Asian

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.

And if they don't bring you wealth, at least you'll have dumplings.

If gochujang hasn’t made it to your pantry yet, you can use any miso.

Sleepy? This warm milk recipe will help usher you off to dreamland.

A creamy, flavorful noodle soup that you'll crave all year—the secret's in the laksa paste.

A restorative, Japanese-inspired chicken soup with only 10 ingredients.

If you make the stock ahead of time for this chicken recipe, the fat will solidify when chilled so it’s easy to lift off.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.

The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.

Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this salmon recipe. If you can’t find Little Gems, use romaine hearts or any other sturdy lettuce you like.

Warning: it's addictive.

The pizza that'll make you want to eat your greens—even in the dead of winter.

Because Thanksgiving traditions are whatever you want them to be, and that can mean rice porridge, fried dough, and muffins.

Indian food isn't all Chicken Tikka! Try these scrambled, stewed, and deep-fried egg dishes—then never look back.

These are easier to make than most rolls, really.

Prepared curry paste is a great shortcut ingredient for this pork tenderloin recipe; it carries a ton of flavor and has a very long shelf life.

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

So get ready to bust a move in the name of deliciousness

The ingredient list for a curry can be a little daunting with all those spices, but the technique isn’t very far from a pasta sauce: you just toast the whole spices and then move on to a sort of sofrito of onion, garlic, and ginger. From that flavor base, you add tomatoes and whatever veggies you desire. At the end, a quick chutney, really just a rough chopped blend of herbs and coconut, gives the stew a bright pop of flavor (the way a few torn basil leaves make that tomato sauce sing).

This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

Spicy, mouth-tingling, porky: Those are the words you’ll be using to describe this tofu recipe.