I grew up on green beans thoren, and while I’ll never tire of its crunchy deliciousness, I think adding corn makes it even better. And even though people don’t often associate stir-fries with Indian cooking, this dish is a favorite in Kerala. It’s a combination of diced vegetables and coconut, but the key is moistening the coconut so it can soak up the ground spices first. This recipe is part of our menu for Sadhya, a South Indian feast....

When eating at a dim sum restaurant, you may well find a version of this delicious dish.

Juicy shrimp, chunks of golden pineapple, and colorful pieces of bell pepper and carrot are all cloaked in a velvety, well-balanced sauce.

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

This stir-fry is staggeringly simple. A drizzle of sesame oil gives a nutty-toasty boost to thinly sliced bok choy and cabbage.

The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with sake, soy sauce, and ginger.

Bagged coleslaw mix is great. Use it in the quick-cooking Ancho and Cocoa Carne Asada as well as this satisfying number.

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

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

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