Two small, round plates descend onto a linen-clad table protected with a white square of butcher paper. One holds aushuk, a sauteed leek dumpling wearing a thin veneer of pasta dough and topped with ...

In Kabul, Afghanistan, where she grew up, Asia Jaji learned how to make mantu, or meat-filled dumplings, from her mother.

An open exchange of new people and new ideas is what enables cities like ours to flourish. It was a spirit of openness that brought chef Hamidullah Noori and his unique talent for Afghan cooking to ...