Asian

Super-Simple Overnight Porridge

This velvety Vietnamese rice porridge gets a deep flavor from soaking overnight in chicken or vegetable broth before simmering with fragrant ginger and scallions.

Spicy Mushroom Larb

We’ve never met a riff on larb that we didn’t like, including this version, which forgoes the typical meat or fish for crispy shiitake mushrooms.

Pork Katsu Sandwich

The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.

This dish is triply aggressive, with sweet, sour, and spicy tastes strung together in an intense interplay. To make it your own, experiment with the balance of those three elements—you might make it more sour, or very, very spicy, depending on your palate and preferences.

Nasi Lemak

It’s way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.

Cooking Indian Food at Home? Don't Forget the Freezer Aisle

Some of Indian cooking's essential gourds, roots, and leaves are easier to find frozen.

We Found the New Spindrift

This new seltzer has real fruit juice, bright and fizzy bubbles, and all the flavors you've been missing.

Go Beyond the BEC

Break out of your morning routine with new recipes for breakfast bánh mì, eggy Korean muffins, and a Japanese spin on bagels and lox.

Fried Egg Bánh Mì

This sandwich gets immense flavor from a modest list of ingredients like eggs, vegetables, and herbs. The fish sauce spiked-mayo packs a powerful punch.

Korean Egg Bread

Usually just a pancake-like dough with egg, this version sports bacon, tomato and gooey cheese for a completely gratifying breakfast.

How to Get Your Fried Rice Extra-Crispy (Meaning Extra-Delicious)

The grains of rice should be both soft and ever so lightly toasted for a slightly sticky crunch.

Vietnamese Pork Meatball Banh Mi Fried Rice

To make this dish extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the bottom of the pan—this will give it a nice toast.

4 Spicy Condiments You Should Always Have In Your Fridge

These spicy chili pastes, oils, and sauces should be staples in your pantry for adding heat, texture, and umami to everything you cook.

Universal Marinade

Finely grating the aromatics in this Vietnamese-leaning marinade unlocks their flavor without endless chopping.

Chile Crisp

This all-purpose chile crisp—which is tangy, spicy, and addictive—will give your other condiments an inferiority complex. You’ve been warned. Put it to good use on eggs, meat, seafood, or hearty salads.

Mais con Yelo

In the Philippines, mais con yelo is a traditional dessert of crushed ice layered with corn kernels and sweetened milk. For this version, the milk and ice are combined with puréed corn to make a delicious granita.

Our 4th of July Ritual Is Less About Hot Dogs and More About Dumplings

When cookbook author Hetty McKinnon moved to New York, she cooked all the American holiday classics. Five years later, she's creating some classics of her own.