The chicken for this Japanese homestyle dish is traditionally coated in mochiko, sweet rice flour, before frying, but cooks at Ethel’s Grill in Honolulu, Hawaii, use Japanese potato starch to yield an extra-crispy crust. See the recipe for Mochiko Chicken with Ponzu Sauce »

At Ethel’s Grill on Oahu, Hawaii, juicy pork-and-beef patties are served over salty-sweet ponzu sauce and crisp cabbage, and topped with grated daikon and spicy sprouts.

In this version of the German classic, thinly pounded beef is smeared with whole-grain mustard; rolled with bacon, onion, and pickle spears; and then braised until tender. Get the recipe for German Braised Beef Rolls »

Cocoa powder enriches these braised beef short ribs from Manhattan-based chef Melissa Muller Daka.

Ham and Caramelized Onion Pizza

At Los Angeles’ Lemonade restaurant, crunchy radishes, snap peas, and medium-rare seared tuna are tossed in a ginger-soy dressing for a crisp and colorful entrée salad.

Beef Stew with Mashed Plantains (Sukuma Wiki with Matoke)

Moroccan Meatballs with Arugula

At La Trattoria di Oscar in Bevagna, Italy, chef Filippo Artioli uses a beef and chicken stock to cook the pasta for his robust ragù, made with fat-rich beef belly. See the recipe for Tagliatelle Bolognese »

Fried Tempeh in Tomato Sambal

For this vibrantly spiced Balinese dish, finely shredded grilled chicken is tossed in an aromatic sambal with lime juice and toasted coconut.

The long, tender gourd loofah, often called Chinese okra, is stir-fried with soybeans in chicken stock and finished with soy sauce for this simple but flavorful side dish from the Suzhou province in eastern China.

A ground pork and ginger mixture is rolled into thin yuba, or tofu skin, and boiled in a bamboo leaf in the recipe for this snack from the city of Suzhou in eastern China. See the recipe for Fu Pi Juan (Steamed Tofu Skin–Wrapped Pork Rolls) »

At Abu Dhabi’s Al Arish restaurant, jumbo prawns are basted in a spicy-sweet ketchup-based sauce before they are grilled.

This rummy tiki drink is adapted from the one served at Dragon 88 in West Boylston, Massachusetts. See the recipe for Dragon 88 Mai Tai »