Author: Tom Berry
Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.
Author: Andy Baraghani
Author: Paulette Sexton
Author: Maggie Ruggiero
Author: Joni Marie Newman
Author: Bon Appétit Test Kitchen
Author: John J. Nihoff
Chinese-style whole fish steamed with scallions and ginger.
Author: Anita Lo
This all-purpose chile crisp, which is tangy, spicy, and addictive, will give your other condiments an inferiority complex. You've been warned. Put it...
Author: Chris Morocco
Author: Alfred Portale
In Philippine cuisine, dark, fairly harsh soy sauce is favored, but it's often combined with sugar to create a syrupy dressing for vegetables. The added...
Author: Mark Bittman
This dish might not be to everyone's (westernized) taste on a hungover morning, and it's also a breakfast with many components-rice, grilled fish, miso...
Author: Milton Crawford
Author: Kathleen Daelemans
Author: Wang Haibo
Author: Andrea Webster
Vietnamese-style rolls are a great addition to your summer repertoire: They require very little cooking and can be assembled at the kitchen table or out...
Author: Andrea Albin
This dressing is creamy, savory, and totally addictive. It's got garlic, rice vinegar, and honey balancing out the peanut butter and soy sauce.
Author: Claire Saffitz
Author: David Linville
This simple pasta recipe uses gluten-free buckwheat noodles to complement blanched veggies and an Asian-inspired sauce for an easy weeknight dinner.
Author: Dr. John McDougall
Author: Juli Tsuchiya-Waldron
Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.
Author: Chris Morocco
Author: Kerry Conan
Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for...
Author: Chris Morocco
This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.
Author: Bon Appétit Test Kitchen
Kimchi is an incredibly flavorful ingredient to use in stews, dressings, and wraps and sandwiches. The amount you use is dependent on how strong it is....
Author: Anna Jones
Author: Michael Tong
Author: Pauline Nguyen
Named for famous 8th century concubine, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.
Author: Jason Wang
This sweet-and-sour glaze will work on other proteins like chicken, steaks, or ribs.
Author: Andy Baraghani
Author: Lillian Chou
Author: Roberta Lee, M.D.
Author: Dorothy Lee
Author: Melissa Roberts
Author: Sai Viswanath
This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate,...
Author: Anna Stockwell