My Global Table

This take on the Indonesian dish udang bakar incorporates fish sauce in place of shrimp paste and colossal shrimp in place of prawns, which can be grilled, baked or sautéed.

Based on the traditional Indonesian dish ayam panggang bumbu besengek, this modified version uses a few different spices and bite-sized pieces of boneless skinless chicken breast to reduce cooking time.

Chicken and smoked mackerel replace beef and koobi, a popular Ghanaian fish, in this version of light soup.

I grew up in Ghana surrounded by crops, livestock and food.

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.