Wonton soup, the Chinese dumpling soup you find everywhere in the United States and on most Chinese menus. Here is an easy recipe to make it at home.

Tom kha gai is a wonderfully flavorful, exotic soup made with chicken, spices and coconut milk that I make every year when winter comes. It’s mild and spicy at the same time, a real treat. I discovered it years ago at Izaaki, a restaurant that no longer exists but that I loved. It’s the kind of soup you’d go out to a restaurant for, except now you can make it at home!

A staple of Japanese starters, miso soup is a light, soothing and comforting soup made with miso paste, seaweed and tofu. Here is a deliciously fragrant vegan version, made without dashi.

Hot and sour soup, which we call potage pékinois (“Peking soup”) in France, is one of the most popular Chinese soups in Chinese restaurants, along with wonton soup. It’s a thick, exotic broth that warms you up on cold evenings and can make a full meal on its own. I also like to serve it as a starter for a Chinese dinner, with spring rolls on the side and chicken with black mushrooms and bamboo shoots.

Pani puri, little crispy Indian shells filled with a tuna and mango tartare, make a very fresh and flavorful bite-sized appetizer. They are always a big hit!

Pani puri, little crispy Indian shells filled with salmon and mango tartare - an original, refreshing appetizer for your next party or buffet.

Here’s a quick and delicious recipe for caramelized chicken wings baked in the oven, slightly crispy and irresistible, that kids will love too. They’re easy to make for a weeknight dinner.

These manchurians are Indo-Chinese vegetable balls in an absolutely divine sweet and sour sauce. They’re flavorful, tender, with a texture close to meat, and here everyone loved them! A vegan, parve recipe.

Salmon maki is the easiest roll to make when you’re just getting started with sushi. A sheet of nori seaweed rolled around sushi rice and a strip of salmon.

The salmon roll is a lovely, indulgent twist on the classic maki. The sheet of nori seaweed is replaced by a thin slice of salmon and a cream cheese center.

A cross between maki and fresh spring rolls. Rice paper instead of a sheet of nori seaweed, with lettuce, mint, salmon and avocado.

A variation on salmon maki, California rolls are made inside out, with the nori seaweed on the inside instead of the outside. They’re fairly easy to make.

A chirashi rice bowl with fresh salmon, avocado, cucumber and sesame seeds.

After buying a big salmon fillet, I threw myself into homemade sushi: maki, salmon cream cheese rolls, chirashi (rice tartare), spring salmon avocado maki, sushi sandwiches, salmon avocado California rolls and a sushi cake.

I discovered the salmon avocado sushi sandwich in Israel a few years ago now, and it’s one of the ones I order most often because everyone loves it. Its club sandwich shape is especially fun, which is why I wanted to share it with you.

Here’s a sushi cake that’s quick to make and has all the flavors of sushi, but in a big-format version. A great option for entertaining, or for when you don’t have the time or the energy to get out your bamboo mat and roll individual sushi. Kosher and parve.