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.

Although pairing tomatoes and eggs is hardly a novel concept, this stir-fry is a revelation.

This dish is a meatloaf-like pie of ground lamb, onions, and spices, enclosed in a crust of bulgur and lamb.

Extremely subtle and very delicate, this special dish, called Buddha’s Delight because it’s completely vegetarian, is all about texture.

Pushing a buttery spice paste underneath the turkey’s skin allows the flavor to perfume the meat—and gives it extra juiciness.

This dish takes its name from the moist, velvety texture the chicken gets from being poached at a low temperature.

There are many kinds of Korean pancakes, but bindaedok,made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d’oeuvre, side dish, or vegetarian main course....

In Tokyo, these savory skewers are made with Japanese leeks, called negi, which are thinner and more tender than Western leeks. We’ve substituted scallions, since they have a similar sweetness and are more readily available here....

This version, made with store-bought wonton wrappers, is easy enough for a weeknight meal.