Saute

Skirt steak is an incredibly flavorful cut of meat that cooks in minutes. And since this recipe calls for just 3/4 cup wine, you'll have plenty left over to serve with dinner.

In this vibrant green dish, the bitterness of broccoli rabe comes in second place to the sweetness of the peas and the comforting familiarity of olive oil and garlic.

Juicy skirt steak cooks up fast and has an amazingly robust flavor.

This dish is a welcome departure from run-of-the-mill sides. Lemon zest and golden garlic give wilted arugula and tender green beans multidimensional flavor.

Coconut milk ties this dish together, adding a tropical note and balancing the heat of Sriracha sauce (a Thai bottled sauce of puréed red chiles).

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients like tomatoes, squash, and, of course, okra. The produce there inspired me to create this dish, which is a real taste of the South." Tossing the okra in cornmeal before frying creates a crisp coating, adding texture to this colorful, summery dish.

Packed with peanuts and spiked with Thai curry paste, this chunky sauce nearly explodes with flavor and spice. Placed near the chicken satés or the crab-and-pork spring rolls, a bowl of it will quickly disappear.

This salad is no bland picnic side dish: Slices of deli ham and bits of salty bacon give it hearty main-course appeal.

You can make this superfresh-tasting version of the Chinese takeout classic yourself.

The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.

This pasta dish would be a great side with grilled trout.

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

This recipe is adapted from Argentine chef Francis Mallman. Mallman also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. There's little Argentines love more than a good milanesa — that irresistible combination of pounded-out beefsteak (or sometimes chicken) breaded, sautéed, and served up with a lemon wedge. As the name implies, the milanesa originally hails from Milan, where it's known as cottolette alla milanese, and is perhaps the city's most familiar — and exported — dish. Among its many far-flung cousins are Wiener Schnitzel and chicken-fried steak. In Argentina, arriving Italians adapted their beloved recipe to the country's endless supply of beef. Ever the mischievous traditionalist, Francis Mallman returns milanesa to its source. "If I were to serve this in Buenos Aires," Mallman admits, "people might say, 'What is this?' It's a milanesa from Milan, that's really what it is."

We are happy to announce that Emily Connor has won our October "Cook the Cover" contest with her delicious variation on Emeril Lagasse's grillades. Emily Connor explains her variation:
Some of the most memorable recipes are those that combine the best of both worlds: In this case, Southern comfort food and classic Italian. The addition of crimini mushrooms, fresh thyme, and rosemary imparts the "hunter-style" (or cacciatore) while preserving the authenticity of the grillades. A few other changes — a simplified version of the spice rub, elimination of several dried herbs, and the use of olive oil and balsamic vinegar — streamline the recipe without sacrificing any of the flavor. As a twist to the dish, try serving with cauliflower purée. Not only does it complement the flavors and nicely soak up the braising liquid, but it's a great way to highlight the freshest of fall ingredients.

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.

Gael Greene shared these recipes with Epicurious from her new book, Insatiable. On a writing retreat at the cabin of screenwriter Vicki Polon, we put together this fragrant soup.

This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights, smart doubles vendors take to their stations to serve hungry revelers seeking a midnight snack.

China The most challenging part of this recipe is cutting the pork into thin shreds; freeze the meat for 30 or even 60 minutes first, which will make it easier.... (If you want to serve rice with this, which you should, cook it beforehand and keep it warm.) Don't mince the garlic; you want its flavor to be strong in this dish. Serve this with white rice.