Bon Appétit

Repeated salting and rinsing give this shrimp a firm texture that's said to be crystal-like. Serve with steamed rice.

A serrated kinpira peeler ($15 online at amazon.com) makes quick work of a carrot-and-celery julienne.

Cutting the pork is easiest using a cleaver or large chef's knife: Slice thick crosswise pieces, stack them, and then cut matchstick-size pieces.

In Shanghai restaurants, this popular appetizer is typically served cold, which brings out its rich flavors. Traditionally, the fish is smoked. Though modern cooks now skip this step, the Shanghainese still call it "Smoked Fish."

Steam the dumplings in batches and eat them when they're at their best — hot out of the steamer.

Turkish cooks have long loved eggplant with lamb. Here's one reason why.

Yufka (Turkish pastry sheets) are sold at Middle Eastern markets and online at bestturkishfood.com. Phyllo pastry can also be used. Unlike in many recipes, the pastry here isn't brushed with butter.

Start with the first of three small plates (or mezes): this one, the cheese rolls, and the spinach. WHAT TO DRINK: Pour a crisp, dry rosé throughout the meal.

This moist cake is perfect with unsweetened, softly whipped cream or vanilla ice cream.

This is delicious served either warm or at room temperature.

The Japanese table seasoning known as shichimi togarashi (dried chiles, sesame seeds, and seaweed) adds great flavor.

Lots of fresh herbs and plenty of lime juice make this summery noodle salad super refreshing.

These tasty little tea cakes are a perfect match for the Lime and Lemon Posset.

"Posset" refers to an old English drink made in a way that's similar to this simple pudding. This dessert delivers great results with little effort.

Usually used on pork, the Chinese barbecue marinade called char siu gives a haunting sweetness to these chops, which are delicious with steamed bok choy. Ask your butcher to french (trim) the lamb chops for you.

Halloumi, a firm mild Cypriot cheese popular in Greece, can be placed directly into a dry nonstick skillet or onto a grill and cooked. The outside will get brown and crisp; the inside will be soft and melted. Serve right away.