Asian

If you're tired of serving the same old green bean dishes, here's a way to give them a South Indian spin. The coconut augments the sweetness of the beans and, along with the crunchy mustard seeds, lends texture as well.

The best way to enjoy this Vietnamese delicacy is first to savor the sauce, shallots, and garlic tucked in and around the shells of the shrimp, then eat the succulent meat with steamed rice. Serve with ice-cold beer or a crisp Viognier or Pinot Gris.

Called banh mi in Vietnam, these delicious sandwiches are ubiquitous throughout the country and are usually eaten for breakfast. This version uses chicken instead of the traditional pork and pâté.

Cholar Dal This dal, a sweet version served at festive occasions, is the best we've ever tasted.

This spicy vegetarian curry is hearty enough for a comforting fall dinner. It's great simply ladled over steamed rice.

We love the homey quality and clean flavors of this colorful soup.

This quick dish has all the deep, exciting flavors of Southeast Asia. The curry paste already has lemongrass in it, so don't worry if you can't find fresh: It will still be delicious without it.

We were happy to learn that some brands of frozen naan are remarkably good.

Nobody is indifferent to sea urchin roe: You either love it or hate it. Personally, its rich and sexy taste is my favorite flavor on earth. Until I tried the extraordinary mousse invented by Jean-Georges Vongerichten, I preferred it raw. Now I know better. The best sea urchin roe comes from southern California, and is sold in little wooden trays at Japanese markets. It is extremely fragile. It's important to use very fresh roe with a clean, ripe, rather fruity scent.

This sweet-tart chutney is great alongside lamb or pork chops, atop goat cheese and crackers, or on biscuits with sliced ham.

Often served with summer rolls or grilled meats, this sauce is also great over rice.