Asian

This salad is refreshing and light, but bursting with punchy flavors of lemongrass and fish sauce, and the sweet, caramel tones of coconut sugar.

Citrusy, perfumed, and utterly delicious, this lemongrass dressing works as a marinade for chicken and a heavenly dressing for salads or roasted vegetables.

Eggplant and onion pieces are marinated in spiced, creamy yogurt before being grilled or broiled.

These tofu vegetable skewers are a little sweet and a little salty with tons of umami from chili bean paste. 

These Vietnamese rice noodle rolls, or bánh cuốn, get filled with roasted pumpkin and sautéed vegetables.

These versatile vegetarian wontons are great deep-fried, poached or steamed—enjoyed them with lots of sauce and a side of blanched greens.

Sizzling, juicy tomatoes with tofu is a popular dish at the Vietnamese table—it has a wonderful umami and is quick and easy to prepare.

To make this chicken banh mi, grill the tangy-salty chicken over an open flame for a nice charred flavor.

The secret to soft and sweet eggplant? Toss it in the microwave.

This dish may look meaty, but these lemongrass tempeh crumbles are vegan with a citrusy and spicy edge.

Cutting out the protein not only makes this green mango salad less fussy (read: faster to make) but also highlights the tropical flavor combinations.

Yes, you can make shatteringly crispy imperial rolls by blasting them with heat in the oven or an air fryer.

Turmeric gives this rice its vivid color and earthy flavor.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

The combination of flavors and textures in this chicken khao soy (also spelled khao soi), which marries creamy curry sauce and silky egg noodles, is magical.