Root Vegetable

This beet-tahini dip starts off sweet, then gets a little spicy.

This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?

This easy pork roast is a hands-off dinner party main thanks to your slow cooker.

Add these pickled tomatoes to eggs, soup, sauce, or salsa.

The banana leaf preserves the freshness and juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.

This succulent and juicy drunken chicken gets boiled—twice!—and served with a classic ginger and scallion sauce.

Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.

There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles.

This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo.

Heilongjiang in Northeast China does not have a huge repertoire of famous recipes, but this eggplant preparation should put it on the map.

Roasted garlic is one of just five ingredients that make this hearty baked pasta oh-so-good, with oh-so-little effort.

A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.

This quick roasted asparagus recipe yields tender spears and plenty of flavor thanks to a savory mixture of garlic, oil, onion powder, and parsley.

In many Indian households observing Ramadan, black chickpeas are eaten at sunset when the fast ends.

These tandoori-spiced chickpeas get slow-cooked with aromatics in oil, and they’re sublime for a make-ahead meal.

Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.