Asian

The umami-packed sweet-and-salty marinade is the star.

Sweet, creamy, and ridiculously refreshing.

It tastes good with everything.

Every bite is hot, gooey, and ultra-crispy.

It’s spicy, crunchy, delightfully salty, and perfect with a bowl of warm rice.

Sticky, spicy sauce and all.

Put this over everything.

A savory breakfast that takes two minutes to prep for the slow cooker.

Congee, jook, okayu. Asian-style rice porridge has many names and countless variations, but in every instance it is a simple, comforting dish for breakfast or any time of day. This extra nutritious version includes brown rice, shiitake mushrooms, handfuls of greens, and warming ginger. I grew up with the Vietnamese version, called cháo, which my parents made using white rice and lots of water in a big, simmering pot. (It can also be made in a rice cooker or slow cooker.

A wholesome take on the classic Chinese appetizer that you can eat for dinner.

There are many reasons to love black cod — it is sustainably fished, full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here’s one more: Nobu restaurant’s miso-marinated black cod, a classic Japanese-influenced recipe that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend.

One of my most enduring childhood memories is watching my bà nội, or grandmother, shaving corn – the clean, confident stroke of her knife, and the tumble of sweet, juicy kernels released from the cob. If we were lucky, she’d stir the kernels into a pot of coconut milk with tapioca pearls to make chè, a delectable Vietnamese pudding. I can think of few better treats than chè on a summer afternoon.

It's fast, flavorful, and incredibly satisfying.

The hot broth, brown-orange like a fall wreath, is studded with bold flavors.

A refreshing, light slaw fragrant with roasted peanuts you can serve on a weeknight or on a buffet.

I love the fall. The weather is getting cooler, my slow cooker happily takes its semi-permanent place on my kitchen counter while my oven always seems to be occupied roasting something. There are a handful of comfort food dishes that I crave in fall, and this Korean Curry Rice is one of them. This mild dish uses beef short ribs, and it is cooked with carrots, potatoes, and serve over white rice. As a kid, I have fond memories of walking into our kitchen and smelling curry simmering on the stove.

Here's how to make a delicious, one-pan, ​bulgogi-style rice bowl on a busy weeknight.

This is a curry dish that benefits from a nice, long simmer anyway, so why not let that happen while you're off doing other things?

Trust us on this one.

Buttery, chewy, and 100% crave-worthy!

They’re juicy, caramelized, and super savory.

It's the perfect combo of sweet, savory, and toasty.

Fry your watermelon rind in spices, never look back.

Rice is rice, right? Not quite. Short-grain Japanese rice is quite different from long-grain basmati or jasmine rice, so achieving the right texture — glossy and tender but not sticky — calls for a particular cooking method. A fancy rice cooker makes the process easy, but it isn’t a necessity. Making perfect Japanese rice on the stove is simple, requiring only a good pot and careful listening skills.

They're filled to the brim with cumin-spiced lamb, shredded iceberg lettuce, and a quick homemade cucumber raita.

It requires just 5 minutes of hands-on time.

Forget the ice cream cones!

I recently spent a few days with Najmieh Batmanglij — known to many as the “Queen of Persian Cooking” — who opened me up to the cooking of her native Iran, and in particular to a rice dish called jeweled rice, or Javaher Polow. When I took my first bite, I almost cried from a near overload in flavor, fragrance, balance and a notable infusion of love in the grains of rice, tart little barberries, and strands of candied orange peel.

Stir-fried vegetables is one of the fastest, easiest, tastiest dishes to make when you’re in a mood for Asian dish but don’t want to order takeout. Take a look at your fridge, and you may find some leftover vegetables that you still need to use. To ensure the vegetables retain their crunch when you stir-fry them, cookbook author Grace Young shares tips on how to do a basic stir-fry. The technique for a vegetable stir-fry is the same no matter which vegetables you use.

Check out those purple swirls 😍

Warning: You'll want to drizzle the sauce over everything.

It’s a perfect vessel for ice cream.

It's the fastest, easiest way to turn zucchini into dinner tonight.

Silky, savory congee is an everyday breakfast in China. Elsewhere throughout Asia similar rice preparations go by names like jook in Hong Kong, khao tom moo in Thailand, and arroz caldo in the Philippines. Simmer a small amount of rice in a large amount of liquid for several hours, and you have congee. If you’re not already in the know when it comes to this breakfast, you’d better listen up. You’re in for a real treat.

It's my favorite way to start the day.

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 are used in China, Japan, and Korea, and I’ll share a recipe for making Korean-style steamed eggs or gyeran jjim. They can be eaten for breakfast, lunch and dinner. When steamed, the eggs set into the loveliest custard with the texture of silken tofu.

It puts the matcha front and center.

The secret is in the sauce.

Prepare to fall in love with this easy homemade biko.

Gỏi gà is fresh and tangy and everything I want to eat right now.

And it’s perfect for all your dipping needs.

It’s infinitely customizable.

Taking a cue from Korean bo ssam, it will be met with all the oohs and aahs.

Get ready to level up your spaghetti.

It’s exactly the type of unfussy meal I want to cook.

You may want to double up the sauce.

It’s anything but boring.

The best thing to happen to breakfast.

Meet your new favorite noodles.

It’s the most refreshing way to beat the heat.

Serving up comfort and convenience in one bowl.

Classic Korean with an Italian twist.

A love letter to the classic Japanese sandwich.

The addition of yuzu kosho makes every bowl bright, bold, and punchy.

If your experience with fried rice has only been the greasy, overly-salty affair from Chinese take-out, then you need to make this fresh, seasonally-inspired version — without delay! Grace Young’s stir-fried rice is light and aromatic. Soy sauce and ginger are used for seasoning, but they’re not so heavy that the vegetables get lost. You could eat this dish every day and never get bored.

Say hello to spring.

From Frankie Gaw’s debut cookbook, First Generation: Recipes from My Taiwanese-American Home.

Yesterday I covered the different types of sushi, and one of these was the temaki, or hand roll. This cone-shaped wrap of seaweed sheet (nori) is filled with vinegared rice and various ingredients. In this post I’ll explain how to make one.Items You Will Need:1 sheet of nori (seaweed sheets), cut in half1/2 cup cooked sushi rice with 1 tbsp.

It’s a party on your plate.

A festival of flavors and colors in every slice.