Mongolian Beef Kebabs with Chile Jam

Skewered meat doused in a nicely spicy sauce. (By Richard Crocker, Richard Crocker Catering, San Francisco)

Adzuki Bean Porridge (Zensai)

A Japanese dessert of adzuki beans and mochi. (By Adapted from EN Japanese Bistro)

Cubanesque Sandwich

Travel to Havana with this simple take on a Cuban pressed sandwich. (By Max La Rivière-Hedrick and Sarah Mastracco)

Potato, Quinoa, and Cumin Hash Browns

A richly flavored version of the classic. (By Public Restaurant)

Guinness Stout Marinade

Lime zest tames the bitterness of stout in this great beef marinade. (By Jim Tarantino)

Clear Ginger Cosmopolitan

Infuse your own vodka for a real punch of ginger. (By none)

Pickled Ramps

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

Roasted Asparagus with Poached Eggs and Miso Butter

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

Red Chile–Guava Margarita

A little bit sweet with a nice kick of heat. (By Adapted from Brian McGrory)

In praise of mayonnaise. (By Rick Browne)

Juicy, thick steaks with creamy, spicy sauce. (By Sara Foster)

A one-two punch of black peppercorns and Jack Daniel’s. (By none)

Peppercorn Ice Cream

A silky base with a pleasant, peppery punch. (By Adapted from Chika Tillman)

Fennel, Avocado, and Mint Salad

A flavorful salad that doubles as a main dish. (By Neal Harden)

Sumac Chicken with Bread Salad

An amazingly delicious chicken dish. (By Roy Finamore)