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....

Fresh, stir-fried vegetables are liberally seasoned with garlic and sesame oil and topped off with a rich fried egg.

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

Jazzing up beans and rice with colorful toppings transforms it into an exciting meal, chock-full of varying textures and flavors.

Your guests will still be talking about these zingy, crunchy bites long after the party’s over.

The light and clean Asian combination of shrimp and mango is treated to a touch of heat from a bit of fresh chile.

Generations of southerners have tucked fresh hot chiles into vinegar for a pungent homemade hot sauce that sits right next to the salt and pepper on the table.

In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course.

Don’t be fooled by the short ingredients list; these vegetarian black beans have a surprisingly complex flavor.