Main Course

Spicy sesame garlic noodles

Heavily inspired by Esther Choi who, in Iron Chef: Quest for an Iron Legend, declared her dream of integrating kimchi in every dish she cooks. This noodle dish is salty, sweet and spicy with the umami richness that only fermented food can impart.

Cook time: 10

Servings: 3 people

Crispy mahi-mahi with lime and orange sauce

It is essentially a sweet sour fish dish, but when you introduce the flavor and aroma of fruits to the basic mix, you create a more exciting dish.

Cook time: 15

Servings: 4 people

Easy chicken and broccoli stir fry

Moist chicken seasoned all the way through and lightly crisp vegetables are tossed in a sweet-salty sauce made with Asian kitchen staples.

Cook time: 15

Servings: 4 people

Fall-off-the-bone oven-roasted pork belly ribs

Roast a rack of pork belly ribs at a low temperature until the bones can literally be pulled off. Brush liberally with barbecue sauce and cook over high heat (broil or grill) to give the meat a lovely crust and rich color.

Cook time: 3

Servings: 6 people

Chicken, mushrooms and rice casserole

Easy and tasty, this one-pot chicken mushroom rice casserole is both comfort food and special occasion dish. Chicken wings were used here but feel free to substitute other cuts.

Cook time: 30

Servings: 4 people

Cajun-style jambalaya

A one-pot savory rice dish that falls within the definition of pilaf / pilau (rice cooked in broth), jambalaya derives its flavors from Cajun seasoning, Andouille sausages and the holy trinity of onion, celery and bell pepper. Unlike its Creole counterpart, Cajun jambalaya contains no tomatoes. The meats are seared and the browned bits that stick to the pan give the dish its distinctive color.

Cook time: 40

Servings: 8 people

Lemongrass fried chicken

Two things make this recipe stand out. First, the crust that stays crispy after the chicken meat has cooled and, second, the dipping sauce that’s surprisingly so easy to make.

Cook time: 12

Servings: 4 people

Pork, lemongrass, chili and tomato soup

Inspired by two Thai soups, this meat and vegetable soup is citrusy, tangy and salty with heat from ginger and finger chilies.

Cook time: 1 10

Servings: 4 people