Asian

Easy, flavorful, and healthy. A poached chicken miracle!

From yogurt marinated chicken to mustard broccoli, you're going to want to try all of these Indian grilling recipes.

Chicken katsu is the cutlet for everyone, at any time.

This cold noodle salad can be customized however you want, but it's all about that sesame dressing.

This colorful cold noodle salad is infinitely riffable.

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact.

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor.

Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat.

Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry.

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

Korean Fried Chicken may be a stateside phenomenon, but nowhere is it more obsessed over than on the streets of Seoul. Wesley Yang stays up late in pursuit of the crunchiest, spiciest birds in town.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

This chickpea flour “tofu” contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.

Editor-in-Chief Adam Rapoport shares his vivid memories of omurice in honor of the film's re-release.

If you have a wok, gold star goes to you! Use it!

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

No tough strips of dry meat here.

A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.

No reservations, no Michelin stars, no fuss. London's buzzing with spots serving global dishes of every kind.

All the crunchy, saucy wraps, please.