The fattier your ribs are, the more inclined I am to suggest the dry technique for grilling.

Be sure to use a sturdy baking apple like Granny Smith or Honey Crisp for this dish, especially if they are in season.

These rice balls can be made ahead of time and steamed right before serving.  They are easy to make in large batches and are perfect for party appetizers.

The fattier your ribs are, the more inclined I am to suggest the dry technique for grilling, they turn out great.

Serve with coleslaw, corn, great buns and you're set.

You'll be surprised at how much the spices play off eachother and make this dish spectacular.  The cinnamon is a must have.

A crowd pleasing appetizer that never fails to please, these Char Siu Bao buns are just as good as anything you'd get at a Dim Sum place and way more fun to eat since you made them yourself.

This a crowd pleasing dish to serve on a cold fall or winter night.

The southern Chinese version of Potstickers, with an Empire waist and a carrot crown.  Serve with ginger sauce.

This is an incredibly satisfying stew that gets better as it ages, so think about making extra to keep as leftovers. The smoky chipotles add a depth of flavor along with a spicy heat. To tame the heat, you can reduce the number of chipotles or serve the stew with Mexican crema. 

Reprinted with permission from Simply Mexican by Lourdes Castro, copyright © 2009. Published by Ten Speed Press.

Photo credit: Lucy Schaeffer © 2009