Fry

Bubble and Squeak This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.

Peter Tulaney of Brooklyn, New York, writes: "Your magazine has inspired me to become a more creative cook. I've tried this recipe a few times, and the reviews have always been good. The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette."

Mix and match: Pair these and the gingered carrot latkes with the celery relish and the apple salsa.

To make these celery root latkes a little easier, you can shred the potatoes, onions, and celery root in a food processor with the shredding disk.

Traditionally, the garlic and ginger in the marinade are minced, but Grace Young finds it easier to use a rasp grater.

Peekytoe is a Maine rock crab prized by many chefs for its sweet, delicate flavor. Dungeness crab is probably the closest substitute.

Pearl-like sushi rice cooks up slightly moist and sticky, so it forms a cake easily. Chilling the cakes before browning helps them hold their shape.

This dish is a wonderful alternative to more traditional dressing. It's normal for a crust to develop on the bottom of the pot — after scooping out most of the rice, you can cook the crust a bit longer, then chip off the tasty morsels.

There are many kinds of Korean pancakes, but bindaedok, made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d'oeuvre, side dish, or vegetarian main course.

These delicious pancakes are light and moist; the texture is a cross between a crepe and a pancake. Avoid overmixing the batter (it's okay if there are lumps) to ensure that the pancakes will be airy.