Author: Heidi Dalzell
You'll find a version of this quicker-than-quick soy-braised tofu on many Korean tables as a banchan, or small plate. But with rice and a side of greens,...
Author: Christina Chaey
Author: Sheila Lukins
Author: Robin Levy Goetz
Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
Author: Andy Baraghani
These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to...
Author: Andy Baraghani
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I've added sweet, spiralized carrots...
Author: Candice Kumai
This dough can be formed into a log and stashed in the freezer so it's on hand for whenever you just happen to need a party appetizer. Let thaw in the...
Author: Andy Baraghani
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Author: Sara Kramer
All the best components of a classic summer clambake-potatoes, shrimp, corn on the cob-get an extra layer of flavor when grilled and brushed with gingery...
Author: Molly Baz
Cook black beans with soy sauce, then sweeten with sugar and flavor with sesame oil for these sweet and savory banchan.
Author: Hooni Kim
Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.
Author: Mindy Fox
This chilled rice pudding pie is adapted from the popular dessert at MeMe's Diner in Brooklyn, NY. A sesame-stick-crumb crust is covered in a thick layer...
Author: Bill Clark
Author: Lillian Chou
Author: Jody Adams
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy...
Author: Andy Baraghani
羌饼 qiang bing is a treat from Shanghai's past. They're a bit like yeasted scallion pancakes that are fluffy and chewy on the inside with a crispy crust...
Author: Betty Liu
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
What's wonderful about challah is that it can be used in so many ways: to sanctify the Sabbath, of course, but just as important, to make French toast,...
Author: Einat Admony
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Author: Kamal Mouzawak
These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower,...
Author: Kendra Vaculin
Author: Clark Frasier
Author: Alice Colin
This super-oishii (delicious) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding...
Author: Candice Kumai
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
Smoky bacon, crunchy shredded lettuce, and a zesty dressing-what's not to like?
Author: Bryant Ng
Author: Wang Haibo
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and...
Author: Chris Morocco