East Asian

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

And if they don't bring you wealth, at least you'll have dumplings.

If gochujang hasn’t made it to your pantry yet, you can use any miso.

A restorative, Japanese-inspired chicken soup with only 10 ingredients.

Because Thanksgiving traditions are whatever you want them to be, and that can mean rice porridge, fried dough, and muffins.

These are easier to make than most rolls, really.

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

Spicy, mouth-tingling, porky: Those are the words you’ll be using to describe this tofu recipe.

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. 

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.

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.

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

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

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

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

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

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.

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

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

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.