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 is a wonderful alternative to more traditional dressing. After scooping out the rice, you can cook the crust longer, leaving more tasty morsels.

Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it will still be delicious.

The beets give this risotto its brilliant hue have a surprisingly mellow flavor.

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....

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

This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute....

We recommend serving these griddle cakes with orange slices on the side.