At the Asian Market

Asian supermarkets sell a breadth of ingredients. Here are some of the favorites of chef Scott Drewno of the Source, chef Haidar Karoum of Proof and Korean home cook Yoon-Hee Heather Choi, along with some brand recommendations.

Herbs

Culantro: "It's a saw-toothed herb, like cilantro on crack," says Karoum. Both chefs use it in oxtail soup or in a slow braise, because hearty culantro holds up where the more delicate cilantro would not.

Curry leaves: "It's the ingredient you can't put your finger on, but it's the thing that often makes a curry complete," says Karoum.

Perilla (called shiso in Japanese cooking): Recommended by all three. "These are actually really good for doing grilled meats or crunchy egg rolls and wrapping them, Korean style," says Drewno. They're sometimes mislabeled "sesame leaves."

Thai basil: Recommended by all three as a wrap for crunchy Vietnamese egg rolls.

Other produce

Chinese sweet potato: Not as sweet as the American variety. "I steam them and eat them for breakfast," says Choi.

Fuyu persimmon: "A combination between apricot and tomato," says Karoum. Says Choi: "They're smooth and juicy. They're delicious on their own."

Galangal: Similar to ginger. Look for the whole hand, since cutting into pieces can dry it out.

Korean radish: "Much heartier than daikon for soups and stews," says Choi.

Korean pear: "Bigger than an Asian pear and sweeter," says Choi.

Korean chestnut: "Roast or steam and use with short ribs to flavor rice," says Choi.

Lotus stem: "Thinly slice this and add it to oxtail stew," says Drewno.