Asian
Super-Simple Overnight Porridge
This velvety Vietnamese rice porridge gets a deep flavor from soaking overnight in chicken or vegetable broth before simmering with fragrant ginger and scallions.
Spicy Mushroom Larb
We’ve never met a riff on larb that we didn’t like, including this version, which forgoes the typical meat or fish for crispy shiitake mushrooms.
Pork Katsu Sandwich
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Sweet-and-Sour Dal Bhat
This dish is triply aggressive, with sweet, sour, and spicy tastes strung together in an intense interplay. To make it your own, experiment with the balance of those three elements—you might make it more sour, or very, very spicy, depending on your palate and preferences.
Nasi Lemak
It’s way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.
Cooking Indian Food at Home? Don't Forget the Freezer Aisle
Some of Indian cooking's essential gourds, roots, and leaves are easier to find frozen.
We Found the New Spindrift
This new seltzer has real fruit juice, bright and fizzy bubbles, and all the flavors you've been missing.
Go Beyond the BEC
Break out of your morning routine with new recipes for breakfast bánh mì, eggy Korean muffins, and a Japanese spin on bagels and lox.
Fried Egg Bánh Mì
This sandwich gets immense flavor from a modest list of ingredients like eggs, vegetables, and herbs. The fish sauce spiked-mayo packs a powerful punch.
Korean Egg Bread
Usually just a pancake-like dough with egg, this version sports bacon, tomato and gooey cheese for a completely gratifying breakfast.
How to Get Your Fried Rice Extra-Crispy (Meaning Extra-Delicious)
The grains of rice should be both soft and ever so lightly toasted for a slightly sticky crunch.
Vietnamese Pork Meatball Banh Mi Fried Rice
To make this dish extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the bottom of the pan—this will give it a nice toast.
4 Spicy Condiments You Should Always Have In Your Fridge
These spicy chili pastes, oils, and sauces should be staples in your pantry for adding heat, texture, and umami to everything you cook.
Universal Marinade
Finely grating the aromatics in this Vietnamese-leaning marinade unlocks their flavor without endless chopping.
Chile Crisp
This all-purpose chile crisp—which is tangy, spicy, and addictive—will give your other condiments an inferiority complex. You’ve been warned. Put it to good use on eggs, meat, seafood, or hearty salads.
Mais con Yelo
In the Philippines, mais con yelo is a traditional dessert of crushed ice layered with corn kernels and sweetened milk. For this version, the milk and ice are combined with puréed corn to make a delicious granita.
Our 4th of July Ritual Is Less About Hot Dogs and More About Dumplings
When cookbook author Hetty McKinnon moved to New York, she cooked all the American holiday classics. Five years later, she's creating some classics of her own.
Spicy Chicken Lettuce Wraps
Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal.
Why You Should Give Salmon the Rough Treatment
Cornstarch coating. Saucy glaze. Not so precious.
Cold Soba Noodles With Miso and Smoked Tofu
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.