Saute

These lettuce wraps put a fresh, modern spin on a favorite Asian appetizer. Spiced with chili sauce, ginger, and garlic, this dish will leave you craving more!

A new favorite recipe for pear lovers, this appetizer is incredibly delicious...and can be prepared in a snap! The balsamic glaze is the perfect complement to the sweet pear and salty goat cheese.

There's a dish in China called "Happy Family," which consists of various ingredients. Growing up, my mother's version of "Happy Family" was stir-fried colorful, seasonal fresh vegetables. She would encourage my brothers and me to eat more of it so we would be in harmony. Fresh vegetables are quickly stir-fried to retain their snap and color for a vibrant presentation. Any leftovers can be served with warm pasta.

I love visiting Buddhist temples in Asia, not for religious reasons but because I enjoy the food served in their restaurants. This recipe was inspired by the fried vegetarian spring rolls I ate at the Shaolin Temple. While I enjoy crispy fried spring rolls, I dislike their high calorie count and the mess from deep-frying them. I found that by brushing a little olive oil on these rolls and broiling them in the oven, they came out just as crispy and delicious.

Fiery chipotle gives a kick, and the iron in shrimp keeps you high-energy.

If you like Greek yogurt, you'll love labneh.

My mother grew up in Bad Nauheim, Germany, where she helped her parents with their inn and restaurant called Die Krone (The Crown). When I was growing up, she cooked several traditional German dishes, but one of the most memorable for me was her recipe for sweet-and-sour red cabbage. Though I was a pretty picky eater, I adored the cabbage and loved how it colored the mashed potatoes my mother would always serve with it. Mom never wrote the recipe down for me, but I reached out to German relatives and re-created it. I hope you enjoy it as much as I enjoyed taking the trip down memory lane. Grating the cabbage takes a while, so make sure to have some good tunes on!

Sesame seeds have a powerful antidepressant effect and provide the basis for this healthy, restorative dinner.

This smoky, fiery concoction is inspired by Bar Amá's "Bus Driver" salsa.

In defense of Velveeta: Its texture is supreme.

Hot, hearty and, yes, sloppy. This flavorful favorite is a meal in a bun. Serve it up and watch your family run to the dinner table.

When Jade says, "Make me my breakfast sandwich," we know she means this recipe. This is an all-in-one, colorful, hearty wrap that's perfect for making your own. Customize this according to what's in your fridge, swapping spinach for the kale or jarred red bell peppers for the tomatoes. And if you don't have time to poach the eggs, just scramble them instead.

This is not your usual garlic-and- oil sauté: Lime pickle brings a spicy and pungent kick.

Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.

Sesame oil will become bitter if it gets too hot, so cook over gentle heat.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they're tossed in adds plenty.

This 30-minute one-skillet dinner is just the thing for an October weeknight.

This garlicky sauce is the traditional accompaniment to the starchy root vegetables of the Hispanic Caribbean, especially Cuba. The acidic medium is usually Seville, or bitter, orange juice, though lime juice or white vinegar can be substituted. The mojo is at its best spooned or brushed over piping-hot boiled yuca, plantains, or other starchy tropical vegetables.