Asian

For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. Makes a terrific appetizer!

Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish. 

Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor.

Was it really turmeric milk that prevented this writer from getting the flu for over a decade?

Unlike pasta, the dried stuff is not gonna cut it.

Chinese char siu ribs are a brilliant bright red color thanks to a delicious sauce. You need to get to know them on an intimate level.

The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you’ll forget they’re made from vegetables.

How well do you know your achaars from your kachumbers?

Full disclosure: We streamlined and simplified this recipe so that it could be makeable by a home cook. At Baroo, virtually every element on the plate is a product of painstaking labor and time; to taste the original from chef Kwang Uh, get thee to Los Angeles.

Frying ukoy the Bad Saint way is a very active process­—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.

A Filipino comfort food that’s traditionally made with chewy rice dumplings. The one served at Bad Saint, made with black rice, has an amazing color, addictively chewy texture, and earthy flavor to balances the sweetness.

The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how ­puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.

There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.

Use your alt kimchi in rice bowls or chop it up and spoon over steak.

When shaken with a lot of ice and a splash of sweetener, espresso forms a creamy froth on top and becomes infinitely more exciting.

Combined with coconut milk, it’s the base for your next Thai curry.

You're down with tikka masala. But now it's time to get to know chaat, the crispy-crunchy-spicy-tangy Indian snacks that are downright addicting.

This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.

This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken.

This peanut satay sauce, along with pickled carrots, red chiles, cilantro, and crushed peanuts, helps make up the Banh Mi Dog.

From spicy Vietnamese pork chops to quick pho, we've got just enough recipes to satisfy your craving.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.