Asian

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.

Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.

This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!

Chef Melissa Miranda’s version of the Filipinx fish dish with a velvety-rich tomato sarciado sauce.

This eggless pudding gets extra chocolateness by using cocoa powder and melted bittersweet chocolate.

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.

With her Traditional Chinese Medicine company Five Seasons TMC, she’s redefining healthy eating and showcasing the beauty of China.

Those of you who dread breaking out the mortar and pestle might be pleased.

A beloved Hong Kong dish with approximately one billion variations, this soup—which relies heavily on fridge and pantry staples—is meant to be a little sweet and a touch sharp. 

This sweet-sour Indian pantry staple makes everything better.

Chef Shuai Wang ushers in the Year of the Ox with a very lucky Lunar New Year feast.

I grew up thinking my feminism was a reaction to my kitchen-bound mom. Only later did I realize she cooked so I could be free.

This satisfying vegetarian stew is recipe developer Rachel Gurjar’s riff on North Indian-style lobia masala. Black-eyed peas soak up the flavors of an onion- and tomato-based gravy along with kale or any greens you’d like.

If the words tender, buttery, milky, and rich appeal to you, then you'll love mawa.

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Hands down the best dish I ate in Japan.

This dish is loaded with garlic and bursting with umami.

Meera Sodha’s take on the beloved Indonesian dish nasi goreng uses shredded brussels sprouts two ways: Some are sautéed and incorporated into the rice mixture, while others are marinated and added on top for crunch and zing. Don’t skip the kecap manis—the syrupy Indonesian soy sauce is what gives nasi goreng its caramelization and depth.

With kimchi on hand, I'm set up for kimchijeon, kimchi jjigae, or a great grilled cheese.

Nutty, toasty, and crunchy, this Southeast Asian staple has no substitute.

Lara Lee’s meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing.

We were total opposites, but we shared the same vision in life: having fun, working hard, gathering people, and making sure they were happy.

You probably already have the essential ingredients for this South Asian confection.