Chef Sang Yoon’s Korean beef stew, Galbi Jjim, was cooked using a pressure cooker. Recipe: Korean beef stew(Glenn Koenig / Los Angeles Times)
This Asian pear tart by chef Suzanne Tracht of Jozu restaurant has a subtle pear taste and the crispness of a firm apple. Recipe: Pear tart(Kirk McKoy / Los Angeles Times)
