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The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.
5.0
(4.83)
For grilling a whole bird, we stand by the tried-and-true methods of spatchcocking the chicken and giving it a dry rub.
5.0
(4.89)
Quick
Juicy summer melon with a salty-sweet crunchy bacon topping makes for a low-effort but universally crowd-pleasing appetizer.
4.3
(4.25)
Vegan
Who needs meat when you have crispy cauliflower and broccoli steaks topped with a zingy chutney dressing?
4.4
(4.42)
Quick
Tomatoes are the perfect match for the acidic, sweet, and slightly-funky dressing that tops this bright, wonderfully herbaceous salad.
5.0
(4.75)
Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple.
4.0
(4.14)
Vegan
Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.
4.0
(4)
It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.
4.5
(4.48)
Quick
Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.
4.5
(4.52)
Quick
If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.
4.4
(4.39)
Easy
Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!
5.0
(4.91)
Quick
When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.
3.0
(2.91)
Easy
Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.
4.0
(4)
Easy
It only takes a few minutes to turn ripe, in-season berries into a syrupy topping for a not-so-typical summer sundae.
4.0
(4.09)
Vegan
Yes, this berry shrub recipe takes a couple of weeks to make—but once it’s ready you’ll have a tart-sweet, utterly refreshing beverage whenever you want.
4.5
(4.5)
Quick
Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.
4.4
(4.36)
Quick
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.)
4.4
(4.35)
Turn your bag of frozen berries into a sour-sweet sauce for crispy wings.
4.0
(4.12)
Easy
This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.
4.6
(4.62)
Vegan
Beans cozy up with spring alliums and plenty of olive oil.
4.5
(4.52)
Easy
The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.
4.5
(4.51)
Easy
Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.
4.5
(4.47)
Quick
Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.
4.0
(4.22)
This elegant pork chop dish with charred broccoli salsa verde makes use of an oft-discarded part of the vegetable: the stem!
3.0
(3)