Author: Ming Tsai
These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to...
Author: Andy Baraghani
Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.
Author: Mindy Fox
This gluten-free cracker recipe features a variety of seeds, and the combination of colors and textures is impressive. You can use fewer types-just make...
Author: Anna Jones
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results...
Author: Lillian Chou
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Author: Sara Kramer
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple...
Author: Betty Liu
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy...
Author: Andy Baraghani
Author: Alice Colin
This super-oishii (delicious) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding...
Author: Candice Kumai
Author: Jody Adams
These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy...
Author: Shahir Massoud
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Author: Chris Morocco
Author: Melissa Roberts
Author: Maggie Ruggiero
This dough can be formed into a log and stashed in the freezer so it's on hand for whenever you just happen to need a party appetizer. Let thaw in the...
Author: Andy Baraghani
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
Author: Wang Haibo
Author: Marcela Valladolid
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly...
Author: Anna Stockwell
If you don't feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.
Author: Chris Morocco
This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I've added sweet, spiralized carrots...
Author: Candice Kumai
Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.
Boneless pork shoulder steaks-aka blade chops-make for a quick dinner in this Hawaiian-inspired, pan-seared dish.
Author: Nate Appleman
The thinner you slice the daikon, the better it will absorb the flavor of the dressing.
Author: Lisa Cheng Smith
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense,...
Author: Tracy Pollan
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and...
Author: Chris Morocco
We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved...
Author: Michael Solomonov
羌饼 qiang bing is a treat from Shanghai's past. They're a bit like yeasted scallion pancakes that are fluffy and chewy on the inside with a crispy crust...
Author: Betty Liu