Lemongrass

Salamander's chef, Stan Frankenthaler, combines mussels with spicy sausage and Thai flavorings, such as coconut milk and lime juice.

This recipe can be prepared in 45 minutes or less. In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States. A shot of lemon juice works well instead. Serve this hot or cold, and do use the makrut lime leaves; they add a nice citrusy note.

This Cambodian curry is traditionally made with beef, but Mao Sokhen says his American friends prefer the chicken variation. Though you can use any brand of Thai red curry paste and Asian fish sauce for this recipe, Mao likes the brands recommended below because he finds they produce a dish that is closer to classic Cambodian flavor.

"My wife and I had some great fish dishes at the Alpine Bistro in Steamboat Springs, Colorado, "says Sanford M. Skalka, New Providence, New Jersey. "I would like the recipe for the sesame-crusted tuna steak, which came with a flavorful Asian-style sauce."

For a milder dish, use fewer Thai chiles and seed the serranos before mincing them. Active time: 30 min Start to finish: 30 min

(Braised Chicken with Chilies and Chinese Long Beans) The intoxicating seasoning paste in this Eurasian stew may be used to flavor chicken, beef, lamb, or seafood.

For this recipe, it's worth the effort to look for purslane at your local farmers market or specialty produce store. The salad green's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and makrut lime leaves.

Nancy Scott of Cranston, Rhode Island, writes: "I attended a wine tasting festival in Newport a while ago and enjoyed a shrimp ceviche prepared by Andrew Dicataldo, the executive chef of Patria, in New York City. Can you get the recipe?" In this recipe, the shrimp are cooked by quickly boiling them, whereas in a traditional ceviche the seafood, marinated in a spicy mixture of lemon or lemon-lime juice, appears cooked but isn't. Active time: 2 hr Start to finish: 2 hr

Active time: 25 min Start to finish: 30 min Peas, noodles, beef—everything you need for dinner in one dish.

Serve this salad with grilled meats; it's especially great with spare ribs.

If you’d like to serve a sauce alongside, strain 1/4 cup of the cooled pickling liquid, and whisk it with 1 cup of mayonnaise. For ease, the shrimp are left unpeeled; if you peel them before cooking, leave the tails on.

Three very trendy ingredients — mango, lemongrass, and blood oranges — all come together in this unique dessert.

Steamed jasmine rice is all that's needed to turn this into a meal.

An exotic and light main course. The vinaigrette would work just as well with red snapper.

What to drink: The menu's sweet-tart flavors call for a floral Riesling or spicy Syrah.

The following recipe is our version of gai yang, the grilled or roasted marinated chicken for which there are many variations in Thailand. Although gai yang is traditionally served with only a sweet chili garlic sauce for dipping, we were so taken with the complex flavor of the marinade that we decided to make extra and turn it into a second dipping sauce. Both sauces offered here are simple and delicious, but the Cornish hens can easily stand on their own.