Gourmet

We're all for those simple dishes in which every ingredient tastes radiantly of itself. Sometimes, though, we're reminded of how ingredients can become even more special from their interaction. This veal preparation is definitely one of those reminders — you don't taste cheese or anchovy or wine or butter, just gorgeous meat with a green freshness from the spinach. You'll want some good crusty bread to soak up every last drop of the incredibly flavorful sauce.

These lacy, savory, funnel-cake-like squiggles, made with the mild Swiss cheese known as Appenzeller, are unbelievably light because of the carbonation of the beer in the batter. They are wonderful when hot — and they're still amazing at room temperature or even a few days later (if you can keep them around for that long).

Cynar, the artichoke-derived Italian liqueur, is popular in the Swiss border region of Ticino, where Italian is spoken; here, shot through with vermouth and soda, it maintains that bitter-followed-by-sweet sensation you get when eating an artichoke (plus a little fizz). And, like the vegetable itself, it goes well with cheese — which is to say it goes very well with the Appenzeller crisps below.

These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in the sweet-and-sour sauce.

Char Kway Teow These slightly sweet, salty rice noodles, with lots of garlic and a hint of heat, are a popular street food in Singapore, Malaysia, and Thailand. There's a bit of chopping involved, but the ingredients are remarkably easy to put together.

Bahmi goreng You'll be hard-pressed to refuse seconds of this irresistible stir-fry. Tender Chinese egg noodles, crisp green snow peas, and Chinese long beans mingle with plenty of rich, garlicky sauce. Cubes of tofu and shredded omelet add even more texture.

Sukiyaki The term comfort food might have been coined for this bowl of rich, home-style broth surrounding thinly cut beef and a selection of Asian vegetables. The traditional accompaniment of beaten egg makes a silky dipping sauce.

Bibimbop A glorious combination of fresh stir-fried vegetables, each cooked separately to allow its flavors to stay true, is liberally seasoned with garlic and sesame oil. To gild the lily, every serving is topped off with a rich fried egg that gets added just before eating.

Fiery habaneros impart brightness to a rich pork dish like Yucatecan-style pork.

Cochinita pibil A popular dish in the Yucat´n, where it is traditionally cooked in a pit, cochinita pibil may be the most tender, flavorful pork preparation on the planet. Some of its subtle earthiness is imparted by the banana leaves that envelop the meat while it's cooking. The leaves aren't meant to be eaten, though.

This is not just the best dulce de leche ice cream we've ever had, it's one of the best ice creams we've ever had, period. The most blissful thing about it is that it's not too sweet; the delicate caramel essence isn't obscured by sugar. And since it's not a custard-based ice cream, it's easy to make.

Moroccan hospitality, always gracious, begins with mezes, the enticing little dishes set out to welcome guests before the meal. Cumin and mint are a classic combination, and they work particularly well with roasted beets — the cumin underlines their earthiness, and the mint freshens their undeniable sweetness.

Aligot gratin with horseradish cream Peasant ingenuity triumphs in this simple, soul-satisfying dish from France's mountainous Auvergne region. It's the perfect foil for grilled or roasted meat.

Cornstarch is one of the secret ingredients behind this traditional crumbly Brazilian cookie. Ground cashews are the other, contributing their distinct brand of richness and nutty sweetness.

We imagine that biting into a cloud would be a lot like savoring a mouthful of this mousse, which dissolves gently into traces of coconut on the tongue. After the extravaganza of ingredients in the meal, this single-note dessert tastes so right.

Chuchi e palmito Bites of chayote are a burst of refreshment here. A slight acidity from the hearts of palm and the lime juice, along with chopped herbs, makes this one of the brightest salads you've ever tasted.

Pirão You'll almost always find this savory, polenta-like side dish nestled underneath Espírito Santo's moqueca. Pirão has the ideal creaminess to soak up the stew's juices but also contributes plenty of character to the dish — made of manioc flour (coarse yuca meal) cooked in a stock made from fish and vegetables, including green and yellow bell peppers, it subtly suggests the tropics.

We usually encounter only one version of Brazil's signature dish in this country — the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up the heat, simmering for just 20 minutes.

As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and delivers a true burst of Mediterranean flavor.

Brik The old joke is that brik turns into a brick if the pastry (in Tunisia, malsuqa) is not thin enough. We found spring-roll wrappers had just what the dish required — they are delicate but sturdy enough for the eggy stuffing.