East Asian

During Chinese New Year, eating (and making) dumplings symbolizes unity, togetherness, and harmony.

Simone Tong's red-braised pork belly is a must-have on Chinese New Year. You can see why.

The higher you toss the salad with your chopsticks, the more luck you'll bring into the new year.

"Next time you’re eating Korean food, just realize it’s so much more than barbecue and kimchi."

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

Whether it’s part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

Sprinkles for grown-ups.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

The food trends we need in our lives, from wine bars to humongous tortas.

Tteokguk is a Korean rice cake soup traditionally eaten for breakfast on New Year’s Day, and traditionally loathed by me.

Faster than delivery, and about 10x more delicious.

This is Sohui Kim's recipe for tteokguk, which is traditionally eaten to welcome New Year’s Day.

People often think the 'Top Chef' winner cooks Asian cuisine, but the truth is she has only made Korean food once.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

Never cooked cucumbers before? This recipe should convince you to give the method a try, especially when they’re quickly tossed in a hot pan and kept crisp, as they are here.

You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.

Okay, the food is really good too.

Japchae may be the dark horse of favorite lunchtime noodles (if there was such a competition, and there should be), but the ability to eat it hot, cold, or room temp will make you rethink everything.

Stuck in a salmon rut? We got you. You'll never believe how easy it is to make your own sweet-salty teriyaki sauce at home, and there's no better application for it than this beyond-simple weeknight favorite.

How to ditch the bottle and make—and use—homemade teriyaki sauce.

The sesame balls will float to the surface before they’re done frying. Use a spider or a slotted spoon to keep them submerged until they’re golden brown and puffed up. This recipe is from Mister Jiu's in San Francisco, CA.

Brining makes all the difference when making tonkatsu, even if it’s just for a few hours.

A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

The most beautiful pots in one chef’s kitchen are also the most useful.