Asian

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

We hadn't lived before we tried these French fries.

Watch dinner materialize from items you probably already have on hand.

Go east into the San Gabriel Valley to find the country’s most mind-blowing, tongue-numbing, crazily diverse food scene.

You can make this riff on the classic Indian spinach and chickpea dish in a slow cooker or on the stove in 30 minutes. It's all you.

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

This super-flavorful drink, also known as golden milk, is a sweeter, dairy-free take on traditional Indian Haldi Doodh (Turmeric Milk).

It's time to branch out from your takeout Pad Thai addiction. These are the dishes you should be ordering instead—according to some of our favorite Thai food chefs.

Associate editor Christina Chaey finally learns the secret to the braised short ribs her grandma only makes her once a year.

This will become your new go-to favorite spicy condiment. It pairs particularly well with our Aromatic Shrimp and Noodle Medicine Soup.

A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

The best way to keep your fridge from smelling like a kimchi factory, and more tips from the wise authors of Koreatown: A Cookbook.

Not to mention it tastes infinitely better than the stuff you'll find at a shopping mall food court.

Tamahide Restaurant in Tokyo is a restaurant so popular people line up for hours to taste the chef's most famous dish.

These six classic Japanese recipes are full of flavor, light on ingredients, good for you, and surprisingly quick to make.

How to use a donabe, a ceramic Japanese pot that’s approximately one zillion times simpler to use than that tagine you've never touched.

Give an hour to prepping these components, and thank yourself all week long.

In Japanese, the word for food is the same as the one for rice. Without it, a meal is not a meal. The real genius of rice is revealed when you think about it in reverse: Add just about anything to a bowl of it and, voilà! you’ve got dinner. But don’t think of it as a throwaway fill-you-up starch. Properly cooked short-grain white rice is a craveable study in subtlety and texture, to be mixed and matched at will.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other.

Just like the miso soup you get in restaurants, and we mean that in a good way.

This deep savory dressing makes simply cooked vegetables come to life.