Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months.

If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.

A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.

Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.

Korean rice cakes can be found frozen or vacuum-packed. They’re delicious in soups (of course) but also seared or lightly grilled.

You may think that there’s a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.

These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.

Short ribs on a weeknight? Combine thin-cut, flanken-style ribs with a flavor-packed sauce made with mayo, miso, and Sriracha, and anything is possible.

his roasting method simplifies and mimics the effects of traditionally boiled and deep-fried lechon kawali, the celebratory Philippine pork dish with crackling skin and succulent meat.

Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead.

This is not the bland, boring steak and onions you might have seen before—instead, bay leaves, lemon juice, and soy sauce lend fragrant, bright, umami-rich flavor to a succulent rib-eye.

Hot chile paste gives this Vietnamese-inspired tenderloin a great kick, while salty, pungent fish sauce brings out the umami in the Brussels sprouts.

This homemade version of a popular Chipotle restaurant menu item livens up plain white rice with lime juice and tons of cilantro. Serve it as a side dish or top with cooked vegetables and salsa to make a quick burrito bowl.

This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay during Diwali, much like you'd have Chex Mix during the American holiday season.

This playful Indian take on veggie lasagna pairs chickpea-flour noodles with eggplant, sweet potatoes, and chile- and ginger-spiced tomato and yogurt sauces.

Braise chicken legs in a golden, aromatic coconut broth, then toss rice noodles with the warmly spiced braising liquid to serve.

Flavored with store-bought sambal oelek, a spicy Indonesian condiment made with fresh chiles, this spicy stir-fry is fantastic served over a bowl of steamed white rice.