Korean Bean Sprouts (Kong Namul)

One of several banchan, or side dishes that round out a Korean barbecue menu, these crunchy sprouts are imbued with nutty flavor from sesame oil and roasted sesame seeds. You can find soybean sprouts in the produce section of Asian markets and well-stocked supermarkets. It’s a bit tedious to trim the straggly ends, but well worth the effort in both appearance and taste.

• 
  
  4 oz. fresh soybean sprouts, stringy root ends trimmed
  
  


• 
  
  1 small scallion, both white and green parts, very thinly sliced (1-1/2 Tbs.)
  
  


• 
  
  1 medium clove garlic, minced (1 tsp.)
  
  


• 
  
  2 tsp. Asian sesame oil
  
  


• 
  
  2 tsp. roasted sesame seeds
  
  


• 
  
  1/2 tsp. kosher salt
  
  

Mix all of the ingredients in a medium saucepan with 1/4 cup water and bring to a simmer over medium high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, just until the sprouts are wilted, about 3 minutes. Transfer to a serving bowl and let cool to room temperature before serving.

Rice Noodle Salad

For the dressing:

• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  2 Tbs. rice vinegar
  
  


• 
  
  2 Tbs. fish sauce
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2 to 4 tsp. minced fresh hot green chile, such as jalapeño or serrano
  
  


• 
  
  2 small garlic cloves, minced
  
  


• 
  
  2 tsp. finely grated or very finely minced fresh ginger
  
  

For the salad:

• 
  
  6 oz. medium-width rice noodles
  
  


• 
  
  1 cup shredded romaine lettuce
  
  


• 
  
  1 cup fresh bean sprouts
  
  


• 
  
  1/4 cup roughly chopped or small whole fresh mint leaves
  
  


• 
  
  1/4 cup roughly chopped or small whole fresh cilantro leaves
  
  


• 
  
  3/4 cup peeled, seeded, and diced cucumbers
  
  


• 
  
  1/3 cup grated carrots
  
  


• 
  
  3 Tbs. chopped peanuts
  
  

Make the dressing:

In a small bowl, mix the lime juice, vinegar, fish sauce, sugar, chile, garlic, and ginger. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.

Make the salad:

Bring a large pot of salted water to a rolling boil. Add the rice noodles and stir to disperse them. Cook until strands are opaque white and fully tender, but still resilient, 3 to 6 minutes (check the noodles often, as different brands cook at different rates).

Drain the noodles in a colander and rinse them under cold water until the noodles are cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, fluffing every few minutes to make sure they stay loose.

When ready to serve, put the rice noodles in a large bowl with the lettuce, bean sprouts, mint, cilantro, cucumbers and carrots. Add the dressing to taste and toss well. Sprinkle with peanuts before serving.

Stir-Fried Bok Choy with Garlic, Ginger, and Scallions

A simple, four-ingredient sauce makes a perfect finish for the intriguingly sweet and bitter flavor of this stir-fried Asian green. You can use mature or baby bok choy for this recipe.

• 
  
  1-1/4 lb. bok choy (about 1 large, 2 medium, or 5 to 6 baby)
  
  


• 
  
  2 Tbs. oyster sauce (preferably Lee Kum Kee brand)
  
  


• 
  
  2 Tbs. lower-salt chicken broth
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  1/4 tsp. Asian sesame oil
  
  


• 
  
  2 Tbs. peanut oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 oz. scallions (8 to 10 medium), white and light-green parts only, cut into 3-inch lengths and halved lengthwise if thick
  
  


• 
  
  2 large cloves garlic, peeled and thinly sliced
  
  


• 
  
  One 1/2-inch square of ginger, peeled and cut into thin matchsticks
  
  

To prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the point where the leaves begin to spread out. Cut the leaves into lengthwise strips 1 to 1-1/2 inches wide. Quarter the stem end lengthwise and remove any inner leaves, putting them with the leafy tops. Slice the stem quarters crosswise into pieces about 3/4 inch thick. Rinse and dry the stems and leaves separately. (If using baby bok choy, simply cut the heads lengthwise into 3/4-inch-wide pieces or wedges.)


