Asian

Recipe developer Zaynab Issa’s Karak Chai is richer than most cups of tea, thanks to its generous use of evaporated milk and hints of vanilla, cinnamon, and cardamom.  

Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.

Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.

Fruity and nutty, creamy and crispy, this Filipino sans rival (that’s “unrivaled” in French) is the most beautiful dessert you’ll make this year.

Make it for the Sinhala and Tamil New Year, a special occasion, or just because it's delicious.

Social media has not only created a huge customer base for a new group of Filipino pop-up bakeries but provided a platform to watch this evolution of Filipino baking in real time.

The artist talks black vinegar, working with clay, and sustainable mutual aid.

No, you cannot substitute lemons (or grass).

Hetal Vasavada’s approach to the unleavened Gujarati spiced flatbread ensures a soft, supple dough every time.

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.

They're meant to be a pre-meal “appetite opener”—but that doesn't stop me from snacking on them all day.

In her new cookbook, ‘Spicebox Kitchen,’ Linda Shiue, MD swaps her stethoscope for cinnamon.

Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.

Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn and Indonesian gado-gado.

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.

This mango and cumin lassi from chef Preeti Mistry strikes the right balance of sweet and savory. Try adding white rum, “if that’s your thing.”

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.

This vibrant dessert from chef Preeti Mistry requires only cooking down grated beets in milk, folding in pistachios, and letting it all set. Easy!

Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.

Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.

Puréed and caramelized pineapple spruce up Filipino adobo while keeping it simple enough to pull off for a weeknight meal.

Nearly any vegetable can benefit from this classic Korean treatment.