Bitter melon is, obviously, bitter. Western palates shy away from this sensation, but it's a common component throughout Eastern cuisine, where many consider bitterness to be a cleansing panacea. Piles of these exotic-looking veggies cover tables at markets that cater to Asian communities, from San Francisco's Civic Center market to Oakland's 9th Street market. But what do you do with it if, like us, you cook a lot of French and Italian dishes?

Photos by Melissa Schneider