East Asian

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.

In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.

From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.

This easy roast duck makes for a lovely holiday centerpiece—it’s also pretty easy to cook.

Tangy caramelized kimchi adds much appreciated acidity to an Italian classic. This version will soon become your new favorite. 

This recipe swaps out the traditional tofu for eggplant, which has a similar soft texture but absorbs the rich flavors of the sauce even more.

These simple stir-fried greens are quickly cooked over high heat in a wok, so that the vegetables remain bright green in color.

You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.

Shanghainese stir-fried rice cakes are often eaten during the New Year because the name of the dish also sounds like “a year of growth.”

These Sichuan-style dry-fried green beans get their punchy flavor thanks to the chile and garlic.

Inspired by Japanese street food, these korokke include bell pepper and onion to add texture to the potatoes, and mozzarella to create a gooey cheese pull.

The magic of katsudon happens when the egg and dashi combine to form a loose custard on the bottom, but the egg yolk on the top remains bright orange and jammy.