Main Course (21)
Side Dish (6)
Soups & Stews (4)
These Asian ribs are marinated in a pungent paste.
These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui.
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.
This flavorful Malaysian-style chicken curry is a braise in reverse: The chicken is cooked in coconut milk flavored with spices and begins to brown when most of the liquid cooks away, creating a beautifully caramelized exterior.
Black cardamom gives this classic Southeast Asian dish a floral back note.
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Very large, firm daikon radishes are the best for making this classic kimchi.
Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
This light-tasting kimchi is sometimes served with flavorful garnishes, such as pomegranate seeds, and a little of the brine solution in which it’s pickled.
In Vietnam, these crêpes are usually served with a dipping sauce made with fish sauce and lime juice, and a garnish of fresh herbs.
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
The adaptable preparation known as Adobo is often called the national dish of the Philippines.
In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
Charring the vegetables for this dip gives the dish a smoky flavor.
A spicy and sweet stir fry of long beans and tomatoes.
A twist on falafel, this Indonesian dish is made with poached tuna, toasted cumin, and mint.