Ginger

Steamed Uku Laulau with Ginger-Scallion Sauce Laulau is the traditional Hawaiian method of wrapping salted fish in taro and ti leaves and then steaming it in the imu. Later, the method was used for salted pork. In this recipe, we get much the same effect using ti leaves in a steamer. Like other snappers, the delicate flesh of the uku is best steamed. The Chinese-style sauce gives the perfect finishing touch without overwhelming the subtle flavors of the fish.

Editor's note: This refreshing soup is part of a healthy and delicious spa menu developed exclusively for Epicurious by CuisinArt Resort & Spa on Rendezvous Bay in Anguilla. Cooling cucumber and melons—which are in the same botanical family—are good sources of a wide range of nutrients, including vitamins C and B6 and folate. Fresh herbs provide a burst of flavor as well as powerful antioxidants. Ginger, garlic, and hot sauce have potent anti-inflammatory properties. Starting your meal with a low-calorie, fiber-rich soup like this one can help fill you up and prevent overeating. Note: You can substitute cooked lobster or prawns for the shrimp, or make the recipe vegetarian by omitting the seafood altogether.

Editor's note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by CuisinArt Resort & Spa on Rendezvous Bay in Anguilla. Instead of a buttery (and calorie-laden) dough, this attractive reimagined tart has a crispy pita bread "crust" topped with arugula and slices of seared wasabi-marinated tuna steak. A tomato stuffed with bok choy, celery, and carrots completes the pretty picture and rounds out the nutritional profile of the meal, adding tons of vitamins, plus filling and heart-healthy fiber.

The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with a heady combination of sake, soy sauce, and ginger. Pair it with stir-fried bok choy and cabbage for a straightforward yet sophisticated dinner.

For a bold no-cook dinner, pick up a rotisserie chicken, chop some vegetables, and toss everything with a pantry-friendly dressing that evokes the spicy peanut dipping sauce served with the Southeast Asian meat skewers called saté.

If you have them, mason jars are a down-home way to serve the drinks.

The difference between good and bad tempura is the batter—the goal is a light, crisp coating that doesn't absorb oil when fried. There are several important steps for achieving this texture: 1). Don't overmix the batter. When you stir in the water, mix very gently just until the dry ingredients are moistened. Don't attempt to work out the lumps, or the batter will become heavy. 2). Be sure the water you mix in is very cold. This will make a cold batter that will remain light when fried. 3). Mix the batter just before frying. Making it ahead will produce a heavy coating. 4). Dry the shrimp and veggies well before dipping them in the batter. This will help the batter adhere. 5). Be sure the oil is the proper temperature. If it's not hot enough, the batter will absorb oil before it cooks and the result will be greasy tempura. Tempura is traditionally served with boiled soba noodles and shredded carrots or daikon radish.

The terms spring onions and green onions aren't synonymous, but the two vegetables are often interchangeable. Spring onions have a larger, rounder bulb end, and they’re slightly stronger in flavor. Look for them at farmers' markets and specialty foods stores.

Ground ginger and crystallized ginger amp up the flavor of the cake; fresh ginger adds a spicy hit to the fresh strawberries. The Bundt pan is coated with raw sugar before the batter is added, giving the cake a sparkly crust.

Double this recipe if you want leftovers for rice bowls.

Korean tables—both in restaurants and at home—are always set with a series of banchan, or little dishes that can be eaten alone, with rice, or as an accompaniment to the main course. To keep things lively, banchan should run the gamut of tastes and textures, and this particular pickle really sparkles: It is sweet, tart, crisp, and fresh. Salting the sliced cucumbers and then squeezing out their excess water allows them to fully soak up the pickling mixture.

No Korean meal is complete without kimchi, a piquant condiment of fermented vegetables (most popularly cabbage) seasoned with ginger, garlic, chile, and all manner of fresh or preserved seafood. Fermenting the ingredients over several days gives the dish its distinctive tang, but this easy version, which takes advantage of the funky depth of Asian fish sauce, offers relatively instant gratification.

Pleasantly pungent and sweetened to taste with honey, this tea soothes and refreshes after a big meal. (We also like to brew a pot any time we feel a little under the weather.) Nibbling on the pine nuts as you sip the hot tea helps soften its strong flavors.

This dish can pack a lot of heat—or not. If you like a lot of spice, feel free to up the amount of fiery bird's-eye chiles. If you prefer a slightly milder dish, you can remove the seeds from the chiles.

Chopped ginger and chile-infused vodka add a spicy bite to this flavor-packed cocktail.

Replacing full-fat coconut milk with a light version reduces fat, not flavor.