Asian

Spicy, tangy, and a little sweet, it’s our deputy food editor’s go-to marinade.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

You’ll want to put this aromatic coconut topping on everything.

Veggie-packed eggs, gooey cheese, and don't skip the sprinkle of sugar.

A cool, custardy treat for the hottest days and beyond.

Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.

Like spicy-sweet lettuce wraps, brothy chile-laced noodles, and more.

Lime juice, fish sauce, peanuts, and plenty of herbs.

This colorful Filipino shaved ice dessert is all about contrasting textures—and endless customization.

Zesty jalapeño halves make the perfect vehicle for these crunchy, juicy, meat-filled snacks.

Inspired by satay, sans the skewers, this saucy tofu comes together in one skillet in just 30 minutes.

Turn a pound of ground beef into this hearty, umami stir-fry.

Put this gorgeous green blender sauce toward whatever long noodle is in your pantry.

Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.

Like Instant Pot pho and Everybody’s Favorite Gado-Gado.

Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.

From “The Diaspora Spice Co. Cookbook,” this recipe is a lesson in simple yet luxurious cooking.

Low effort, big flavor, and ready in under an hour.

Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.

Readers call this “a lazy, easy staple” and “the best recipe for using up that block of tofu."

Like prosperity salad, black sesame mochi cake, and dumplings galore.

Like charred cabbage with kimchi dressing and a cozy hand-torn noodle soup.

The secret to success? Kneading with your feet.

Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.