Leafy Greens

A blend of tofu, bok choy, and shiitake mushrooms make for light and delicious dumplings.

After poaching the bird for Hainanese chicken rice, the stock is used to steam the rice and make the soup. The chicken is served with a delicious dipping sauce.

Dan dan noodles are a popular Sichuan street snack, named after the bamboo shoulder pole used to carry it.

The secret to this flavorful soba noodle recipe is adding a paste made from chiles and garlic to a fresh and lively basil-cilantro pesto. The heat doesn’t overpower the palate, but it wakes up the other elements of salt, acid, fat, and freshness.

Eric Kim’s ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.

These gozleme are stuffed with a mixture of three different cheeses to mimic the feta-like Turkish white cheese that’s often used for these flatbreads.

The fillings for plachinda often include a salted fresh cheese, as well as spring onions and dill.

In this bok choy recipe, you’ll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil.

This delicious vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore, Malaysia, and Indonesia.

This peppery turmeric soup is a meatless version of soto ayam, which is usually made with chicken. 

This twist on the ham and cheese baguette is a great way to use up that marmalade you keep getting every year during the holidays.

Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory.

A Korean classic of bouncy noodles, julienned vegetables, and a sweet-and-salty sauce—and this version only takes about 20 minutes.

Sometimes all you need is just a couple of fresh ingredients thrown into a pan of simply seasoned dal to create a warming and comforting dish. The spinach along with a little yogurt makes this soothing yet deeply delicious.

There is something really good about crunchy lettuce and a bright shallot dressing filled with the flavor of dried oregano completed by creamy feta.

These pickled iceberg leaves are a good reminder that meat isn’t always required to make a sandwich substantial and well-spiced.