Do you eat steel-cut oats for breakfast? This time of year I turn to them gladly: nothing like a bowl of hot, tender, pearly oats, all creamy and delicious. Steel-cut oats take a little longer to cook than rolled oats, but that's not a problem. Set them up the night before and you'll have hot oatmeal in the morning almost instantly. It takes only two or three minutes to heat them up. Here's how I prep my oatmeal the night before. More

Q: Help! I'm having my friend and his girlfriend over for dinner, and he is allergic to all fruits and vegetables (seriously, I know it's weird) while she's vegetarian! What do I make?

Sent by Sarah More

My favorite part about making kuku sabzi is running my knife through the big handfuls of fragrant herbs that give this Persian frittata its name (sabzi means herbs in Farsi). Fresh parsley, cilantro, chives, and dill are the stars of this recipe, though you can substitute leeks, scallions, tarragon, spinach, or other tender greens that you have on hand. Whisk them into eggs, pour into a skillet, and in minutes you have a beautiful, nourishing dish that can be served as an appetizer, side, or main for any meal of the day. More

Do you like piña colada? Then you'll love this nutritious take on the classic. With its fresh coconut and no added sugar, you won't feel guilty about enjoying this smoothie everyday. My friend Alejendra (who also happens to be a doctor) shows us how she makes her delicious green piña colada for her family. More

More than a decade after experiencing my first pupusa, I can still remember my wide-eyed joy as I bit into the thick, stuffed tortilla. Why had I never eaten one before, and how soon could I have another?! As I learned, the best part about El Salvador's national dish isn't just the warm, savory masa filled with melty cheese (or meat or beans), but its brilliant accompaniment called curtido. Like a sauerkraut or kimchi, this zippy cabbage relish balances the heaviness of the pupusa and makes it a simple yet satisfying meal for any time of day. More

This South American soup holds many good and tasty things, from the tender pieces of potato to sweet nibbles of fresh corn. But let's be real: the best part is the cheese. Queso fresco to be exact, which doesn't fully melt but rather softens into chewy morsels in the warmth of the milky broth. So good. More

It may look like a simple cheese panini, but braaibroodjie is more than meets the eye both culturally and taste-wise. Traditionally served at the end of a South African barbecue — braai in Afrikaans — these sandwiches are usually cooked over open coals and include and unusual combination of flavors: sharp cheddar cheese, tomato, onion and a layer of fruit chutney. My twist swaps out the raw onion for smoky grilled scallions and can be made on a grill pan or outdoor grill. Crunchy and gooey with a unique savory-sweet balance, they make a great lunch or crowd-pleasing late-night snack.
More

I'm currently on the road, where nutritious, veggie-packed meals are few and far between, and wishing I had a few of these unusual samosas from Sarah of The Yellow House. Inspired by her travels in East Africa, they are baked instead of fried, made with whole wheat flour and lots of vegetables, and taste good hot or cold. It's an American twist on the African version of an Indian snack — intrigued? More

There is only one problem with niter kibbeh: I can't stop eating it, whether I'm melting a spoonful into a pot of lentils or sneaking a dollop straight from the jar. This spiced clarified butter is the "secret ingredient" to many Ethiopian dishes, as well as anything else you can imagine using it on, from meat to eggs to vegetables. (Psst... try it on popcorn!) More

Dried lentils are a year-round staple in our pantry, essential for rounding out salads during hot weather and hearty soups in the winter months. Regardless of the season, their quick-cooking, no-soak-required nature makes them ideal for healthy weeknight meals. Worried about mushy lentils? We have a trick for that, too. More