Asian

These personalized cookies are fresher and more fun than the average takeout treat.

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Spaghetti squash plays the part of rice noodles in this take on a Vietnamese noodle bowl.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

Spicy tofu crumbles, pickled scallions, and roasted garlic chili sauce all come together in this noodle bowl. (Save leftovers to add to grain bowls all week long.)

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

This deep savory dressing makes simply cooked vegetables come to life.

Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other? Read on.

The base for countless dishes in Japanese cooking. This method requires just 30 minutes to soak the kombu, unlike some that call for overnight soaking.

Try this technique on any type of ground meat for an easy rice bowl topper.

Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.