This was my favorite food growing up. My mom learned to make these in Taiwan where they were called shu mai. When we moved to Hawaii they became gyoza and took on a new shape. I usually make these with pork but you can make them with half shrimp and half pork, or chicken and shrimp or any combination of small farm animals and seafood you like.

This is a recipe from Afghan Cooking Unveiled, the blog I write along with Humaira Ghilzai. It comes from Humaira's mother, Jeja. Traditionally Aushak is made in community: families gather and assemble the dumplings. Then, everyone sits down to a delicious meal together. This dumpling is traditionally filled with something called gandana, which is in the onion family. Since gandana is hard to find, we use scallions instead. - Katie Morford

Typically when I enter a recipe for Food52, I make it, tweak it, and take it's picture before I post it. I have made this so often though that I can type it up without making it right now, though if time allows I will later in the week—after all, it's delicious!! Queso Fundido is often made with chorizo, but I find that to be a little greasy and heavy, so I make a vegetarian version with mushrooms and toasty nuts, and a hint of sweet from the currants. Also, if you can find huitlacoche (cuitlacoche) it is wonderful with this! It is available at Latin markets here in Texas but I am not sure of that is true elsewhere.

I love figs. I love olives. I always have a good supply of both on hand. I wanted a spread to go with crostini for an impromptu gathering one evening, and I went searching to see what I had in my pantry. I came out with a jar of Kalamata olives, a jar of big, green, pimiento-stuffed martini olives, and a box of dried Mission figs. Fifteen minutes later, I had this tapenade, and I still have people asking for the recipe.