Southeast Asian

Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.

Simmering the leftover marinade and using it as a basting sauce ensures none of its powerful flavor goes to waste.

Forget everything you think you know about grilled chicken. This recipe shatters expectations by packing in tons of flavor from lemongrass, seasoned rice vinegar, achiote seeds, and even Sprite.

If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein. 

Indonesian food is underrepresented in the U.S. Siska Silitonga Marcus wants to change that.

Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp.

No searing! No chopping! One baking dish!

These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

Making ribs at home can be sooooo intimidating. Pretty much every rib recipe involves hours of smoking or slow-baking. Enter Chrissy Teigen’s perfect solution: Fry the ribs!

Teigen came on BA Foodcast to talk about how she got out of a “dark place” of postpartum depression to write ‘Cravings: Hungry for More.’

Adding silken tofu to the base of this kid-approved recipe both enriches it with a little added protein and lends it a satiny texture.

This spicy-tangy-funky condiment will become your secret weapon.

Newly expanded Kopitiam has the Malaysian food we crave at a shockingly affordable price.

The spicy Thai curry paste from Brooklyn’s Ugly Baby restaurant.

We’re hooked on the rice paper salad and egg-yolky pho at the new Vietnamese restaurant in Greenpoint.

A savory caramel glaze that you’ll be licking off your fingers all summer.

Three siblings are carrying their parents' legacy into the future with huge bowls of pho and bottles of natural wine at Phở Bắc Súp Shop.

This version of Hillstone's classic cuts back on sugar but checks every flavor box.

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors.

That sweet, salty, funky, fishy umami bomb takes dinner from 0-100 real quick.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

Andy Baraghani on the dish he fell in love with in Hanoi.