Asian

This moist and fluffy steamed green tea confection has a texture similar to that of chiffon cake. My favorite version includes sweet-simmered black beans randomly scattered throughout the batter. A dried fruit-studded kinako (toasted soy flour) version (see below) is also popular.
As with many Japanese confections that were adapted from European cuisines, the traditional recipe calls for eggs and cow's milk. I offer a vegan version using soy milk. The richer the soy milk is (higher percentage of soy solids), the better the texture will be.

Many of the items served to celebrate New Year's in Japan have symbolic meaning, expressed as wordplay. Sweet black beans are a good example: the word kuro means "black," but the meaning shifts to "hard work" when the calligraphy changes and the final vowel is extended. Similarly, the word mamé means "bean," but written with different caligraphy, mamé becomes "sincere" or "earnest." Eating black beans in syrup on New Year's ensure that those who work in earnest will have a sweet new year.
The traditional method of preparing kuro mamé is a long (3 days from start to finish) and rather tedious procedure, though one that results in utterly delicious plump, glossy, tender beans in a light sugar syrup that can be kept for months. Over the years, observing many Japanese home and professional cooks and experimenting in my own kitchen, I have developed a modified version of the classic technique that I am sharing here.
The key to preparing luscious, wrinkle-free sweet black soybeans is patience: the beans must be completely tender before sweetening them (adding the sugar too early will cause the beans to sieze and toughen), and the pot must be frequently watched, adding more water as needed to keep the beans barely submerged through the lengthy cooking process so they don't wrinkle.

We've rarely gone out for Indian food without including aloo gobi among our selections. It's a vegetarian/vegan standard. This rendition comes together quickly, and the tofu mimics paneer, the bland, soft cheese found in some Indian dairy dishes.

This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.

Top sirloin, flank steak, or skirt steak work just as well as eye round in this Thai-inspired dish.

Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate the turkey with the spices and yogurt in an oven roasting bag overnight. Then roast the turkey in the bag to lock in flavors and keep the meat ultra juicy. You'll have plenty of richly spiced gravy to pass around the table.

This traditional Thai-style soup is my personal favorite. I love coconuts, and this soup is all about the coco. I like to use different ages of coconut meat to get varied textures. A more mature nut makes a chunky soup, while a younger one makes a creamy soup. I also like to use a variety of hot peppers: jalapeño, serrano, and even the super-spicy Thai chile, just to get a wide range of spiciness. Some peppers are hot as you eat them, others after you eat them; my favorites are hot only when you stop eating them.

Thailand has been heavily influenced by Indian culture. India's religion, music, and especially their food have all become part of Thailand's heritage. Curries are often thought of as an Indian thing, but Thai versions of curry are just divine. Serve this dish with Tom Yum , if desired.

Look for shichimi togarashi, a Japanese seasoning mix, at Japanese markets and savoryspiceshop.com.

Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand. Serve it with bowls of jasmine rice for a hearty lunch or dinner.

Inspired by a recipe from chef Kaori Endo of Nanashi in Paris, this smart, easy dessert shows how well matcha plays with creamy yogurt and fruit.

You only need 2 tablespoons of this paste for the Panang Vegetable Curry. Freeze tablespoonfuls of the remaining paste on a sheet pan, then store in a plastic freezer bag for up to 2 months. Use cubes to add deep flavor to soups, stews, and rice dishes.

The great thing about making chef Chang's fiery cuisine at home is that you control the heat with the chili oil and Sichuan peppercorns. They give this dish its distinctive color, flavor, and heat.

Lan Pham was 2 years old when she immigrated to the United States from Vietnam with her family. Her father became a State Department official assigned to various posts in Asia and Africa and she lived in the Philippines during an earthquake and during a political uprising that closed her school. During civil unrest in Ethiopia, U.S. Marines escorted her to class. Yearly monsoons punctuated the relative calm of her high school years in Thailand. When she serves these herb-roasted allium, she tells her guests: "to taste, just one taste, and they are surprised by the sweet flavor and rich aroma. I tell them everybody knows that slow-cooked onions don't give bad breath."

Frazzled? Feast on fish! Tuna is high in vitamin B12, which stimulates the brain's production of serotonin, a neurotransmitter that helps you relax.

Rasam is an immensely popular South Indian soup. The word rasam, in the Tamil language, means "essence," or "juice," and has come to mean a particular type of soup that includes the tartness of tamarind or tomatoes. The ingredients used in rasam vary, but it is basically a light, spicy soup. The spiciness can be adjusted to your taste. At times I add vegetables to make this soup a complete meal.

Gulkand ke biskut The all-American classic cookie has taken a detour to India in this recipe. The candied rose petals and dark, semi-sweet chocolate are divine together. Candied rose petals, known as Gulkand or rose spread, and are available in Indian grocery stores.

Ajwain wali Poori Pooris are Indian fried flatbreads regularly served at festivals and celebrations. They are usually made with whole-wheat flour. This recipe calls for carom seeds for added flavor and offers tips to achieve a puffed bread.

Bengali Dahi Maach Tender pieces of tilapia are marinated with caraway seeds, turmeric, and cayenne pepper and then pan-fried until crisp and golden brown. The dish is finished with a yogurt curry enhanced by the spicy flavor of mustard seeds. The result is a great mixture of flavors and textures, and a simple way to prepare versatile tilapia.