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01/21/2013
Tantanmen (Sesame and Chile Ramen)
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
Issue #153
10/13/2009
Kimchi Stew
This traditional Korean stew makes good use of long-aged kimchi.
Issue #124
01/08/2008
Fish Curry with Potatoes
This dish is one example of the cuisine of the Banda—hot, sweet, spicy and sour.
Issue #94
01/30/2009
Pork Belly Soft-Tofu Hot Pot
The recipe is from Ktown's popular B.C.D Tofu House.
Issue #46
01/26/2007
Braised Duck Legs with Mustard Greens and Bok Choy
This dish offers an intriguing contrast between the richness of the duck and the earthiness of the greens.
Issue #5
12/30/2011
Good-Luck Recipes for the New Year
These lucky recipes are traditionally eaten near New Year's Day, from the cuisines of China, Japan, Cuba, Turkey, the USA, and more.
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01/31/2011
Yuanxiao (Walnut- and Almond-filled Sweet Rice Dumplings)
Recipe for Yuanxiao Dumplings, adapted from the book How to Cook and Eat in Chinese by Buwei Yang Chao.
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09/03/2010
Hong Kong Style Spicy Kung Pao Chicken Wings
For a dish that's even better the next day, try Kitchen Unplugged's hot and tangy Hong Kong–style chicken wings. We love that they aren't drowned in sauce. Continue...
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Source: Kitchen Unplugged