Asian

Vigorously squeezing the cucumbers to remove as much water as possible helps to concentrate their flavor and creates a thicker dip.

Indonesian food is underrepresented in the U.S. Siska Silitonga Marcus wants to change that.

Among New York City’s dining elite, high-end omakase is the new top prize.

This hearty, textured chutney—made from a blend of chiles, peanuts, cilantro, ginger, and lime juice—packs some heat.

Because the fish, which is flavored with garlic, chile, ginger, and turmeric, is sealed in a pouch before it's baked, it stays extra moist and flavorful with no risk of drying out.

With only a handful of ingredients and ten minutes of hands-on time, you'll have a beautifully impressive dessert that's creamy and cardamom-spiked.

This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).

What makes these tangy yogurt sandwiches so addictive is chhaunk, a crunchy fried herb-and-spice mixture that also makes a fantastic topping for grilled steak or nachos.

Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.

This herby bright green chutney comes together in minutes and can be drizzled on rice, roasted veggies, eggs.

To really understand what it meant to me, first I had to reject it.

For chef Sohui Kim, the ideal night at home begins with a pot of fiery kimchi jjigae or tender soy-braised short ribs, and an array of tasty sides.

With her rice subscription service, Momoko Nakamura is trying to change the minds of both rice farmers and consumers.

I mean, just look at them.

I sprinkle fruity, sweet, and smoky Korean gochugaru on basically everything I cook.

Between touring nationally and writing a memoir, Michelle Zauner somehow finds time to cook.

This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.

This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.

Salty, earthy, and funky, miso is the fermented, versatile ingredient that we're put in everything from pasta salad to apple pie. But where does it come from?

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp.

No searing! No chopping! One baking dish!