Scallion

Food Editor: Lillian Chou
Father: Kuo Hung Chou, Pine Brook, NJ
Jook, a rice porridge, is eaten at breakfast or as a light lunch in many parts of Asia. Although my father came from Shanghai, he preferred the more flavorful Cantonese version my mother made. Breakfast with "Baba"("Daddy" in Mandarin) on Sundays meant a table adorned with many small dishes of condiments. One of his favorites was "thousand-year-old eggs" (pei dan), which are actually chicken or duck eggs preserved in a mixture of clay, lime, and salt. Thousand-year-old eggs are available at Chinese markets, where they're sold individually or in packs of six. (Don't confuse them with "salted eggs," which are brined duck eggs.) Since their quality varies widely, it pays to buy a more expensive variety, if available.

Traditionally used to enclose a savory filling, wonton wrappers are cut and fried into crisp triangles here, lending crunchy texture to soft crabmeat.

Yakitori In Tokyo, these savory skewers are made with Japanese leeks, called negi, which are thinner and more tender than Western leeks. We've substituted scallions, since they have a similar sweetness and are more readily available here.

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.

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 update on a classic terrine is made with an aromatic broth and olive oil instead of cream. If you're short on time, don't bother with the leek lining—though it is pretty, the terrine works fine without it.

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.

This dish is a wonderful alternative to more traditional dressing. It's normal for a crust to develop on the bottom of the pot — after scooping out most of the rice, you can cook the crust a bit longer, then chip off the tasty morsels.

There are many kinds of Korean pancakes, but bindaedok, made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d'oeuvre, side dish, or vegetarian main course.

This simple Chinese preparation enhances the briny flavor of cockles. If cockles are hard to find in your area, you can substitute other small hard-shelled clams (though steaming time will vary with the type and size).

Inspired by Eat Drink Man Woman A retired master chef in contemporary Taiwan makes elaborate Sunday dinners for his three increasingly uninterested daughters in this 1994 film. While the women carry on their busy lives, the chef discovers he is losing his sense of taste and finds solace in a new love.

We love the flavor of Black Forest ham in this soup, but you can use any variety of ham, or even kielbasa, smoked turkey, or bacon. A dollop of sour cream rounds out the acidity of the tomatoes.

Serve with: Red bean and rice salad, and slices of avocado and grapefruit.

This recipe is an accompaniment for Grilled Pork Tenderloin with Peach Barbecue sauce . This side is also great with barbecued ribs or chicken.

These healthy sandwiches get a kick from the curry powder. Serve with: Potato chips, red grapes, and a rice wine-marinated cucumber salad.