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Lomo Saltado: Peru's Greatest Stir-Fry Came From a Chinese Wok The version of this dish that exists today started because 100,000 Chinese workers arrived in Peru between 1849 and 1874. They came to work the sugar plantations and the coastal railways. They brought their woks and their technique. They found aji amarillo, tomatoes, and beef where they expected rice and...

Pappardelle al Cinghiale: The Wild Boar Ragù the Maremma Has Been Making for Centuries In Tuscany, wild boar is not a special occasion. It is a fact of life in the hills, something that roots up gardens, wanders across roads in the early morning, and ends up on trattoria menus in October when the hunting season opens and again in...

Suya-Spiced Skirt Steak: Nigerian Street Food Meets the American Grill At night markets across northern Nigeria, suya sellers work a charcoal brazier in the dark. Thin-sliced beef threaded onto flat iron skewers, dusted with a peanut-spice blend called yaji, grilled fast and hot and eaten where you stand. No table, no plate, just newspaper and fire and the smell of...

Bistecca alla Fiorentina: The Steak That Florence Still Gets Right There are two inches of Chianina T-bone between you and the fire, and the fire is the only thing that gets a say. No marinade. No oil before it goes on. No seasoning until after it comes off. You put the steak on the charcoal and you wait. That is...

The fornaciai did not have a kitchen. They had a kiln. The terracotta workers of Impruneta, the hill town south of Florence that has made fired clay since Etruscan times, worked long shifts firing tiles at sustained heat with nothing to cook on except the residual warmth at the kiln's edge. They built their meal the way they built their...

Miso-Glazed Salmon with Jalapeño Corn Salsa and Avocado The miso marinade is from Japan. The jalapeño and corn are from somewhere along the border of Texas and Mexico. The moment you put them on the same plate, you stop asking where anything is from and start asking for seconds. How This Dish Exists In 1977, Nobu Matsuhisa opened a Japanese...