Author: Gina Marie Miraglia Eriquez
When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the Chinese dish lao hu cai.
Author: Sarah Jampel
This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I've added sweet, spiralized carrots here, and Mom likes to add extra fresh ginger to...
Author: Candice Kumai
Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they'll burn to a crisp.
Author: Chris Morocco
Smoky bacon, crunchy shredded lettuce, and a zesty dressing-what's not to like?
Author: Bryant Ng
Meatloaf needs no introduction, but this one gets kicked up a notch with the Chinese-inspired flair of fresh ginger, scallions, and a hoisin sauce glaze. It's delicious and so simple to make.
Author: Daphne Oz
Gochujang gives pork belly a nice kick and a deep, complex flavor in this sweet-and-spicy sandwich inspired by Korean jeyuk bokkeum.
Author: Hooni Kim
Author: Lillian Chou
The thinner you slice the daikon, the better it will absorb the flavor of the dressing.
Author: Lisa Cheng Smith
This super-oishii (delicious) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding a bit more Sriracha for heat, and topping it...
Author: Candice Kumai
Author: Melissa Hamilton
We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.
Author: Claire Saffitz
Sweet pickled watermelon pairs perfectly with hearty country-style ribs-you need to try it to believe it!
Author: Paul Kahan
The appearance of tahini cookies, tahini brownies, and halvah sundaes at restaurants helped boost tahini out of the hummus bowl and into the pastry case. This tahini quick bread recipe will make you a...
Author: Claire Saffitz
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
Traditional pot stickers, complete with fresh dough and the requisite number of pleats, are best saved for a special occasion. This version, made with store-bought wonton wrappers, is easy enough for a...
Author: Andrea Albin
Author: Kay Chun
Feel free to swap out the vermicelli for a different noodle-this recipe is designed to be customizable.
Author: Alison Carroll
This bright, vinegary sauce is works wonderfully with all manner of panfried or deep-fried battered foods, including scallion pancakes and dumplings.
Author: Hooni Kim
Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using only leftovers! The simple addition of turmeric...
Author: Candice Kumai
Author: Alan Wong
Author: Joni Marie Newman
Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic.
Author: Andy Baraghani
This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night...
Author: Anna Stockwell
Author: James McNair
You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms-they nearly triple in size.
Author: Lisa Cheng Smith
The simplest, easiest, kid-approved peanut sauce for dipping or drizzling.
Author: Anna Stockwell
Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.
Author: Andy Baraghani
Author: Kay Chun
Author: Jiyeon Lee
With this Simplest Asian Dressing, the delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche