Alex Lau
Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.
Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.