A classic Caesar salad is all about the dressing: creamy enough to cling to each leaf of lettuce and crunchy crouton, with bursts of flavor from salty anchovies, funky Parmigiano-Reggiano, garlic, and Worcestershire sauce. Chef Bryant Ng, of Cassia in Los Angeles, brings his own dressing together with some inspired additions: fish sauce, two kinds of anchovies (salt-packed and marinated), and plenty of fresh herbs like cilantro and red shiso. The result: a Caesar with even more umami and texture. Piled high on the plate, with craggy croutons seasoned with anchovy paste; plenty of extra-virgin olive oil; chewy, sweet dried figs; and shavings of Parmigiano-Reggiano, each salad is a summer centerpiece.
Bryant Ng reinterprets the spicy Thai meat salad called larb with raw sushi-grade salmon. The result is light, bright and fiery, with heat from two kinds of chile: dried red and fresh Thai. Slideshow: Healthy Thai RecipesRecipe from Food & Wine America's Greatest New Cooks
In Vietnam, cauliflower is traditionally eaten dipped in fish sauce. Bryant Ng, too, creates a fish sauce for dipping, but he fries the cauliflower in a spicy beer batter until the florets are tender and the crust is crispy. Slideshow: Fantastic Fried FoodRecipe from Food & Wine America's Greatest New Cooks
Panko and cornstarch give these juicy chicken wings an irresistibly crisp coating, while curry powder provides a flavor boost. The brilliant idea to include curry in the marinade came from Bryant Ng’s wife, Kim. Slideshow: Amazing Chicken WingsRecipe from Food & Wine America's Greatest New Cooks
At the Spice Table, Bryant Ng simmers traditional bone-in catfish steaks in a sweet-savory caramel sauce. The simpler version here calls for easier-to-find catfish fillets, which are just as delicious. Slideshow: Fast Fish RecipesRecipe from Food & Wine America's Greatest New Cooks