Asian

From a six-seat omakase counter to a handmade-soba shop, the west coast is meeting the far east.

Newly expanded Kopitiam has the Malaysian food we crave at a shockingly affordable price.

The widely prolific cookbook author was famous among Indian cooks, but her name has disappeared from culinary conversation.

As a roving food journalist, I'm eating all over town...but I always come back to 29B.

The simple Japanese pork cutlet sandwich that’s stolen our hearts—and dominated restaurant menus.

Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

The spicy Thai curry paste from Brooklyn’s Ugly Baby restaurant.

I’d choose it over naan any day of the week.

There’s so much more you can do with your farmers’ market basil than making pesto!

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

The yogurt tenderizes the chicken as it sits, so the further in advance you make it, the better!

This all-purpose chili crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

AKA fruit sandos, the delightfully squishy Japanese dessert we can’t get enough of.

What's super flavorful, surprisingly versatile, and can provide a myriad of health benefits?

From morning meditation to an afternoon roti, here's how Ratnam gets through the day.

We’re hooked on the rice paper salad and egg-yolky pho at the new Vietnamese restaurant in Greenpoint.

Who was the woman who quietly shaped the food on our Indian table?

Tender, succulent ribs that spent 9 minutes under pressure and then hit the grill. Weeknight ribs are in your future.

Giving pork tenderloin a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly.

You can probably make it faster than you can say it.

This gomae recipe has a simple soy-sesame dressing that makes it a versatile side dish for whatever else you’re cooking.

If you’ve ever had kalbi at a Korean barbecue restaurant, you’ve had grilled flanken-style short ribs, and you can definitely make them at home.

A savory caramel glaze that you’ll be licking off your fingers all summer.