It’s September. Summer is flaming out in Seattle, and to celebrate its last few days, all I want is pasta salad.

The remote Himalayan village of Marpha is home to gracious innkeepers, varied cuisines, and some of the best rice in the world. (registration required)

The sheer heft of Beyond the Great Wall conveys as much about the book as its color-saturated photos and its evocative prose.

The authors of Beyond the Great Wall: Recipes and Travels in the Other China, talk about their travels, photographs, and research.

The authors of Beyond the Great Wall: Recipes and Travels in the Other China, show you how to use a single dough to create four regional noodle varieties.

This month’s pick, Beyond the Great Wall, introduces cuisines from remote regions of the vast country. Here, a taste of three of them. (registration required)...

Pulao is a one-pot dish, cooked in a special pot called a q’azan in both Uighur and Uzbek. (registration required)

This simmered tomato-eggplant stir-fry is a sign perhaps of the greater availability of vegetables in Lhasa. (registration required)

This salad is like one I ate at Luchen market. It makes a bright-tasting side dish. (registration required)

The combination of peppery fresh nutmeg and Sichuan pepper makes a knockout spice rub for pork. (registration required)