Vegan

Try the topping on burgers or in quesadillas, too.

Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg. This yummy dressing is a favorite at Bikini Bootcamp. Try it over salads, fish, and vegetables. You can dilute with water to your liking.

We tried making this oil with Sichuan peppercorns that were not ground but found eating them whole just too numbing. Like the red-chile oil above, it's the perfect thing for adding a final blitz of flavor.

We like to make up a batch of this oil and keep it on hand for seasoning Asian dishes just before serving.

A signature food of Yunnan (each town has its own version, available at every restaurant and street stall), bean jelly has the consistency of very firm Jell-O. The vinegar and chile in this dish reflect the proximity of Sichuan province. For sources for the mung-bean starch, Chinese black vinegar, and daikon.

Grilled and then tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal foil for the hearty grilled steaks.

Radishes, when roasted, lose their bite and perfectly complement the mellow sweetness of cooked zucchini.

Studded with delectably nutty wheat berries, this substantial salad of charred tomatoes, peppers, and tofu truly deserves its billing as a main course.

This recipe originally accompanied Monte Cristo Chicken.

The flavors get stronger the longer the cucumbers marinate.

Short-grain rice has an especially high starch content, which makes it sticky — and easy to press into a lettuce or nori wrapper.

This simple side dish can be served warm or at room temperature. To make sure the eggplant is not undercooked, keep an eye on the grill and move the eggplant around as needed.

A habanero chile gives these onions a nice bit of heat.

Serve cooled, leftover salsa with chips.