Asian

Serve rice with this dish from Le Colonial, a Vietnamese restaurant in West Hollywood.

Marinating the chicken in the yogurt mixture overnight tenderizes the meat and adds a delicious tang.

Active time: 15 min Start to finish: 25 min

This light, spicy soup is delicious hot or chilled. The sautéed aromatics turn the broth a rich red-orange, more reminiscent of tomato than watermelon. See if your guests can guess the main ingredient. Active time: 1 hr Start to finish: 1 hr (3 hr if serving chilled)

In Indian cooking, tikka refers to chunks of meat cooked on skewers.

Rupa De of West Lafayette, Indiana, writes: "Since I am originally from India, many of my non-Indian friends have asked me for a chicken curry recipe, and this is the one I give them. I hope your readers will enjoy it, too."

Negimaki Many New Yorkers owe their first sushi experience to the boom in the city's Japanese population during the 1980s, which in turn led to a proliferation of Japanese restaurants. These beautiful rolls aren't raw—they're seared to create a flavorful brown crust and a medium-rare center.

Can be prepared in 45 minutes or less. Sharpen your cutting and chopping skills and see how to prepare salmon like a pro with our technique videos.

Serve this pilaf-like dish with mango chutney and cold yogurt.

Radicchio, snow peas and a tangy sesame oil dressing give an old-fashioned dish a delicious new flavor.

Serve this tasty, low-fat baked chicken with steamed rice and fresh pineapple slices for a complete meal.

The peanut notes in this slaw remind us of the Indonesian skewered meat dish saté. As a result, we think grilled steak, shrimp, or pork would make a terrific main course as an alternative to the Hoisin Five-Spice Chicken Legs.

Use this for the Springtime Sushi Nests or for any sushi recipe.

After making this flavorful dressing in the processor, we give it a whirl in the blender for the smoothest texture. Crisp iceberg lettuce stands up best to this thick dressing. Active time: 10 min Start to finish: 15 min

Manti The lamb will be easier to cut if it has been well chilled. Adding the salt to the filling just before forming the manti prevents the meat from curing.

Although lamb is not commonly found in Chinese dishes, Hong Kong restaurants reach out to explore every nuance of Asian cuisine. Lamb is popular with the nomads of Mongolia and Manchuria; they would most likely cook the meat in a firepot. Here it's used in a more delicate stir-fry.

A caldin is a coconut curry, typical of Goa. Though caldins are made with fresh coconut milk in India, chef Cardoz uses Chaokoh brand canned unsweetened coconut milk. It's thicker and richer than other brands, and imparts a great deal of flavor. It's important not to let the caldin boil during cooking, or the coconut sauce will break.