Quick

Tumis Sayur There are, I think, few things more purely satisfying than quickly stir-fried Asian greens. Indonesian cooks agree: Meals in the country are unthinkable without greens on the table. They're so popular that market vendors often sell as many as 15 different kinds, from the tender mustard shoots known as sayur sawi, similar to bok choi, to bitter young papaya leaves (daun papaya), which are stir-fried along with their small white flowers. On our shores, young, tender Asian greens with slender stems — such as water spinach, bok choi, baby bok choi, choi sum, and baby kai lan — work best for stir-frying. Chinese and Southeast Asian markets will likely carry at least two of these varieties at any given time; farmers' markets will have them stocked in the summer months (and year-round in places with temperate climates such as Southern California and Florida). Always buy unblemished greens that have no signs of yellowing, and cook them as soon as possible — they don't store well.

For an extra special look, pick up a mix of white, red, and purple baby potatoes.

Top this hearty vegetarian omelet with sour cream and chopped red onion. Serve with warm tortillas.

This recipe originally accompanied Smoked Turkey and Bacon Chowder .

A rich, aromatic (and potent) version of hot buttered rum.

In Italy, thin slices of bresaola are typically served as an antipasto. In this recipe, the thinly sliced meat is topped with a crunchy brussels sprout salad.

This dish is great alongside the Lemony Chicken Milanese .

Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.

Rib eye or filet mignon would also work well in this recipe.

The sauce for the steaks is an earthy and spicy combination of shiitake mushrooms, Gorgonzola cheese, and chipotle chiles.

Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you. WHAT TO DRINK: Sam Adams Cream Stout has a malty sweetness that's just right.

Sambal Serai Editor's note: This recipe is adapted from James Oseland's book Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore. It originally accompanied Javanese Chicken Curry and Beef Satay and was part of an article by Oseland on Indonesian cuisine. This gorgeous-tasting, easy-to-make raw sambal originated in Bali. Try to find the freshest, most flavorful lemongrass you can when making it—your best bet may be in deep summer at a farmers' market that serves a substantial Asian community, where you're likely to find impeccably fresh, organic lemongrass.