Cucumber and Charred Onion Salad

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Easy to make, impossible to stop eating.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.