Fry

Inspired by croquettes, these brightly spiced fish cakes will transport you to sunnier shores. The recipe takes advantage of the large flake and meatiness of hake to give crab cakes a run for their money.

Editor's note: The recipe and introductory text below are from The Skinny: How to Fit Into Your Little Black Dress Forever by Melissa Clark and Robin Aronson. Use a soft whole grain loaf for this recipe — anything crusty or crunchy would distract from the smooth, custardy texture of the French toast. Papayas are an underappreciated fruit that deserve more play. We chose to pair them with this recipe because their juicy, bright flavor is a nice contrast to the fried bread, and, well, because we love them. But feel free to substitute whatever fruit you like.

Tumis Sayur There are, I think, few things more purely satisfying than quickly stir-fried Asian greens. Indonesian cooks agree: Meals in the country are unthinkable without greens on the table. They're so popular that market vendors often sell as many as 15 different kinds, from the tender mustard shoots known as sayur sawi, similar to bok choi, to bitter young papaya leaves (daun papaya), which are stir-fried along with their small white flowers. On our shores, young, tender Asian greens with slender stems — such as water spinach, bok choi, baby bok choi, choi sum, and baby kai lan — work best for stir-frying. Chinese and Southeast Asian markets will likely carry at least two of these varieties at any given time; farmers' markets will have them stocked in the summer months (and year-round in places with temperate climates such as Southern California and Florida). Always buy unblemished greens that have no signs of yellowing, and cook them as soon as possible — they don't store well.

Top this hearty vegetarian omelet with sour cream and chopped red onion. Serve with warm tortillas.

Forget pie: Strawberry and rhubarb are together again in a whole new way. (Use purchased crepes if you're short on time.)

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

These flavorful pancakes make a great breakfast (drizzled with maple syrup) or appetizer (topped with chives).

Serve with chopped celery leaves and horseradish mixed into sour cream. Look for panko at Asian markets and in the Asian foods section of supermarkets.

Make the fritters a day ahead, then fry them quickly before serving. What to drink: A crisp white with citrus and herb flavors would be perfect; try the Jim Barry 2006 "Silly Mid On" Sauvignon Blanc and Sémillon blend (Australia, $17).

Buttery and crunchy, with a rich, oozy center, these little sandwiches (a cross between panini and chocolate croissants) provide a sweet ending that can be prepared in just minutes.

Editor's note: This recipe is from Ming Tsai's book, Ming's Master Recipes.

Editor's note: The recipe and introductory text below are from The Practical Guide to the New American Kitchen by Charlie Palmer.

Substituting fried ham for bacon is a great use of everyday deli meat. The sweet pears mellow chicory's pleasant bitterness.

These showcase all that's great about Indian food: They're vibrant, light, and fragrant. For a spicier patty, add a second stemmed and minced serrano chile.