The first meal after Ramadan fasting, called iftar, varies from country to country, but a dish called tharid made with a thin, crispy bread soaked in broth is a mainstay on many menus, Anissa Helou writes. Tharid is most common in Qatar and the United Arab Emirates, and variations exist across the Middle East, including a Levantine dish called fatteh that is made with pita bread.

Roast chicken does not require elaborate seasoning or techniques, but it is reliant on the right amount of salt, high heat and adding butter or oil to the skin to ensure it gets crisp, writes Eleanore Park. The former cook at San Francisco's Zuni Cafe, known for its roast chicken, suggests smaller birds for roasting since they cook evenly and are more likely to retain moisture.

Birria, which has gained fame on TikTok and other social media platforms as a filling for cheesy quesabirria tacos, began as a Mexican dish with countless regional variations. The dish originated as a stew most commonly made with goat or beef and seasoned with chilies and warm spices, and it has evolved to include versions made with pork or tofu and inspired a range of new dishes from pizza to waffles.

Koshari is a filling Egyptian grain bowl made with a base of rice, chickpeas, lentils and pasta, Anny Gaul writes. An acidic blend of tomatoes, vinegar, hot pepper and garlic balances the richness of the dish, while fried onions provide crunch.

Fresh ricotta takes Italian dishes such as lasagna, gnocchi and ravioli to the next level, writes David Tanis. For a simple dish, add a dollop of ricotta to cooked pasta, pesto and sauteed onions and zucchini for a creamy, delicious taste of spring.