Lemongrass

If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325°F oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry. The spice paste can be made up to a week ahead of cooking.

A little coconut milk adds richness to this sophisticated dish from the Sugar Mill restaurant at Rosewood Little Dix Bay.

Kajsa Alger, chef and co-owner (with super-chef Susan Feniger) of Street in Los Angeles, isn't a fan of chicken breast. "It's my least favorite meat," she says. So if chicken breast is to make it onto Street's menu, it has to be something special. This salad—inspired by Vietnamese green papaya salad—is anything but boring.

Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh lemongrass in supermarkets and Asian markets.

This refreshing yet rich northern Thai soup is called tom kha gai. It is quite easy to prepare, and much of the flavor comes from the garnishes stirred with the soup after it is cooked: the fresh lime juice, the chiles, the cilantro leaves, and the nam prik pao, a roasted chile curry paste that can be bought in most supermarkets. The Thai red curry paste, fish sauce, and canned coconut milk called for in the ingredient list are all sold in the international aisle of the local supermarket, or you can try to get all the Thai ingredients called for through the fun, online Thai supermarkets at www.importfood.com and www.templeofthai.com.

Chef and owner Akasha Richmond creates local, seasonal, organic dishs for green-chic celebs. This high-protein favorite fuels stars in need of mega energy on-set.

To read of my travels, you might get the impression that for most of the last three years, I've done nothing but prowl night markets and food stalls. True, a lot of great grilling takes place at these markets, but you can also find some pretty amazing barbecue at luxury resorts. One such place is Amandari, a hotel built right into a rice paddy near the artist town of Ubud, Bali. There, a team of chefs cooks glorious grilled dishes such as grilled shrimp with fiery lemongrass sambal, Balinese grilled chicken, and whole grilled fish with makrut lime leaves.

This soup has many layers in its complexity, but the overall effect is of cleanness and freshness. An optional addition of jasmine rice makes a heartier meal.

The rich, intense flavor base of this traditional Malaysian dish comes from the rempah, or curry paste, that is made from scratch and infused into the oil before cooking the remaining ingredients. This recipe uses whole chickens that have been broken down into 10 pieces (2 drumsticks, 2 thighs, 2 wings, and 4 breast pieces each). If you're not comfortable cutting up a chicken yourself, you can ask your butcher to do it or buy chicken pieces.

Parisian chefs have been seduced by lemongrass. This riff on peppercorn sauce uses vermouth instead of the customary brandy to cut the richness of the steak.

Scallops are rich in iodine, essential to a healthy thyroid and metabolism.

If using dried shrimp, grind to a powder in an electric coffee/spice grinder or use mortar and pestle. Seasoning paste can be made ahead and chilled, covered, up to 1 week or frozen 1 month.

This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms

Use any seasonal squash you like in this comforting and creamy soup.

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program and is used in his Summer Salad. The recipe makes more than enough lemon oil, but it stores well in the refrigerator and can be served with fish or used to flavor dips.

This paste showcases the layered flavors typical of Southeast Asian cooking. While the lemongrass does require a bit of work, its subtle but penetrating flavor is key. Adjust the amount of jalapeño peppers according to your heat tolerance and the heat level of the chiles you are using. We also like to use this spice paste on any type of grilled lamb.