If there's one cuisine that lately has made dramatic inroads in influencing the way America cooks and eats, it is Asian cooking. From savory umami notes to sushi platters, from pickling and pork to satays and soy, Asian influences have broadened our menu creativity and presentation ideas. This month's recipe section demonstrates the phenomenon with interpretations from numerous chefs around the country. We've included ideas such as Tamarind Braised Pork Belly with Peanut Pancakes from Chefs ...

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