Asian

Growing up, my mum would make these moong dal dosas often. I love their vibrant green color, but they're also deeply flavorful and extremely nutritious, thanks to the mung beans and spinach. 

As someone who refuses to plan meals (…sorry), Chinese sausage is my lifesaver.

Korean egg rice will never fail you.

I wasn’t supposed to be in charge of my sister’s ritual postpartum recovery. But when my mom couldn’t travel due to the pandemic,  it was up to me.

Yook baeng is my most consistently delicious recipe.

Versatile, complex, and flavorful, it deserves prime pantry real estate.

This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright.

This impossibly smooth, thick, saffron-studded treat is yogurt in its dreamiest, creamiest dessert form.

This recipe is Tyna Hoang's homage to Hanoi’s classic Chả Cá Lã Vọng, a dish of fried fish seasoned with turmeric, shrimp paste, and dill that’s served over vermicelli with lots of herbs and nước chấm, a fish sauce dressing. Her simplified version is married with the summer roll for a quick and refreshing nod to an otherwise perfect traditional recipe. In Vietnam, summer roll dishes are usually served deconstructed with platters of crisp greens, herbs, and accoutrements so guests can assemble their own rolls (post COVID-19, of course).

This version of bulgogi is ideal for home grilling, featuring scored and marinated boneless short ribs that get cooked right on the grate.

More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.

Toss your unripe summer peaches and plums with herbs, scallions, and a vinegary dressing inspired by the Chinese dish lao hu cai.

Crispy and chewy, zippy and savory, hot and cold—these Vietnamese sizzling crepes hijack every one of my brain’s pleasure centers.

This dish of saucy, seared paneer channels the flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—into a quick-cooking cherry tomato sauce that's packed with bright spring-y sugar snap peas. If you can’t find paneer, give this a try with another sturdy non-melty cheese like Halloumi or queso fresco. Or think of it as a simple sauce you can serve over any protein, like a crispy-skinned salmon fillet, seared shell-on shrimp, sliced feta, or even just a bed of salted yogurt. 

It's an online utopia of eager-to-learn kimchi lovers.

In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

You need this spicy and deeply umami tiger bite sauce in your life.

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.

A bowl of this is better than a virtual hot yoga class.

It’s impossible to stop eating these green beans.

Use this sticky rice as a utensil—grab a small handful, pick up a little meat with it, and dip in hot sauce for the perfect bite.

These sticky-salty-sweet pork steaks are a new summer grilling staple.