Asian

For dense hand-pulled noodles, you’re going to want the sauce to be saltier and spicier, balancing out the thick wheat noodles with extra aromatics for depth of flavor.

This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.

Since Chinese eggplant has fewer seeds, it is noticeably less bitter than its fellow nightshades. This makes it the perfect ensemble player in this cast of heat, ginger, and garlic.

Standing three tiers high, the magnificent Bombay sandwich is a whopper of a construction. It’s available on every street corner, and each stallholder obsesses over their own special blend of spices, vegetables, and chutneys, for that “better than yours” taste. Although it’s a wonder, it’s also a labor of love to make at home, and so in this recipe I’ve attempted to embody its spirit—a sharp, hot green chutney, cheese, and onion—but in a pastry roll that can be made in just minutes.

Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.

These date balls, which I make each year for Diwali, are nutty and fudgy—without any chocolate. In years when the celebrations for Diwali and Thanksgiving are close together, I like to make a double batch to add to our Thanksgiving spread. They fit right in. 

Traditionally these banana fritters are sweetened with a syrup made from gur or jaggery, which gives them a musky aroma and a dark brown color. This version uses maple syrup, which hits many of the same notes as those sweeteners. These fritters are fluffy and tender on the inside, crispy and craggy on the outside.

This roll can be filled with whatever you like: beef, pork, or vegetables. The combination in this recipe is my favorite.

This dish of tender spiced goat layered with saffron rice, cashews, and golden raisins is a celebratory meal ideal for birthdays and holidays of all kinds.

This aromatic rice pudding is flavored with cinnamon and cardamom, and gets a topping of pistachios and edible flowers.

Packed full of a rainbow of colors, flavors, and textures, from spiced paneer, chickpeas, and tomatoes to roasted beets, sweet potatoes, and a citrusy coconut and cilantro sauce this is a vegetable dish for special occasions.

This creamy, frozen Indian dessert gets its flavor from finely ground pistachios and a pinch of floral, earthy saffron.

These milky little doughnuts are a burnished bronze on the outside, white and cakey inside, and soaked to the core with delicately flavored rose syrup.

These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin and cut it into squares.

You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.

These crispy fritters are made with grated carrots, onions, and ginger, plus garam masala and chile. The dipping sauce has a hefty pour of bourbon, which adds warming depth.

This vegetable fritter recipe calls for onions, cabbage, potato, and carrot, but you can use any combination of vegetables you have.