Marrying two New Orleans classics—the po’ boy and the muffuletta, it&8217;s battered, fried, and piled with a relish of olives, vegetables, and pickled eggplant.

Kalbi jjim shares ingredients with European beef stew—but here the dish gets its undertones from Asian sauces, dried mushrooms, molasses, plus hot red-pepper paste....

Pan bagnat literally means “bathed bread,” and truer words were never spoken. It takes a lot of olive oil to make this bread soft and moist, so drizzle with reckless abandon....

This California classic pairs meaty mahi mahi with avocado and a citrus crema

The distinctive quality of ume-shiso—umeboshi (pickled plums) and green shiso—enhances the juicy sweetness and char of grilled shrimp and the crunch of daikon....

The gutsy contrast of assertive greens with pears, Manchego, and pumpkin seeds lets guests know that this meal will be full of personality.

Pair simply seared shrimp with spring spinach and citrus

Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble.