East Asian

Crispy fried garlic on top, garlic oil leftover, and rice fried up in all of it. Garlic heaven.

From a six-seat omakase counter to a handmade-soba shop, the west coast is meeting the far east.

As a roving food journalist, I'm eating all over town...but I always come back to 29B.

The simple Japanese pork cutlet sandwich that’s stolen our hearts—and dominated restaurant menus.

Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

There’s so much more you can do with your farmers’ market basil than making pesto!

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

This all-purpose chili crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

AKA fruit sandos, the delightfully squishy Japanese dessert we can’t get enough of.

What's super flavorful, surprisingly versatile, and can provide a myriad of health benefits?

Giving pork tenderloin a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly.

You can probably make it faster than you can say it.

This gomae recipe has a simple soy-sesame dressing that makes it a versatile side dish for whatever else you’re cooking.

If you’ve ever had kalbi at a Korean barbecue restaurant, you’ve had grilled flanken-style short ribs, and you can definitely make them at home.

This stir-together situation has everything you want in a quality barbecue sauce recipe—heat, sweetness, and palate-gripping acid—but with extra tang.

Candice Kumai on a life spent learning to embrace imperfection.

Chewy. Crunchy. Salty. Spicy. These veggie-packed fritters have it all.

Matcha is in lattes, smoothies, cocktails, and face masks—and that's just the beginning. But what is it (and why is it everywhere)?

Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.

New ramen documentary 'Ramen Heads' follows Chef Osamu Tomita, who shares his trade secrets and visits the top ramen shops in Japan.

Most soups have me raiding the kitchen 30 minutes after my last slurp. But not this noodle-y, herb-packed exception.

This savory soup is just what you need in the depths of winter.

"It’s a moment to get rid of all the bad, unfortunate things—and bring more good fortune into the next year."