In a small bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk well to dissolve the cornstarch.


In a 12-inch nonstick stir-fry pan, heat the peanut oil over medium-high heat. When the oil is hot, add the bok choy stems and season with 1/8 tsp. kosher salt. (If using baby bok choy, add all the pieces now and skip the step of adding the leaves later.) Cook, tossing frequently with tongs, until the stems are pliable and lightly browned, 5 to 6 minutes. Add the scallions, garlic, and ginger and cook, stirring constantly, until the aromatics are tender, fragrant, and starting to brown, about 2 minutes. Add the bok choy leaves and 1/8 tsp. salt. Using tongs, toss until the leaves are completely wilted and integrated with the stems, 1 to 2 more minutes.


Remove the pan from the heat, and using a heatproof spatula, stir the sauce and quickly mix it with the vegetables in the pan. As soon as the sauce thickens and has coated most of the vegetables (a few seconds), transfer to a platter and serve immediately.

Basmati Rice Salad with Mango and Cucumber

Mango, ginger, cilantro and rice vinegar give a Southeast Asian twist to this rice salad. The spicy-and-cool flavor profile makes it a perfect partner for Tandoori Chicken Legs or Spicy Thai Shrimp Kebabs.

• 
  
   2-1/2
  cups basmati rice
  
  


• 
  
  Kosher
  salt
  
  


• 
  
  1/2 cup plus 1 Tbs.
  extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup rice vinegar
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 Tbs. finely grated fresh ginger
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 cups diced mango (1/2-inch dice)
  
  


• 
  
  1-1/4 cups diced peeled cucumber (1/2-inch dice)
  
  


• 
  
  1/2 cup thinly sliced scallions
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and stems
  
  

Rinse the rice under cold water and drain. Bring 7 cups of water
to a boil in
a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a
simmer, and cook uncovered, stirring occasionally and adding more boiling water
as necessary to keep the rice covered, until tender, about 10 to 15 minutes. Drain and rinse the
rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the
oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at
room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of
olive oil. Whisk in the sesame oil and ginger. Taste and season with salt,
pepper, and additional vinegar or olive oils needed.

Put the cooked and cooled rice in a large serving bowl and toss to
break up any clumps. Add the mango, cucumber, scallions, cilantro, and 1/2 cup
vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Triple-Sesame Jasmine Rice

This rice gets three hits of sesame flavor: from toasted sesame oil and black and white sesame seeds, which also add subtle texture. It makes a perfect accompaniment to any dish with an Asian spin, especially salmon or other seafood dishes.

• 
  
  1 cup jasmine rice
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  1 tsp. unsalted butter
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. black sesame seeds
  
  


• 
  
  1 tsp. toasted white sesame seeds
  
  

In a large sieve, rinse the rice under cold running water and drain. In a 2-quart saucepan, combine 1-1/2 cups of water with the rice, sesame oil, butter, and 3/4 tsp. salt. Bring to a boil over medium-high heat; stir once. Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes.

Put a clean dishtowel under the lid, and let stand off the heat, covered, for 5 minutes. Add the black and white sesame seeds, fluff with a fork, and serve.

Green Papaya Salad

There are many versions of this spicy north-eastern Thai vegetable salad that is traditionally made, crushed and dressed in a wooden pestle and mortar. Green papaya salad is always eaten with rice: steamed sticky rice or occasionally jasmine rice dressed with coconut cream and sugar. A stall selling grilled pork or sweet pork can usually be found nearby--it is the perfect companion.

