Asian
Make This Braising Liquid Once, Reuse It Forever
Flavor-potting sets you up for success with a flavorful braising broth that you can cook with again and again.
Chaozhou Flavor-Potted Tofu
Braise tofu in an aromatic and spice-filled broth that’s used not just once but over and over again.
Prep These 3 Indonesian Spice Pastes for Effortless Cooking With Big Flavor
Stash of any of these three basic bumbu dasar, and you can make delicious Indonesian meals any time, without a laundry list of ingredients.
Sayur Lodeh (Vegetable Soup With Pressed Rice Cakes)
This delicious vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore, Malaysia, and Indonesia.
Instant Pot Chicken Rendang
Rendang is a slow-cooked dish that requires hours of stovetop nursing. It was only when I bought an Instant Pot that I even entertained the idea of making it myself.
Vegetarian Soto
This peppery turmeric soup is a meatless version of soto ayam, which is usually made with chicken.
Three Cup Chicken (San Bei Ji)
This Taiwanese classic gets its name from the generous amounts of soy sauce, sesame oil, and rice wine it calls for.
A 3-Ingredient Ginger Pudding That's Ready in 10 Minutes
There is no cornstarch, gelatin, egg, or custard powder in this recipe—just a naturally occurring enzyme in ginger that transforms milk into a silky dessert.
Kimchi Fried Rice
Editor’s Note: To make this kimchi fried rice recipe vegan- or vegetarian-friendly, use a brand of kimchi made without seafood, such as Mother In Law’s or Sinto Gourmet. Like any fried rice this recipe is adaptable—you can use any vegetables you have on hand.
Ginger Pudding
If you love the taste of ginger, this simple dessert is for you. It requires no baking or steaming and has only three ingredients: milk, sugar and ginger juice.
53 Good Luck Meals for New Year’s Day
Get lucky.
Dooboo Jorim (Braised Tofu)
Sear and braise tofu with onions, carrots, and mushrooms, then pour a simple, spicy soy-sauce based dressing onto it for a dinner that practically makes itself.
These Chaat Masala Nuts and Cornflakes Are Dangerously Snackable
Small on prep and big on flavor, they’re the perfect little thing for your holiday snack table.
Chili Crab Dip With Shrimp Chips
Inspired by chili crab, an aromatic and spicy Singaporean braise, this crab dip gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger.
Chaat Masala Mixed Nuts With Cornflakes
These spiced nuts are tangy, spicy, and the perfect thing to nibble on during the holidays. With extra crunch from cornflakes and a determined kick from cayenne, these will keep you coming back for more.
Combine Ube and Coconut for an Ultraviolet Pie Unlike Any Other
Turn a jar of Philippine purple yam spread, plus a few eggs and can of coconut milk, into this shockingly hued dream of a dessert.
Ube Pie With Marshmallow Whip
When I’m with my mom’s side of the family, no holiday is complete without ube pie. Ube is a vibrant purple yam from the Philippines used in many sweet dishes. This version of the pie, with its deep shade of violet and its pearly crown of marshmallowy whipped cream, looks as regal as it does whimsical. It’s creamy and custardy like a sweet potato pie but with ube’s distinct notes of vanilla and pistachio. Instead of starting with whole purple yams, this recipe uses jarred ube halaya (sometimes ca.…
Red-Cooking Is the Simple Braising Method I Can't Live Without
This easy Chinese technique of cooking with soy sauce, sugar, and rice wine is infinitely adaptable.
Red-Cooked Tofu
Deep-fried tofu gets braised with shiitake mushrooms in soy sauce and Chinese wine for this easy dish.
Red-Cooked Chicken With Chestnuts
The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food.