Epicurious

One of Lisa Chang’s many specialities is her steaming bowl of Wuhan-style hot dry noodles—homemade bouncy alkaline noodles dressed in a creamy sauce made with sesame paste and two different types of soy sauce.

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

This cocktail with rye whiskey, pineapple, and sherry sits right at home with the way we drink now, but it dates back to 1917.

This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.

The best vegan cheesesteak in Philadelphia is made by chef Ari Miller at his pop-up, Frizwit. Here's how to make a similar one at home.

Cashews make this creamy asparagus pasta sauce rich without any cream.

Cooked amaranth keeps its integrity for a few days in the fridge, making this an excellent recipe to batch cook, store, and reheat for breakfast throughout the week.

These 10-ingredient gluten-free homemade veggie burgers are crisped up like a smash burger in the oven. 

Little pot rice noodles are so named because each serving is traditionally made to order in small individual copper pots, and the dish is beloved because it perfectly embodies the spicy and sour flavor profiles of Yunnan. 

This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake—but the mocha frosting takes it over the top.

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

The classic negroni is an anytime cocktail. With equal parts gin, Campari, and sweet vermouth, the Italian aperitivo is bittersweet, herbal, and a cinch to mix.

Melon pan is a traditional sweet bun from Japan made of an enriched dough with a crispy cookie layer on top.

These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce.

A jazzed-up version of the classic honey buns, with caramelized edges and pillowy-soft centers.

The Manhattan is a classic cocktail made with whiskey and sweet vermouth.

Kulcha is a type of lightly leavened flatbread from India that’s traditionally made in a tandoor oven. This kulcha recipe is adapted for a cast-iron skillet.

Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.

Everything you love about a cloudlike soufflé, simplified into pancake form. Unlike some soufflé pancakes, this less-fussy version doesn’t require flipping and simply bakes in the oven instead.

Build a sauce bulked up with jarred red peppers and green olives, then toss it with pasta and lots of mozzarella cheese that goes crisp on top and cheesy-pully in the middle in the oven.