Shallot

Gin Thoke This salad is pungent, crunchy, intriguing, and addictive. Although served as a dessert in Myanmar, it is also a great accompaniment to grilled fish, chicken, or steak.

It's important to use large lettuce leaves (about 6 inches) for this salad, so you may need to buy 2 heads of lettuce in order to get 6 good leaves. Active time: 45 min Start to finish: 45 min

Chopped fresh ginger and cilantro give an exotic edge to the classic summer side dish.

"Not long ago I dined at the Cobalt Tavern in San Francisco's North Beach," writes Georgia Ewing of Edina, Minnesota. "The sage-roasted chicken by chef Guy Ferri was excellent. Any chance he'd share the recipe?"

This fragrant mélange mixes starchy tastes with sweet. The dish is like a stir-fry, only it's done in the oven—a great, no-fuss way to cook a slew of vegetables.

This recipe is an accompaniment for Ginger Salad and Long Bean Salad .

The delicate grapeseed oil in the dressing allows all the delicious flavors to come out. Regular vegetable oil can be substituted.

This recipe is an accompaniment for Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish.

At Emeril's, in New Orleans, Emeril Lagasse prefers sirloin steaks for this.

In a classic pairing, tarragon brightens up chicken for spring. Serve with steamed rice to soak up the luscious sauce.

This easy-to-make dish combines the sweetness of tomatoes with the briny essence of capers.

A lightened version of a first course that traditionally precedes choucroute garnie.

Butter melting over a pan-fried steak mingles with its rosy juices, creating a luscious sauce right on the plate. For smaller appetites, these large steaks can be cut in half to serve four.