Asian

Chicken Yakhni Pulao

The essence of this pulao is the yakhni, which means meat stock or broth. Homemade chicken stock, bone-in chicken thighs, and an abundance of spices make this a flavorful and comforting one-pot meal.

Mango Shrikhand Panna Cotta Tart

The filling of this tart reminds of me of the hot Mumbai summers when Mum would make mango shrikhand for us, with the beautiful fragrance of floral cardamom and saffron and the warm notes of nutmeg. Mango and ginger are a great pairing, so the base of the gingersnap crust pairs well with the silky smooth shrikhand filling in the tart. I love this tart and my kids love it too. It is so easy to make that it has become a regular in our home. It is definitely a showstopper for a party as well! It is.…

Manchurian Cauliflower

Roasted Chile Powder

To add earthy heat to your cooking, roast dried Thai chiles in the oven before grinding them to a powder.

The Secret to Delicious Vegan Korean Food Is My Fish-Free ‘Fishy’ Sauce

Fish sauce is integral to Korean cuisine, but this vegan version still packs a ton of fermented, briny, and umami flavor.

Vegan Gamja Tang

A plant-based alternative to this traditionally pork-heavy dish restores the potato to its rightful place as the star of the stew.

Royyala Iguru (Stir-Fried Prawns)

The Nellore district in Andhra Pradesh is the epicenter of prawn cultivation in India. I am lucky enough to have family in Nellore and have spent many memorable childhood summers with ammama there. The prawns in Nellore make it to the kitchen literally minutes after they are caught, and really do taste like the sea. The trick to this recipe is to be patient and allow the onions to brown to a deep, caramelized sweetness. It never fails to amaze me that such a simple dish can be absolutely delicio.…

This Instant Pot Japchae Is, In Fact, Instant

Set aside your skepticism because using the faddish pressure cooker for these traditional Korean noodles actually works—and in a fraction of the time it takes to cook them conventionally.

Instant Pot Japchae

A Korean classic of bouncy noodles, julienned vegetables, and a sweet-and-salty sauce—and this version only takes about 20 minutes.

How Tempura Evolved From a Portuguese Staple to a Japanese Art

Influenced by the Portuguese, the Japanese mastered the practice of using a batter to coat and fry all sorts of vegetables, delicate leaves, and succulent seafood.

Vegetable Tempura

Use any combination of vegetables for tempura—the list is as long as the vegetables available at your market.

I’m Making Mooncakes for Mid-Autumn Festival—and You Should Too

Although ways of celebrating differ throughout China, mooncakes have a starring role no matter the region.

Honey Pistachio Mooncakes

Encased in these mooncakes are a filling of coarsely ground pistachios, fragrant honey, and a generous sprinkling of salt.

Red Bean Mooncakes With Salted Egg Yolk

If you’re lucky, you’ll find mooncakes with an egg yolk or two, which means there’s more of the best part to share with your family.

Mushroom Adobo

Adobo is commonly made with chicken, pork, or squid, but this one relies on mushrooms for a boost of umami flavor and meaty texture.

Cheese Fries Are Great, But Chana Masala Cheese Fries Are Even Better

This combination of crispy sweet potato fries, spicy chana masala chili, melty cheese, spicy green chutney, and cooling yogurt hits every note perfectly.

Chana Masala Cheese Fries

Spicy, tangy, oh-so-melty-and-ooey-gooey—these chana masala fries hit on all levels. This particular spin on chana masala leans toward vegetarian chili, with a heavy dose of tomatoes and a kick from both Kashmiri chili powder and a couple serrano chiles. Some of the chickpeas are mashed part way through cooking to achieve a thick, spoonable texture akin to Cincinnati-style chili (read: not chunky or watery). Quick tip: If you’re strapped for time, feel free to use store-bought sweet potato fries)…