East Asian

I’d recognize that silver can anywhere.

In Traditional Chinese Medicine, eating with the 24 solar terms promotes harmony both within our own bodies and with the outside world.

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

Joanne Molinaro talks TikTok, tteokbokki, and how going vegan helped her get in touch with her heritage.

By which I mean: Get the shake shake shrimp.

In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch. 

Two aged sauces + high heat + oil = magic.

My beloved grater dispatches vegetables in seconds.

Tender, juicy meat! Clingy, glossy sauce!

My mom's been perfecting this dish for decades. 

When I was growing up, these seaweed rice rolls symbolized how my family was different. Looking back, I think that’s what I appreciate most about them.

Use them to make a bowl of refreshing hiyashi chuuka.

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy.

Chewy wonderful Korean rice cakes soak up the flavor of a ginger-garlic-scallion sauce we can’t quit.

You’ll find a version of this quicker-than-quick dish on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it’s dinner exactly when you need it: right now.

As someone who refuses to plan meals (…sorry), Chinese sausage is my lifesaver.

Korean egg rice will never fail you.

I wasn’t supposed to be in charge of my sister’s ritual postpartum recovery. But when my mom couldn’t travel due to the pandemic,  it was up to me.

Yook baeng is my most consistently delicious recipe.

Versatile, complex, and flavorful, it deserves prime pantry real estate.

This version of bulgogi is ideal for home grilling, featuring scored and marinated boneless short ribs that get cooked right on the grate.

It's an online utopia of eager-to-learn kimchi lovers.

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

A bowl of this is better than a virtual hot yoga class.