Asian

Lion’s head meatballs are traditionally stewed or steamed in a casserole dish; here they star in the sandwich of my childhood dreams.

In these chicken dumplings, sweet apple and savory chicken come together, and pickled fennel is the lightly acidic bridge.

Other types of plant-based protein, such as tempeh or seitan, can be used in this green bean stir-fry.

This versatile Chinese black bean sauce adds intense umami to a dish.

In this masoor dal with butternut squash recipe, the earthy taste of the red lentils complements the roasted squash, while tamarind brings in lively flavors.

These savory, saucy mushrooms are not only an appetizer, but makes a perfect noodle topping too.

Chili oil is a Chinese pantry staple that's easy to make at home. 

This easy okra and potato sabzi is a perfect accompaniment for dal and chapati.

This urad dal recipe comes out quite thick, which is why it’s usually served with flatbreads such as naan or chapati rather than rice.

If you can find fresh jackfruit, feel free to use it instead of the canned version in this vegan jackfruit curry.

These air fryer salmon fillets are glazed with a sweet and tangy tamarind sauce and topped with crispy fried shallots.

Ochazuke (Japanese green tea over rice) is a soup is made with fresh or leftover rice in your rice bowl and green tea; add toppings to make it a full meal.

Ozoni is the first soup of the New Year that Japanese people sip for good luck and good fortune.

Gai yang hails from the Thai region of Isaan, where grilling over fire is a main cooking method.

Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan.

Serve this fenugreek-flavored Indian chicken dish with its beautiful orange-red gravy for a party.

The rice dish pongal is very dear to Tamil people. This combination isn’t traditional, but the thing is, pongal is just fantastic with bright Sri Lankan pickles and a soft-boiled egg.

This creamy and hearty vegan saag gets its texture from sunflower seed cream, which mellows the bitter notes of the kale.

This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice.

This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.