Gourmet

Although this dessert is not traditional (Nonya sweets typically call for unusual ingredients that are not readily available in the U.S.), you'd likely find a version of it at a contemporary Malaysian restaurant. It's extremely important to use very ripe mangoes — it's their fresh flavor that makes these puddings so delicious.

This Mediterranean dish can be served with bread or crackers as a meze (appetizer), and it's also great as a sandwich filling.

Elegant but easy, this fast fish dinner is simple enough to prepare on a weeknight and special enough to serve to company.

Tucked inside these juicy chuck burgers is a pocket of rich, salty tapenade. To experience the full range of flavors, build your burger with all the Accompaniments — the bite of red onion and the sweet crunch of gherkin pickles are key.

Kebabs are not only fun to eat, they also save time: It takes less than 10 minutes for these lamb cubes to cook up medium-rare. The marinade, made with fresh thyme and rosemary, infuses both the meat and the vegetables with south-of-France flavor.

Lime cordial is a mixture of sweet limeade syrup and beer, club soda, or seltzer, in a ratio of about 3 parts syrup to 1 part beer or soda (the syrup by itself can also be properly called lime cordial). The wonderfully refreshing drink both complements and tames intense spices.

Canned artichoke hearts give this dish a Mediterranean flavor without the work involved in preparing fresh ones.

Thin slices of Genoa salami, baked until crisp, add texture and flavor to these sophisticated brunch sandwiches.

Lori Hartman of New York City, writes: "I'm looking for a good madeleine recipe similar to the delicious ones (lemony, buttery, and spongy, but crispy on the edges) I used to buy at Bouley Bakery in Manhattan's TriBeCa neighborhood. Can you get the recipe?" The crisp edge on these delightful citrus-scented cookies sets them apart from any other classic madeleines our food editors have tasted. We're never going back.

Ideal for a picnic, these sesame-speckled chicken wings are so good, you'll be happy to lick your fingers clean.

Pa-O Long Beans Finding long beans is worth the effort — the high heat of the wok is just too much for green beans, which aren't as hearty.

Cooking romaine in olive oil brings out its sweetness while preserving its crunch.

Dipped in peanut sauce, these beef satés are flavor bombs on a stick. Don't be put off by the long list of ingredients — we promise you won't be disappointed if you make the sauce from scratch. (It's so much fresher and more complex than any bottled product you may have used in the past.) The meat can be marinated and the sauce prepared ahead, so you just need to grill the satés before serving.

Babi Chin
This tender braised pork is wonderfully easy to make. The aromatic spices — cinnamon, clove, and coriander (which is toasted before grinding to deepen its taste) — add so much flavor that there's no need to brown the meat before braising it.

Its firm flesh and assertive taste make arctic char a great choice for the grill. The ground chipotle in the quick marinade gives the fish a hint of smoky heat.

If you don't have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control over how much liquid evaporates; this makes all the difference between mushy and fluffy rice.