Asian

Sweet, spicy, and refreshing all in one, this crisp cabbage side dish is a great way to get out of a steamed-broccoli rut.

A specialty of Kerala, this simple, spiced-up stir-fry makes for a quick, hearty dinner.

This is going to be your new favorite way to serve green beans.

This classic Japanese soup is both nourishing and comforting—just the thing for those midwinter blues.

A whole chicken, poached in a ginger and anise–scented soy broth, is a popular dish served at Chinese New Year celebrations.

Here, fresh shrimp gets gently poached in herb-laced coconut milk. The spicing is subtle, so as not to obstruct the milk’s sweet flavor.

Frying the paneer in a little oil before stirring it through the masala not only makes it crispy—it also adds loads of flavor.

I love the classic combination of beef, potato, and carrot cooked in a saucy, slightly sweet curry and ladled next to white rice. You can use whatever meat and vegetables you want, but for me, curry has two unbreakable rules: First, make sure that meat is nice and fatty. Second, embrace the premade blocks of Japanese curry roux. Curry is not health food, but neither are the deep-fried pork cutlets called tonkatsu, and I’m not planning to give those up either, no matter what my wife says!

Depending on your pho philosophy, you can go super simple or ornate with the tabletop pho garnishes.

Many people enjoy chicken pho with a side of this zippy sauce. They dip the flesh into the sauce as they eat the soup. The fresh ginger bite adds a last-minute layer of flavor that some find to be scintillating while others find to be distracting. Try it out and judge for yourself.

Get the richly flavored comforting broth of traditional pho in half the time when you use your Instant Pot.