East Asian
Grilled Bacon-Wrapped Asparagus Skewers
Every izakaya in Japan offers this iconic yakitori on its menu: simply skewered asparagus wrapped in bacon and grilled.
Miso-Marinated Salmon
This lightly miso-marinated salmon is served with a bright green spinach sauce underneath.
Sakana No Shioyaki (Classic Salt-Grilled Fish)
Salting fish removes the fishy-tasting juice from the flesh.
Grilled Shiitake With Ponzu
This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.
Welcome to Our Korean Barbecue Disco Party
Your guide to grilling (and dancing) until sundown with plenty of banchan, grilled pork belly, oysters, and makgeolli.
Scallion Salad With Sesame
Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.
Grilled Pork Belly and Kimchi
This Korean grilled pork belly is a party waiting to happen, so set it out with the grilled kimchi and kitchen shears and let guests assemble lettuce wraps themselves.
Buldak-Style Barbecue Chicken Drumsticks
Buldak is a chargrilled dish identified by its bright red sauce—sweet, savory, and spicy thanks to the one-two punch of gochugaru and gochujang.
Classic Milk Tea
Made with sweetened black tea, milk, and black tapioca pearls, this classic milk tea recipe is sweet, creamy, and delicious.
Shichimi Togarashi (Japanese 7-Spice Blend)
Shichimi togarashi is a seven-spice blend that can season soups, noodles, grilled foods, rice, or salads.
Chicken Yakitori
Yakitori means “grilled chicken,” but you can also add seasonal vegetables and boiled quail eggs to skewers for grilling.
Japanese Cotton Cheesecake
This featherlight Japanese cheesecake is often called cotton cheesecake, and you can see how it gets its name from its incredibly delicate, wispy texture.
Castella Cake
Castella cake is deliciously light and fluffy, and it goes great with afternoon tea and some marmalade or jam.
Gyoza
Gyoza—crispy, tender Japanese dumplings—can shine in your home kitchen. They’re versatile and fun to make—fill them with ground chicken or pork, then pleat.
How to Make the Juiciest, Most Flavorful Tsukune at Home
A few chef tricks for the very best, juiciest Japanese grilled chicken meatballs. Learn how to make tsukune on your grill at home.
Jidori Tsukune
The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy—and served straight off the grill.
Mapping the Flavors of China
"Chinese food is not a monolith,” says Betty Liu; each region’s specialties are a reflection of both time and geography. Move around this map of China to access recipes from its many and varied cuisines.
What Does ‘Authentic’ Chinese Food Even Mean?
As new ingredients are introduced and as communities migrate, the cuisine is always evolving.
The Secret to Stir-Frying On a Wimpy Electric Stove
Stir-frying on an electric stove can be done well—but it takes a little patience.
This Tangy, Savory Fish Is a Taste of Teochew
Dressed with ginger, tart salted plums, and pickled mustard greens, this is a refreshing steamed fish dinner that keeps you coming back for more.