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Many people have only eaten radishes in their raw state. Switch it up by roasting them: they make get an excellent side dish for hearty entrées.

Give homemade kimchi a chance. With only six ingredients, quick preparation, and a short marinating time, this version is a great way to cut your teeth on this Korean classic.

This dish, which can be served as a side or an entrée, is from a recipe in Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo (Chronicle Books, 2009); we’ve found it works well with country ham.

Instead of mashing parsnips, trying slicing them into sticks and baking them until crunchy, with plenty of Parmesan cheese. Continue...

The recipe for this dish comes from Asian Dumplings by Andrea Nguyen (Ten Speed Press, 2009).

The salty, smoky ham known as speck is a traditional ingredient in this tart; bacon is a good substitute.

This dish encompasses a range of flavors including sweet, salty, and spicy ones.

Creamy yogurt with okra is a delicious pairing.

This appealing, spicy-sweet snack is made with chickpea flour.

Fried slices of prosciutto provide a crisp contrast to sautéed escarole.