Asian

The shape of the crystals varies quite a bit from brand to brand, so measuring kosher salts by weight is the most reliable method. Not ready to invest in a scale? See the box below for volume conversions.

I call this hapa food. The term hapa is deliciously slippery. It is often used to describe mixed-race Japanese Americans but not always. For me, being hapa provides a way of claiming a whole racial and ethnic identity as opposed to thinking of myself as "just" or "only" half-and-half. I am a whole person, and my experience of race, culture, and nationality is more complicated than adding fractions. This dish did not emerge from a place of separation in which two disparate things were fused together, but rather from the co-constitution, interdependence, and wholeness of my life as a hapa growing peaches in the United States and cooking food from my multiple cultural and racial lineages that go far beyond this country¿s borders. I have learned to make and cook my own path. Biting into this treat is like unleashing a burst of glowing peach wrapped in a crunchy cocoon. This could be served as a side dish with other tempura, on top of a salad, or even with green tea ice cream and chile-infused honey as a dessert. When we step outside of rigid categories, possibilities are infinite, no? --Nikiko

This silky, aromatic soup is a complete meal in a bowl.

To give steaks a boost, Myers makes an herb rub (he likes to dry the herbs himself; if you don't have a microwave, sub in 1 teaspoon of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets).

SUPERFOODS: Broccoli, Edamame, Eggs, Kale, Mushrooms, Olive Oil Step away from the take-out menu! This dish delivers weight loss by calling on supersatiating soy protein, nutritious veggies, and whole-grain brown rice, which all help keep your blood sugar and insulin levels steady—and your body burning calories.

Baked tofu is crispy on the outside, creamy inside, and loaded with flavor. Removing as much water as possible from the tofu before cooking it, as in this recipe, helps the tofu absorb the flavors of the marinade and cook up crisp rather than mushy. It is delicious eaten as is or in sandwiches, salads, or stir-fries. Serve hot or cold.

Ginger and green tea have each been credited with multiple health benefits. Here they come together deliciously in a refreshing summer drink.

This Thai-inspired salad has that classic tart-sweet-spicy flavor balance that really gets your taste buds dancing. The cool, crunchy herb-laced salad is the yin to the yang of the rich tender beef. What’s more, the food processor does most of the work.

Like the best dressings, this is good on so much more than greens: Drizzle it on roasted sweet potatoes, brush it onto broiled eggplant, or toss it with cold soba or udon noodles. Use it to marinate mushrooms before grilling them to make Juicy Bella . Look for miso paste in the refrigerated section of natural food stores and Asian markets. If you can find South River brand, made in Massachusetts, snap it up; it's the best I've tasted outside Japan.

You can make this dish a day ahead and stash it in the fridge until go time. It tastes better at room temp, so let it sit out for a half hour before serving.

Sweet and sour are two of the five flavors of classical Chinese cooking (along with salty, pungent, and bitter), and go lo yuk, as the dish is called, is a favorite way to prepare pork in Cantonese cooking. I prefer fresh pineapple, but if you like your dish sweeter, use canned pineapple and reserve some of the juice from the can to add to the sauce in place of fresh pineapple juice.

Fiery kimchi gets a little sweetness from gochujang pepper paste.

This beautifully simple, light curry is closely based on a wonderful recipe from chef Angela Hartnett. It's always preferable to use some carefully selected ground and whole spices in a recipe like this, but if you're in a hurry, use a ready-made curry powder instead of the dry spices.

This is a great meal to help you clean out your fridge. Use whatever veggies you have on hand! A cast-iron skillet will help the rice brown and fry to a crispy coating at the bottom of the dish.

With Sahni's recipe you're only 45 minutes away from an outstanding chicken tikka masala. And by preparing it at home, you get the added bonus of a kitchen suffused with intoxicating aromas. If you prefer a spicier version of chicken tikka masala, Sahni recommends swapping out some or all of the paprika for cayenne.

Spicy Sichuan pepper, which delivers a numbing effect along with nuanced heat, will leave your lips buzzing. Use any leftover chili oil in dressings or marinades.

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

"Battering and frying green beans makes them addictive, obviously!" —Sue Li, recipe developer