Bun sua (Vietnamese jellyfish noodles) with green mango and banana blossoms at Quan Mien Trung in Rosemead, CA.

Goi Ga Bap Cai (Vietnamese Chicken Cabbage Salad).

The lightly spiced broth in Pho Ga (Vietnamese Chicken Noodle Soup) needs little else to make it shine.

Except for the dressing, a basic 3-ingredient Goi Ga (Vietnamese Chicken Salad).

Korean/Middle Eastern fusion. Korean barbecued meats in pita and lavash wraps at Korean BBQ Corner in Alhambra, CA.

Aguadito de pollo (Peruvian chicken soup). The luscious green is from pureed cilantro.

German currywurst, pork sausage with ketchup and curry powder, and Monsieur Vuong, a Vietnamese restaurant in Berlin.

Persimmon bread

Don’t throw away lemongrass leaves, boil them into tea.

Char siu (Chinese barbecued pork) is quick and easy to make at home.

Meyer lemon granita.

Strawberry lemonade, preferably enjoyed on bright sunny days with a friend or at backyard barbecues with family.

Salsa verde with roasted tomatillos.

My cousins made an edible arrangement for our Memorial Day barbecue.

We Wok! Cast iron, stainless steel, induction — a round-up of the love some bloggers have for their woks.

Filipino lumpia with bean sprouts, green beans, carrots, and potatoes.

Thit kho dau hu (Vietnamese braised pork with tofu).

Who knew that a simple beef and broccoli stir-fry would inspire such sisterly emotion?

Tom xao bo (Vietnamese shrimp sauteed in butter).

Seaweed, sesame, and green tea-flavored salts from Japan. Does anyone have suggestions on what to make with them?

Nectarine blossoms.

A Spega la Natura yogurt jar re-purposed as a vase. Do you re-purpose food bottles and jars too?