East Asian

Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

This fiery red broth is a labor of love, but it’s worth it—your hot pot spread depends on a rich, flavorful base.

These mochi-stuffed jujube dates in syrup are the Lunar New Year dessert that’s (almost) too adorable to eat.

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

This deeply savory (and vegan!) take on Taiwanese youfan will make a gorgeous addition to any Lunar New Year feast.

These little parcels have a juicy pork and kimchi filling, crispy bottoms, and the words “weekend cooking project” written all over them.

These savory and oh-so-simple steamed eggs are the definition of cozy comfort food.

This insanely flavorful soup comes together in 15 minutes thanks to everyday Taiwanese staples.

Toasty griddled Korean rice cakes, melty cheese, and a spicy, nutty brown butter–gochujang sauce come together in this truly decadent snack.

If you love instant Japanese curry from a box, a bowl of this soul-warming homemade version packed with seared mushrooms and sweet winter squash will deliver instant nostalgia.

Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy. 

Thin rounds baked until tender and crispy-edged in a warming five-spice brown butter sauce might just be our new favorite way to serve sweet potatoes.

This one-pot wonder of sticky rice studded with sweet and savory lap cheong, umami-packed shiitakes, and other savory bits is the cozy meal your weeknight cooking repertoire needs. 

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.

The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll).

These adorable Japanese stuffed rice balls just might be the most perfect snack.

Melty cheese and tangy, crunchy kimchi are a match made in heaven.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Since congee can take hours to make on the stovetop, we came up with a clever trick: Rinse the rice and freeze it overnight.