East Asian
Black Sesame Melon Pan
Melon pan is a traditional sweet bun from Japan made of an enriched dough with a crispy cookie layer on top.
Salt and Pepper Chile Squid
Plenty of seasoned cornstarch and a clean vat of high-heating oil is the secret to light and crispy fried salt and pepper squid.
Pineapple Buns
Despite the name, the pineapple bun has no pineapple—it’s a soft milk-bread bun with a sweet, buttery, crackly cookie-like top that, after it’s baked, resembles pineapple skin.
How to Make Crispy, Chewy Mochi Doughnuts at Home
A pastry chef’s guide to making mochi doughnuts at home—and glazing them in a rainbow of colors.
Mochi Doughnuts
These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce.
Miso Soup
Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.
Shao Bing
These sesame flatbreads can be made ahead and frozen—or, if you plan ahead, made fresh for breakfast.
Stir-Fried Sesame Baby Bok Choy
In this bok choy recipe, you’ll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil.
Hong Kong–Style French Toast
Thick slices of milk bread are stuffed with creamy peanut butter and soaked in an egg batter for a luscious and exquisitely custardy interior.
Alina’s Milk Bread
Using tangzhong—a technique that calls for mixing a cooked flour mixture into bread dough—produces a bread that’s unbelievably soft, sweet, and fluffy.
During Chinese New Year, There's Never Enough Cake
Each bite of turnip cake is filled with different savory elements—fatty pork, briny shellfish, and earthy mushrooms—suspended in a mixture of grated radish and rice flour.
Orange Chicken
Starring crispy fried thigh meat dressed in a savory, citrus glaze, orange chicken is a Chinese American take-out staple well worth making at home.
My Mukbang Obsession Taught Me to Love Wooden Spoons
Wooden spoons are used throughout Korea to eat soup, stews, and rice dishes. If you don't have one already, you need one for soup this winter.
Make This Braising Liquid Once, Reuse It Forever
Flavor-potting sets you up for success with a flavorful braising broth that you can cook with again and again.
Chaozhou Flavor-Potted Tofu
Braise tofu in an aromatic and spice-filled broth that’s used not just once but over and over again.
Three Cup Chicken (San Bei Ji)
This Taiwanese classic gets its name from the generous amounts of soy sauce, sesame oil, and rice wine it calls for.
A 3-Ingredient Ginger Pudding That's Ready in 10 Minutes
There is no cornstarch, gelatin, egg, or custard powder in this recipe—just a naturally occurring enzyme in ginger that transforms milk into a silky dessert.
Kimchi Fried Rice
Editor’s Note: To make this kimchi fried rice recipe vegan- or vegetarian-friendly, use a brand of kimchi made without seafood, such as Mother In Law’s or Sinto Gourmet. Like any fried rice this recipe is adaptable—you can use any vegetables you have on hand.
Ginger Pudding
If you love the taste of ginger, this simple dessert is for you. It requires no baking or steaming and has only three ingredients: milk, sugar and ginger juice.
Dooboo Jorim (Braised Tofu)
Sear and braise tofu with onions, carrots, and mushrooms, then pour a simple, spicy soy-sauce based dressing onto it for a dinner that practically makes itself.