• 
  
  3 garlic cloves, peeled
  
  


• 
  
  Good pinch of salt
  
  


• 
  
  2 Tbs. roasted peanuts, coarsely crushed
  
  


• 
  
  2 Tbs. dried prawns, rinsed and drained
  
  


• 
  
  2 slices or small wedges of lime (optional)
  
  


• 
  
  6 cherry tomatoes, quartered
  
  


• 
  
  2 snake beans, cut into 1 cm (1/2 in.) lengths
  
  


• 
  
  4-6 bird’s eye chiles (scuds), to taste
  
  


• 
  
  2 cups shredded green papaya, from about 1 small papaya
  
  


• 
  
  3-4 Tbs. shaved palm sugar, to taste
  
  


• 
  
  2-3 Tbs. fish sauce
  
  


• 
  
  2-3 Tbs. lime juice
  
  


• 
  
  1 Tbs. tamarind water
  
  


• 
  
  Steamed rice and raw vegetables, to serve
  
  

Using a pestle and mortar, pound the garlic with the salt then add the peanuts and dried prawns and pound to a coarse paste. Add the lime (if using), bruising it with the pestle, then add the cherry tomatoes and beans to the mortar and carefully work everything together. Next add the bird’s eye chiles, barely crushing them. The more they are pounded, the hotter the dish--and how hot you want it is up to you. Add them earlier if you’re after revenge.


Finally, add the green papaya and lightly bruise with the pestle, while turning and tossing the mixture with a large spoon held in your other hand. Season the salad with palm sugar, fish sauce, lime juice and tamarind water. It should taste sweet, sour, hot and salty.


Place about 1 cup of steamed rice on each plate. Spoon over the green papaya salad and eat with fresh raw vegetables, such as cabbage, green beans and betel leaves.

Korean Spinach (Sigeumchi Muchim)

The nuttiness of the sesame oil gives this spinach a deep, earthy flavor that pairs well with grilled meat.

• 
  
  Kosher salt
  
  


• 
  
  1 lb. spinach, stemmed and washed (16 cups)
  
  


• 
  
  2 Tbs. Asian sesame oil
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 tsp. untoasted white sesame seeds
  
  


• 
  
  1 tsp. plain rice vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

Bring a large pot of salted water to a boil over high heat. Set a large colander inside a large bowl of ice water.

Cook the spinach in the boiling water, stirring, just until bright green, about 10 seconds. Using a slotted spoon, immediately transfer the spinach to the colander and stir a few times to quickly cool it. Drain well and squeeze out excess water (see Two Easy Ways to Squeeze Spinach). Using your fingers, loosen the spinach slightly as you transfer it to a medium bowl.

Mix until well combined. Cover and refrigerate for at least 1 hour to let the flavors meld. Return to cool room temperature before serving. (The spinach is best served on the day it’s made.)

Soy-Braised Kabocha Squash

• 
  
  1/4 cup lower-salt chicken or vegetable broth
  
  


• 
  
  3 Tbs. lower-salt soy sauce
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. rice wine (sake) or dry sherry
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 scallions, thinly sliced, green and white parts separated
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 Tbs. minced ginger
  
  


• 
  
  One-half medium kabocha squash, peeled, seeded, and cut into 3/4-inch chunks (3-1/2 to 4 cups)
  
  

Combine the broth, soy sauce, sugar, rice wine, and 1/3 cup water in a small bowl. Stir to dissolve the sugar and set aside.

Heat the oil in a wok or 12-inch skillet over medium heat until hot. Add the white parts of the scallions, garlic, and ginger and cook, stirring constantly, until fragrant but not brown, 30 seconds. Add the squash, increase the heat to medium high, and cook, stirring occasionally, until the squash begins to soften and the aromatics brown slightly, about 3 minutes.

Reduce the heat to medium, add the soy sauce mixture, and stir, scraping the bottom of the pan with the spoon to loosen any stuck-on aromatics. Cover and simmer until the squash is just tender when pierced with a fork, 4 to 6 minutes. Transfer to a serving dish and garnish with the scallion greens.

