LIGAYA MISHAN

Hamachi gets a surprising lift from sweet onions in a ponzu sauce.

The faint bitterness of Thai tea gets absorbed into tres leches, checking the sweetness, so it’s just enough.

Chickpeas and plantains get a piquant punch with a vinegar-rich escabeche.

An ordinary, unfussy meal can still contain wonders.

First written down in the 13th century, this recipe has an enduring simplicity — but no garlic.

A friend told our columnist never to write about this easy Hawaii-style sherbet. Lucky for you, she did anyway.

To make the chewy Filipino candies called pastillas de leche, you would typically simmer milk for hours. But there’s a faster way.

The flavors in a bowl of South American sopa de maní are soulful and steadying.

One magic ingredient will send your taste buds on vacation to the Amalfi Coast.

Reader, I don’t even remember his name. But I can still taste the buttery garlic shrimp we shared by the roadside — a modern classic...