My Global Table

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.