Nina Simonds

Rich Vellante, the talented executive chef of Legal Sea Foods restaurants, developed this wonderful recipe during the "Spices of Life" project when we were working with Chef Suresh Vaidyanathan from the Oberoi Hotel group in India.

This salsa is delicious, easy, and versatile. I serve it with many grilled foods, including seafood, pork, and chicken. It's also excellent as a dip with tortilla chips. To preserve the salsa and prevent it from darkening, bury the avocado pits in it, cover tightly, and store in the refrigerator. It will keep for 3 to 4 days.

This all-purpose marinade can be used for chicken or turkey breast, pork cutlets, firm-pressed tofu, and seafood. If you prefer to omit the chile flakes or paste, use 5 or 6 slices of smashed fresh ginger instead.

My son Jesse loves the spicy flavor of this grilled chicken. I often prepare extra chicken, serving some for dinner and using the rest later in noodle dishes, salads, and stir-fried dishes.

If Chinese broccoli isn't available in your area, you can substitute regular broccoli.

The trick to stuffed soup buns is to fill them with a solid form of soup. The tender wrappers are filled with an aspic made from pork and chicken bones, which melts into a savory broth during steaming.

My father, who in his later years has become a superb cook, always longed to make at home the chicken wings he ordered in Asian restaurants. This is the recipe I developed to satisfy his cravings. Many Chinese restaurants deep-fry the wings, but the high-heat roasted method used here is far healthier and the taste is delicious.