Los Angeles has long been the undisputed Thai-restaurant capital of America. And Jitlada is the jewel in the city’s crown.

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.

Tony Tan embodies the best of culinary multiculturalism, as does his scrambled eggs with curry leaves, which uses the Indian ingredient ghee.

These cool, slippery noodles are just the thing on a hot day. They don't require cooking, and they only get better as they marinate in the refrigerator. (registration required)...

The sheer heft of Beyond the Great Wall conveys as much about the book as its color-saturated photos and its evocative prose.

This month’s pick, Beyond the Great Wall, introduces cuisines from remote regions of the vast country. Here, a taste of three of them. (registration required)...

Pulao is a one-pot dish, cooked in a special pot called a q’azan in both Uighur and Uzbek. (registration required)

This simmered tomato-eggplant stir-fry is a sign perhaps of the greater availability of vegetables in Lhasa. (registration required)

This salad is like one I ate at Luchen market. It makes a bright-tasting side dish. (registration required)

The combination of peppery fresh nutmeg and Sichuan pepper makes a knockout spice rub for pork. (registration required)