East Asian

While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into  bite-sized pieces.

Dried red dates, also known as jujubes, contribute an earthy-sweet caramel flavor to this toffee-glazed cake from Pastry Chef Danielle Spencer of Win Son Bakery in Brooklyn. Look for red dates in most Asian groceries or health food stores.

Cooked in dashi with soy sauce, sugar, and sesame oil, these sweet-and-savory black beans are often served as a side dish in Korean households as an accompaniment to spicy stews.

Here’s a Sichuan-inspired stir-fry of snappy, blistered asparagus and crispy pork. Can’t find asparagus? Green beans or snap peas work just as well. (One thing that’s non-negotiable: a side of chile crisp.)

A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.

These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.

Sweet rice flour makes this super-adaptable cake gooey-bouncy on the inside and crispy-chewy on the outside. Even better, this particular recipe can go in any flavor direction you want: Add cocoa, matcha, or malt powder; throw in some cinnamon, cardamom, or turmeric.

For a gluten-free version, toss the shallots in cornstarch rather than flour.

You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice. 

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish that retains the comforting and fragrant qualities of the beloved original.

I serve these pickles like a salad as a side with ramen noodles, gyoza (fried dumplings), or shumai (steamed dumplings), or with a sandwich. 

This recipe moves fast—stay on top of it by prepping and lining up your ingredients before you start cooking.