Onion

This noodle salad, studded with slices of sweet mango and crisp cucumber, is a cooling oasis in the midst of a meal packed with rich, spicy dishes. The glazed roast pork gives the salad added dimension, but could also be served on its own.

With authentic Asian flavor, this soup is a perfect light supper.

If your pulse quickens at the suggestion of salt and vinegar potato chips, you'll be hooked on this warm potato salad after one bite. A little Old Bay seasoning gives it a modest kick.

This light chowder with a subtle note of smokiness really lets the scallops shine.

This riff on traditional fried rice plays the sharp, spicy flavor of ginger off the sweetness of fresh pineapple to delicious effect.

This riff on traditional pasta salad gets an added layer of flavor from golden pearls of toasted couscous.

A simple seasoning of salt and pepper leaves this steak ready for an assertive horseradish sauce. It's a great, simple choice for a special occasion.

This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried prawns and shrimps, which were pounded with a wooden pestle and mortar; and shaped into masses resembling large cheeses. Blatjang is the pride of Cape Malay-cuisine, and the recipe is one of the oldest around. The name comes from one of the constituents of the Javanese sambal blachang. Early food writer; C Louis Leipoldt, described it as 'bitingly spicy, pungently aromatic, moderately smooth and a very intimately mixed association of ingredients.' There is nothing quite like blatjang to add zest to curries or braaied meat. Adjust the amount of chilli to suit your preference. Blatjang may be stored for up to a year; but refrigerate once the bottle has been opened.

Baechu Kimchi _ Editor's note: The recipe and introductory text below are excerpted from Eating Korean by Cecilia Hae-Jin Lee and are part of our story on Lunar New Year. This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need a one-gallon glass jar or four 1-quart jars. _

Kohng Namool Editor's note: The recipe and introductory text below are excerpted from Eating Korean by Cecilia Hae-Jin Lee and are part of our story on Lunar New Year. "Namool" is a word used to describe a certain group of greens, herbs, sprouts, and vegetables. It is also used to describe banchan made from these plants. Usually the vegetables are sautéed or steamed and mixed with a sesame oil and garlic-based seasoning. Salt is often used in place of soy sauce to preserve the natural color of the vegetable. Makes a pound of sprouts, enough for several meals.

Fish stews abound throughout the Mediterranean and most evolved from the fishing boats themselves, as fishermen reserved the worst of their catch for themselves and cooked it on-board.

Cumin lends a unique flavor and aroma to this popular Ramadan soup. Sometimes, for a heartier version, I add Kafta balls just after I purée the lentils and let them cook together. Lemon juice is thought to aid the body in absorbing the iron in the lentils, so I always squeeze some into each serving—it brightens the flavor, too. Shorabat Adas is delicious the next day; just add a little water to the cold lentils, which will be very thick, before reheating it. You can freeze it, too, in a tightly covered rigid container for up to 6 months.

Skirt steak is great on the grill. You can do just about anything to it, and it will not fail you. This preparation sparkles with the addition of the roasted lime juice.

(Chenjeh kabab) Editor's note: The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Batmanglij and Persian cuisine, click here. Traditionally, pieces of sheep tail-fat are threaded between the pieces of the meat to add flavor and keep the meat moist. You can substitute pieces of smoked bacon cut into 2-inch pieces for a similar effect.

The way most people make Italian sausage and peppers is to smother the sausage in lots of sautéed peppers. It's good, but I expand on the theme with plump, juicy tomatoes and a big handful of basil. And turkey sausage adds a healthy twist to this traditional dish. Try it spooned over pasta for a truly Italian experience.

(Purée de Papas) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca. Martinez also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Martinez and Oaxacan cuisine, click here. When I visited the Isthmus of Tehuantepec at the season of spring parties accompanying the local velas (saints' day festivals), I found this vividly seasoned dish being served everywhere. It also turned out to be one of the regular Sunday offerings at Venancia Toledo Hernández's food stand in the Isthmian town of Ixtepec. She gave me her recipe and now everyone I've served it to in New York is in love with the brassy, sensuous flavors.

Editor's note: The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Pham and Vietnamese cuisine, click here. If you get invited to a traditional Vietnamese dinner, chances are you will probably be treated to this ca kho to. It is so basic and popular that in many homes (mine included) it is served almost every other day.

Editor's note: The recipe below is excerpted from Katie Brown Entertains. To read more about Katie Brown and to get her tips on throwing a headache-free cocktail party, click here. Focaccia is a porous, nonflaky but crusty bread from Italy. It is very "in" now due to the relative ease of preparation—and you can really put anything you want on it...it can be a whole meal!

Keftes de Espinaca Among my favorite spinach dishes are these simple but delicious patties. Even spinach haters can't resist them, especially when they're splashed with a little fresh lemon juice; fresh juice does make a major difference in taste. Onions add a sweet flavor and textural complexity. These patties are traditional on Passover and Rosh Hashanah, corresponding to the emergence of the early and late spinach crops.