Traditional manicotti stuffed with ricotta and herbs, baked in marinara with melted cheese. Homemade comfort food, Italian-style.

My husband is from Spain, so I started looking into paella recipes. It took me four times to get this brown rice paella right. Now it's his favorite dish, and he expects me to make it every week. I've tweaked this recipe to our tastes, as we like red peppers, capers, and black olives. The vinegar is a Spanish thing, so I always add it. You can leave a little broth in the paella or cook until the broth is fully absorbed — it's simply a matter of preference.

Al kabsa was the first Arabic dish I ever made. It turned out extremely delicious and is a new favorite. Serve with fresh mixed cucumber, carrot, lettuce, and tomato salad — preferably with a little lime vinaigrette. Some fresh pita bread on the side would also be nice. Saudis like their kabsa with a hot sauce called shattah. Enjoy!

A beloved baked mac and cheese dish with a crunchy top and super creamy interior—perfectly cheesy, indulgent, and sure to win hearts.

This is a simple chicken and rice dish from Lebanon that is eaten regularly in the region.

A nostalgic, comforting mix of chili and macaroni. Ground beef, beans, and tomato sauce make this a filling and budget-friendly favorite.

This recipe is my twist on a traditional Persian chicken and rice dish introduced to me by a good friend's wife at a family dinner. I like to serve this to my family as a main meal accompanied with a salad.

Everybody likes chicken and rice. Just about every major culture has some sort of version of this archetypal recipe (by the way, people from minor cultures please save your emails). This is pure down-to-the-bone comfort food.

Ground beef and pasta cooked together in a skillet with sauce and cheese. Quick, hearty, and ideal for one-pot dinners.

The original, purist, real-deal chicken and sausage gumbo from a certified Cajun. Serve over cooked jasmine rice with hot French bread to dip.

Grilled flatbreads topped with fajita-seasoned chicken, peppers, and cheese. A bold fusion of Tex-Mex and pizza—fun for cookouts or casual dinners.

A traditional paella Valenciana. I lived in Spain for two years where I was taught the art of making paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.