Vietnamese dish Đậu phụ chiên sả ớt usually is deep-fried, but pan-frying tofu makes it just as crispy. Spicy lemongrass topping is the star of this dish!

Enjoy the flavors of traditional phở with this simplified version, featuring store-bought beef broth with star anise, ginger, soy sauce and fish sauce.

Bánh xèo, or savory Vietnamese pork crepes, are made with a twist, using whole-grain brown rice flour and light beer, less oil and pork loin instead of pork belly.

A traditional offering to the gods prepared during South Indian festivals, this adaptation of sweet and creamy sakkarai pongal uses more dal, less ghee, brown sugar in place of jaggery and no camphor.

Inspired by rava dosai, a popular South Indian dish, this recipe for rice dosai pairs crispy gluten-free crepes with a fresh and spicy coconut and yogurt chutney. Serve as a snack or appetizer.

In Indian culture, food is much more than nourishment; it is synonymous with respect and honor.

This version of the traditional South Indian dish sambar is made with red lentils in place of toor dal, canola oil in place of ghee and store-bought sambar powder.

A moment with friends and family in Argentina automatically translates into a get-together meal. It’s the perfect moment to talk, share a laugh and strengthen relationships.

Thick enough to eat with a spoon or fork, these creamy corn cakes with added vegetables are made in single-serving ramekins rather than traditional corn husks.

This flavorful twist on the Argentine stew locro comes together in one pot. Canned hominy is used as a quick alternative to the dry version traditionally used.

Soft, pillowy gnocchi made with whole-wheat pastry flour and lower-fat cheese, served with a sweet and savory tomato sauce, is an adaptation of the Argentine dish ñoqui con tuco.

Here are the sights, sounds and flavors of family meals shared at kumusha — my rural homestead in Zimbabwe, a country with a population of more than 16 million.

This twist on the Zimbabwean classic huku nedovi (roadrunner chicken in peanut sauce) is quick to prepare and uses chicken thighs instead of the tougher meat of roadrunner chicken. Bell pepper, garlic and ginger add extra flavor and a dose of vegetables.

A traditional African dish made of samp and beans, nuts or cowpeas is given an American spin using canned hominy and pinto beans and served as a side dish.

Inspired by the Zimbabwean dish muriwo, this recipe tames the spiciness of mustard greens by sautéing with tomatoes and spices. In Zimbabwe, pumpkin leaves also are commonly served as the side dish muboora, but they are not commonly available in North America.