New York Magazine

A riff on the cooling gelatin desserts that proliferate in China, served here over litchi and pineapple.

Sesame oil and scallions spice up this version of the American classic.

Avocado and chili offer an intriguing flavor combination in these frozen summer treats.

Butter and bok choy demonstrate how minimal ingredients can yield maximal results.

Try a reborn classic like surf-and-turf satay with sirloin and these sweet kebabs of shrimp.

"The pork is low and slow: You throw it in the oven, you don’t have to stuff it or truss it. It will feed a lot of people, and it’s easy and affordable."

You can serve this Korean-noodle dish at room temperature on a large platter.

Despite their frightful, wormy looks, crosnes are prized by chefs for their nutty sunchokelike flavor and crunchy radishy texture.

Tapas are typically Spanish, but as these Asian bites demonstrate, they don't have to be.

Very fine strips of cucumber, carrots, and onion combine with radicchio and mint for a refreshing side dish.

Daikon, the elongated, overgrown Asian radish that’s often turned into kimchee or soup, can also be cooked into this delicious, savory cake.

Two 1 1⁄2-pound lobsters also go into this delicious Asian-inspired shellfish stew.

Topped with green-tea ice cream this grown-up float makes a great dessert without the heaviness of pastry or chocolate.

Grapefruit anointed with Grand Marnier and yuzu zest makes a terrifically tart finish for a meal.

In the spirit of that sushi-bar staple oshitashi, this dish gets its heat from peppers and its refreshing cool from a stint in the deep freeze.

The sweet, mild, and flaky fish succumbs to the leaf’s subtle flavor, and comes alive with a dip in the bright, zingy sauce.

The chef's own brand of passion-fruit vinaigrette dresses this quick Asian slaw.

Gulped down raw straight from the half-shell in staggering Diamond Jim Brady quantities, they’re hard to beat, but save a few for this classic Malaysian recipe.

A seasoned brine extends the plant’s short shelf life and preserves what Chang calls its “spicy garlicky bite.”

Lemongrass, sweet soy sauce, and toasted sesame seeds update your idea of satay.

Pelaccio is a bit of a braising freak. “It’s great for the colder months. The oven is warm all day, heating up the kitchen, filling it with aromas.”

A meat-and-vegetables dish incorporates Japanese flavor in its sauce and side dish of miso-glazed kabu, asparagus, and okra, tossed with sesame seeds.

The classic combination of sweet cherries with port or balsamic vinegar gets an Asian twist.

A mignonette with nori and Muscat vinegar gives a depth of flavor and an Asian feeling.