Sometimes the simplest dishes are the most satisfying. This is certainly true in the case of sinangag, a garlicky Filipino-style fried rice. Making this comfort food requires just a handful of ingredients – leftover rice, oil, garlic – and if you add an egg, it can even be a meal in itself. More

When reader babygrace requested a post about silken tofu, I knew we would have to consult Andrea Nguyen, author of the outstanding new cookbook Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home. Andrea happily obliged, explaining what makes silken tofu different from regular tofu and sharing plenty of tips for buying, storing, and cooking this versatile ingredient. More

There are few better comfort foods than Vietnamese phở. When I'm on the verge of a cold or in need of a culinary pick-me-up, I sit down to a restorative bowl of aromatic broth, slippery rice noodles, and fresh, customizable garnishes. More

Last week, I discussed the merits of this wonderfully buttery and sustainable fish. Today I'll review one of my favorite ways of cooking it. This recipe is so delicious and easy! More

Growing up, I would always laugh at my dad after he drank a beer or a glass of wine. He is Thai-Chinese and even one drink makes his face turn bright red. "You're red!" I'd say, pointing and laughing. It never stopped being funny.

Until the first time I drank alcohol. My face turned beet-red and felt feverishly hot. It wasn't funny at all. More

My favorite appetizers are simple affairs: easy to make, easy to eat. These elegant little cucumber cups fit the bill quite nicely, with the added bonus of making it appear as though they were much more difficult to make than they were. Paired with a gin & tonic, these are a total dinner party win. More

It's back to basics! How to cook a big pot of rice to go with dinner is one of the first lessons many of us learn in the kitchen. It's an easy and straightforward process that can nonetheless feel like a culinary triumph when you're first starting out. Here's how we do it. What's your technique? More

Stir-fries aren't usually the well-edited dishes you think about and shop for in advance. They are frequently renegade, use-up-what's-in-the-fridge meals, which is part of their charm. But not so with this recipe. I chose these particular ingredients deliberately, picking up pork tenderloin for a mid-week treat and adding lots of fresh spring vegetables for crunch. More

This is something we haven't seen before: laser-cut sushi rolls. After the 2011 tsunami, Japanese ad agency I&S BBDO created these detailed laser-cut nori designs for their client, Umino Seaweed, in five classic Japanese patterns.

More

There's a blurry line between absurdity and genius, and in no place is that better demonstrated than the Chork. The Chork! A plastic fork-and-chopsticks hybrid. Oh spork, you look so quaint now. More