Asian

Chai simply means "tea"—you can make it what you want, with whatever you've got.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

In this dish, lentils get a double dose of tartness from lime-marinated red onion and a drizzle of tangy yogurt.

Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

Whether it’s part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

Sprinkles for grown-ups.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

The food trends we need in our lives, from wine bars to humongous tortas.

Tteokguk is a Korean rice cake soup traditionally eaten for breakfast on New Year’s Day, and traditionally loathed by me.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

Andy Baraghani on the dish he fell in love with in Hanoi.

The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.

These sugary, Parmesan-y, buttery rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.

Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.

If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.

This is Sohui Kim's recipe for tteokguk, which is traditionally eaten to welcome New Year’s Day.

Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead.

People often think the 'Top Chef' winner cooks Asian cuisine, but the truth is she has only made Korean food once.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

You've heard of it. You've eaten it. But do you really, truly know it? What is basmati rice, really? And what do you need to know to buy the good stuff?

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.

Your most essential larb recipe: a spicy minced meat meant to be eaten with your hands along with herbs, sticky rice, and various vegetables.