Quick

Full of flavor and textural contrast, Filipino turon embody the Asian knack for taking the commonplace banana and turning it into a spectacular fried treat. A popular street food, these fried rolls benefit from the delicate crispness of Shanghai spring roll skins. The bananas become creamy inside during frying and rather custardlike. You can eat these rolls alone or gild the lily with a scoop of rich vanilla ice cream or drizzle of caramel dulce de leche. Thin strips of jackfruit can be rolled up with the banana, too. The shallow frying can get a little dramatic at the end, but it is well worth the clean-up.

Fondue has provided nourishment to mountain folk in Switzerland and the Italian and French Alps through many a hard, cold winter. Made from what must have been, at times, the only ingredients at hand, stale bread and hard cheese, the communal rites that developed around the eating of fondue sustained spirits as well as bodies. Although Emmentaler, Gruyère, and fontina are fondue classics, you can actually use any kind of “mountain” cheese, such as Appenzeller, Comté, or Beaufort. The slow, even heat of the slow cooker is just perfect for making a smooth, effortless fondue. I suggest using a 2- or 3-quart slow cooker for the fondue. It fits more easily on the table and is more suitable size for this amount of fondue.

A wonderful revolution has taken place in America over the last decade: small local dairies have been sprouting up all across the land and many of them are producing heavy cream with rich, unmistakable, and honest-to-goodness flavor. Once you taste real cream, you’ll never want to use the bland ultrapasteurized stuff that has taken over supermarket dairy cases. For whipped cream, the freshest non-ultrapasteurized cream not only tastes the best, but it whips up much better. I highly recommend tracking some down. Make sure the cream is very cold before whipping, and if the weather is warm, chill the bowl and the whisk ahead of time.

The best strawberry sauce is made from the ripest strawberries. Look for ones that are red from top to bottom and all the way through to the core. If you take a sniff, they should smell like, well, ripe, sweet, strawberries. I don’t always strain out all the seeds since I sometimes like their texture and appearance in the sauce.

I fall into the camp of white chocolate lovers because, unlike white chocolate critics, I don’t compare it to dark chocolate. Instead, I appreciate it for its own lavishly rich merits. Because it’s on the sweeter side, white chocolate sauce pairs especially well with desserts with the puckery punch of lemon, such as the Lemon Semifreddo (page 65), Super-Lemony Soufflés (page 130), or Freestyle Lemon Tartlets (page 94.) Be sure to use real white chocolate, one which lists only cocoa butter in the list of ingredients, and no other vegetable fats. Since white chocolate plays such an important part in this sauce, you want it to be as good as it possibly can be.

In case anyone thinks that the Internet is a cold, impersonal place, I’ve got evidence to prove them wrong. One day, completely out of the blue, I received an e-mail from a server who worked at a restaurant where I’d been the pastry chef, saying that not only did I have the sweetest smile, but that she loved the sherbets and sorbets that I made there. I don’t know which compliment was more touching, but I take any and all whenever I can, and via whatever medium they are sent. This was one of the sherbets I made at that restaurant, where I remember a different server taking a bite and her face lighting right up. “This tastes like a Mounds bar!” she exclaimed with a mix of surprise and delight. For me, that was another compliment, since that’s one of my favorite candy bars.

My friend Christopher Day is skilled in the art of mixing a proper drink, so I asked him one inebriated evening if he wouldn’t mind making me a cocktail using Sriracha. In what seemed like mere seconds, a beautiful crimson creation appeared in my hand; it was not only delicious, but also packed quite a punch. We chose the seemingly innocuous name La Caridad in homage to a very dear mutual friend who—like the drink—reels you in with a snazzy, sophisticated appearance and blends it with a touch of intriguing spice that keeps bringing you back for more.

Miso is a fermented soybean paste, and is, well, the namesake ingredient behind miso soup. It is available in most natural foods stores and certainly in Asian supermarkets. Look for it in the refrigerated section near the tofu. Serve alongside steamed rice and vegetables for a spicy, sensible meal.

Working with a superhot pan is key to getting a nice crust on the outside of your fish without overcooking the inside. A quick sear on each side leaves the interior quite rare, so make sure you are working with only the freshest sushi-grade tuna.

Fried rice was a breakfast staple at my friend Phi Nguyen’s house, one that I gladly devoured every chance I had. His mom is an amazing cook, and it was in her kitchen that I first discovered the joy of Sriracha. Though cleverly disguised as nothing more than a simple serving of fried rice with a few red dots flecking the surface, this dish is a feat of culinary mastery that opened my eyes to a bold new world of flavor.

Several years ago, I took a culinary tour of Oaxaca, Mexico, run by my dear friend nancy Zaslavsky. While I knew I was in for some great food, I don’t think anything could have prepared me for the incredible marriage of flavors I found one morning in a bubbling hot cauldron of chilaquiles. I’ve used the memory of that momentous meal as inspiration for a Sriracha-tinged version that may not classify as traditional per se, but you know damn well it’s going to be delicious!.

This popular Thai soup, known in its native tongue as tom kha gai, uses some choice ingredients that may be a little difficult to find, but I’ve listed substitutes for them in case there isn’t a specialty Asian market in your neck of the woods.

Lentil soup was one of my grandfather’s favorites, and my “five-alarm” version of it certainly pays homage to his dedicated service as a firefighter. Just when the heat of the Sriracha feels like it might engulf your palate, the finishing dollop of sour cream really helps tame the flames

These fiery little bites make a perfect hors d’oeuvre for a quaint Sunday brunch, but also make a fantastic anytime snack. The Sriracha gives the yolk a gorgeous orange hue that is sure to get your guests’ attention.

Spice up your get-togethers with this take on the classic hors d’oeuvre staple. You can also use it on your bagel the morning after your shindig—if your guests somehow refrain from devouring it all.

This creamy Greek dip is king atop pita bread or pita chips, but it also finds a home alongside fresh veggies, grilled meats, or piping-hot falafel. If you are unable to find Persian cucumbers, feel free to substitute the English or hothouse variety.

Besides the slew of south-of-the-border specialties that you can spice up (nachos, quesadillas, or 7-layer dip, anyone?), think about using this in place of plain sour cream in your favorite casseroles like beef stroganoff or noodle kugel.

This is one of my favorite treats, and I like to keep it on hand at all times. It can take steak, lobster, baked potatoes, or roasted corn to new heights. Take a pat and jazz up your mashed potatoes or shrimp scampi. For an easy but oh-so-lush snack, drizzle some melted Sriracha butter over hot popcorn and then sprinkle lightly with grated Parmigiano-Reggiano cheese.

If veggie sticks just don’t have enough oomph for you on their own, this may be the ticket that helps you get your recommended daily intake. Or maybe you’re just looking for something amazing to dunk your pizza crust in. Naturally, this makes for a tasty twist on the usual salad dressing, and I assure you that it’s absurdly good alongside Honey-Sriracha Glazed Buffalo Wings (page 40).

Yes, this is what your boring bagels have been clamoring for—you just didn’t know it. While it definitely adds a great kick to the more standard bagel varieties (egg, sesame, poppy, and so on), those who really like to start their day with fire-breath will rejoice once they’ve put a shmear on a toasted garlic, onion, or everything bagel. If you’re feeling extra ritzy, lox would certainly be a welcome addition to the party.