Asian

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.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

The supremely satisfying, supercharged crudité platter packs in protein, flavor, and heat.

The hardest part of this recipe is tracking down Thai tea mix (or waiting for it to arrive in the mail)—but it’s worth it.

Her cheeky illustrations draw from comic-book-style pop art and the Indian soap operas she watched as a kid.

How to unlock tons of flavor without endless chopping.

If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.

Travel suggestions, recipe recommendations, and other thoughts from Healthyish editor Amanda Shapiro.

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.

This classic (and familiar) potato-and-cauliflower dish is a great make-ahead party dish.

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now.

The tastiest rice is seasoned sushi rice.

You will find some version of this condiment, a sharp, bright finisher that is like a squeeze of lime juice on steroids, on nearly every table in the Philippines.

Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.

Simmering the leftover marinade and using it as a basting sauce ensures none of its powerful flavor goes to waste.