Korean Soybean Sprout Salad

A fast, simple side to serve with your Korean barbecue. (By Amy Wisniewski)

Korean Scallion Salad

A staple banchan (side dish) with Korean barbecue. (By Aida Mollenkamp)

Chicken Skewers with Dukkah Crust

Chicken coated in a Middle Eastern spice mix of nuts and herbs. (By Aida Mollenkamp)

Pickled Ramps

A different kind of pickle, made from wild leeks. (By Adapted from David Chang)

Short Ribs with Frisée-Parsley Salad

Rich, tender ribs complemented by a fresh, slightly bitter salad. (By Adapted from Traci Des Jardins)

Olive-Parsley Dip with Crudités

Elevate your next vegetable tray with a simple, tangy dip packed with olives. (By Kate Ramos)

Radicchio, Apple, and Squash Tempura

Dipped in saba for a delicate starter. (By Sara Dickerman)

Petite Camembert Sandwiches with Leeks and Cremini

Mini grilled cheese bites with a twist. (By Stephen Gibbs)

Honey Fritters with Blood Oranges

Airy fritters tinged with orange. (By Sara Dickerman)

Ricotta Gnocchi with Wild Boar Ragu

Light, cheesy pillows of pasta with a hearty sauce. (By Adapted from Frank De Carlo)

Roasted Asparagus with Poached Eggs and Miso Butter

A simple, refined preparation from Chef David Chang. (By Adapted from David Chang)

Foie Gras Cured in Salt (By Paula Wolfert)

Bamboo-Skewered Chicken Pâté (By Arthur L. Meyer)

Garlicky lamb gains a tart edge from pomegranate juice. (By Jeffrey Alford and Naomi Duguid)

A sweet-salty pickle that’s ready in about an hour. (By Adapted from David Chang)