Asian

Let’s not have a big fight about this: The MSG might not be essential, but just a tiny bit does magical things to these cukes.

The secret to flaky scallion pancakes isn’t a long ingredient list. It’s in the rolling and coiling, which takes practice.

If you have time, chill the pork belly uncovered for a few hours, which will dry out the meat a bit and make it easier to slice.

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.

Use any leftover herb syrup from this recipe in dressings or marinades.

Once butterflied, the breast will be much larger than the bun, but letting all that crispy goodness hang out (literally) is part of the appeal.

A drizzle of Sriracha at the end balances out the glaze’s sweetness and adds earthy complexity.

Reader Kumi Banerjee shares her own version of the savory Bengali pastries, modeled after her mother's recipe.

Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack.

In Japan’s prettiest city, the train station is filled with ramen, the tofu is plentiful, and it’s easy to get a taste of what this country’s food is really all about

Anything can be improved by this salty-sweet combination.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables.

This dim sum is legendary, just like the building it's served in.

Dan Goldberg photographed the first Patel Brothers store in Chicago, which made Indian ingredients accessible for all.

Patel Brothers has every Indian ingredient, snack, and condiment you could ever want.

The best, easiest miso soup ever.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

Sabzi is a staple in every Indian cuisine, but it's never looked quite like this.

If you’re spice-averse, just leave the chiles out!

The butter sauce for this recipe was developed in the early 20th century in Delhi as a way to soften leftover tandoori chicken with tomatoes, butter, and cream.

If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is.