Asian

Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan.

Serve this fenugreek-flavored Indian chicken dish with its beautiful orange-red gravy for a party.

The rice dish pongal is very dear to Tamil people. This combination isn’t traditional, but the thing is, pongal is just fantastic with bright Sri Lankan pickles and a soft-boiled egg.

This creamy and hearty vegan saag gets its texture from sunflower seed cream, which mellows the bitter notes of the kale.

This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice.

This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.

Serve this crispy-skinned, exceptionally moist chicken like you would a Peking duck: with Chinese pancakes, sliced scallions, cucumber, and hoisin sauce.

A thin layer of crispy rice, an array of Chinese cured meats, and a drizzle of sweet, seasoned soy sauce makes this a simple and satisfying weeknight dinner.

This version of tea eggs features a soft-boiled, slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics.

This spiced chickpea dish, pindi chana, gets its name from the city of Rawalpindi.

This crispy fried bread is the perfect accompaniment to scoop up gravies and vegetable dishes in a thali.

Fresh corn is the star of this cooling raita, which serves as a palate cleanser between bites of spicier dishes.

This is the street food fried rice of my childhood.

This Japanese version of mabodofu is cooked with tofu and ground pork, and is significantly less spicy than the Sichuan version.

The is a copycat of the popular five-star grilled chicken found throughout Bangkok.

A double dose of dairy—milk and condensed milk—makes this dessert extra creamy.