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Vicky Wasik

Turkish hot pepper paste, found in Turkish markets or online, adds heat to an emulsified sauce made with tomato, anchovy filets, egg, capers, tuna, Dijon, and oil. Pour it over the freshest in-season tomatoes you can get your hands on and garnish with basil leaves for a cool. spicy, summery salad.

Traditionally served for Lunar New Year, Buddha's Delight is a vegetarian stir-fry packed with flavorful, filling ingredients. It contains plenty of veggies, but also soy- and wheat-based components that give it extra heft: tofu puffs, bean curd sticks, and Chinese braised gluten. If you don't live near a good Asian grocery, some of those might be less accessible, but you can find them all online.

"With Chinese food, my basic advice is to pick a wine that has great acidity that will get your mouth watering for all of the different textures within the cuisine. The foods can often be fatty or fried so wine with great acidity will cut through the fat and make for a great pairing. With spicy dishes in particular, I like a wine with great aromatics and a bit of residual sugar. A Riesling or Gewürztraminer is a great choice as the sugar helps with heat. With a sweeter Chinese dish that involves pork or duck, a red burgundy is an amazing option. I would not go with a Pinot Noir that is overly ripe and sweet as you can normally get that addition with a hoisin sauce; instead, I would choose a balanced red burgundy that has some mushroom flavors and girth to it. Make sure the red you pick has some tannin as it will help cut through a fatty meat. For an overall pick that will go with any of the dishes on the table, the best white is a Vouvray as it has nice aromatics. I really like the amazing value Vouvray from Bourillon Dorleans-- the pear and fig notes complement a variety of dishes. For a red that will go with anything, I like a nice fruity Gamay. My pick would be the Morgon from Foillard."— Natalie Tapken, Burger & Barrel, Lure (NYC)

Phat ka-phrao, a beef stir-fry flavored with garlic, shallots, fish sauce, and Thai bird chiles, can be found across Thailand. Re-creating the dish at home is tough because the ingredient that gives the dish its name—holy basil, or ka-phrao in Thai—is nearly impossible to get in the States. Fortunately, you can make something equally delicious with easier-to-find purple basil.

As tempting as it can be to reach for a jar of ready-made curry paste, nothing you'll get in a store compares to what you can make at home. For this Thai dry curry, we use a mix of fresh and dried chiles, galangal, garlic, shallots, lemongrass, and makrut lime leaves to make a chile paste, which we then use to flavor crispy tofu and blistered green beans.

Colorful bell peppers—red, yellow, or orange—cooling cucumbers, and bean sprouts are the base of this vegetable salad with noodles. It gets heat from ground chili sauce in the dressing, plus optional Thai bird chiles that you add to the fresh vegetables.

Brush watermelon wedges with a mixture of honey, lime juice, and noodle Game DLC|https://noodleinsight.Com/ cayenne pepper, then grill quickly, just till the wedges show grill marks. It's so simple and such a creative way to enjoy the most summery of fruits, the juicy watermelon.

J. Kenji López-Alt

Recipes abound for General Tso's chicken, one of the most iconic dishes in the takeout canon. All of them, however, seem to consist of chicken fried in a crispy shell, then tossed in a sweet, glossy sauce flavored with garlic, ginger, dried chilies, soy sauce, and sesame oil, among other ingredients. Our biggest complaint about the formula is that overly sugary sauce, which we balance in this recipe with a good amount of vinegar. A couple of tablespoons of vodka and a little marinade added to the batter result in a supremely crunchy, well-textured coating.

"A lot of people like sparkling wines with really robust, spicy food because it is clean and the bubbles accentuate the dish's spice. On the other hand, if the food is really spicy, I love wines that help to tame the fire and have relatively low alcohol (chances are, I'll be drinking a lot of it very quickly!); my favorites are classic Mosel kabinett or spätlese rieslings. For sweeter dishes, especially ones that showcase crispy duck or pork, I'm a huge fan of cru Beaujolais. For either category, try to find wines from classic vintages and quality-minded producers. The more specific the site, the better; if the most you know of the wines provenance is "Mosel", it might be a good opportunity to dig deeper to find one with a town and vineyard designation. The wine will reward you."— Eamon Rockey, formerly of Aska (Brooklyn)

To Finish : Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain. While noodles are cooking, heat oil in a wok or a small skillet over high heat until smoking. Add pork and preserved vegetable and cook, stirring and shaking constantly, using a spatula or a spoon to break up pork until cooked through, about 1 minute. Transfer to a small bowl and set aside.