Lillian Chou

This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands.

This beautiful pastis — a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco — makes an impressive holiday dessert.

Using miso on the turkey is a great way to get wonderfully moist meat — always a challenge at Thanksgiving. The skin doesn't get as crisp as it would without, but we think the succulent results are well worth the trade-off. The miso won't give the turkey an Asian flavor, but it will add a rich meatiness to the gravy. Don't use a brined or kosher turkey for this recipe or the bird will be too salty (miso has a high sodium content).

These dumplings are delicious whether you put the classic pleats in them or not.

These udon noodles with chicken and scallions come together in under 30 minutes.

Jellied candies like these are eaten all over Europe as post-dessert petits fours.

Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite. It's a showstopper when paired with lightly sweetened whipped cream.

A wonderful make-ahead summer meal, this dinner is just as delicious served chilled as it is served warm.

This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and the presentation is striking — ruffled Napa cabbage is arranged around large pork meatballs to create the appearance of the lionlike Tibetan dog.

Yes, romaine hearts are surprising in a stir-fry, but once you try their mild crunch in this fresh and lively meal, you may swear off takeout.

Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the filling of garam–masala–spiced potatoes and peas is quite traditional. They bake up light and crisp, ready for a dip in chutney or raita. Serve these samosas with a salad for a vegetarian main course, or make smaller ones as appetizers.

Alone, this cake is moist, tender, and elegant, the chocolate echoed by the glossy glaze. But let's put our cards on the table: The exuberant confetti of colorful sprinkles is what makes you want to dive right in. They're just so much fun. Indeed, this cake turns any meal into an occasion with a capital "o."

Sichuan peppercorns are a wonderful ingredient to have on hand—they lend such an unusual fragrance and flavor to foods (and not just savory foods; check out chef Raquel Carena's Mocha Mousse with Sichuan Peppercorns). In China, cooks traditionally toast the peppercorns to release their aroma and then grind them together with salt. Juicy roast chicken liberally rubbed with this spice blend makes a universally appealing dish. Its flavor is warm and subtle—serve the extra spice blend on the side so guests can sprinkle more on if they want to.

Half a can of chickpeas left over from the Moroccan–Style Lamb and Carrots gets new life in this raita flavored with toasted cumin and fresh mint. Serve this cool Indian condiment with naan or crisp flatbread; it also tastes great with grilled lamb or chicken.

Our ten–minute Crab Salad isn't the only easy way to use tarragon. Here, the fragrant herb, along with a dollop of cream cheese, adds elegance to scrambled eggs. Don't relegate this wonderful dish to the breakfast table—served with a small green salad and a glass of white wine, it makes a delicious weeknight dinner.

It's easy to transform the leftover rice from our Chinese Black Rice recipe into this beautiful and satisfying salad—just add crunchy celery, radishes, and a fresh basil dressing. In supermarkets, black rice (often labeled "Forbidden Rice") is usually found in 15–ounce packages; Asian markets often sell it in larger quantities.

If the famed Italian-American noodle took a trip to the Southwest, it might come back looking a little like this. With a creamy sauce and a duo of chiles that adds smoke and spice, this pasta is packed with flavor.

Feeling burnt-out on the same old chicken salad from the corner deli? We were, too, until our love was rekindled by this lively version, studded with crunchy walnuts, plump grapes, and little beads of salty capers.

From the delicate calamari to the crunchy celery and crisp greens, this salad is a mélange of wonderful textures. Make sure to use the freshest calamari you can find, and cook it quickly over the hot griddle to keep it as tender as possible.

In his "A Tuscan Son" menu, Tony Oltranti serves Polenta with Franklin's Teleme as a smooth, soft base for his roast chicken. This recipe takes polenta in a different direction—cooked with sage, rosemary, and Parmigiano-Reggiano, the polenta is then cooled, cut into sticks, and broiled until the outer edges of the "fries" are golden and crisp, a fine contrast to the creamy interior. Serve them with a fried egg and a salad for a vegetarian lunch, or pair them with something saucy like chicken fricassee.