East Asian
American Food Today With the Mission Chinese and Lucky Peach Cookbooks
How we cook at home and how we cook in restaurants.
Miso-Glazed Salmon Skewers
With a sprinkling of spice, these simple broiled salmon skewers make an impressive appetizer.
The International Ingredients You Need in Your Freezer Right Now
With these ingredients always on hand, there's no Thai (or Indian) (or Chinese) recipe you can't try.
How to Make Seafood Broth in 10 Minutes
This base for ramen (and much more) simmers for just 10 minutes and uses only two ingredients. So why does it taste so complex?
Get Saucey With Soy
Light vs dark, naturally brewed vs chemically produced: here's how to know which sauce to buy.
How (and Why) to Make Ssamjang, One of the Great Korean Condiments
It's easy to put together. It's even easier to find something to slather it on.
20 Ways to Top Your Instant Ramen
These toppings are, uh, tops.
The Korean Trick to Amazing Instant Ramen
(You also need a paper fan.)
Our New Recipes of the Week
It's summer versus fall, and these recipes have definitely picked a side.
4 Ways to Cook Perfect Fried Rice
It's one of the fastest—and most delicious—weeknight dinners you can throw together. But if you don't follow the rules, your fried rice will fumble.
The Simple Dish That Will Hook You on Korean Food
The upcoming Koreatown cookbook won't be published until next year, but we've got your first chance to cook from it.
Green Tea Cheesecake
We drink green tea all the time, at home or in restaurants, and it is an essential part of the Japanese culture. Matcha is a type of green tea often used in the formal tea ceremony, but it is also used in a number of Japanese desserts. It doesn't give a strong tea flavour but creates a nice colour and slight dry tartness at the end of the palate. This cake is very light and refreshing compared to many New York- style cheesecakes.
Butter Mandu (Butter Dumplings)
This recipe comes from New York chef Deuki Hong's father and has origins in North Korea, the ancestral home of mandu. (Sharing a border with China, it is no coincidence that mandu sounds a lot like the Chinese word for steamed bread, mantou.) Unlike versions stuffed with finely chopped kimchi, Deuki grew up eating mandu with kimchi on the side. The star in this recipe is the very generous quantity of butter, which is mixed in with the pork, garlic and ginger and adds a real-deal richness to each bite. Not typically used in East Asian cooking, butter is a fully Americanized, fully awesome way to rethink the mandu.
King Trumpet Yakitori
If king trumpet mushrooms aren't available, use shiitake caps, which will also take well to the sweet-salty glaze.
Miso-Cured Black Cod with Chilled Cucumbers
Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.
Pork Tonkatsu With Shiso
This genius method encases several thin slices of pork in an especially crunchy coating. The meat stays super juicy during the quick frying time.
Bulgogi
This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands.
Plum Wine
Plum wine is a traditional Japanese aperitif that's wonderful straight or with a splash of soda.
Are Skillets Better at Stir-Frying Than Woks?
Everything a wok can do a skillet can do better—right? Our writer stir-fried a lot of chicken to find out.
The Best Japanese-Inspired Recipes for Your Grill
It's time to mix up your grilling routine.