These skewers come via Jean-Georges Vongerichten, and as you'd expect with his recipes, the flavors are complex but expertly blended. The bright sweetness of lemongrass leads, followed by all kinds of complex pungency from the fish and oyster sauces, rounded out with a little sugar, shallot, and toasted sesame seeds. More

Lettuce wraps are quick to prepare and fun to eat, besides being delicious. The rich flavor of the meat against cool, crisp lettuce is a fantastic combination. In this recipe, the preparation is kind of a cross between a sauté and a stir fry, made up of browned onions, ginger, pork, carrots, peppers, potatoes, water chesnuts, and plenty of garlic. More

I've had incredible success with every recipe I've tried from Takashi's Noodles, written by the celebrated Chicago chef Takashi Yagihashi. His instructions for soba, ramen, and udon have all been authentic, utterly delicious, and relatively easy to prepare at home. But the same level of authenticity disappears in the back of the book, when he starts dishing out wacky recipes for Italian pasta that are blessedly free of tradition. More

Pork tenderloin is a versatile cut that pairs well with pretty much anything, and it doesn't get much better or easier than this salsa recipe from the recent issue of Bon Appetit. Plump red cherries marinated in olive oil, lime juice, cilantro, and fresh red chiles make for a sweet, spicy, just-barely-acidic salsa which I was literally licking off the plate. If you come across some fresh cherries this summer, you know what to do. More

You can use any kind of relatively fatty meat with plenty of connective tissue in it such as beef short rib or chuck, pork shoulder, or lamb shoulder. The sausage can be any raw sausage you like the flavor of, or can be replaced with more stew meat. Stick with medium to small beans like kidney, cannellini, garbanzo, or navy. Store-bought chili powder can be used, but for best flavor, grind your own chili powder (or make a chili puree by cooking toasted chilis in water or chicken stock and blending). More

These ribs start with a sweet and spicy rub and are finished with a thick sauce which produces that sticky layer that defines Kansas City-style ribs. Here are your finger-lickin' good plans for Memorial Day weekend. Oh, and don't forget to grab a beer. More

adapted from Beyond Nose to Tail by Fergus Henderson and Justin Piers Gellatly... More

[Photograph: Robyn Lee] Make four days prior to assembling joong. Learn more about joong here.... More

[Photographs: Robyn Lee] Learn more about joong here » Timeline for Joong Assembly 4 weeks prior: brine duck eggs (step 1) 4 days prior: cure pork belly (step 2) 1 day prior: prep joong leaves (step 3) Day of: final... More

This isn't a sauce you'd baste on grilled chicken, but rather, as the name implies, it's used as a dip or topping. Tasted alone, it's harsh with a strong bite of vinegar and a heat that starts to border on excessive. Introduce it to pile of pulled pork though, and it's a match made in barbecue heaven. More