This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I've added sweet, spiralized carrots here, and Mom likes to add extra fresh ginger to...
Author: Candice Kumai
Author: Jody Adams
Smoky bacon, crunchy shredded lettuce, and a zesty dressing-what's not to like?
Author: Bryant Ng
If you can't eat just one tortilla chip, this is the salsa of your dreams. It transforms chips into a nutty, saucy topping for Mexican-style street corn.
Author: Paola Briseño-González
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Author: Sara Kramer
Author: Robin Levy Goetz
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger...
Author: Shahir Massoud
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy veg will do. Try radishes, carrots, or cucumbers...
Author: Andy Baraghani
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...
Author: Betty Liu
Author: Maggie Ruggiero
A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls...
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Author: Chris Morocco
Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect...
Author: Jason Wang
This savory, addictive dressing will taste good on just about anything, including cold noodle salads.
Author: Claire Saffitz
Author: Chris Miller
If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up.
This super-oishii (delicious) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding a bit more Sriracha for heat, and topping it...
Author: Candice Kumai
These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to pull them off.
Author: Andy Baraghani
Author: Su Mei Yu
In this recipe, an easy blondie base comes together in a saucepan and can be baked ahead, while the fruit and maple ripples take just minutes.
Author: Tara O'Brady
Fried garlic boasts an incredible ease-to-"wow" ratio-put slices of garlic in cold oil, crank the heat, and fish them out when they're bronzed. But also the oil that's left behind is a flavor-packed product...
Author: Andy Baraghani
Cook black beans with soy sauce, then sweeten with sugar and flavor with sesame oil for these sweet and savory banchan.
Author: Hooni Kim
Author: Sheila Lukins
This easy tomato salad isn't Thai per se, but it does demonstrate how the Thai concept of balancing flavors can be achieved in different combinations.
Author: Kris Yenbamroong
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using only leftovers! The simple addition of turmeric...
Author: Candice Kumai
Author: Clark Frasier
Author: Alice Colin
Author: Wang Haibo
Author: Julie Sahni