East Asian

Inspired by Cantonese char siu, this boneless pork shoulder is gloriously shellacked with a molasses glaze for the perfect balance of sweet and savory.

We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.

Serve these classic Japanese noodles family-style, in a pool of ice water. Dip the noodles in a sauce made with dashi, rice vinegar, and soy sauce, or fill a bowl with noodles and scatter the sauce on top.

Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.

Tossed with a miso and tahini dressing, this spring-evoking grain bowl can be topped with whatever seasonal produce looks irresistible at the market.

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.

This fortifying Japanese soup starts with a homemade dashi—stock made from seaweed and bonito flakes—which gives the dish a light, savory flavor.

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.

Whether it's part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

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.

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

Baste grilled steaks with a sweet and spicy chile-ginger sauce, then pile into tortillas with kimchi, cilantro, and mayo for a fusion dinner everyone will love.