Spicy Scallion Salad

This salad is best dressed just before serving so the scallions retain their crunch.

• 
  
  8 medium scallions, both white and green parts, cut into very thin 5-inch-long strips
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes
  
  


• 
  
  Pinch kosher salt
  
  

Put the scallion strips in a large bowl of ice water and soak in the refrigerator for at least 5 minutes and up to 2 hours; they will curl up. When ready to serve, drain well and transfer to a medium bowl. Add the remaining ingredients, mix, and serve.

Roasted Eggplant with Chiles, Peanuts & Mint

I usually serve this dish as an appetizer, but you can also serve it as a side dish for roasted lamb or pork.

• 
  
  1/4 cup unsalted peanuts
  
  


• 
  
  5 Tbs. plus 1 tsp. peanut oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 skinny Japanese eggplant (about 7 inches long and 1-1/2 inches in diameter)
  
  


• 
  
  1/4 tsp. crushed red pepper flakes; more to taste
  
  


• 
  
  2 Tbs. fresh lime juice
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  12 medium fresh mint leaves, coarsely torn (about 3 Tbs.)
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

Scatter the peanuts in a pie plate or other small baking dish and toss them with 1 tsp. oil and a generous pinch of salt. Roast, shaking the pan once or twice, until they are golden brown, about 5 minutes. Set aside to cool, and then coarsely chop them. Reduce the oven temperature to 375°F.

Rinse the eggplant. Trim off their tops and then cut the eggplant in half lengthwise. In a large, shallow bowl, toss the eggplant with 2 Tbs. of the oil and the red pepper flakes. Put the eggplant cut side up on a rimmed baking sheet and sprinkle generously with salt. Roast until the eggplant is tender when pierced with a fork and the flesh is a light golden brown, 10 to 12 minutes.

Meanwhile, in a small dish, whisk the remaining 3 Tbs. oil with the lime juice, honey, and 1/4 tsp. salt. Season to taste with more salt, if necessary.

With the eggplant still on the center rack, turn the broiler on to high and broil the eggplant until well browned on top, about 5 minutes. Transfer the eggplant to a serving platter. Drizzle with the dressing. Sprinkle with mint and peanuts and serve.

Miso-Honey-Glazed Turnips

These turnips may not look like much, but one bite will make you say “wow.” The savory miso combined with sweet honey and peppery turnips is pure magic. Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

• 
  
  1 lb. trimmed and peeled turnips, cut into 1-inch wedges (about 2-1/2 cups)
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 Tbs. white miso
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  Kosher salt
  
  

Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, miso, honey, 1/2 tsp. salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about 1/2 cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)

Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve. (The glazed turnips can be kept warm, covered, for about 20 minutes.)

Lightly Pickled Radish (Mu Saengchae)

This spicy, tangy banchan, or side dish, is a refreshing contrast to rich Korean barbecued beef and chicken. If you can’t find daikon, you can use red radishes instead.

• 
  
  5 oz. piece daikon (3 to 4 inches long), peeled
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1-1/2 tsp. plain rice vinegar
  
  


• 
  
  1 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes, or to taste
  
  


• 
  
  1/4 tsp. minced garlic
  
  


• 
  
  1/2 tsp. kosher salt
  
  

Using a mandoline or a sharp chef’s knife, cut the daikon lengthwise into 1/8-inch strips. Transfer to a large bowl and gently mix in the remaining ingredients. Cover and refrigerate until chilled, at least 1 hour. Drain the excess liquid and serve cold.

Radish, Carrot, and Edamame Stir-Fry

A quick turn in a sizzling-hot wok gives radishes and carrots deliciously browned edges. Be sure to cut the vegetables into uniform slices so they cook evenly. This is a great side dish for seafood.

