East Asian

Baste grilled steaks with a sweet and spicy chile-ginger sauce, then pile into tortillas with kimchi, cilantro, and mayo for a fusion dinner everyone will love.

This panfried version of this classic sweet-and-tangy Chinese-American dish can be cooked in 22 minutes or less.

Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).

Serve this one-pot baked chicken dish with steamed rice and broccoli.

The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over.

Don’t fuss with the salmon too much once it’s on the grill: Let the flesh naturally release from the grate before attempting to turn it. You can also use the tare marinade for any cut of salmon.

Iced tea with tapioca pearls that are sucked from a large straw are perhaps Taiwan’s most famous culinary export.

Don’t trust anyone who doesn’t love a chicken cutlet.

In this spicy version of Korean fried chicken, juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot sauce.