Epicurious

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.

This Korean grilled pork belly is a party waiting to happen, so set it out with the grilled kimchi and kitchen shears and let guests assemble lettuce wraps themselves.

Buldak is a chargrilled dish identified by its bright red sauce—sweet, savory, and spicy thanks to the one-two punch of gochugaru and gochujang.

Biscuits and gravy, traditionally heavy on dairy and pork, is no one’s idea of a heart-healthy meal. This vegan version swaps out the sausage for fiber-rich beans.

This easy grilled chicken recipe is a fast track to weeknight dinner, with a built-in marinade that’s made entirely with inexpensive ingredients you may already have in your pantry.

This easy key lime pie recipe is a fusion of our best versions. The secret is a touch of lemon juice to balance the lime and a pinch of cinnamon in the crust.

This easy crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.

This rose-scented kuih lapis is popular in the Malay community, served either as an evening snack or for breakfast and making an appearance at special events.

A classic whiskey cocktail made with bourbon and mint is even more fragrant when you flavor your simple syrup.

This bacon, egg, and cheese burrito recipe is the secret to a breakfast burrito that will transform your weekend into something great. Preparing flour tortillas from scratch might seem difficult if you’ve never done it before, but with some practice your burritos will impress everyone who tastes them. (Fresh tortillas really, truly can’t be beat!) Bonus: The light and fluffy tortillas will fill your home with the beautiful aroma of toasted flour. 

I use these creamy black beans in my breakfast burritos, but they can be enjoyed in many other dishes too. Make extra for bean and cheese tacos, or use them as a side dish with roast chicken. These black beans can also be used in tamales, sopes, or simply spread on a tostada with salsa. The possibilities are endless.

Gyoza—crispy, tender Japanese dumplings—can shine in your home kitchen. They’re versatile and fun to make—fill them with ground chicken or pork, then pleat.

Follow this tortilla recipe to make tortillas that are perfectly fluffy, pliable, and elastic—ideal for making the best burritos you’ve ever had.

This Paloma recipe is a refreshing tequila cocktail with grapefruit soda, brightened with a quick squeeze of fresh lime and grapefruit.

The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy—and served straight off the grill.

For this adaptation of a classic Cuban cocktail, you don't need a muddler. Tear the mint, then stir with lime juice, sugar, white rum, and soda water.

The classic Aperol spritz recipe on the back of the Aperol bottle calls for three parts Prosecco (or other sparkling wine), two parts Aperol, and a splash of soda. The concoction is fizzy and vibrantly orange in flavor, softly sweet and just a tiny bit bitter—perfect for sipping before dinner as an aperitivo. Earlier versions of the spritz used Select, which some tasters find more complex, or Campari, which is quite a bit more bitter and bracing. But you can spritz with whatever bittersweet liqu.…

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?

The best gin and tonic is all in the technique, because the most important ingredient in a G&T is not really the gin, or even the tonic. It’s carbonation.

This classic Roman pasta only has a few ingredients, but they merge into a surprisingly silky, flavor-packed sauce.