New York Magazine

Much of this hefty fruit’s bulk belongs to a thick pith, but the bigger the fruit, the more rind there is for this bittersweet treat.

Skewers of New York strip steak infused with soy and speckled with fresh herbs are tossed on the grill.

Once you have the Thai ingredients, making these skewers is as easy as throwing chicken on the grill.

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

A devoted fan of these early-harvested nuts highlights their natural acidity and raw texture in this simple riff on a Southeast Asian street snack.

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

Drizzle this dressing over grilled scallops for an exotic citrus twist.

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.

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

This quick grilled main relies on the chef's own brand of bottled peanut sauce from Vong.

As a rule, the smaller the chile, the hotter its bite. That’s why you can count on these tiny specimens, also known as bird or bird’s-eye chiles, to pack an outsize punch.

Get your Asian-inspired dinner menu started on the right foot with these delicately flavored tuna-wasabi wontons.