Asian

This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.

In this fiery Indian classic, chunks of pork shoulder and succulent pork belly are cooked until tender in a tangy, spicy chile-vinegar sauce. 

This creamy, comforting khichdi is ready for any lentil in your pantry. Frozen spinach and fresh herbs keep it bright and perky.

This deeply comforting Korean chicken-and-rice porridge makes a quick and cozy meal any time of day. 

This iconic Mumbai dish is joyously messy, vibrantly spiced, all too easy—and did we mention remarkably cheap?

With bold crunch from cucumber and shallots, this tangy, spicy, sweet Thai-inspired dressing is great on grilled meats—and tasty enough to eat by the spoonful. 

A take-out favorite meets sheet-pan dinner in this vegetarian take on orange chicken, featuring extra-firm tofu and a fresh, zingy sauce.

This staple of Bangladeshi home cooking is packed with flavor and comes together easily and quickly on any busy weeknight. 

Everyone’s favorite teriyaki glaze is shockingly easy and pantry-friendly.

An aromatic pork filling and finishing scoop of chile crisp make this homey wonton soup as flavorful as it is comforting.

This easy bulgogi recipe with its hot-sweet-salty marinade works well with beef, pork, or chicken—and delivers dinner in under an hour.

Inspired by coconut-based mithai, these irresistible baked cake doughnuts have a plush, lightly spiced crumb and a sweet glaze, all thanks to coconut milk.

This recipe produces shatteringly crisp tempura each and every time.

Warm rice and hot sauce transform budget canned tuna into a craveable, handheld dish.

This easy onigiri recipe is infinitely adaptable, doesn’t require any special equipment, and makes a perfect snack to enjoy on the go.

This Laotian-style rice salad is crunchy, spicy, sour, and bright. Store-bought red curry paste and skillet-crisped rice keep it fast and weeknight friendly.

This rich main nods to Korean Chinese jajangmyeon and ragù Bolognese, relying on fermented black bean paste (jajang) for earthy backbone to the meaty sauce.

Everything you love about katsu (the crispy breading, the juicy meat) with a molten, cheesy center.

These chewy, lightly sweet, sesame-filled rice cakes are a star of the Korean mid-autumn festival known as Chuseok.

This rustic, subtly sweet Korean rice cake gets its deep roasty-toasty flavor from roasted soybean powder.