Asian

I serve these pickles like a salad as a side with ramen noodles, gyoza (fried dumplings), or shumai (steamed dumplings), or with a sandwich. 

Green curry with chicken and eggplant from Chef Hong Thaimee.

Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says, “If you get it from a can, I don’t feel like it’s green curry. It doesn’t have the same aromas.” This is the recipe he makes in big batches for his restaurant every day.

Our simple technique of draining before frying makes the tofu extra-crispy, and perfect for absorbing the salty-sweet flavors of maple syrup, soy sauce, and fresh ginger.

A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.

Coconut crisp, laced with chile and garlic, brings texture and heat to this easy salmon dish. Make a double or triple batch of the garnish and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.

This recipe moves fast—stay on top of it by prepping and lining up your ingredients before you start cooking.

The flavor of the soy paste really shines here, so use the best-quality one you can find. We like Yu Ding Xing’s glutinous rice soy paste.

Eggs provide all the protein and fat that a dumpling demands. 

Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats—arguably the best part of the wing!—but a mix with drumettes or whole wings works too.

It’s astonishing how much scallion flavor these noodles take on from the infused scallion oil. Still, we encourage you to take it one step further with a garnish of crunchy fried scallion slices.

Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.