The spirit of Japan comes through in this dish: It is lovely to behold and has a delicate, light quality, yet the extraordinary flavors will seize your attention with the culinary equivalent of surround...

There’s no sliced bread here, and you’ll need a knife and fork for this bulgur and grilled-vegetable salad.

Laurent Manrique cooks these squabs on a rotisserie over an open fire; we’ve adapted the recipe for the home oven.

A bowl of these refreshing noodles—a riff on a Japanese classic—is clean and light, yet still hearty enough to make a satisfying meal.

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

This recipe calls for fresh lemon verbena, but you can substitute 1 stalk of fresh lemongrass if lemon verbena is unavailable.

This recipe could easily become a year-round favorite—simply substitute supermarket rotisserie chicken for the turkey.

Chicken cacciatore is a ubiquitous dish in Italian-American restaurants, but we think it is even more delicious when made with veal shoulder roast.