This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish.
For this Indonesian version of fried rice, leftover rice is stir-fried with a seasoning paste made from chiles, shrimp paste, and palm sugar, yielding a richly flavored dish that's ridiculously delicious.
The recipe for this spicy Thai dish comes from chef Saipin Chutima, of the Las Vegas restaurant Lotus of Siam.
Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food.
Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well.
This recipe combines tender pork with crisp peppers and succulent shiitake mushrooms in a satisfying stir-fry.
Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with song rong mushrooms, but firm cremini are a fine substitute.
The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking—a technique called velveting (see "Smooth Move,")—to preserve its succulence.
This staple Korean rice dish can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version.
The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk.
These savory pancakes are flavored with ground pork and chopped kimchi.
This traditional Korean stew makes good use of long-aged kimchi.
This dish is traditionally prepared with dried and rehydrated bamboo shoots, but we found that canned ones are a worthy stand-in.
This dish is one example of the cuisine of the Banda—hot, sweet, spicy and sour.
This dish offers an intriguing contrast between the richness of the duck and the earthiness of the greens.
A selection of globally inspired grilling recipes for your next backyard cookout.
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After pho, bun cha is one of Hanoi's most famous dishes and is a delicious summertime lunch or light dinner.
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