It’s September. Summer is flaming out in Seattle, and to celebrate its last few days, all I want is pasta salad.

The sheer heft of Beyond the Great Wall conveys as much about the book as its color-saturated photos and its evocative prose.

The authors of Beyond the Great Wall: Recipes and Travels in the Other China, talk about their travels, photographs, and research.

The authors of Beyond the Great Wall: Recipes and Travels in the Other China, show you how to use a single dough to create four regional noodle varieties.

This month’s pick, Beyond the Great Wall, introduces cuisines from remote regions of the vast country. Here, a taste of three of them. (registration required)...

Pulao is a one-pot dish, cooked in a special pot called a q’azan in both Uighur and Uzbek. (registration required)

This simmered tomato-eggplant stir-fry is a sign perhaps of the greater availability of vegetables in Lhasa. (registration required)

This salad is like one I ate at Luchen market. It makes a bright-tasting side dish. (registration required)

The combination of peppery fresh nutmeg and Sichuan pepper makes a knockout spice rub for pork. (registration required)

Sticky rice is a special variety of rice, with opaque white grains rather than the translucent grains of most raw rices. (registration required)