This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while the fish sauce brings out the umami in the Brussels...
Author: Rhoda Boone
Author: Jenny Kwak
Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with consecutive eights in them represent "big money."...
Author: Hsiao-Ching Chou
Author: Tom Berry
Author: Wang Haibo
Author: Dorothy Lee
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez
Author: Adam Sachs
Author: Kay Chun
Author: Shirley Cheng
Author: Andrea Webster
Author: Alfred Portale
Author: Andrea Reusing
Author: Chris Morocco
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Author: Juli Tsuchiya-Waldron
Author: Melissa Roberts
Author: Kerry Conan
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: Charles Phan
Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.
Author: Andy Baraghani
Author: Dorothy Lee
Author: Paisarn Cheewinsiriwat
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
Author: Joni Marie Newman
Named for famous 8th century concubine, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.
Author: Jason Wang
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
Nutritional yeast acts like a vegan version of parm here, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles.
Author: Heidi Swanson
Try the sweet, salty togarashi-spiked dressing tossed with cold noodles or spooned over fish.
Author: Konbi, Los Angeles, CA
It's worth seeking out smoked or baked tofu for this dish-its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.
Author: Julia Turshen
Author: Elizabeth Andoh
A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.
Author: Andy Baraghani
Author: Sai Viswanath
Roasted potatoes are pretty delicious, but they're even better when you douse them with spicy mayo and a shower of bonito flakes. Served here with steak and spinach.
Author: Rhoda Boone
Author: Alan Wong
Author: Jean Georges Vongerichten
Author: Victoria Granof