Asian

You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

This all-purpose sauce will go with any protein and doubles as a great dressing for summer salads.

Easy, flavorful, and healthy. A poached chicken miracle!

This colorful cold noodle salad is infinitely riffable.

This cold noodle salad can be customized however you want, but it's all about that sesame dressing.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

No tough strips of dry meat here.

If you have a wok, gold star goes to you! Use it!

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

The best, easiest miso soup ever.

The butter sauce for this recipe was developed in the early 20th century in Delhi as a way to soften leftover tandoori chicken with tomatoes, butter, and cream.

A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.

If gochujang hasn’t made it to your pantry yet, you can use any miso.

A creamy, flavorful noodle soup that you'll crave all year—the secret's in the laksa paste.

A restorative, Japanese-inspired chicken soup with only 10 ingredients.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.