Liu Shaokun's Spicy Buckwheat Noodles With Chicken

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

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

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”