Chewy noodles, tinned fish, and hardy greens in an umami broth.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.
A jar of orange marmalade and a few sprigs of fresh rosemary pack a ton of wintry flavor into this celebratory meaty centerpiece.