Asian

Developer Leela Punyaratabandhu breaks down the techniques to achieving the perfect plate of this iconic Thai stir-fried noodle dish.

Hetal Vasavada’s approach to the unleavened Gujarati spiced flatbread ensures a soft, supple dough every time.

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.

Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.

This mango and cumin lassi from chef Preeti Mistry strikes the right balance of sweet and savory. Try adding white rum, “if that’s your thing.”

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.

Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.

This vibrant dessert from chef Preeti Mistry requires only cooking down grated beets in milk, folding in pistachios, and letting it all set. Easy!

Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn and Indonesian gado-gado.

Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.

Puréed and caramelized pineapple spruce up Filipino adobo while keeping it simple enough to pull off for a weeknight meal.

This Hong Kong staple is the ultimate one-pot comfort food.

Rich, spiced, and full of coconutty goodness and zingy lime, this version of the traditional Indonesian dish uses bone-in chicken thighs to cut the cooking time to just under an hour.

This eggless pudding gets extra chocolateness by using cocoa powder and melted bittersweet chocolate.

Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.

Use whatever sturdy greens you have on hand to create this simple but satisfying side.

Chef Melissa Miranda’s version of the Filipinx fish dish with a velvety-rich tomato sarciado sauce.

This one-pot meal is cozier than your favorite bathrobe, with fragrant basmati rice, tender chicken, warm spices, and coconut milk.

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.