Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Chewy noodles, tinned fish, and hardy greens in an umami broth.