Travel the Globe with 5 Cuisine-Fusion Weeknight Dinners

Nothing says Americana like a grilled hot dog on a toasty bun. Combine this classic with Korean flavors for an out-of-this-world take on the ballpark favorite. Psst: You can make the kimchi in 15 minutes, and it'll change your life.

Recipe: Try our Hot Dogs with Kimchi Salsa

This recipe takes an Indian specialty and plops it on a Mexican tortilla, then adds fresh Greek ingredients for the toppings. Taco Tuesday, meet your three-way fusion match.

Recipe: Try our Chicken Tikka Tacos

Italian and Tex-Mex (two of Rach's favorite cuisines!) unite in this casserole-style dish. Instead of noodles, we subbed tortillas, and instead of tomato sauce, we made a mixture of salsa, refried beans, and taco seasoning. 

Recipe: Try our Southwestern Lasagna Torta

Rach says good things come in small packages, and we couldn't agree more—especially when it comes to these tapas-inspired sammies. With Spanish blue cheese and pimiento-stuffed olives, plus an all-American beef patty, these stacks pack a BIG punch.

Recipe: Try Rach's Spanish Sliders with Cabrales Cheese & Pickled Shallots

This spin on the hearty UK meat-and-potato pie gets a Thai influence with red curry paste flavoring the filling. Use frozen veggies, leftover chicken, and pre-made mashed potatoes for easy prep and a relaxing Friday night.

Recipe: Try our Sweet Potato & Red Curry Shepherd's Pie

• 1/2 lb. napa cabbage (about 1/2 medium head)
• 2 tbsp. kosher salt
• 1/2 cup Magic Paste
• 1/4 cup sliced white onion
• 1/4 cup thinly sliced seedless cucumber
• 6 hot dogs
• 6 hot dog buns

• 1 1/2 cups store-bought tzatziki
• 3 tbsp. coarsely chopped fresh cilantro, plus leaves for garnish
• 1/2 tsp. ground cardamom
• 1/4 tsp. ground coriander
• 2 tbsp. vegetable oil
• 1 jar (15 oz.) store-bought tikka masala sauce
• 4 large (7-inch) wholegrain tortillas (fajita size)
• 1/4 English cucumber
• 1/4 small red onion
• 1 jalapeño chile

• 2 tbsp. vegetable oil
• 1 onion
• 1 lb. ground pork
• 1 packet taco seasoning
• 2 cups prepared salsa
• 8 corn tortillas (6 inch)
• 10 oz. frozen peas
• 1 3/4 cups shredded sharp cheddar cheese
• 1 cup refried beans
• 1/3 cup pickled jalapeño chiles
• 1 cup sour cream
• 1/4 cup finely chopped cilantro

• 1 pt. cherry tomatoes
• Olive oil (about 2 tbsp.), plus more for drizzling
• Salt and pepper
• A few sprigs of fresh thyme
• 2 large shallots
• 1 tbsp. sherry vinegar
• 1 tsp. honey
• 1 tsp. fresh lemon juice
• 1 head Little Gem lettuce
• 1 1/2 lb. 80% lean ground beef
• A handful (about 1/4 cup) of fresh flat-leaf parsley
• 1 rounded tbsp. smoked sweet paprika
• 3 cloves garlic
• 6 oz. Cabrales cheese (Spanish blue cheese)
• 12 small brioche rolls or other slider rolls
• 12 small to medium pimiento-stuffed Manzanilla olives (green Spanish olives)
• 12 4- to 5-inch toothpicks

• 1 onion
• 2 ribs celery
• 2 tbsp. red Thai curry paste
• 1 tbsp. butter
• 3 tbsp. flour
• 3 cups frozen mixed vegetables
• 2 1/4 cups shredded Roasted Garlic-Lemon Chicken
• 1 cup chicken stock
• 1 package (20 to 24 oz.) refrigerated mashed sweet potatoes