This Thai riff on tomato soup tickles your taste buds with the hot-sour-salty-sweet quadruple play for which Southeast Asian food is known.

Pounding the spice paste with a mortar and pestle is hard work, but that’s what brings out all the nuanced flavors.

You’ll often see Western-style salads in South Korea—in all likelihood, a result of the American presence there since World War II.

Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust French-inspired dressing that gussies up the side salad.

This procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches.

To achieve perfect layers in your rolls, carefully arrange each ingredient and wrap the rice paper tightly.

This dish would traditionally contain mountain yam, which is native to Japan, but in this recipe we used the more readily available Chinese yam.

Food editor Ian Knauer added black peppercorns to aromatic five-spice powder, which holds its own against the robust flavor of hanger steak.

(CHAPEL HILL) - This birdhouse of a space is on Franklin Street, the local restaurant row, cater-corner from Lantern, Andrea Reusing’s Asian hothouse, and just down the street from Elaine’s on Franklin, where Brett Jennings mans the...