Noodle

Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

Asian noodle salads are lighter, brighter, and bolder than the pasta salads you grew up eating—the perfect dishes to bring to a summer barbecue.

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this sesame noodles recipe in dressings or marinades.

Your next weeknight dinner is this steak stir fry recipe. We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.

Flanked-Style short ribs, used for Korean barbecue, are cut across the bones instead of between the bones. Start this recipe ahead of time; chilling the ribs after braising keeps them from falling falling apart when they served (and all braised meats taste better the next day).

Light and refreshing, this cool soup is perfect on a hot summer’s day. You can serve it as is, or add your choice of protein (such as chicken or tofu) for a more substantial meal.

This recipe makes more pesto than you'll need. Serve the extra with vegetables or fish, or spread it on sandwiches.

Chop whatever veg you've got in your fridge to make this soup.

Red wine and pancetta add richness to the dish, but good beef broth really takes it to the next level.

This chicken soup is made with chicken legs and a flavorful broth.

This pad Thai recipe is not the dish from the neighborhood take-out joint. "It ain't made with chicken," says Ricker, whose traditional take—pleasantly funky with fish sauce and preserved radish and a touch sour from tamarind—is meant to be eaten in the evening as a stand-alone dish.