• 
  
  2 Tbs. mirin
  
  


• 
  
  1 Tbs. reduced-sodium soy sauce
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. peanut oil
  
  


• 
  
  5 medium carrots (about 3/4 lb.), peeled, halved lengthwise, and cut on the diagonal into 1/4-inch-thick slices
  
  


• 
  
  1-3/4 lb. radishes (about 2 bunches), trimmed and sliced crosswise into 1/4-inch-thick rounds (reserve tops for another use, if desired)
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  2/3 cup shelled edamame (thawed, if using frozen)
  
  


• 
  
  1 tsp. toasted sesame seeds
  
  

In a small bowl, combine the mirin, soy sauce, and 1/2 tsp. salt.

Heat a 14-inch flat-bottom wok (or a 12-inch heavy-duty skillet) over high heat. Swirl in the oil. Add the carrots and radishes and stir-fry until the edges begin to brown, 5 to 7 minutes. Add the garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more.

Add the edamame and soy sauce mixture and stir-fry until just heated through, about 1 minute. Stir in the sesame seeds and serve.

Cucumber, Basil, and Peanut Salad

Peeling the cucumbers for this dish (regardless of variety) helps them absorb more flavor. Thai basil provides a slightly sweet, peppery note and a hint of anise, but you can also use Italian basil or mint.

• 
  
  3 Tbs. seasoned rice vinegar
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 tsp. fresh lime juice
  
  


• 
  
  1 tsp. fish sauce
  
  


• 
  
  1-1/2 lb. cucumbers, peeled, halved, seeded, and sliced diagonally into 1/4-inch-thick crescents
  
  


• 
  
  1/4 cup torn basil leaves (preferably Thai basil)
  
  


• 
  
  1/4 cup coarsely chopped salted peanuts
  
  

In a large serving bowl, whisk together the vinegar, sesame oil, lime juice, and fish sauce. Add the cucumbers, basil, and peanuts to the vinaigrette, toss, and serve.

Quick Cucumber Kimchi

Considering that traditional cabbage kimchi takes at least 3 days to make, this 1-day version is considered quick. The finished cucumbers are salty, tangy, slightly spicy, and utterly delicious.

• 
  
  1 lb. small cucumbers, such as Kirby or small Persian (about 6), ends trimmed, halved crosswise
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small yellow onion, finely chopped (about 3/4 cup)
  
  


• 
  
  1/4 cup very thinly sliced scallions, both white and green parts (about 2 medium)
  
  


• 
  
  10 fresh chives, sliced crosswise into 1-inch pieces (1 Tbs.)
  
  


• 
  
  1 Tbs. chopped saeujeot (Korean salted shrimp) or fish sauce
  
  


• 
  
  1 medium clove garlic, minced (1 tsp.)
  
  


• 
  
  1 tsp. minced fresh ginger
  
  


• 
  
  1 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes, or to taste
  
  

Stand the cucumber pieces on their trimmed ends and, using a small knife, cut an X into each, stopping about halfway down. Season inside and out with 1-1/2 Tbs. salt and let sit in a shallow bowl at room temperature for 1-1/2 hours to soften.

Meanwhile, in a medium bowl, combine the onion, scallions, chives, saeujeot, garlic, ginger, gochugaru, and 2 Tbs. water; set aside.

Rinse the cucumbers well inside and out under cold running water and shake dry. Gently spread open the cucumbers and press about 1 heaping tsp. of the chile mixture into each piece. Transfer to a shallow glass or plastic container, standing them on their trimmed ends and packing them tightly together. Press any of the remaining chile mixture in and around the cucumbers and pour over any accumulated liquid. Cover and let sit at room temperature to ferment for at least 24 hours. Refrigerate until chilled, at least 30 minutes, and then serve.

