Asian

Yes, you can make shatteringly crispy imperial rolls by blasting them with heat in the oven or an air fryer.

Turmeric gives this rice its vivid color and earthy flavor.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

The combination of flavors and textures in this chicken khao soy (also spelled khao soi), which marries creamy curry sauce and silky egg noodles, is magical.

Inspired by the laab found in Thai markets, this pork laab gets its fabulous flavor from thinly sliced pork liver combined with the ground pork.

Dry-roasting the lentils before cooking gives the dish a wonderful smoky, earthy fragrance.

These bone-in chicken thighs are rubbed with cilantro, mint, and chiles.

Chapati is the everyday bread eaten by many families in India. Chapati flour is readily available in many South Asian grocery stores, but if you can’t find it, use sifted whole wheat flour.

When used in the right amounts, fermented and salty elements don’t overpower the other ingredients in a dessert.

This is one of the most basic onigiri recipes. It also revolutionized the onigiri world.

With flavors that are bright and complex from a mixture of nuts, seeds, spices, and rose petals, thandai is the ideal drink for Holi celebrations.

This spice mix can be used to make thandai to drink for holi, or baked into an assortment of sweets.

Use either mung bean or soybean sprouts for this stir-fry—mung bean sprouts are more tender and crisp.

Velvety chicken, canned pineapple, and ketchup come together in this beloved Chinese takeout recipe by way of Oahu.

The pleasant balance of salt, spice, and sugar makes these curry puffs perfect for an appetizer, afternoon snack, or breakfast with a cup of tea.