Southeast Asian

This is one of those times when just a few ingredients pay out big, resulting in a rice dish that bursts with garlic flavor.

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.

Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.

Chef Melissa Miranda’s version of the Filipinx fish dish with a velvety-rich tomato sarciado sauce.

This eggless pudding gets extra chocolateness by using cocoa powder and melted bittersweet chocolate.

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.

Those of you who dread breaking out the mortar and pestle might be pleased.

Meera Sodha’s take on the beloved Indonesian dish nasi goreng uses shredded brussels sprouts two ways: Some are sautéed and incorporated into the rice mixture, while others are marinated and added on top for crunch and zing. Don’t skip the kecap manis—the syrupy Indonesian soy sauce is what gives nasi goreng its caramelization and depth.

Nutty, toasty, and crunchy, this Southeast Asian staple has no substitute.

Lara Lee’s meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing.

Lara Lee’s vegetable nasi goreng combines the beloved Indonesian fried rice dish with sambal matah and a citrusy relish fragrant with lemongrass, ginger, and makrut lime leaf.

This fragrant Cambodian salad is a multisensory experience—a combination of crispy shallots, juicy citrus, fresh herbs, and tender, grilled fish.

Chef Parnass Savang grew up watching his parents simplify Thai food for American palates and promised himself that his own restaurant, Atlanta’s Talat Market, would never compromise. Then the pandemic hit.

A vibrant Thai sausage made with ground chicken, plus its spicy chile dip, from chef Parnass Savang of Atlanta’s Talat Market.

The interplay between the fish sauce, chiles, and sweet juicy fruits makes this a simple but refreshing dish.

The curry and ground pork reference the origins of the dish, while the brussels sprouts and leeks are a nod to the local ingredients of Georgia, from chef Parnass Savang of Talat Market.

An ultralight and puffy Thai omelet with crispy golden brown edges.

Thinly sliced flanken-cut short ribs, packed with rich flavor, are the key to this Thai stir-fry.

A rebellious take on a Thai classic from chef Parnass Savang of Atlanta’s Talat Market.

Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue. 

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness.

Now all you need is a steaming bowl of Malaysian chicken curry to go with it…

The vibrant layers are almost too pretty to eat.

Snatch up summer’s last big, juicy heirloom tomatoes and join Sohla El-Waylly for a grilled naan and tomato party. Grated raw tomato and ghee-sizzled nigella seeds create a base for pretty-in-pink raita and do double duty smeared on the naan during grilling. Meanwhile, big tomato wedges get tossed in spiced yogurt before charring on the grill. The dough for the naan is sticky and soft, but don’t be tempted to add flour. A supple and moist dough is key to a tender, bubbly bread. Just keep kneading and the dough will grow bouncy and smooth. If you haven’t worked much with yeast, don’t fear! Flatbread is a forgiving place to start playing with fermentation.