East Asian

The goal here was to achieve a tonkotsu-like broth without using any meat. Tomato paste, dried shiitake mushrooms, kombu, and a little bit of butter help to get you that rich umami-like effect.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

The tastiest rice is seasoned sushi rice.

What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade of chiles, soy, mirin, and vinegar, like this classic star of Korean banchan.

This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

This all-purpose chile crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

AKA fruit sandos, the delightfully squishy Japanese dessert we can’t get enough of.

This gomae recipe has a simple soy-sesame dressing that makes it a versatile side dish for whatever else you’re cooking.

Chewy. Crunchy. Salty. Spicy. These veggie-packed fritters have it all.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

Faster than delivery, and about 10x more delicious.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.