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Shanghai Stir Fried Chunky Noodles

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

Yerushalmi Kugel

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

Nonya Hokkien Stir Fried Noodles

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

Jajangmyeon

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

Japchae (Korean Glass Noodles)

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

Pasta Tahdig

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