Asian

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.

The interplay between the fish sauce, chiles, and sweet juicy fruits makes this a simple but refreshing dish.

The curry and ground pork reference the origins of the dish, while the brussels sprouts and leeks are a nod to the local ingredients of Georgia, from chef Parnass Savang of Talat Market.

An ultralight and puffy Thai omelet with crispy golden brown edges.

Thinly sliced flanken-cut short ribs, packed with rich flavor, are the key to this Thai stir-fry.

A rebellious take on a Thai classic from chef Parnass Savang of Atlanta’s Talat Market.

Chitra Agrawal took flavor inspiration for this simple dish from her mother’s home state of Karnataka in South India, where thuppa means “ghee” and anna means “rice” in Kannada, the local language.