Asian

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.

Mouth-numbing, sweet, salty, and crunchy peanuts you can’t stop eating.

The flavors of this fish are out of control—super spicy, super intense, super delicious.

This dish is all about the sweet and salty soy paste, which balances out the bitterness of the broccoli.

We love the chewy, bouncy texture of wood ear mushrooms.

Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth.

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.