Jenna Holst

This traditional rendition of curry can be made several hours to a day ahead and reheated. Indian curries are often served with a variety of condiments, which each diner can use to garnish his or her food. The condiments include chutney, chopped onions mixed with chopped coriander, raisins, shredded coconut, and sliced banana.

This luxurious fresh salmon chowder has become a standard in the Pacific Northwest, where fresh salmon is abundant. Salmon chowder is best when freshly made, so try to avoid leftovers.Preparation time: 10 to 15 minutesCooking time: 50 to 60 minutesYield: 4 to 6 servingsIngredients: 3 medium leeks 1 medium onion 1 large potato, about 6 to 8 ounces 2 tablespoons butter or margarine 1 tablespoon tomato paste 1/2 cup dry white wine or vermouth 2 1/2 cups fish, vegetable, or chicken broth 2 cups half-and-half or light cream 1 bay leaf 1 teaspoon paprika 12 to 14 ounce fresh, boneless, skinless salmon fillet Salt to taste, about 1/2 teaspoon 1/2 teaspoon ground black pepper Fresh parsley, chives, or dill Instructions: Cut the green parts from the leeks and discard; thoroughly rinse the white parts and then slice.

This popular skewered chicken, versions of which are eaten in Thailand and Vietnam, is marinated and then grilled or broiled. Serve it with dipping sauce. Credit: iStockphoto.com/Torsakarin Yield: 4 servings as a main course, 8 servings as a first coursePreparation time: 20 minutes; 1 hour marinating timeCooking time: 10 minutesSpice meter: Moderately spiced to hot and spicy 1-1/2 pounds boneless chicken breasts, cut into thin strips or cubed 3 tablespoons unsweetened coconut milk or plain yogurt 1 tablespoon fresh lime or lemon juice 1 plump clove garlic, pressed or minced 2 stalks fresh lemon grass, thinly sliced, or 2 to 3 tablespoons dried 1 teaspoon ground coriander 3/4 teaspoon ground cumin 1/2 teaspoon cayenne or ground chile pepper powder Cut the chicken into 1 to 1-1/2 inch strips.

Yakitori is Japan’s traditional chicken kebab. Yakitori is marinated in teriyaki sauce, and it can be grilled or broiled. Instead of cutting the chicken into strips, you also can marinate whole chicken cutlets in the refrigerator for 30 to 60 minutes. Grill or broil until the chicken is cooked through, about 3 to 5 minutes per side.

This spicy chicken is a Jamaican favorite. The longer you marinate the chicken, the more flavorful the taste. Wear latex or rubber gloves when touching the jerk marinade with your hands. Using a spatula or basting brush is a good idea. Pineapple is the best with this dish. Credit: iStockphoto.com/Chiyacat Yield: 4 to 6 servingsPreparation time: 15 minutes; 2 to 24 hours marinating timeCooking time: 30 to 40 minutesSpice meter: Hot and spicy 1 recipe Jamaican Jerk Sauce or commercial jerk sauce 3-1/2 to 4 pounds chicken parts Put the chicken in a shallow dish that’s large enough to hold the pieces in one layer.

This classic curry dish, which is made with unsweetened coconut milk, gets its spicy punch from Thai curry paste. Serve the chicken with or over rice. Credit: iStockphoto.com/pinyoj Yield: 4 to 6 servingsPreparation time: 20 minutesCooking time: 20 to 30 minutesSpice meter: Moderately spicy to hot and spicy 1 tablespoon vegetable oil 2 to 3 tablespoons Thai red or green curry paste 1-3/4 cups unsweetened coconut milk 1 to 2 stalks lemon grass, bruised and cut into 1-inch pieces 1 to 2 Thai lime leaves (optional) 2 pounds boneless skinless chicken breasts, cut into strips 3/4 cup frozen peas, thawed 2 tablespoons Thai fish sauce or soy sauce In a deep skillet or stewpot over medium heat, heat the vegetable oil.

Few people have an authentic Indian clay tandoori oven in their houses. You’ll probably have to be satisfied with grilling or broiling, but the taste is still terrific. Tandoori chicken is marinated in yogurt and spices. Normally, it’s characterized by a red color, which you can duplicate by adding a few drops of red food coloring to the yogurt mixture.

This salad is called a sambal throughout Southeast Asia, Indonesia, Malaysia, and South Africa. Spiced Carrot and Pineapple Sambal can be made up to several hours ahead and chilled. Credit: iStockphoto.com/Elecstasy Yield: 4 to 6 servingsPreparation time: 25 to 30 minutesSpice meter: Mildly to moderately spiced 1/4 cup fresh orange juice 1 tablespoon fresh lemon juice 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon ground coriander Pinch of ground cumin Pinch of ground cinnamon or freshly grated or ground nutmeg 5 medium carrots, grated, about 2 cups 3/4 cup finely chopped fresh or canned pineapple 2 tablespoons chopped fresh cilantro, mint, or parsley In a medium bowl, combine the orange juice, lemon juice, sugar, salt, coriander, cumin, and cinnamon and stir to mix.

This refreshing salad can be made several hours ahead. Pickled Cucumber and Carrot Salad is great with grilled food, curries, satés, and even with burgers! Credit: iStockphoto.com/Taiftin Yield: 6 servingsPreparation time: 10 minutes, plus 1 hour chilling timeSpice meter: Moderately spiced to hot and spicy 1/3 cup white wine vinegar or rice wine vinegar 3 tablespoons water 2 tablespoons sugar 1/2 teaspoon salt 1/8 teaspoon ground cumin 1/8 teaspoon white pepper 1/2 to 1 jalapeno or serrano, seeded and minced (optional) 1 English cucumber, seeded, peeled, and diced 1 medium carrot, coarsely grated 1 tablespoons fresh parsley, cilantro, or mint In a medium bowl, combine the vinegar, water, sugar, salt, cumin, pepper, and jalapeno and stir to mix.