Ginger

Cranberries are transformed with sweet, subtly earthy dried figs and velvety, slightly spicy Pinot Noir into a chunky, jamlike chutney. Orange zest infuses the mix with its bright citrus flavor and essential oils. Ginger works well in both savory and sweet preparations, and its touch of heat bridges the wine and fruit here. You can serve this chutney instead of the standard cranberry sauce at Thanksgiving, but it is also wonderful with pork and venison dishes, spread on a sandwich, or as an accompaniment to a cheese plate.

Rasam is an immensely popular South Indian soup. The word rasam, in the Tamil language, means "essence," or "juice," and has come to mean a particular type of soup that includes the tartness of tamarind or tomatoes. The ingredients used in rasam vary, but it is basically a light, spicy soup. The spiciness can be adjusted to your taste. At times I add vegetables to make this soup a complete meal.

The fresh herbs in this dish- part of the gluten-free menu at Boston's Myers + Chang-add flavor but not fat.

These skillet-fried biscuits are a little sturdier than many other biscuits in order to hold the fresh berries intact. The butter bumps up the flavor as well. When they are fried, they remind me of the blueberries we picked early one morning as Girl Scouts and made into pancakes—a culinary highlight of my childhood. But they are very special baked as well. Either way, they’re a winner.

The Seattle Mariners serve tuna "Ichirolls" in honor of all-star Ichiro Suzuki.

For the best results, chill the produce first.

An aromatic broth of garlic, scallions, and ginger infuses the fish and helps keep it incredibly moist.

Enough to marinate 2 pounds of chicken (skin-on thighs, legs, or wings) or pork (chops, loin, or boneless shoulder)

This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and evenly, so there's not a lot of time spent poking and prodding and stressing about whether they're done.

We love this marinade on Kalbi . Try it for an Asian twist.

Enough to marinate 2 pounds of pork (tenderloin or chops) or fish (oily or white-fleshed; shrimp or scallops).

Serve this succulent slaw as a side or condiment for grilled chicken or pork. Use slightly underripe fruits, which julienne better than soft, juicy ones.

Anthony Ross, executive chef at the Langham Hotel in Melbourne, once took me on a tour of the kitchen. The food there is amazing and so I asked Anthony for his recipe for pork belly tandoori as it is my favorite. He said it was quite funny because in India pork isn't really seen as a popular choice for tandoori, but in Australia it is his bestseller. I have changed the pork belly to loin as it suits the grill better.

A bowl of this succulent soup can help you burn up to 30 percent more fat during a later workout, courtesy of the vitamin C in subtly sweet mangoes.

Grilled squid—yaki ina—is a fixture of street fairs, shrine festivals, and pushcart vendors. Its phenomenal soy sauce fragrance makes it almost impossible to pass by without wanting one.

Look for dried hibiscus flowers at specialty food shops and Latin markets.

This variation on the traditional Indian beverage is like a frosty cold, bright ginger beer. Cardamom gives the drink a floral undertone, and tart lime juice and sea salt add refreshing balance.

Fresh ginger and crushed red pepper flakes give this recipe from Portland's Grüner restaurant its fragrant, pleasantly spicy kick.

You will definitely surprise yourself with this one. It is an extremely delicious dish that's quick and straightforward to make, but looks as if it's been prepared at a top Chinese restaurant. It is fiery, both from the chiles and the black pepper; you can moderate this by reducing their quantity a little. However, the whole point is spiciness so don't go too far.