Asian
Yogurt-Braised Chicken Legs With Garlic and Ginger
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender.
By Claire Saffitz
Chicken Teriyaki
Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.
By Molly Baz
Avocado-Miso-Mushroom Bowl
Tossed with a miso and tahini dressing, this spring-evoking grain bowl can be topped with whatever seasonal produce looks irresistible at the market.
By Candice Kumai
Spicy Miso-Tahini Ramen
This super-oishii (delicious) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding a bit more Sriracha for heat, and topping it all off with a slightly runny soft-boiled egg.
By Candice Kumai
Weekly Meal Plan: March 26–30
Korean-style grain bowls, hearty shrimp pasta, and the easiest chicken enchiladas.
By Anna Stockwell
The Vietnamese Kitchen Tool That Makes Every Dish Stunningly Gorgeous
Gorgeous cuts of scallion, right this way.
By Tommy Werner
Short Ribs Slow-Roasted in Coconut Milk
In this riff on beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat.
By Chris Morocco
Salmon Donabe
This fortifying Japanese soup starts with a homemade dashi—stock made from seaweed and bonito flakes—which gives the dish a light, savory flavor.
By Claire Saffitz
Spicy Dry-Fried Beef
This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture.
By Grace Young
Arroz Caldo
In this Filipino chicken rice porridge, a combination of medium-grain and sticky rice cooks in freshly made chicken stock until it becomes thick and creamy.
By Yasmin Newman
The Greenest Coconut Curry with Clams and Rice Noodles
Coconut cream is what gives this soup its velvety richness. Otherwise it’d just be green juice and noodles!
By Andy Baraghani
Breakfast Rice Bowls with Smoked Fish
Whether it's part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.
By Chris Morocco
Coconut Shrimp Pancakes with Fresh Herbs
Who doesn’t love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut milk batter and studded with bacon, scallions, and turmeric-spiced shrimp. Top it off with fresh herbs and crunchy mung beans and it’ll gain a permanent place in your weeknight rotation.
By Anna Stockwell
Instant Pot Thai Coconut Clams
These Thai-inspired clams are salty, tangy, and rich from the coconut milk.
By Melissa Clark
Instant Pot Chile-Braised Brisket
Don't have eight hours to wait on a brisket to cook? Neither do we. This recipe gets it done in less than half the time and is packed with spicy, Korean flavors to boot.
By Melissa Clark
Make a Thai-Style Curry Dinner Without a Recipe
Forget ordering takeout: stock your pantry with coconut milk and curry paste, and you can have a Thai-style curry whenever you want.
By Anna Stockwell
Beef Short Ribs Satay
Grilled medium or medium rare, the delicious meat pulls from the built-in skewer (aka the bones), and you salivate even more as you chew.
By James Syhabout
Feel-Good Chicken Soup
This brothy ginger, soy, and chile–scented Asian chicken soup is bound to make anyone feel 110% better.
By Donna Hay
Vegetarian Pho
Fish and meat often figure prominently in the Vietnamese meal-in-a-bowl soup known as pho, but there are traditional and fine vegetarian options, chief among them this broth made from soy sauce and a blend of spices like star anise and cinnamon. All that’s required is a willingness to invest in making the broth and a few additional toppings and you’ll be handsomely rewarded.
By Mark Bittman