Asian
Miso-Glazed Salmon Skewers
With a sprinkling of spice, these simple broiled salmon skewers make an impressive appetizer.
The Keys to Making Great Bánh Mì at Home
Not making this classic Vietnamese sandwich at home? Don't worry—Sandwich Theory will show you the way.
Frozen Vegetables Are a Wok's Best Friend
All of the flavor, none of the prep work.
The International Ingredients You Need in Your Freezer Right Now
With these ingredients always on hand, there's no Thai (or Indian) (or Chinese) recipe you can't try.
How to Make Seafood Broth in 10 Minutes
This base for ramen (and much more) simmers for just 10 minutes and uses only two ingredients. So why does it taste so complex?
Get Saucey With Soy
Light vs dark, naturally brewed vs chemically produced: here's how to know which sauce to buy.
How (and Why) to Make Ssamjang, One of the Great Korean Condiments
It's easy to put together. It's even easier to find something to slather it on.
Crispy Pork Lettuce Wraps
Sweet and spicy pork belly lettuce wraps—served with a refreshing cucumber salad—are a cool, crunchy dinner for sweltering August nights.
20 Ways to Top Your Instant Ramen
These toppings are, uh, tops.
How to Navigate the Tofu Aisle
Soft. Silky. Firm. Super Firm. Somehow, tofu has become one of the most confounding groceries on the shelf. Luckily there are experts out there to tell us what tofu to buy, and how to keep it fresh at home.
Epi's Newest Recipes: #WeeknightPasta Edition
It's kind of been our best dinner week ever.
How to Make Pad Thai at Home in Just 22 Minutes
Takeout is convenient and all. But in the time it takes to wait for delivery, you can make pad Thai at home.
The Korean Trick to Amazing Instant Ramen
(You also need a paper fan.)
22-Minute Pad Thai
Tamarind juice concentrate helps gives this riff on the popular Thai stir-fry its tangy flavor.
Our New Recipes of the Week
It's summer versus fall, and these recipes have definitely picked a side.
4 Ways to Cook Perfect Fried Rice
It's one of the fastest—and most delicious—weeknight dinners you can throw together. But if you don't follow the rules, your fried rice will fumble.
The Asian Pantry Staple That Puts Dinner on the Table in 10 Minutes
Reason #1: Dinner in 10 minutes flat. Reason #2: You don't even have to turn on the stovetop.
The Simple Dish That Will Hook You on Korean Food
The upcoming Koreatown cookbook won't be published until next year, but we've got your first chance to cook from it.
Green Tea Cheesecake
We drink green tea all the time, at home or in restaurants, and it is an essential part of the Japanese culture. Matcha is a type of green tea often used in the formal tea ceremony, but it is also used in a number of Japanese desserts. It doesn't give a strong tea flavour but creates a nice colour and slight dry tartness at the end of the palate. This cake is very light and refreshing compared to many New York- style cheesecakes.
Layered Beef and Root Vegetables in a Spicy Coconut Curry
This dish, featuring many Indian flavors, is a little unusual. Instead of calling for lamb as the base, I use beef, which is not so common in Indian cuisine. But I find it goes very well with the cardamom, cinnamon, and curry leaves that make up the aromatics in the pot. It's a fragrant dish, not spicy-hot, but very flavorful. Since you can make it in advance, it's perfect for when you are having a lot of friends coming over and you want to be able to spend time with them. Like many of the recipes in this book, it will braise while you socialize.