Onion

Two summer favorites join forces in this gratin-style main dish, whose complex flavors belie its ease of preparation.

Across Southeast Asia, roadside vendors with small hibachis grill up delicious skewers and other street snacks. Inspired those fresh, tasty treats, this appetizer features grilled shrimp served with two simple yet boldly flavored dipping sauces.

These Italian kebabs make a very stylish one-dish supper.

This simple side dish can be served warm or at room temperature. To make sure the eggplant is not undercooked, keep an eye on the grill and move the eggplant around as needed.

A habanero chile gives these onions a nice bit of heat.

Rösti In Zurich, a German-speaking city, practically every bar and beer hall Garnishes its big plates of meat with this kind of hash brown cake; it might be "cheese" or "onion" or "plain" Rösti, but you'll always be happy to see it. Refrigerating the whole baked potatoes overnight makes them much easier to grate.

Char Kway Teow These slightly sweet, salty rice noodles, with lots of garlic and a hint of heat, are a popular street food in Singapore, Malaysia, and Thailand. There's a bit of chopping involved, but the ingredients are remarkably easy to put together.

Bahmi goreng You'll be hard-pressed to refuse seconds of this irresistible stir-fry. Tender Chinese egg noodles, crisp green snow peas, and Chinese long beans mingle with plenty of rich, garlicky sauce. Cubes of tofu and shredded omelet add even more texture.

Sukiyaki The term comfort food might have been coined for this bowl of rich, home-style broth surrounding thinly cut beef and a selection of Asian vegetables. The traditional accompaniment of beaten egg makes a silky dipping sauce.

Fiery habaneros impart brightness to a rich pork dish like Yucatecan-style pork.

Brik The old joke is that brik turns into a brick if the pastry (in Tunisia, malsuqa) is not thin enough. We found spring-roll wrappers had just what the dish required — they are delicate but sturdy enough for the eggy stuffing.

In this confit, called tfaya, all the ingredients blend together, taking on a melting softness as well as the distinct notes of honey. Added to savory dishes like the couscous or even the lamb, it provides an unexpected brightness along with the sweetness.

These bread-basket staples are as good with eggs as they are with the grilled "barbecue" beef and slaw.

We've made this colorful dish using fresh cooked rice instead of leftover takeout. There's plenty here for a hearty breakfast, lunch, or dinner.

Sink your teeth into a ssäm, Korea's answer to a burrito. This recipe from David Chang, co-chef at Momofuku Ssäm Bar in New York City, trades tortillas for crisp lettuce to save calories and fat.

If your jalapeño isn't spicy enough, add another tablespoon of the chopped chile.

In Shanghai restaurants, this popular appetizer is typically served cold, which brings out its rich flavors. Traditionally, the fish is smoked. Though modern cooks now skip this step, the Shanghainese still call it "Smoked Fish."

Steam the dumplings in batches and eat them when they're at their best — hot out of the steamer.

Start with the first of three small plates (or mezes): this one, the cheese rolls, and the spinach. WHAT TO DRINK: Pour a crisp, dry rosé throughout the meal.