East Asian
Three Cup Chicken (San Bei Ji)
This Taiwanese classic gets its name from the generous amounts of soy sauce, sesame oil, and rice wine it calls for.
A 3-Ingredient Ginger Pudding That's Ready in 10 Minutes
There is no cornstarch, gelatin, egg, or custard powder in this recipe—just a naturally occurring enzyme in ginger that transforms milk into a silky dessert.
Kimchi Fried Rice
Editor’s Note: To make this kimchi fried rice recipe vegan- or vegetarian-friendly, use a brand of kimchi made without seafood, such as Mother In Law’s or Sinto Gourmet. Like any fried rice this recipe is adaptable—you can use any vegetables you have on hand.
Ginger Pudding
If you love the taste of ginger, this simple dessert is for you. It requires no baking or steaming and has only three ingredients: milk, sugar and ginger juice.
Dooboo Jorim (Braised Tofu)
Sear and braise tofu with onions, carrots, and mushrooms, then pour a simple, spicy soy-sauce based dressing onto it for a dinner that practically makes itself.
Red-Cooking Is the Simple Braising Method I Can't Live Without
This easy Chinese technique of cooking with soy sauce, sugar, and rice wine is infinitely adaptable.
Red-Cooked Tofu
Deep-fried tofu gets braised with shiitake mushrooms in soy sauce and Chinese wine for this easy dish.
Red-Cooked Chicken With Chestnuts
The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food.
For the Most Flavorful Congee, Add Bones
This lusciously thick, flavorful, and full-bodied rice porridge gets its texture from both the rice’s starches and the gelatin from chicken bones.
Slow-Cooker Chicken Congee (Gye Joke)
Cooking congee in a slow cooker takes patience, but you can cook it overnight if you want it for breakfast.
The Secret to Delicious Vegan Korean Food Is My Fish-Free ‘Fishy’ Sauce
Fish sauce is integral to Korean cuisine, but this vegan version still packs a ton of fermented, briny, and umami flavor.
Vegan Gamja Tang
A plant-based alternative to this traditionally pork-heavy dish restores the potato to its rightful place as the star of the stew.
This Instant Pot Japchae Is, In Fact, Instant
Set aside your skepticism because using the faddish pressure cooker for these traditional Korean noodles actually works—and in a fraction of the time it takes to cook them conventionally.
Instant Pot Japchae
A Korean classic of bouncy noodles, julienned vegetables, and a sweet-and-salty sauce—and this version only takes about 20 minutes.
How Tempura Evolved From a Portuguese Staple to a Japanese Art
Influenced by the Portuguese, the Japanese mastered the practice of using a batter to coat and fry all sorts of vegetables, delicate leaves, and succulent seafood.
Vegetable Tempura
Use any combination of vegetables for tempura—the list is as long as the vegetables available at your market.
I’m Making Mooncakes for Mid-Autumn Festival—and You Should Too
Although ways of celebrating differ throughout China, mooncakes have a starring role no matter the region.
Honey Pistachio Mooncakes
Encased in these mooncakes are a filling of coarsely ground pistachios, fragrant honey, and a generous sprinkling of salt.
Red Bean Mooncakes With Salted Egg Yolk
If you’re lucky, you’ll find mooncakes with an egg yolk or two, which means there’s more of the best part to share with your family.
I'm So Ready to Throw a Comfort-Food Dinner Party Once Again
Jing Gao, the founder and CEO of Fly by Jing, has been dreaming of a lavish spread of red braised pork belly, fish fragrant eggplant, and chewy, pull-apart paratha.