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SWEET-AND-SOUR POTATOES AND TURKEY makes 2 servings

China is now the world’s largest producer of potatoes—and so spuds have begun showing up in lots of dishes, particularly those from Szechwan, where the fiery flavors marry well with starchy potatoes. The potatoes are actually cooked until crisp, not until soft, a surprise texture that gives this dish a lot of crunch along with the heat. Add more crushed red pepper if you want a spicier dish. Since the potatoes are already starchy, serve this easy entrée with wilted greens or alongside a tossed salad, dressed with soy sauce and rice wine vinegar.

2 tablespoons water

1½ tablespoons rice vinegar (see page 12)

1 tablespoon sugar

2 teaspoons soy sauce (regular or low-sodium)

1 teaspoon tomato paste (see page 14)

¾ pound yellow-fleshed potatoes, such as Yukon Gold, peeled

1½ tablespoons peanut oil

1 large garlic clove, minced

2 teaspoons peeled, minced fresh ginger

¼ teaspoon red pepper flakes, or to taste

6 ounces turkey breast cutlet, or turkey scaloppini, sliced into matchsticks

1 small green bell pepper, cored, seeded, and chopped

1. To make the sweet-and-sour sauce, whisk the water, rice vinegar, sugar, soy sauce, and tomato paste in a small bowl until the sugar and tomato paste dissolve; set aside.

2. Shred the potatoes using the large holes of a box grater or a mandoline with the shoestring setting. Alternatively, use a Japanese cooking tool called Cook’s Help, which will produce long threads of potatoes—these will need to be cut into 6- to 10-inch-long pieces. Place the shredded potatoes in a large bowl, cover with cold water, and let stand for 1 minute. Drain and squeeze dry to remove some of the excess starch. Set the shredded potatoes aside.

3. Heat a wok or medium sauté pan over medium-high heat. Swirl in the oil to coat the pan, then sauté the garlic, ginger, and red pepper flakes about 10 seconds, or until fragrant. Add the turkey and stir-fry about 30 seconds, or until it loses its raw, pink color. Stir in the bell pepper and stir-fry about 30 seconds, then add the potatoes. Toss and cook for 2 minutes, just until limp but still crunchy.

4. Pour the prepared sweet-and-sour sauce into the pan; stir-fry for 1 minute, or until the sauce comes to a simmer and is incorporated into the potato mixture. Serve at once.

PAN-SEARED DUCK BREASTS with HONEY AND FIGS makes 2 servings

Elegant and flavorful, duck breasts are also surprisingly easy to prepare. Here, they’re complemented with a delicate sauce of honey, vinegar, and fresh figs.

2 medium boneless duck breast fillets (about 10 ounces each)

½ teaspoon freshly ground black pepper

¼ teaspoon salt

1 medium shallot, minced

½ teaspoon fresh thyme, or ¼ teaspoon dried thyme

1 small garlic clove, minced

½ cup dry vermouth

1 teaspoon Champagne vinegar or white wine vinegar

2 teaspoons honey, preferably a very aromatic honey such as wildflower, thistle, or pine

3 fresh figs, stemmed and quartered (see Note)

1. Position the rack in the middle of the oven and preheat the oven to 350°F. Score the skin and fat in the breasts with a paring knife to create a crosshatch pattern with ½-inch squares; season the breasts with the pepper and salt.

2. Heat a large, oven-safe skillet, preferably cast-iron, over high heat until it is smoking. Add the duck breasts skin side down and immediately reduce the heat to low. Cook for 6 minutes, or until golden. You may need to shake the pan vigorously once or twice to keep the breasts from sticking. Turn and cook for an additional 3 minutes.

3. Place the skillet in the oven and roast for about 6 minutes, or until an instant-read thermometer inserted halfway into the thickest part of the breast registers 130°F (for medium-rare, the preferred doneness); or for about 8 minutes, to 140°F for medium.

4. Transfer the duck breasts to a plate; tent with foil to keep warm. Pour off all but 1 tablespoon of the rendered duck fat in the skillet. Place