Asian

Joe Dion of North Charleston, South Carolina, writes: "Because I work in a restaurant (I'm a chef at a place called Slightly North of Broad in Charleston), I don't let my cooking at home get too complicated. I'm at the restaurant five days a week and often work on weekends, but whenever I have the chance I enjoy getting together with friends and cooking for them." This twist on the classic garlic mayonnaise is as simple as blending mayo and fresh ginger in a processor.

Low-fat, low-cal: Steaming helps preserve the flavor and nutrients of the fish without adding extra fat or calories.

Peter Tulaney of Brooklyn, New York, writes: "Your magazine has inspired me to become a more creative cook. I've tried this recipe a few times, and the reviews have always been good. The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette."

The chicken and pickled vegetables are meant to be wrapped up in lettuce leaves and eaten with your hands.

The delicious sauce has the complex, aromatic flavors of a Thai curry, but is very easy to prepare, thanks to purchased curry paste (now sold in many supermarkets). Look for fresh or frozen kaffir lime leaves—whose beautiful fragrance is the signature of many Thai dishes—at Asian markets. If unavailable, don't use dried ones; substitute grated lime peel instead. Goes great with: Long-grain rice cooked with a few cardamom pods and grated lemon peel and sautéed spinach. What to drink: Spätlese Riesling or Oregon Pinot Noir.

Broccolini is a hybrid of broccoli and Chinese kale. You'll need to cook and cool the rice before you begin.

If Chinese broccoli isn't available in your area, you can substitute regular broccoli.

This rich soup is hearty enough to serve as a main course. Dried tangerine peel and star anise impart an exotic note, and pickled mustard greens provide contrast to the beefy broth.

This mackerel, which pairs well with the fennel endive salad , was inspired by our trips to Southeast Asia, where dishes are commonly served with whole sprigs of fresh herbs for diners to pull off the leaves and eat as desired. Incidentally, this means less chopping for the cook. Also, to save time, we minced the ginger and garlic in a mini food processor.

The trick to stuffed soup buns is to fill them with a solid form of soup. The tender wrappers are filled with an aspic made from pork and chicken bones, which melts into a savory broth during steaming.

This authentic soup is essentially an ancient doctor's curative that combines the healing magic of chicken broth, the circulation-enhancing qualities of tree fungus and lily buds, and the antiseptic properties of vinegar. The heat isn't from chiles — it's actually from freshly ground white pepper. Bruce Cost prefers the flavor of Pearl River Bridge Golden Superior brand soy sauce for this dish and for the Sticky Rice with Chinese Sausage and Dried Scallops .

Miso, a salty, earthy Japanese bean paste, is rich in vitamin B and protein. White miso, also known as shiro miso, has a more delicate flavor than darker miso pastes. Mirin is a sweet golden wine made from glutinous rice; it is essential to Japanese cooking. Both ingredients can be found in the Asian foods section of some supermarkets, at some natural foods stores, and at Japanese markets.

Traditionally, the garlic and ginger in the marinade are minced, but Grace Young finds it easier to use a rasp grater.

When my grandmother, Noi, came to America in 1975, banh trang—Vietnamese rice flour wrappers—weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant community. While it's easier to get banh trang these days, Noi still uses the wheat wrappers for this recipe.

Kia Ly Dickinson of Miami, Florida, writes: "This fragrant soup is so good you will be freaking out. It can be served hot or cold, with rice. The recipe is an ode to my homeland, Vietnam, and I'd like to share it with my new friends in America." This recipe calls for fresh lemon verbena, but you can substitute 1 stalk of fresh lemongrass if lemon verbena is unavailable. Both ingredients are sold at specialty produce markets, but lemongrass is also sold at Asian markets and some supermarkets, so it may be easier to find. If using lemongrass, discard 1 or 2 outer leaves, then thinly slice lower 6 inches of stalk. Finely chop, then sauté along with chiles and garlic.

A Vietnamese-inspired soup for using up your Thanksgiving leftovers.