158 foot recipes

Chocolate cherry cake with chocolate frosting: a Black Forest-inspired cake mix shortcut using devil's food, sour cream, almond extract, and cherry pie filling, topped with warm chocolate-almond frosting.

South Indian-style aloo baingan: potatoes and eggplant simmered with a fresh ginger-coconut-chili paste, mustard seeds, asafetida, and toasted spices in ghee. A vegetarian curry full of layered aromatics.

Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.

Spiced Indian potato and pea curry with cumin, mustard seeds, and fresh coriander. A warming vegetarian stew ready in 30 minutes using pantry staples.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

A basic, delicious cookie that will satisfy the tastes of butterscotch-lovers everywhere.

Rich chocolate cake with melted chocolate, pecans, and a hint of red food coloring, topped with homemade chocolate pecan frosting. A Southern classic from scratch.

Home-style Indian vegetable curry with potatoes, carrots, cauliflower, green beans, and tomatoes simmered in a blooming spice base of mustard seeds, cumin, coriander, cardamom, and turmeric. A satisfying vegetarian main over rice.

Peanut noodles with chicken, bean sprouts, and red bell pepper tossed in a soy-ginger peanut sauce. A fast, one-pot weeknight dinner ready in 30 minutes.

Pork lo mein with tender sliced tenderloin, bok choy, radishes, and mushrooms tossed with linguine in oyster sauce, soy, and sherry. A loaded one-pan Chinese noodle dinner.

Rich chocolate Cajun pound cake with devil's food mix, chocolate pudding, rum extract, and chocolate chips. Topped with a glossy cocoa glaze. Easy one-bowl recipe, bakes in under an hour.

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.

Ultra-moist chocolate bundt cake with orange zest, Kahlua, sour cream, and chocolate chips. Soaked in a warm orange-butter syrup right out of the oven.

Swiss kuttle soup from Ticino: a rustic Alpine tripe soup with carrots, leeks, celeriac, cabbage, bacon, red wine, and parmesan. Old-country comfort food at its most honest.

Punjabi peas kofta curry with deep-fried green pea dumplings simmered in a spiced tomato and potato gravy. Vegetarian Indian comfort food with garam masala, ginger, and green chiles.

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.