Asian
How to Make the Juiciest, Most Flavorful Tsukune at Home
A few chef tricks for the very best, juiciest Japanese grilled chicken meatballs. Learn how to make tsukune on your grill at home.
Jidori Tsukune
The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy—and served straight off the grill.
Flan with Ginger
Step away from the oven—this flan is cooked on the stovetop.
Mapping the Flavors of China
"Chinese food is not a monolith,” says Betty Liu; each region’s specialties are a reflection of both time and geography. Move around this map of China to access recipes from its many and varied cuisines.
What Does ‘Authentic’ Chinese Food Even Mean?
As new ingredients are introduced and as communities migrate, the cuisine is always evolving.
The Secret to Stir-Frying On a Wimpy Electric Stove
Stir-frying on an electric stove can be done well—but it takes a little patience.
This Tangy, Savory Fish Is a Taste of Teochew
Dressed with ginger, tart salted plums, and pickled mustard greens, this is a refreshing steamed fish dinner that keeps you coming back for more.
How to Make Perfectly Sticky and Succulent Char Siu at Home
Char siu—Cantonese barbecued pork—is a favorite, often enjoyed at restaurants or picked up from barbecue shops. But it's easy to make a great version at home.
Mapo Tofu
Mapo tofu, with its fragrant sauce of chiles, fermented black beans, ground pork, and Sichuan peppercorns, is a classic example of Sichuan’s famed ma la flavor.
How to Make Shamey Momos, the Vegetarian Version of Tibet’s Famous Dumplings
First step: Consider making a double batch of vegetarian momos. Especially if you’re expected to share.
Baoshao Mushrooms (Mushrooms Grilled in Banana Leaves)
The banana leaf preserves the freshness and juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.
Little Pot Rice Noodles
Little pot rice noodles are so named because each serving is traditionally made to order in small individual copper pots, and the dish is beloved because it perfectly embodies the spicy and sour flavor profiles of Yunnan.
Youtiao (Chinese Savory Doughnuts)
Crisp, golden brown youtiao is a staple at the Chinese breakfast table.
Thenthuk
The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.
Su-Cha (Tibetan Butter Tea)
Tibetan people drink butter tea in copious quantities throughout the day. More like a savory broth than a sweet tea, it is deliciously smooth and creamy.
Drunken Chicken
This succulent and juicy drunken chicken gets boiled—twice!—and served with a classic ginger and scallion sauce.
Big Plate Chicken
Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.
Fish Head in Chile Sauce
This spicy Hunan steamed fish recipe can be made with either carp or salmon.
Shamey Momos (Vegetable Momos)
A blend of tofu, bok choy, and shiitake mushrooms make for light and delicious dumplings.
Ants Climbing a Tree (Sichuan Braised Pork and Vermicelli Noodles)
There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles.