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....

Grilled avocado is one of those things that sound faintly ridiculous until you try it—then you wonder why you never had it before.

This meal is reminiscent of one we enjoyed at the Lemon Grass Restaurant in New Orleans.

Crab dip and artichoke dip are party stalwarts. We’ve combined them for extra flavor—and richness.

Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday.

When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser.

Although many San Franciscans think the zesty fish stew known as cioppino was invented in their city, it can actually be traced back to Genoa.

Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble.

The inspiration for these burritos came from those at the Santa Fe Farmers Market, in New Mexico, where they are truly the early birds reward.