Author: Steven Raichlen
Author: Wang Haibo
This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.
Author: Lukas Volger
Author: Elizabeth Andoh
In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the...
Author: Melissa Clark
Author: Gina Marie Miraglia Eriquez
Chinese-style whole fish steamed with scallions and ginger.
Author: Anita Lo
Putting sugar in your noodles might seem odd, but it balances the salt, heat, fat, and tanginess going on here. It's like adding a pinch of sugar to a...
Author: Chris Morocco
Author: Chris Morocco
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Author: Tadashi Ono
Author: Susan Ueki
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
Boneless pork shoulder steaks-aka blade chops-make for a quick dinner in this Hawaiian-inspired, pan-seared dish.
Author: Nate Appleman
These grilled meatballs are a quintessential Japanese bar food, a great drinking snack that can be turned into a larger meal with rice.
Author: Kristin Donnelly
This Thanksgiving turkey recipe was my pal John Patrick Montaño's, and I still use it today: a roast bird glazed with a rosemary-infused teriyaki butter....
Author: Sam Sifton
Author: Paulette Sexton
Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with...
Author: Hsiao-Ching Chou
In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real...
Author: Hetty McKinnon
Author: Elizabeth Andoh
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
Author: Abe Hiroki
This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while...
Author: Rhoda Boone
This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Author: Dorothy Lee
Author: Nancy Hawley
Author: Maggie Ruggiero
Gochujang gives pork belly a nice kick and a deep, complex flavor in this sweet-and-spicy sandwich inspired by Korean jeyuk bokkeum.
Author: Hooni Kim