Asian

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

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.

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

For the full effect, enjoy over a bed of rice with a pint of cold beer.

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 festive eggplant dish great for gatherings.

This simple dish of beans simmered in a spicy sauce is found in every corner food stall in Peshawar, Pakistan.

These cookies are gently sweetened and perfect with a cup of tea.

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.

Serve with crusty bread to dip in the golden sauce.

Making your own crusty loaves is surprisingly easy.

With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.

With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.