This weeknight-friendly recipe calls on garlic, red pepper flakes, and lemons to make a flavorful pasta in minutes.

Chef Roy Choi’s Kimchi Fried Rice is the best way to reinvigorate day-old rice with spicy, potent kimchi. The kimchi actually sweetens when heated and adds not only its signature funk, tang, and spice but also a delicious crunch. The briny, spicy dipping sauce is the perfect punchy accompaniment.

"Some people follow Texas or American barbecue. Me, I'm a connoisseur of Korean barbecue," says chef Roy Choi. "Growing up, I was the ultimate Korean barbecue champion. If you took me to an all-you-can-eat Korean barbecue restaurant, forget about it." Choi especially loves these thinly sliced short ribs, known as kalbi in Korea; they're marinated overnight in a garlic, soy and sugar mixture, then quickly grilled, so they're charred all over. On the side, Choi serves kimchi, steamed white rice and the ubiquitous Hawaiian side dish, macaroni salad.

Father's Office chef and owner Sang Yoon, who makes some of America's best burgers, flavors his succulent pork patty with Spanish ingredients like piquillo peppers and serrano ham. "Spain," he says, "performs miracles with pork."

This street-food staple in Trinidad and Tobago is commonly served with french fries and topped with an array of sauces, including barbecue, Trini-style garlic aioli, pepper sauce, and chadon beni (culantro sauce).

Smoky, sweet, and a little spicy, these chunks of spice-rubbed pork belly transform into a crispy-chewy pile of pork in a smoker or oven.

Garlic Butter Shrimp is one of my favorite easy go-to meals. It only takes 10 minutes to prepare and I can customize the amount, making just one for myself or 4 for the whole family.

Grilled yellowtail skewers are served with bright Meyer lemon and a vibrant green cilantro relish.

Chef Charles Phan's pork meatball sandwiches, topped with pickled carrots and cilantro, are a riff on the classic French-Vietnamese sandwich banh mi.