Lunar New Year

It may sound like the kind of bogus claim made on late-night infomercials, but trust us when we say it's true: You really can have juicy ribs ready in an hour! Finishing the ribs under the broiler is the secret to getting a perfectly crisp-moist texture.

Beware—once you've had a few bites of this rice, you'll surely be back for seconds and thirds. Loaded with bits of treasure—smoked oysters, meaty mushrooms, Chinese sausage that tastes almost candied—the rice itself has an amazing chew that exemplifies the Chinese genius for varying textures in a meal. Though the lotus-leaf wrapping is optional, the rice gains a beguiling aroma, suggestive of tea, if you do use it—and the drama of unwrapping the stuffing at the table, like a lovely present, shouldn't be underestimated.

Ketchup might seem odd in this dish, but some say it's Chinese in origin (from ke-tsiap, a pickled condiment). Serve the ribs as an appetizer or as part of a dinner.

Repeated salting and rinsing give this shrimp a firm texture that's said to be crystal-like. Serve with steamed rice.

A serrated kinpira peeler ($15 online at amazon.com) makes quick work of a carrot-and-celery julienne.

Cutting the pork is easiest using a cleaver or large chef's knife: Slice thick crosswise pieces, stack them, and then cut matchstick-size pieces.

Steam the dumplings in batches and eat them when they're at their best — hot out of the steamer.

Editor's note: The recipe and introductory text below are from Simple Chinese Cooking by Kylie Kwong. Because pork is rather rich, I like to add a touch of hoisin sauce—the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.

Start preparing this one day before serving — it needs to chill overnight.

WHAT TO DRINK: A medium-bodied red with floral aromas and plummy flavors. Try L'Ostal Cazes Circus Shiraz from France's Pays d'Oc ($13).

Chef Ming Tsai created this recipe for Epicurious's Wine.Dine.Donate program. Serve the potstickers with his dim sum dipper and cranberry-teriyaki glaze.

The addictive topping, a potent mix of pork belly, mushrooms, and Chinese rock sugar, takes some time to cook, but you'll love the result.

Cha gio are considered culinary treasures, delighting everyone who's tried them. Light and crispy, spring rolls are traditionally wrapped with rice paper. At Lemon Grass, however, we use a more durable type of spring roll wrapper made from wheat flour. Also used for Filipino-style lumpias, they are marketed under the Menlo brand and stocked in the frozen food department of Asian grocery stores. These 8 X 8-inch wrappers seal the filling so well that no oil can seep through during frying; this is not the case with rice paper.

Kohng Namool Editor's note: The recipe and introductory text below are excerpted from Eating Korean by Cecilia Hae-Jin Lee and are part of our story on Lunar New Year. "Namool" is a word used to describe a certain group of greens, herbs, sprouts, and vegetables. It is also used to describe banchan made from these plants. Usually the vegetables are sautéed or steamed and mixed with a sesame oil and garlic-based seasoning. Salt is often used in place of soy sauce to preserve the natural color of the vegetable. Makes a pound of sprouts, enough for several meals.

Khao Neeo See Dam — Thailand Editor's note: The recipe and introductory text below are excerpted from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid and are part of our story on Lunar New Year. Since black rice is a big favorite of Tashi's, over time we've developed a quick version of black rice pudding, aromatic, sweet, and satisfying. You can prepare it and have it in bowls for impatient rice pudding fans in under an hour, with no presoaking of the rice. Serve it for dessert or as a snack, or even for breakfast. The rice is moist, almost soupy, when first made, but if it's left to stand in a cool place, it firms up into a pudding-cake texture and can be eaten in slices (see Note below). Eat it on its own or topped with sesame seeds, coriander leaves, or fried shallots, or a combination.

Khao Neeo Mamuang — Thailand Editor's note: The recipe and introductory text below are excerpted from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid and are part of our story on Lunar New Year. You need sticky rice (also called sweet rice or glutinous rice) for this classic Thai-Lao sweet. The recipe for making it at home is very simple. As with most of the sweets in Southeast Asia, you can eat Coconut Milk Sticky Rice as a snack or serve it as dessert.

Banh chung Editor's note: The recipe and introductory text below are excerpted from Pleasures of the Vietnamese Table by Mai Pham and are part of our story on Lunar New Year. Almost synonymous to Tet, the lunar new year, banh chung is a highly regarded food in Vietnam. It's said to have originated centuries ago when King Hung Vuong VI challenged his many sons that whoever came up with the best recipe for Tet would inherit his throne. The eldest one, eager to impress his father, traveled far and wide to procure the most exotic recipes. But the youngest son, the shy and quiet one, stayed close to home and cooked a dish based on a dream. A genie had told him to take sticky rice (which symbolized earth), wrap it around a ball of mung bean paste (which represented the sun), then boil it for one day and one night. Upon tasting the dish and hearing the story, the king was so impressed he proclaimed his youngest son the heir to his throne and ordered the recipe to be shared with all commoners. Since that day, banh chung has enjoyed a central place in Vietnamese culture — at the family table and on the ancestor worship altar. Since it's considered taboo to work or cook during the first three days of Tet, these cakes are usually made before the festivities begin. Serve this dish at room temperature with a side of salt and pepper or reheat slightly in the microwave and serve as part of a meal.

Dau hu xa ot Editor's note: The recipe and introductory text below are excerpted from Pleasures of the Vietnamese Table by Mai Pham and are part of our story on Lunar New Year. While traveling on a train one time to the coastal town of Nha Trang, I sat next to an elderly nun. Over the course of our bumpy eight-hour ride, she shared stories of life at the temple and the difficult years after the end of the war when the Communist government cracked down on religious factions. Toward the end of our chat, she pulled out a bag of food she'd prepared for the trip. It was tofu that had been cooked in chilies, lemongrass and la lot, an aromatic leaf also known as pepper leaf. When she gave me a taste, I knew immediately that I had to learn how to make it. This is my rendition of that fabulous dish. Make sure to pat the tofu dry before marinating it and use very fresh lemongrass. I always love serving this to friends who think tofu dishes are bland.