Ginger

This fragrant dish has a wonderful blend of spices and goes well with steamed basmati rice.

Does the idea of kids wolfing down their vegetables seem utterly improbable? This faintly sweet, gingery dip, reminiscent of that addictive Japanese-restaurant salad dressing, is made mostly from carrots, so you'll be delighted by the compulsive dipping and crunching that's bound to ensue when you put it out.

A quick marinade brightens the steak, so it combines perfectly with the dish's Southeast Asian notes.

The carrot ribbons are simple: Use a vegetable peeler to make long strips.

Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.

Why you'll make it: Because it's an all-purpose refresher — drink it straight, top with sparkling water, or spike with vodka, gin, or tequila.

Serving flank steak (a favorite for the grill) Korean style is always a hit — guests make lettuce-leaf bundles with rice and thin slices of the meat and do the garnishing on their own.

These chewy oatmeal cookies are spicy with ginger and not too sweet. Look for candied ginger that's cut into cubes and is not dusted with sugar — it'll be more tender and easier to chop.

Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg. This yummy dressing is a favorite at Bikini Bootcamp. Try it over salads, fish, and vegetables. You can dilute with water to your liking.

Many of the minority peoples of Yunnan traditionally boil a chicken to show respect to their dead. Once the ceremony is finished, they shred the meat and mix it with ginger, garlic, and cilantro to make "ghost chicken." The lime in this recipe, unusual for Chinese cooking, suggests the influence of Southeast Asia, which the province borders.

This paste showcases the layered flavors typical of Southeast Asian cooking. While the lemongrass does require a bit of work, its subtle but penetrating flavor is key. Adjust the amount of jalapeño peppers according to your heat tolerance and the heat level of the chiles you are using. We also like to use this spice paste on any type of grilled lamb.

Slow-roasting at a very low temperature results in extremely tender salmon. The richness of the fish is accented by a salty-sweet red-wine sauce, which thickens into a syrupy glaze during cooking.

In this supereasy, Japanese-inspired dish, salmon is glazed with salty-sweet hoisin sauce and served with a fresh, tangy relish of plums and ginger.

This Caribbean-style pork dish is by cookbook author Daisy Martinez. Look for panko in the Asian foods section of the supermarket or at Asian markets.

Dark meat stands up nicely to bold flavors. 

In this confit, called tfaya, all the ingredients blend together, taking on a melting softness as well as the distinct notes of honey. Added to savory dishes like the couscous or even the lamb, it provides an unexpected brightness along with the sweetness.