Asian

Hoang Gia has everything I need for a good time in New Orleans.

Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.

Goodbyeeeee gumminess. 

If you can steep tea, you can make dashi.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

Colorful, crunchy, and incredibly easy, you can pull this bright Indian dish together in 20 minutes or less.

This satisfying rice dish can often be an elaborate, ambitious affair, but our version simplifies the process without sacrificing any complexity of flavor.

The texture exalted in East and Southeast Asian cuisines doesn’t get much love in western culture. Why not?

This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.

Mitsuwa has everything I need.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.

Boiled peanuts tossed with chile and coriander remind Vivek Surti, chef at Tailor in Nashville, of Cajun peanuts from Southern gas stations, but also of India.

A deeply savory rice porridge topped with kimchi, scallions, peanuts, and shallots.

Juicy pork, squishy milk bread, and sweet-tangy Tonkatsu sauce. This sandwich from Konbi in Los Angeles couldn’t be more perfect.

The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles, and it works beautifully.

A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.

This iconic Gujarati dish is sweet with jaggery, spicy with green chiles, and sour with lime juice. And it’s exactly what you’d eat if you walked into Tailor chef Vivek Surti’s mother’s house in India.

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

Shoutout to all the other Indian kids who snuck Fatafat packets out of the pantry after dinner.

At the Houston restaurant, actual brothers Robin and Terry Wong and pitmaster Quy Hoang bring their respective roots to barbecue.

This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.