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....

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.

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

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

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

Fresh, stir-fried vegetables are liberally seasoned with garlic and sesame oil and topped off with a rich fried egg.

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