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It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. 

These sautéed tomatoes are rich, silky, and endlessly versatile. 

This recipe is Tyna Hoang's homage to Hanoi’s classic Chả Cá Lã Vọng, a dish of fried fish seasoned with turmeric, shrimp paste, and dill that’s served over vermicelli with lots of herbs and nước chấm, a fish sauce dressing. Her simplified version is married with the summer roll for a quick and refreshing nod to an otherwise perfect traditional recipe. In Vietnam, summer roll dishes are usually served deconstructed with platters of crisp greens, herbs, and accoutrements so guests can assemble their own rolls (post COVID-19, of course).

Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this summer appetizer.

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

These buttery, breadcrumb-stuffed clams taste like summer vacation.

This DIY furikake is just five ingredients and you can use it on nearly everything.

One bite of these deliciously crispy fish and potato cakes and you’ll never look at crab cakes quite the same way again.

This is obviously a riff on avocado toast, but 10x better because homemade flatbread beats toast any day.

Wings so crispy you won’t believe they were baked in the oven.

Guaranteed to make any raw vegetable taste good.

Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.

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

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

Vegetarian cabbage rolls filled with fragrant warm rice, buttery pine nuts, and sour sumac. 

The path to perfect risotto is all about treating the rice right, but the added umami from torn mushrooms and thyme sure doesn’t hurt.

These delectable flaky pastries can be found at street vendors and restaurants in Jamaica and throughout the Caribbean, but they’re fun to make at home as a snack or appetizer. 

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

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

This is how you kick off a heavy winter meal.

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.

A velvety, light and fluffy white bean dip with sizzled garlic oil on top.

The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').