In Thailand, they might be pork slathered in coconut cream, or in Singapore, they could be charred chicken smothered in spicy peanut sauce.

A touch of honey helps brown the chicken under the broiler, and fresh oregano evokes the herbaceous aromas of those Sicilian squares.

This recipe from our book "COOKish," which limits recipes to just six ingredients without sacrificing flavor, was inspired by the popular Malaysian dish ayam paprik. It's a quick stir-fry with big, instant flavor thanks to those sauces, as well as bright lime zest and juice.

In this recipe from our book "Milk Street Tuesday Nights," which limits recipes to 45 minutes or less, we take inspiration from a cured pork sausage from Goa, in southern India. The chouriço-like spiced pork springs from the Portuguese roots of this former colonial outpost, but it comes suffused with a distinctively Indian flavor thanks to the spice blend garam masala.

To honor this summertime tradition at Milk Street, we pair the two in a chowder, of sorts, that you can eat with your hands. Or maybe it's a brothy clambake. Either way, the recipe from our book "COOKish," which limits recipes to just six ingredients without sacrificing flavor, elevates the combination with the substitution of two flavor-packed ingredients.