Asian

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.

Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.

“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester

Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.

Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Loosely based on Tom Kha Gai, Thai chicken soup recipe comes together in under an hour with easy to find ingredients.

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.