Gourmet

Cooking collards slowly is the traditional approach in the South, producing tender greens and the bonus of pot likker, the pale green pork-flavored broth left in the pot after the collards are served up. Many people sip a small cup of the pot likker as a cure for the common cold, while others dunk their corn muffins in it.

Pulissery This is the ultimate Keralan rice dish — sour, spicy, and with a strong coconut accent. For more information on grated coconut, coconut oil, and coconut milk. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).

Cheera Thoren As cheera is hard to come by, we substituted red Swiss chard. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).

Cut the green beans and bell pepper while the tofu marinates.

In adding translucent pearls of tapioca to the mushroom broth in this recipe, we've borrowed one of chef Daniel Boulud's methods for giving body to a light sauce.

Bobó de Camarão Though folding the shrimp into the purée is traditional in Brazil, we placed it on top for a prettier presentation.

A slightly sweet tomato sauce blankets these tender baby back ribs.