Asian

Imrov: Use fresh lemon juice instead of yuzu juice; try English hothouse cucumbers in place of the Japanese variety.

Though many people see smoking as a process meant for professionals, or at least for doing outdoors, this procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches for a picnic. When smoking, be sure to seal the foil tightly to keep the smoke from infusing more than just your duck.

The Standard Hollywood, which serves celebrities such as Heather Graham and Megan Mullally, has a trendy diner feel, but you'll find more than the burger special on the menu. Executive chef David Linville offers international treats like this salad with protein-rich lean flank steak.

For a heartier dish, add sliced grilled steak or chicken. Hoisin sauce can be found in the Asian foods section of many supermarkets and at Asian markets.

Hearty soba noodles and tangy feta cheese create a lightning-quick vegetarian dish that even meat eaters will flock to. Served cold or at room temperature, it's just what we want on a warm evening.

Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too — especially with the fried wonton skins." When chicken Caesar loses appeal, this salad, with its soy dressing and fried wontons, is a substitute worth the betrayal.

Fatty pork is the standout ingredient in these crisp spring rolls; it adds intense flavor and a tender texture to the crab and vegetable filling. Fresh ginger and a generous amount of cilantro add kick.

This noodle salad, studded with slices of sweet mango and crisp cucumber, is a cooling oasis in the midst of a meal packed with rich, spicy dishes. The glazed roast pork gives the salad added dimension, but could also be served on its own.

Tofu absorbs the richness of sesame oil and the tang of rice vinegar in a fresh salad that pops with crisp celery.

With authentic Asian flavor, this soup is a perfect light supper.

Any party host knows that food served on skewers is just plain fun. These chicken satés are made from thigh meat, so they don't dry out during grilling, and the palm sugar in the marinade helps get the meat nice and caramely brown.

It takes bold flavors to stand up to the smoky richness of grilled beef, and this salad delivers. A tangle of rice-stick noodles cradles Asian greens, apples, and mint, and tender slices of flank steak top things off. The finishing touch? A drizzle of sweet dressing tangy with fish sauce and fiery with red-pepper flakes.

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

This truly fabulous Vietnamese-inspired salad is the epitome of flavor synergy, combining sweet pineapple and fiery serrano with cooling cucumber and mint.

Pleasantly pungent with a touch of heat, this classic spring roll sauce also works well with the chicken satés.

_(Tamago Toji Udon) Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

_Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad with Ponzu Sauce._ If instructions are provided on the package you purchase, follow the guidelines printed there. If no guidelines are available, refer to the basic procedures described here.

_(Iriko Dashi) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ Washoku: Recipes from the Japanese Home Kitchen. _Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad with Ponzu Sauce._ In the Sanuki region of Shikoku Island, noodle soup stock is typically made from dried sardines called iriko, in combination with dried kelp (kombu), and dried black mushrooms (hoshi shiitake). Some Sanuki stocks are enriched with bonito flakes (katsuobushi) and if you prefer a smoky flavor to your broth, I suggest you add these flakes, too. All the dried foodstuffs used to make stocks are rich in naturally occurring glutamates and provide intense flavor to the soup.

_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.