This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and...
Author: Sara Bonisteel
A specialty of Jerusalem, this dark, dense kugel is bound by eggs and caramel, and sharpened with loads of black pepper. In this recipe, adapted from the...
Author: Melissa Clark
The Singaporean cookbook author Sharon Wee, who wrote "Growing Up in a Nonya Kitchen," customarily makes these slick noodles tossed in a savory sauce for...
Author: Clarissa Wei
This dish is a Koreanified take on the fried sauce noodles served in the Shandong province of China. It occupies a similar place in Korean cuisine to the...
Author: Sam Sifton
Dangmyeon, or Korean glass noodles, made with sweet potato starch, have a wonderful chewy, slippery texture. Combined with an abundance of stir-fried vegetables...
Author: Samin Nosrat
Though no Italian would admit it, pasta makes for a great tahdig, the crisp, golden crust that forms at the bottom of every pot of Persian rice. With a...
Author: Samin Nosrat