Use this sauce anywhere you need firepower, literally.
You might argue that onion dip could appear almost anywhere in this book, but the scallions—their color and fresh bite—are what really bring this version to life.
I eat pho -- chicken or beef -- almost every morning at the restaurant.
This jade-green gazpacho is beautifully surprising and satisfying. Garnish it with a swirl of plain yogurt and add a great crunch with fried nuts.
In this poke variation, ruby red beets, slicked with sesame oil and studded with crunchy limu seaweed, give a pretty good imitation of ‘ahi.
This is the classic poke, the one that you probably think of when you hear the word. It showcases the evolution of the dish over the decades, with the more prized ‘ahi tuna replacing bony reef fish.
Smoking food with black tea leaves can result in a highly smoky and overpowering flavor. This dish goes for a tamer smoke quality, infusing potatoes by boiling them in brewed tea and then tossing them with aromatic spices and fresh ginger.
This is one gorgeous salad: Slivered red and white cabbage tossed with ginger, garlic and orange peel -- pure Asian flavors finished off with white and black sesame seeds.