Panang Curry with Pork and Vegetables

Red bell peppers and sugar snap peas add a crunchy element to this rich and spicy curry.
Create your own customized Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup Panang curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


• 
  
  1 lb. pork tenderloin, cut into 1/4-inch-thick bite-size slices
  
  


• 
  
  3/4 cup sliced onions (1/2-inch-thick slices)
  
  


• 
  
  3 1/8-inch-thick slices fresh ginger or galangal
  
  


• 
  
  3/4 cup diced bell peppers (red, orange, or yellow)
  
  


• 
  
  3/4 cup chopped bok choy (2-inch pieces)
  
  


• 
  
  3/4 cup sugar snap peas, strings removed
  
  


• 
  
  3/4 cup loosely packed fresh Italian or Thai basil leaves
  
  


• 
  
  Cucumber strips or wedges, for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the pork, onions, and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers and sugar snaps and continue to simmer. After another 2 minutes, add the bok choy and simmer until everything is tender and cooked through, about 1 minute more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices or tell your guests to eat around them. Garnish with the cucumber strips.

Miso-Butterscotch Twinkies

These are not your father’s Twinkies. From Portland ramen shop Boke Bowl, these delicate beauties come with obsessive touches like vanilla beans scraped into the batter, thanks to pastry gal Elizabeth Green. Miso paste, of all things, lends a dulce de leche flavor profile to the filling. Secure a nonstick éclair pan in advance, available online and at kitchen shops. Save leftover pudding for a bonus dessert, best topped with whipped cream.

For the Twinkies

• 
  
  Vegetable oil, for greasing the pan
  
  


• 
  
  3⁄4 cup unbleached all-purpose flour
  
  


• 
  
  1-1⁄2 tsp. baking powder
  
  


• 
  
  1⁄2 tsp. kosher salt
  
  


• 
  
  5 eggs, separated
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1 vanilla bean, split lengthwise
  
  


• 
  
  1⁄4 tsp. pure vanilla extract
  
  


• 
  
  2 Tbs. sour cream
  
  

For the miso-butterscotch pudding

• 
  
  3 eggs
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  1⁄4 cup plus 2 Tbs. cornstarch
  
  


• 
  
  1-1⁄2 cups heavy cream
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  2 Tbs. light corn syrup
  
  


• 
  
  1⁄4 cup water
  
  


• 
  
  1⁄2 tsp. lemon juice
  
  


• 
  
  2 Tbs. molasses
  
  


• 
  
  6 Tbs. unsalted butter
  
  


• 
  
  3 Tbs. light miso paste
  
  


• 
  
  1 cup whole milk
  
  

• 
  
  Powdered sugar for topping
  
  

Make the Twinkies

Generously coat a nonstick 8-cup éclair pan with the vegetable oil. Preheat the oven to 350°F.

Sift the flour, baking powder, and salt into a small bowl. Set aside.

Using a stand mixer fitted with the whisk attachment, beat the egg yolks and 1⁄2 cup of the sugar on medium-high until pale yellow and doubled in volume, 4 to 5 minutes. Using the dull side of a knife, scrape the vanilla bean seeds from the pod into the mixture. (Reserve the pod for another use.) Reduce the speed to low, add the vanilla extract and sour cream, and mix until incorporated. Scrape the mixture into a large bowl and set aside.

Wash and dry the mixer bowl and whisk attachment. Using the stand mixer with the clean bowl and whisk attachment, whisk the egg whites with the remaining 1⁄2 cup sugar on medium-high until stiff peaks form, 3 to 4 minutes. Gently fold half of the dry ingredients into the yolk mixture, and then fold in the remaining dry ingredients. Gently fold in the egg whites just until combined, being careful not to deflate the batter.

Fill the éclair cups just a bit more than half full. Bake until springy to the touch and light golden brown, 9 to 12 minutes. Cool in the pan for 1 minute only, and then remove from the pan, using a knife to loosen the sides. Wipe out the pan, oil again, and repeat, using the remaining batter. Cool the cakes completely before filling.

Make the pudding

In a small bowl, whisk the eggs, vanilla, cornstarch, and 1⁄2 cup of the cream together. Set aside.

