Green Bean

This Cambodian curry is traditionally made with beef, but Mao Sokhen says his American friends prefer the chicken variation. Though you can use any brand of Thai red curry paste and Asian fish sauce for this recipe, Mao likes the brands recommended below because he finds they produce a dish that is closer to classic Cambodian flavor.

Transporting this dish is easy: Stack the fillet slices together and wrap them in plastic wrap; pack the arugula, onions, beans, and dressing in separate containers. Then toss everything together just before serving.

When a generous garnish of pesto gets stirred in, the soup turns a vibrant green and becomes perfumed with the intense and sweet aroma of basil mixed with garlic.

Simple to make, and very pretty on the plate.

At the restaurant the chef garnishes this dish with fresh seasonal flowers, chervil, and chives.

Orange juice adds zip to the dressing.

Can be prepared in 45 minutes or less.

This vinegary dressing reflects the tastes and traditions of the sizable German population in the Midwest.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.