In this riff on beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat.

This fortifying Japanese soup starts with a homemade dashi—stock made from seaweed and bonito flakes—which gives the dish a light, savory flavor.

This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture.

In this Filipino chicken rice porridge, a combination of medium-grain and sticky rice cooks in freshly made chicken stock until it becomes thick and creamy.

Coconut cream is what gives this soup its velvety richness. Otherwise it’d just be green juice and noodles!

Whether it's part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

Who doesn’t love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut milk batter and studded with bacon, scallions, and turmeric-spiced shrimp. Top it off with fresh herbs and crunchy mung beans and it’ll gain a permanent place in your weeknight rotation.

These Thai-inspired clams are salty, tangy, and rich from the coconut milk.

Don't have eight hours to wait on a brisket to cook? Neither do we. This recipe gets it done in less than half the time and is packed with spicy, Korean flavors to boot.

Grilled medium or medium rare, the delicious meat pulls from the built-in skewer (aka the bones), and you salivate even more as you chew.

This brothy ginger, soy, and chile–scented Asian chicken soup is bound to make anyone feel 110% better.

Fish and meat often figure prominently in the Vietnamese meal-in-a-bowl soup known as pho, but there are traditional and fine vegetarian options, chief among them this broth made from soy sauce and a blend of spices like star anise and cinnamon. All that’s required is a willingness to invest in making the broth and a few additional toppings and you’ll be handsomely rewarded.

Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months.

If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.

A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.

Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.

Korean rice cakes can be found frozen or vacuum-packed. They’re delicious in soups (of course) but also seared or lightly grilled.