Peanut

Pae Thee Thoke Chinese long beans, also known as yard-long beans, really are long — about 18 inches.

An ice-cream-parlor special comes home in this outstanding treat. The peanut brittle has to be cooked to a very high temperature, so be sure to have a bowl of ice water nearby to cool down your fingers in case of any spills.

(Stir-Fried Rice Noodles)

Freezing the steak for about 30 minutes makes it much easier to slice; using a grill pan is the simplest way to cook the slices.

This lively Asian-style salad is terrific on its own or teamed with roast chicken, roast lamb or broiled shrimp.

Crunchy peanuts team up with peanut butter and caramel in this decadent candy bar-like sweet.

Green papaya salad in all its regional variations - often flavored with pork, beef, or shrimp (as below)-is hugely popular throughout Southeast Asia. The dish is made from unripe Southeast Asian papayas, which have firm white flesh and white seeds. The current popularity of Vietnamese and Thai food in the United States has increased these papayas' availability, although it is still generally limited to Asian markets. Such papayas can grow to the size of cantaloupes or larger and range in shape from oval to round. Look for rock-hard dark green fruit without a trace of pink or yellow blush. If you don't see any, ask (some shopkeepers do not display them). Those who can't find the right kind of papaya might skip the salad or substitute seedless (European) cucumbers despite the repetition with the main course. Those who can find Southeast Asian green papayas will be treated to a salad that our food editors found irresistible.

A simple recipe that adds great flavor and a touch of heat to store-bought peanuts.

It's believed that this stew — called mafé or maafe — originated among the Bambara people of Mali. Active time: 1 hr Start to finish: 2 1/4 hr

This salad, or some approximation of it, was on [the Rainbow Room's] menu and my mother loved it and made her own version at home regularly. I do, too. Its ingredients list may sound odd, but this is a combination that not only works but becomes addictive. Don't be alarmed at the amount of vinegar: the astringency of the dressing, against the fulsome oiliness of the nuts and, in turn, nutty sweetness of the carrots, is the whole point.

Christine Warren of New York, New York, writes: "On a recent evening out on the town, my friends and I decided to go for Margaritas at Zarela. What started out as drinks soon turned into appetizers and then dessert (a well-balanced meal, in our view). We loved the divine peanut butter tart."

Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Inspired by Vietnamese cuisine, this combination is also satisfying on its own as a meatless lunch.