Asian

Don't worry.you won't need to buy any crabs to make these mind-altering wings. The crab flavor comes from a jarred condiment that's pretty easy to find at Asian markets; if not, use the shrimp version.

This salty, sweet, and sour dish is a bold mix that is guaranteed to keep grilling exciting through the end of summer.

Buttermilk, packed with calcium and probiotics, lends a subtle tanginess to this spice-spiked lassi. Finish with a sprinkle of chopped pistachios for a hit of crunch.

Chef Rachel Yang likes her rice "chopstickready": sticky enough to hold together lightly, but with defined grains. To get that texture, rinse shortgrain white rice (a.k.a. sushi rice)—Alison Roman

Keep an eye on the edge of the meat where it touches the grill: When it's browned, turn the pork over.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household's are the same. Tweak it to your liking.

This lightly pickled mix of vegetables and seaweed is especially good with seafood.

These skewered meatballs are a quintessential Japanese bar food, a great drinking snack that can be turned into a larger meal with rice. Flavored with plenty of garlic and ginger and brushed with a sweet-and-savory soy glaze, these meatballs are a great defense of ground chicken, which can be bland if not seasoned well.

Wrap slider-sized pork patties in tender lettuce leaves and serve with plenty of spicy sauce on the side for dipping.

Semolina flour is ground from durum wheat and is usually used to make pasta; toasting it deepens its flavor, and its fine grain yields a tender, custardy cake.

Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against overcooking the noodles: "They should be pretty firm and snappy, not flabby."

This ubiquitous and essential condiment is a bright and spicy mix of sweet, sour, salty, and bitter flavors.

The difference between this papaya salad and a Thai-style one comes down to spice and sugar, says Tanis. The Vietnamese one is sweeter and less hot. Have all the ingredients assembled, but dress the salad just before serving.

To see step-by-step photos and detailed instructions on making these hot and crunchy filled crepes (known as banh xeo).

The synthesis of fresh and longcooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl.

The hardest part of this recipe is getting your hands on the octopus. Give your fishmonger a few days to order it for you.

In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.

Peanut butter, ginger and fresh basil bring out the Thai character of this tasty rice-and-chicken salad