East Asian

When the pork is sweet and juicy and the panko is fluffy and crisp, tonkatsu is a real treat.

The most important part of this melon parfait is the melon jelly made from Piel de Sapo—an intensely fragrant melon—but you can use a similar green or orange melon instead.

A mat of sticky rice is stuffed with a sprinkle of pickled mustard greens, preserved radish, and a bit of pork floss to make this Taiwanese breakfast staple.

Marinated in a simple medley of soy sauce, sugar, and a bit of five-spice powder, these fried pork chops are a delicious anchor for an afternoon meal.

This mung bean and pork mooncake is a classic in Taiwan, with the meat and sweet bean filling enclosed in a flaky, layered, lard-infused bun.

Garlic bread meets Korean corn cheese—a simple dish that consists of sweet canned corn kernels, lots of mayonnaise, and mozzarella cheese.

Tomato and egg, a classic Chinese dish packed with sweet and umami flavors, is combined with shakshuka for easy brunch or dinnertime showstopper.

Based on a beloved jellyfish salad, this jellyfish-free glass noodle salad showcases crunchy celery and tofu smothered in a sesame-vinegar dressing.

These tofu vegetable skewers are a little sweet and a little salty with tons of umami from chili bean paste. 

This is one of the most basic onigiri recipes. It also revolutionized the onigiri world.

Use either mung bean or soybean sprouts for this stir-fry—mung bean sprouts are more tender and crisp.

Velvety chicken, canned pineapple, and ketchup come together in this beloved Chinese takeout recipe by way of Oahu.

The pleasant balance of salt, spice, and sugar makes these curry puffs perfect for an appetizer, afternoon snack, or breakfast with a cup of tea.

This adaptation of classic Cantonese salt-baked chicken doesn't require a ton of salt.

Poaching the chicken not only prevents overcooking, it also gives the meat a silky texture.

This Japanese sesame-based dressing is great on salads, seafood, and grilled meat.