Asian
Sweet Roti
Crispy, flaky, chewy, sweet, gooey—you get all of these sensations at once when you bite into freshly made roti.
How to Make Crispy, Buttery Kulchas at Home—Without a Tandoor
Stuffed with chiles and garlic, these kulchas cook on the stovetop and turn crispy under the heat of the broiler.
It's Never Not Time for Theplas
This quintessential Gujarati flatbread is a road-trip staple, but it’s just as delicious devoured in your kitchen.
Shao Bing
These sesame flatbreads can be made ahead and frozen—or, if you plan ahead, made fresh for breakfast.
Chile-Garlic Kulcha
Kulcha is a type of lightly leavened flatbread from India that’s traditionally made in a tandoor oven. This kulcha recipe is adapted for a cast-iron skillet.
Sour Cream Thepla
Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.
Stir-Fried Sesame Baby Bok Choy
In this bok choy recipe, you’ll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil.
Hong Kong–Style French Toast
Thick slices of milk bread are stuffed with creamy peanut butter and soaked in an egg batter for a luscious and exquisitely custardy interior.
Vegetarian Pad Thai
This vegetarian pad Thai gets its tangy-sweet flavor and flush of heat from a sauce made with tamarind pulp, soy sauce, brown sugar, and Sriracha.
Alina’s Milk Bread
Using tangzhong—a technique that calls for mixing a cooked flour mixture into bread dough—produces a bread that’s unbelievably soft, sweet, and fluffy.
During Chinese New Year, There's Never Enough Cake
Each bite of turnip cake is filled with different savory elements—fatty pork, briny shellfish, and earthy mushrooms—suspended in a mixture of grated radish and rice flour.
It's a Sauce, It's a Stuffing: It's Spicy Paneer-Tomato Gravy
You could eat it simply with rice or flatbread, but even better? Spoon it into baked bell peppers or crispy cheese sandwiches.
Orange Chicken
Starring crispy fried thigh meat dressed in a savory, citrus glaze, orange chicken is a Chinese American take-out staple well worth making at home.
My Mukbang Obsession Taught Me to Love Wooden Spoons
Wooden spoons are used throughout Korea to eat soup, stews, and rice dishes. If you don't have one already, you need one for soup this winter.
Make This Braising Liquid Once, Reuse It Forever
Flavor-potting sets you up for success with a flavorful braising broth that you can cook with again and again.
Chaozhou Flavor-Potted Tofu
Braise tofu in an aromatic and spice-filled broth that’s used not just once but over and over again.
Prep These 3 Indonesian Spice Pastes for Effortless Cooking With Big Flavor
Stash of any of these three basic bumbu dasar, and you can make delicious Indonesian meals any time, without a laundry list of ingredients.
Sayur Lodeh (Vegetable Soup With Pressed Rice Cakes)
This delicious vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore, Malaysia, and Indonesia.
Instant Pot Chicken Rendang
Rendang is a slow-cooked dish that requires hours of stovetop nursing. It was only when I bought an Instant Pot that I even entertained the idea of making it myself.
Vegetarian Soto
This peppery turmeric soup is a meatless version of soto ayam, which is usually made with chicken.