Ginger

The broth left over from poaching chicken breasts makes a delicious soup base. Refrigerate it in an airtight container up to 3 days or freeze up to 2 weeks; bring to a boil before using.

This recipe makes more than you will need for the salad; serve extra sauce on the side so guests can help themselves. Unused sauce can be stored, covered, in the refrigerator up to 4 days.

Sesame oil is a good source of vitamin E.

This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.

After it has finished cooking, this soup will continue to thicken; thin it with hot chicken stock or water, if desired.

You will need to make the stock at least 1 day before you make the soup.

The stock must be refrigerated at least 6 hours; make it 1 day ahead.

Serve this Asian-inspired dish with a colorful fruit salad and soba noodles.

A showpiece, this incredibly easy and elegant entrée pairs chicken glazed with a peppery raspberry mixture and steamed sweet potatoes seasoned with sugar and cinnamon.

For a refreshing break from the usual vegetable salsa, toss together an aromatic blend of fresh pineapple, grated ginger, mint, and a splash of fresh lemon.

Stir-fry fresh albacore tuna, plump sugar snap peas, and thin slices of green onions, carrot, and red bell pepper, then serve over brown rice.

Green tea on your salad? Yes, it makes a great base for this Asian-style dressing, which lets you duplicate the flavor of restaurant salads at home without all the extra salt. Toss the dressing with a variety of salad greens and raw vegetables for a side salad or add grilled chicken, shrimp, or lean beef strips for an entrée.

Apples cooked in orange juice and flavored with fresh ginger and spices—the combination smells as delicious as it tastes! Serve the chutney with roast pork, chicken, or turkey.

Adding fresh apple gives this gingerbread a deep sweetness.

You’ll know the holidays have arrived when the spicy aroma of gingerbread cookies fills your home!

This dessert captures all the smells and tastes of fall. Similar to its cousin, pineapple upside-down cake, it is easily prepared in a cast-iron skillet, then turned out on a plate along with its syrup. Sweet potatoes serve as a binder and sweetener in this cake. Serve it with a dollop of tangy crème fraîche or a little warm caramel sauce.

Smoking duck with tea is an Asian tradition. This recipe uses a fragrant brew of Darjeeling tea, fresh ginger, and star anise for roasting rather than smoking. The tea brine gives the duck a dark, smoky flavor. My favorite way of roasting the duck is in the La Caja China box roaster. The duck comes out a beautiful mahogany color and is succulent and moist, with a smoky taste and a crisp skin. An Asian-influenced basting sauce is used as a mop a few times over the course of roasting. Tea brine can be made with other black teas, such as oolong or Earl Grey. It can also be used for roasted chicken or even pork.

Tandoori chicken is easily identified by its red color and is named for the oven it’s cooked in. The tandoor is a cylindrical clay or ceramic oven heated to temperatures of 550° to 750°F or more. Meat and vegetables are skewered, then lowered into the oven. The high heat creates a crisp crust and leaves the meat moist. For the best flavor, marinate overnight. The red food coloring is optional. This recipe is adapted to a grill or Big Green egg ceramic cooker, which is the next best thing to an actual tandoor oven.