Fry

This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake wonton noodles for Chinese egg noodles — although they look similar, wonton noodles don't have the same rich texture.

A good hit of curry spices up this classic. Begin marinating the chicken in the buttermilk mixture the night before.

Make this Turkish-inspired side dish into a light summer main course by adding grilled shrimp or chicken or by simply sprinkling with goat cheese. What to drink: Assyrtiko (a white varietal from Greece), Pinot Grigio, or Sauvignon Blanc.

It may appear very oily at first, but this dish comes together in the end without being the least bit heavy. We realize that not everyone will have 3 colanders on hand. You can also toss the vegetables with salt and let them drain in large bowls.

Shirley Phillips was raised on Hooper Island, Maryland, in Chesapeake Bay, and grew up surrounded by the finest seafood imaginable. Given her upbringing, it's no surprising that she married a waterman, Brice Phillips. The couple made their way to Ocean City, Maryland, and opened a crab shack, selling "jimmies" — heavy, fat, perfectly seasoned crabs — to tourists and locals alike. Almost fifty years later, that roadside crab shack has evolved into one of the largest seafood operations in America, Phillips foods. Miss Shirley is still a part of the daily operation of her signature Ocean City restaurant, which serves thousands of crab cakes every season. According to Shirley, the secret to a good crab cake is good crab, lots of lumps, and simple seasoning.

These thin cornmeal fritters go nicely with the flounder in jalapeño cream. They are made from the same type of batter as hush puppies, but not deep-fried.

Turbot or sole would also be delicious in this crispy fish dish.

Garlic chives smell more pungent than they taste and are wonderful when cooked. (Keep them wrapped well in your refrigerator.)

This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.

Caponata This recipe makes a lot of caponata, so you'll definitely have leftovers. But it keeps well and is so addictive you'll be happy to have extra on hand.

Orzo with lemon zest and Italian parsley would be lovely alongside. What to drink: Viognier or French Chardonnay.

Xiao Yang uses Italian eggplant (not Asian) in this recipe.