These savory fried cheese pies are named for their spiral shapes. Sariki, a Turkish word meaning “turban,” is also the name of a traditional headdress still worn by Cretan men at celebrations. Get the recipe for Sarikopitakia (fried mizithra cheese pastries) »

No matter how tempting the aroma coming from your kitchen, don’t open the oven to check popovers until about 5 minutes before they’re finished baking, or they will deflate.

Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters. Get the recipe for Ham & Smoked Mozzarella Fritters »

This layerless lasagna recipe from Philadelphia chef Marc Vetri uses an egg-rich dough, but store-bought fresh pasta sheets can be substituted.

Best known in their deep-fried iteration, lumpia often crackle beneath the teeth. But not always; some come wrapped in fresh egg crepes, while others are wrapper-less. Connoisseurs pine for a version made with shrimp, pork, and shredded coconut palm. The freshly fried version is a marvel, the wrapper crisp, the filling’s texture delicate and yielding. Instead of the common sweet-sour dipping sauce, chef Dale Talde opts for the condiment he used growing up—a mixture of vinegar and soy sauce spiked with raw garlic and fiery chiles—which he likens to the salt and pepper of Filipino food. Get the recipe for Deep-Fried Pork Spring Rolls (Lumpia) »

This flaky, comforting puff pastry hand pie is evil but genius—it tastes like the Italian version of a ham and cheese croissant, but without the labor of from-scratch pastry. Mortadella, a pork-based deli meat with pistachios and delicate morsels of pork fat, is available at many grocery stores, and Italian markets. Get the recipe for Mortadella and Fontina Slab Pie »

Supposedly invented in the 1930s by a California date farmer, date shakes are a popular drink at roadside stands in the Coachella Valley.

This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish—not only with sandwiches but also on the plate with roasted or grilled meats (or game). If there are chips left over, cover them loosely with aluminum foil and store in a cool, dry place. Get the recipe for Potato Chips »

All you need for this simple Spanish snack is good-quality olive oil, bread, garlic, a ripe tomato, and a sprinkle of sea salt.

Taralli

Matt Taylor-Gross

Farideh Sadeghin

Cheddar Cheese Kulcha

Homemade Granola with Apricots, Blueberries, and Almonds

Our favorite fillings for light, dainty Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef. Serve a selection open-faced for a colorful, eye-catching presentation.

Easiest pizza ever

Sweet, juicy heirloom tomatoes and slices of just-ripe avocado work in perfect harmony no matter what you serve them on, but a slice of seven-grain bread adds a perfect amount of texture and crunch. Get the recipe for Tomato and Avocado Sandwich »

The New York City restaurant Penelope serves a cult-favorite sandwich called the John Oliver: fresh goat cheese and a generous serving of kalamata olive tapenade together on (yes, really) toasted cranberry walnut bread. It’s an uncanny pairing: sweet, nutty, briny, and creamy all at once. Get the recipe for Goat Cheese and Olive Tapenade Sandwich »

A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it’s elevated to the exquisite. (For a bit of sophisticated heat, top with a sprinkle of freshly-crushed red pepper flakes.)

It’s tres French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle.

Sweet and savory, crunchy and creamy come together on little toasts, which pair cubes of sweet potato with a flavorful spread featuring lemon zest, capers and sour cream. Get the recipe for Roasted Garlic and Sweet Potato Crostini »