Scallion

Inspired by the flavor-packed ginger scallion oil served with slices of chicken and duck at New York Noodle Town in Manhattan, we devised the following recipe.

Fried green plantains. When making tostones look for unripe plantains that are a deep shade of green: The recipe will not work with ripe plantains. Ideally, the plantains should be fried the day they are purchased, but they can be kept, wrapped well in a plastic bag and chilled, for 2 to 3 days.

Although lamb is not commonly found in Chinese dishes, Hong Kong restaurants reach out to explore every nuance of Asian cuisine. Lamb is popular with the nomads of Mongolia and Manchuria; they would most likely cook the meat in a firepot. Here it's used in a more delicate stir-fry.

Active time: 30 min Start to finish: 1 hr

In this classic vegetable preparation, the cooking liquid is used to make the velvety sauce. The dish is normally served at room temperature, but it's equally good warm.

Can be prepared in 45 minutes or less.

Accompany this colorful dish with rice pilaf and baby peas with pearl onions. The kicker: spice bars and orange slices.

Toasted onion bagels are great with this.

If you make these as a side dish for the southern fried catfish, you can fry them in the same oil, but cook the hush puppies first because the fish will flavor the oil.

If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores).

Serve this curry with condiments such as dried currants, sliced green onions, shredded coconut and toasted slivered almonds.

Here's a tangy dressing that is great on sliced tomatoes, mixed greens, hard-boiled eggs, or cold steamed potatoes.