Asian

The mangoes must be completely unripe in order to achieve the firm, chunky texture desired for this chutney. This recipe was created to accompany Lamb Stew with Black Mustard Seeds. Can be prepared in 45 minutes or less.

"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."

This is a poetic version of the traditional Chinese almond milk gelatin dessert. Whipping the milk gives the top layer of this dessert the appearance of snow. Fat-free (skim) milk will create the most foam.

Look for rice vinegar in the Asian foods section of the supermarket.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A word of warning: I have a friend who at first refused to eat this dish because of its color, a wild, alarming fuschia. He complained that it did not look "natural." Since then he has been persuaded. The taste, he said, won him over. This is generally served at room temperature or chilled.

This recipe can be prepared in 45 minutes or less. Calcutta, former seat of the British Empire and today capital of West Bengal, sits just above the Ganges delta. Fish is cooked here in harmonious combinations with root vegetables, squash, and leafy greens, incorporating Bengali seasonings such as pungent kalonji seeds and ground mustard seeds. In the following recipe, for a truly authentic taste use mustard oil instead of vegetable oil. Be sure, though, to heat the mustard oil to the smoking point and let it smoke for 3 to 5 seconds. This tempers its pungency.

This recipe can be prepared in 45 minutes or less. A popular Japanese sauce perks up the grilled shrimp. For side dishes, garnish purchased sesame noodle salad with chopped green onions and peanuts, and put out a plate of carrot and celery sticks. As long as the coals are hot, grill slices of fresh pineapple, then top them with vanilla ice cream and shredded coconut.

This is an adaptation of the Cantonese classic. In China fried rice is seasoned with salt rather than soy sauce (which darkens the grains). However, a bit of soy sauce for extra flavor is nice.

Active time: 15 min Start to finish: 35 min

The flavorful broth that results from cooking the pork is known in Chinese cuisine as a master sauce — save any that's left over in the freezer and use it for braising other meats, such as duck or chicken. Allowing the pork to cool overnight in the broth ensures its succulence — and because it's made ahead, this dish is ideal for entertaining. Active time: 40 min Start to finish: 14 1/2 hr (includes chilling)

Sources for posto are Penzeys (800-741-7787; penzeys.com) and Kalustyan's (800-352-3451; kalustyans.com). Active time: 15 min Start to finish: 20 min