Fry

I am particularly fond of this stir-fry because of the hot, peppery taste and penetrating aroma that comes from using so much ginger, and I find that people who have never had it before fall in love with it for the same reason. Of course, if you like a milder flavor, feel free to use less ginger; just be careful not to make it too mild, or the dish will be bland. In Cambodia, we believe that ginger has medicinal qualities and that it heats up the head and the whole system to make you feel better. With this in mind, you might want to try Ginger Catfish the next time you have a cold.

Giving up fried shrimp is probably easier than giving up, say, chocolate cake, but only because so much fried shrimp is so badly prepared. Here is a terrific version, complete with tartar sauce for dipping.

Can be prepared in 45 minutes or less.

(Corn Tortillas with Sweet-and-Savory Ground Pork)

The intense flavors come from the marinade, which caramelizes on the chicken as it is deep-fried in foil packets. Jee bow gai, the name of the dish in China, is a house specialty at Yank Sing in San Francisco. Have your butcher split the thighs in half for you.

Serve with black-eyed peas, biscuits, a watercress salad and cold beer or iced tea.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A lime and soy dipping sauce accompanies this appetizer from A Pacific Cafe in Kapaa, on the Hawaiian Island of Kauai.

Robert Colombi of Paris, France, writes: "My mother was Sicilian and my father, Corsican, but I was born in Morocco and lived there for many years. As I became older, I developed a stronger interest in cooking, especially after I moved to France and got married. I guess I started to feel very nostalgic about the country of my childhood, and it became more important for me to remember and re-create those tastes for my French friends and family." Reminiscent of lightly fried pita bread, this rustic treat is good for breakfast. It is named after the first inhabitants of North Africa.

Khoresht Gheimeh This Persian stew recipe is adapted from the one that chef Homa Khakpour serves at Shiraz Kabab Cafe and Food Market. It's a terrific main course, which she pairs with chelo (steamed rice with melted butter). Active time: 30 min Start to finish: 2 hr

Fans of Buffalo wings will understand why we suggest serving these chicken cutlets with Crunchy Iceberg and Watercress Salad with Blue Cheese Dressing . Active time: 20 min Start to finish: 35 min

Serve with: Steamed broccoli and roasted potatoes. Dessert: Baked apples.

These crusty potatoes go well with the tuna in tomato sauce .

If you are new to making crêpes, you may want to make an extra half batch of batter to allow for a few imperfect crêpes.

Active time: 30 min Start to finish: 30 min

The consistency and flavor of bottled Asian chile sauces can vary, as can the heat of fresh chiles, so make adjustments to taste. For these tropical rolls, we found the thinner Wei-Chuan brand spring roll wrappers worked best. Active time: 1 hr Start to finish: 1 hr

Tom and Pam Kreider of Nashport, Ohio, write: "Our trip to the island of Mykonos inspired the creation of this recipe for fillet of sole. May these flavors transport you to the sunny isles of the Aegean." Don't be tempted to use fresh bread crumbs for this recipe — it won't be as good.