East Asian

A love letter to classic ginger scallion noodles, but with a crispier, crunchier topping.

These crispy, lacy pancakes are light as air and the ideal drinking snack. You know what to do.

Wilson Tang, the owner of Nom Wah Tea Parlor in Manhattan’s Chinatown, isn’t letting fear stop him from supporting his neighborhood. 

This super-savory dish draws inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions.

This creamy kabocha squash with a punchy ginger-soy dressing makes a case for steaming over roasting any day of the week. 

It involves bulgogi-style eggplant, and a whole lot more. 

This easy weeknight pan-fried eggplant is so flavorful and pleasingly chewy, it’s practically meaty. 

It’s astonishing how much scallion flavor you get in these noodles. A garnish of crunchy fried scallion slices takes it wonderfully over the top.

Sticky, flavorful wings that get a rich, deep color from dark soy sauce.

You’ve never met a dumpling filling that’s as fluffy and moist as this one.

Mouth-numbing, sweet, salty, and crunchy peanuts you can’t stop eating.

The flavors of this fish are out of control—super spicy, super intense, super delicious.

This dish is all about the sweet and salty soy paste, which balances out the bitterness of the broccoli.

We love the chewy, bouncy texture of wood ear mushrooms.

Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth.

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.

Goodbyeeeee gumminess. 

If you can steep tea, you can make dashi.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

Mitsuwa has everything I need.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.

A deeply savory rice porridge topped with kimchi, scallions, peanuts, and shallots.

Juicy pork, squishy milk bread, and sweet-tangy Tonkatsu sauce. This sandwich from Konbi in Los Angeles couldn’t be more perfect.