East Asian

The secret to making these gingery sesame noodles super-satisfying: When sautéing the ground pork, don’t break it up too much—big, chunky pieces really make the final dish.

Coating chicken in cornstarch before stir-frying gives the meat in this takeout-inspired dinner a golden crust and helps thicken the oyster sauce–fortified glaze.

Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.

A simple dish of soba noodles tossed with poached chicken, chili oil, soy sauce, and scallions.

The garlic, ginger, and chile sauce that flavors this dish is one of the popular sauces used in Indo-Chinese cuisine.

Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.

With tahini, miso, a touch of sweetness, and rice vinegar, this umami-lover’s dream salad is the perfect way to put a fresh spin on a Western classic.

Inspired by the Korean soup kuksi, this chilled tomato broth is topped with noodles and crunchy vegetables for a refreshing summer dinner.

This lightly seasoned cucumber salad, similar to Japanese sunomono, has spiralized carrots for sweetness and a punch of fresh ginger.

This dairy-free ice cream is infused with matcha and a touch of organic vanilla, and has a rich, sweet flavor.

These super-moist and delicious cookies are made with a secret ingredient: banana!

Starting with fresh ingredients like avocado and cucumber this take on a poke bowl is simple to execute and surprisingly tasty. Try this variation on everyone’s favorite sushi roll, deconstructed, with all the great taste of a California roll.