In a large nonreactive saucepan, combine the granulated sugar, corn syrup, water, and lemon juice and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the molasses, butter, and miso. Simmer for a few minutes, and then add the milk and remaining 1 cup cream. Increase the heat to medium, add the egg mixture, and bring back to a boil, whisking vigorously. Reduce the heat to low and continue whisking until the mixture is bubbly and thick, about 5 minutes.

Remove the pudding from the heat, and strain through a fine mesh sieve into a glass bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and let cool at least 30 minutes.

To serve

Fill a squirt bottle or piping bag with the pudding. Turn the cakes over and carefully insert the bottle or piping tip into the flat underside of the cake. Squeeze in three equal squirts to distribute the filling evenly. Turn over and sift powdered sugar on top before serving.

Sweet and Spicy Sesame Chicken Kebabs

A great hors d’oeuvre, the kebabs are also delicious for dinner, served with rice and seared baby bok choy. If using wooden skewers, soak them for at least 20 minutes before threading.

• 
  
  Nonstick cooking spray
  
  


• 
  
  1/2 cup hoisin sauce
  
  


• 
  
  1/4 cup medium sherry, preferably amontillado
  
  


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  2 Tbs. soy sauce
  
  


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  1 Tbs. oyster sauce
  
  


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  2 large cloves garlic, minced
  
  


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  3/4 tsp. Chinese five-spice powder
  
  


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  1/8 tsp. crushed red pepper flakes
  
  


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  1-1/4 lb. boneless, skinless chicken thighs
  
  


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  1/4 cup toasted sesame seeds
  
  


• 
  
  1/4 cup thinly sliced scallions
  
  

Position a rack about 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with aluminum foil and coat the foil with cooking spray.

In a medium bowl, combine the hoisin, sherry, soy sauce, oyster sauce, garlic, five-spice powder, and red pepper flakes.

Trim and cut the chicken into 1-inch pieces. Add the chicken to the sauce and toss to coat. Thread the chicken onto 6-inch skewers, using 3 to 4 pieces for each skewer and leaving some space between the pieces. Arrange the kebabs in a single layer on the prepared baking sheet and broil until well browned, about 6 minutes. Flip and continue broiling until the chicken is cooked through, about 4 minutes more. If the chicken begins to burn, move the rack down one level.

Transfer the kebabs to a serving platter or dinner plates, sprinkle with the sesame seeds and scallions, and serve.

Thai Green Curry with Pork and Eggplant

Green is the hottest of all Thai curry pastes, thanks to the fresh green chiles that give it its color. This combination of green curry paste with pork and eggplant is a classic combination.
Create your own custom Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup green curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


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  1 lb. pork tenderloin, cut into 1/4-inch-thick bite-size slices
  
  


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  1 cup bite-size Japanese or Chinese eggplant pieces
  
  


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  1 cup sliced onions (1/2-inch-thick slices)
  
  


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  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


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  1 cup sliced cabbage (1-inch-wide bite-size strips)
  
  


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  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the pork, eggplant, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the cabbage and continue to simmer until everything is tender and cooked through, about 3 minutes more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the red chiles.

Panang Curry with Beef and Shiitakes

Chinese long beans add a crunchy element to this hearty beef and mushroom curry. If you can't find them, substitute regular green beans.Or create your own customized Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup Panang curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


• 
  
  1-1/2 cups bite-size Chinese long bean pieces
  
  


• 
  
  3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  
  


• 
  
  1 lb. flank steak, cut into 1/4-inch-thick bite-size slices
  
  


• 
  
  1-1/2 cups stemmed, halved or quartered shiitake mushrooms
  
  


• 
  
  1 Tbs. thinly sliced fresh or thawed frozen wild lime leaves
  
  


• 
  
  Whole Italian or Thai basil leaves, for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the Chinese long beans and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and shiitakes and continue to simmer until everything is tender and cooked through, about 3 minutes more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the lime leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass pieces or tell your guests to eat around them. Garnish with the basil.