Asian

The difference between a bowl of instant noodles and a handcrafted labor of love is enormous—and nobody understands it better than these bloggers who undertook our multiday ramen project

Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.

From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY

Peanut butter has a place on the dinner table. This peanut sauce recipe makes enough for two or three different meals.

These rice noodles come together faster than your favorite Thai place can deliver, guaranteed. They're equally good with tofu, beef, or shrimp in place of the chicken.

A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.

Instructions for making the perfect egg—with the white just set an almost runny yolk—to put in ramen or just eat straight

Two Bon Appétit editors discuss their five-stop eating tour of Manhattan's Chinatown, from dumplings to fish balls to dive bars

“Summer squash is the perfect canvas for this spicy, floral pickle.” –Sue Li, recipe developer

Fiery kimchi gets a little sweetness from gochujang pepper paste.

If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you’d have the namesake dish at Chicago’s Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it’s almost always served at home. Chefs Abraham Conlon and Adrienne Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls “the origin”…

Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

An anchovy fillet and some fish sauce mimic fermented kimchi's slightly funky undertones, but they won't hit you over the head with fishiness (we promise).

This silky, aromatic soup is a complete meal in a bowl.

Chef Rene Ortiz of Sway in Austin, cooks a lot of tofu for his young vegetarian son. “He loves it,” says Ortiz, “and in order for all of us to eat it, it has to taste like something.” Ortiz’s solution: Let the porous tofu soak up the flavors of malty Chinese black vinegar and soy sauce.

In L.A., a weird Korean restaurant chain is offering a new Psy-selected menu. But do its kimchi stew and bibimbap live up to the "Gentleman Style" hype?

Asian noodle salads are lighter, brighter, and bolder than the pasta salads you grew up eating—the perfect dishes to bring to a summer barbecue.

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.

Obviously, green beans taste better when fried. We like this tempura recipe for its simplicity.