Asian

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.

The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.

Spicy, funky, and sweet!

A love letter to classic ginger scallion noodles, but with a crispier, crunchier topping.

These crispy, lacy pancakes are light as air and the ideal drinking snack. You know what to do.

Wilson Tang, the owner of Nom Wah Tea Parlor in Manhattan’s Chinatown, isn’t letting fear stop him from supporting his neighborhood. 

This super-savory dish draws inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions.

This deeply comforting, spice-forward Indian soup is deceptively simple, easy to pull off, and perfect over a bowl of white rice.

This sweet-and-sour glaze is good on fish, chicken, ribs—you name it. 

The vibrant flavor and color of this spicy, finger-licking-good fried chicken comes from an abundance of ground dried spices, so be sure to use the freshest ones you can find.

This creamy kabocha squash with a punchy ginger-soy dressing makes a case for steaming over roasting any day of the week. 

The simple, fish-fragrant Vietnamese soup I've been making (and eating) longer than I can remember. 

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce. 

It shingles off into a million layers of fried perfection with each bite. Need I say more?

It involves bulgogi-style eggplant, and a whole lot more. 

This easy weeknight pan-fried eggplant is so flavorful and pleasingly chewy, it’s practically meaty. 

It’s astonishing how much scallion flavor you get in these noodles. A garnish of crunchy fried scallion slices takes it wonderfully over the top.

Sticky, flavorful wings that get a rich, deep color from dark soy sauce.

You’ve never met a dumpling filling that’s as fluffy and moist as this one.