East Asian
Bo Ssäm Grilled Pork
Invite the gang to make their own lettuce wraps with fall-apart tender pork, rice, and pickled radishes and carrots.
Kimchi Creamed Collard Greens
Collards really cook down a lot, so don't be fooled into buying some puny little bunch. I like my collards on the smaller, younger side of life. (The younger the collards, the shorter the cooking time.) The addition of kimchi gives the classic creamed greens an umami bite that I adore.
Classic Cabbage Kimchi
I love kimchi. To me, the world is a better place when we all enjoy kimchi. Fiery and fun, it gives a kick to all food.
Simple and Delicious Japanese
Stock up on daikon radish, soba noodles, and soy sauce, and bring the flavors of Japan home with these easy recipes.
3 Dumpling Folding Techniques to Make Chinese New Year Better
Fill. Fold. Eat. Repeat.
The One Dumpling Fold You Need to Master
There's no dumpling more iconic than the traditional, pleated variety. With its neatly nipped and tucked folds, it's the like the perfect cartoon version of what a dumpling should look like. Sure, it takes a bit of practice—start with a few of the easier methods [TK link to dumpling article] out there. But with help from Mimi Cheng's Dumplings in NYC, we broke down the process into a totally doable step-by-step.
It's Time To Up Your Instant Ramen Game
Upgrade your instant ramen with help from Chef Bill Kim of UrbanBelly in Chicago.
The Key to Making Great Ramen at Home Is in the Stock
Great noodles and mind-bending toppings don't hurt, but it's a complex broth that really makes a bowl of ramen sing.
Blow Your Chinese Delivery Spot Out Of The Water With This Upgraded Lo Mein
One simple noodle swap out and you'll achieve greatness with this delivery staple at home.
Matcha-White Chocolate Sugar Cookies
Powdered green tea gives these tender cookies an elf-worthy hue that will stand out, with no icing or decorating needed.
Salt-and-Pepper Shrimp
Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.
Peking-Style Roast Turkey with Molasses-Soy Glaze and Orange-Ginger Gravy
Steaming might seem a surprising way to start cooking a turkey, but the payoff is real: The extra step makes the bird extra-juicy, and cuts down on the overall cooking time.
Pork Dumplings
These dumplings are delicious whether you put the classic pleats in them or not.
Mott St Ssam Sauce
Miso and hot pepper paste are at the root of every ssam sauce, but no two household's are the same. Tweak it to your liking.
Wakame-Cucumber Salad
This lightly pickled mix of vegetables and seaweed is especially good with seafood.
Glazed Japanese Chicken Meatballs on Skewers
These skewered meatballs are a quintessential Japanese bar food, a great drinking snack that can be turned into a larger meal with rice. Flavored with plenty of garlic and ginger and brushed with a sweet-and-savory soy glaze, these meatballs are a great defense of ground chicken, which can be bland if not seasoned well.
Spicy Kimchi Tofu Stew
This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.