Cookbooks

This fizzy brunch cocktail has a touch of savory aquavit and a bitters-soaked sugar cube.

Chawanmushi, a Japanese savory, soupy custard, makes a wonderful first course, served either hot or cold.

Thinly sliced duck breast seared with leeks starts this beautiful bowl of noodle soup called kamo soba.

Caldo de oso is traditionally made with catfish, though any white fish will work in this soup, a specialty of Chihuahua in Mexico. 

The house daiquiri at Rum Club in Portland, Oregon is an exceptionally delicious rum cocktail.

The broth base for tonyu nabe, as the name suggests, is soy milk, along with dashi and miso paste. 

This quick and flavorful curry udon gets its flavor from Japanese curry sauce mix.

A smoky scotch float takes this tangy whiskey cocktail to the next level.

Rajma, a North Indian dish of kidney beans in a deeply nuanced gravy pairs perfectly with jeera rice (basmati rice cooked with cumin seeds).

In this Instant Pot konkani lobia, tangy tamarind-sauced black-eyed peas are accentuated with pieces of zucchini and butternut squash.

These chicken wings are as golden and crispy as can be—without the hassle of deep-frying.

This vodka and Campari cocktail is pretty and pink, long and bubbly, but with a decent bitter kick.

For these pearl meatballs, a mixture of pork, ginger, and scallions are combined into a meatball, then rolled in grains of sweet glutinous rice.

The final touch for this dish is a pour of hot oil over the top, providing an additional flash-fry of aromatic flavor as the oil sizzles over the scallions and ginger.

Lion’s head meatballs are traditionally stewed or steamed in a casserole dish; here they star in the sandwich of my childhood dreams.

In these chicken dumplings, sweet apple and savory chicken come together, and pickled fennel is the lightly acidic bridge.

Other types of plant-based protein, such as tempeh or seitan, can be used in this green bean stir-fry.

This versatile Chinese black bean sauce adds intense umami to a dish.

In this masoor dal with butternut squash recipe, the earthy taste of the red lentils complements the roasted squash, while tamarind brings in lively flavors.

These savory, saucy mushrooms are not only an appetizer, but makes a perfect noodle topping too.