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.

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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

Crispy on the outside and soft on the inside, potato pancakes appear in many cuisines around the world. I've never met a potato pancake I didn't like, but some of my favorites are Korean gamjajeon, which are frequently made into mini sizes perfect for dipping into vinegared soy sauce and served as a savory appetizer, side dish, or snack. When I wound up with a bunch of potatoes and spring alliums and herbs, it's the first dish I thought of making. More

With the arrival of longer, warmer days, I'm craving light and refreshing meals – the kind that take advantage of new spring produce and leave plenty of energy for an after-dinner walk to enjoy the extended sunshine and new blossoms around the neighborhood. A soba noodle salad fits the bill, and this one features seasonal gifts like tender asparagus and peppery radishes, watercress, and chives. Rounded out with extra-crispy tofu and a buttery miso dressing, this one-dish vegetarian meal both satisfies and enlivens the palate. More

Rolled up in a sheet of seaweed, rice and vegetables can become a simple and easy-to-pack lunch for both adults and kids. This is one of our favorite uses for leftovers, and we often cook extra rice and vegetables at dinner so we can make rolls the next day. More

You've had eggs boiled, fried, poached, and scrambled ... but how about steamed? Silky, savory Asian-style steamed eggs are a real treat at any meal. Different variations exist in China, Japan, and Korea, and today I'll share one method for making Korean-style steamed eggs, called gyeran jjim. More

My essential weeknight recipe isn't a specific dish but a piquant and versatile condiment, dipping sauce, and marinade that livens up everything from tofu to meat, vegetables, dumplings, and noodles. More

Think brown rice is boring? You just need to perk things up with a little Southeast Asian flair… More

From our recent posts, we know that many of you love masala chai as much as we do. Here's another aromatic, spiced beverage to try. Indonesian bandrek doesn't contain tea, but it features many of the same ingredients, such as cinnamon, ginger, and cloves. Simmer a pot of this on the stove, and your house will smell amazing. (It's also an excellent sore throat soother!) More