East Asian

Toasty griddled Korean rice cakes, melty cheese, and a spicy, nutty brown butter–gochujang sauce come together in this truly decadent snack.

If you love instant Japanese curry from a box, a bowl of this soul-warming homemade version packed with seared mushrooms and sweet winter squash will deliver instant nostalgia.

Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy. 

This one-pot wonder of sticky rice studded with sweet and savory lap cheong, umami-packed shiitakes, and other savory bits is the cozy meal your weeknight cooking repertoire needs. 

Thin rounds baked until tender and crispy-edged in a warming five-spice brown butter sauce might just be our new favorite way to serve sweet potatoes.

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.

The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll).

These adorable Japanese stuffed rice balls just might be the most perfect snack.

Melty cheese and tangy, crunchy kimchi are a match made in heaven.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Since congee can take hours to make on the stovetop, we came up with a clever trick: Rinse the rice and freeze it overnight. 

Prepare a Korean barbecue feast at home with these sweet-and-salty grilled short ribs, plus all the fixings you'll need to eat them in ssam, or lettuce wraps.

Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.

Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success. 

Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)

Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.

We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.