Simmer

Editor's note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali. This zesty dish proves that grilling isn't just for carnivores. Tempeh, a fermented soybean cake with a nutty flavor and firm, almost meatlike texture, can be found in many grocery stores, health food stores, and Asian markets. We like Lightlife brand. Note that orange oil can be quite strong, so be sure not to use more than the amount called for in the recipe.

A bowl of these refreshing noodles—a riff on a Japanese classic that gets topped with silky tofu—is clean and light, yet still hearty enough to make a satisfying meal.

This classic goes best with a tart berry sauce.

A slightly tart dressing and a perfectly crisp-sweet cucumber salad are wonderful foils for rich, meaty chunks of crab.

This satisfying chowder is sweetened with summer corn and made extra-creamy by adding the milky starch from the cobs.

Favorite Mediterranean ingredients come together in this creamy risotto. Adding the liquid from the tomatoes to the chicken stock underscores the flavor of the fresh tomatoes added at the very end. This is delicious made with any ripe red or orange tomatoes.

These dumplings are the most succulent we'’ve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will have enough fat and flavor to make a difference.

This really simple, really beautiful stir-fry of earthy, bright green watercress is a "tumble of yum," in the words of food editor Maggie Ruggiero, who tested Reusing’s recipes.

Jasmine rice is native to Southeast Asia. When cooked, its long grains become soft, seductively aromatic, and nutty in flavor.

Larry Forgione, a chef dedicated to preserving regional American cuisine and crops, inspired our wilted salad. In his cookbook An American Place, collards are softened in a warm Sherry dressing. We found that the cream Sherry's sweet nuttiness also works especially well with baby fall greens like mizuna or beet tops. But choose the highest-quality leafy vegetables in season.

We love the many textures and flavors of this spicy coconut curry with butternut squash, spinach, and cashews. Bottled red curry paste keeps it supermarket-friendly.

For this spiced coffee with brandy and orange, we ignite the spice- and citrus-infused spirits in the saucepan, add the coffee, and serve the glowing drink in demitasse cups. It’s a less risky—but equally astounding—spectacle.

A bit of Spanish chorizo goes a long way, lending another dimension to a skillet full of mouthwatering clams and potatoes.

This is the Culinary Institute of America's version of the American classic, rich and creamy. Paired with a salad and bread, it becomes a hearty meal.

Tomatoes, originally native to South America, were not introduced to Italy until the sixteenth century. Now, of course, it's almost impossible to think of Italian cuisine without dozens of delicious tomato-based dishes coming to mind.

We can't get enough of this method for braising potatoes. In this variation, their tenderness is emphasized by an unctuous olive-oil glaze punctuated with fresh chives and tarragon.