Author: Clark Frasier
These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to pull them off.
Author: Andy Baraghani
Author: Melissa Roberts
Author: Joe Yonan
A mixture of savory miso and nutty tahini adds a creamy richness to this filling vegetarian soup. A good dose of ginger and garlic, plus a few drops of hot chili oil, adds a punch of heat, making it the...
Author: Katherine Sacks
Author: Robin Levy Goetz
These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch. Be...
Author: Kendra Vaculin
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Author: Kamal Mouzawak
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Author: Sara Kramer
Author: Melissa Roberts
This dough can be formed into a log and stashed in the freezer so it's on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.
Author: Andy Baraghani
Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.
Author: Mindy Fox
Cook black beans with soy sauce, then sweeten with sugar and flavor with sesame oil for these sweet and savory banchan.
Author: Hooni Kim
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly...
Author: Chris Morocco
Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
Author: Andy Baraghani
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
羌饼 qiang bing is a treat from Shanghai's past. They're a bit like yeasted scallion pancakes that are fluffy and chewy on the inside with a crispy crust outside.
Author: Betty Liu
Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso dressing as possible.
Author: Chris Morocco
Author: Maggie Ruggiero
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
Author: Alice Colin
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
Author: Jody Adams
Author: Chris Miller