Asian

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.

The ideal weeknight meal from Maneet Chauhan’s new cookbook Chaat. 

I’d recognize that silver can anywhere.

In Traditional Chinese Medicine, eating with the 24 solar terms promotes harmony both within our own bodies and with the outside world.

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

Joanne Molinaro talks TikTok, tteokbokki, and how going vegan helped her get in touch with her heritage.

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

Flaky, nutty, buttery paratha you can prep ahead.

Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything.

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.

By which I mean: Get the shake shake shrimp.

Lara Lee’s vegetable nasi goreng combines the beloved Indonesian fried rice dish with sambal matah and a citrusy relish fragrant with lemongrass, ginger, and makrut lime leaf.

This fragrant Cambodian salad is a multisensory experience—a combination of crispy shallots, juicy citrus, fresh herbs, and tender, grilled fish.

Anything you can do with butter, you can probably do better with ghee.

Chef Parnass Savang grew up watching his parents simplify Thai food for American palates and promised himself that his own restaurant, Atlanta’s Talat Market, would never compromise. Then the pandemic hit.

A classic yakhni pulao is meticulously prepared by simmering basmati rice in an aromatic chicken, lamb, or goat broth. In this version, chicken thighs are simmered in a spiced tomato base along with rice and whole spices like cinnamon and bay leaf. 

My mom was right—pulao just takes practice.

If making bread has long intimidated you, start here. Parathas come in many shapes, textures, and flavors across Asia—they are perfect for dipping into dals and stews or eating alongside assorted condiments. This take, which Priya Krishna learned from her aunt Rachna, is really simple: a basic wheat-based dough stuffed with silky spiced potatoes.

A vibrant Thai sausage made with ground chicken, plus its spicy chile dip, from chef Parnass Savang of Atlanta’s Talat Market.