East Asian

Since congee can take hours to make on the stovetop, we came up with a clever trick: Rinse the rice and freeze it overnight. 

Prepare a Korean barbecue feast at home with these sweet-and-salty grilled short ribs, plus all the fixings you'll need to eat them in ssam, or lettuce wraps.

Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.

Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success. 

Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)

Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.

Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.

They're meant to be a pre-meal “appetite opener”—but that doesn't stop me from snacking on them all day.

Nearly any vegetable can benefit from this classic Korean treatment.

This Hong Kong staple is the ultimate one-pot comfort food.

With this flavor-packed braised tofu in the fridge, you’re moments away from a meal.

The satisfying chew of mochi + tofu’s soft quiver.

This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.

With her Traditional Chinese Medicine company Five Seasons TMC, she’s redefining healthy eating and showcasing the beauty of China.

A beloved Hong Kong dish with approximately one billion variations, this soup—which relies heavily on fridge and pantry staples—is meant to be a little sweet and a touch sharp. 

Chef Shuai Wang ushers in the Year of the Ox with a very lucky Lunar New Year feast.

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Hands down the best dish I ate in Japan.

This dish is loaded with garlic and bursting with umami.

With kimchi on hand, I'm set up for kimchijeon, kimchi jjigae, or a great grilled cheese.

We were total opposites, but we shared the same vision in life: having fun, working hard, gathering people, and making sure they were happy.