Duxelles (Mushroom Paste)

The French classic made easy. (By Amy Wisniewski)

Thai Curry Pastes

These pungent, aromatic, and hot seasoning pastes are staples in the Thai kitchen. (By Aliza Green)

Apple Tarts with Apple Ice

A marriage of sweet, tart, warm, and cold. (By Traci Des Jardins)

Sweet Chile Dipping Sauce

A quick, versatile Korean chile sauce. (By Kate Ramos)

Chinese-y Chicken Salad

Yeah, we know it’s not really Chinese. (By Francine Maroukian)

Pork Bulgogi

In this classic pork barbecue dish, Korean red chile paste is the star. (By Amy Wisniewski)

A thick, deep-red seasoning best rubbed on chicken, pork, fish, or seafood, to which it imparts a deep-red color and warm, mild flavor. (By Aliza Green)

Peanut Sauce

Serve it as a dipping sauce, over cold noodles, or tossed in a salad. (By Regan Burns)

Black Beans with Mexican Beer

A spicy new technique adds lots of flavor. (By Regan Burns)

Basic Pizza Sauce

A thick and intensely tomatoey sauce that freezes beautifully. (By Kate Ramos)

Spicy Turkey Jerky

A combination of condiments and spice revives ho-hum turkey breast. (By Amy Wisniewski)

Late-Night Asian Noodles

What better after a night of frat parties? (By Aida Mollenkamp)

Pistachio Mexican Wedding Cakes

A buttery, melt-in-your mouth cookie packed with nuts. (By Kate Ramos)

Colored, rolled, or shaped into tiny fruits, it’s like delicious almond-flavored modeling clay. (By Amy Wisniewski)

Herb-Rubbed Roasted Turkey Breast

Slathered with herbs and spice, this turkey breast has a flavor akin to sausage. (By Aida Mollenkamp)