Spicy Korean Steak Tacos with Kimchi

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.

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

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

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

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 traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

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.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.