Asian
Black Sesame Melon Pan
Melon pan is a traditional sweet bun from Japan made of an enriched dough with a crispy cookie layer on top.
Salt and Pepper Chile Squid
Plenty of seasoned cornstarch and a clean vat of high-heating oil is the secret to light and crispy fried salt and pepper squid.
Pineapple Buns
Despite the name, the pineapple bun has no pineapple—it’s a soft milk-bread bun with a sweet, buttery, crackly cookie-like top that, after it’s baked, resembles pineapple skin.
How to Make Crispy, Chewy Mochi Doughnuts at Home
A pastry chef’s guide to making mochi doughnuts at home—and glazing them in a rainbow of colors.
Mochi Doughnuts
These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce.
Miso Soup
Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.
Sweet Roti
Crispy, flaky, chewy, sweet, gooey—you get all of these sensations at once when you bite into freshly made roti.
How to Make Crispy, Buttery Kulchas at Home—Without a Tandoor
Stuffed with chiles and garlic, these kulchas cook on the stovetop and turn crispy under the heat of the broiler.
It's Never Not Time for Theplas
This quintessential Gujarati flatbread is a road-trip staple, but it’s just as delicious devoured in your kitchen.
Shao Bing
These sesame flatbreads can be made ahead and frozen—or, if you plan ahead, made fresh for breakfast.
Chile-Garlic Kulcha
Kulcha is a type of lightly leavened flatbread from India that’s traditionally made in a tandoor oven. This kulcha recipe is adapted for a cast-iron skillet.
Sour Cream Thepla
Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.
Stir-Fried Sesame Baby Bok Choy
In this bok choy recipe, you’ll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil.
Hong Kong–Style French Toast
Thick slices of milk bread are stuffed with creamy peanut butter and soaked in an egg batter for a luscious and exquisitely custardy interior.
Vegetarian Pad Thai
This vegetarian pad Thai gets its tangy-sweet flavor and flush of heat from a sauce made with tamarind pulp, soy sauce, brown sugar, and Sriracha.
Alina’s Milk Bread
Using tangzhong—a technique that calls for mixing a cooked flour mixture into bread dough—produces a bread that’s unbelievably soft, sweet, and fluffy.
During Chinese New Year, There's Never Enough Cake
Each bite of turnip cake is filled with different savory elements—fatty pork, briny shellfish, and earthy mushrooms—suspended in a mixture of grated radish and rice flour.
It's a Sauce, It's a Stuffing: It's Spicy Paneer-Tomato Gravy
You could eat it simply with rice or flatbread, but even better? Spoon it into baked bell peppers or crispy cheese sandwiches.
Orange Chicken
Starring crispy fried thigh meat dressed in a savory, citrus glaze, orange chicken is a Chinese American take-out staple well worth making at home.
My Mukbang Obsession Taught Me to Love Wooden Spoons
Wooden spoons are used throughout Korea to eat soup, stews, and rice dishes. If you don't have one already, you need one for soup this winter.