These lotus root chips are vaguely nutty, slightly sweet, and impossible to stop nibbling. An excellent and unexpected party trick for all occasions.
Yes, this cauliflower fried rice recipe is low-carb, paleo-friendly, and darn near indistinguishable from the real thing. Swear.
A Japanese classic turned vegan, this miso soup is so quick and lovely we suspect no one will ever notice the difference.
Given its multitude of tastes, textures, and temperatures, this salad is certain to remind you there’s more to this cuisine than pad Thai.
Slightly sweet. Slightly sticky. Slightly spicy. Thoroughly irresistible. That’s what we think of these Sriracha drumsticks.
Street food at its finest. (This is the real deal, straight from Malaysia by way of this recipe and your local Asian grocery store.)
Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean kimchi. And just wait’ll you see how he uses it.
OGM. No, we don’t mean OMG. We mean OGM. As in, “Oh, garam masala.” That’s how incredible this sweet and earthy loveliness is.
Why make banh mi at home? Uh, why not? Besides, you’ll never find this swanky salmon rendition anywhere else.
Crêpes have got nothing on the crisp, delicate little lovelies known as ah-boh, the famed street food found throughout Burma.
What’s that you ask? When’s an appropriate time to serve pot stickers? We honestly can’t think of a time that’s not appropriate.
Know that elusive balance of crisp yet moist, sorta sweet but with some heat, that most wings fail miserably to achieve? These nail it.
This is not the insipid, gloppy, cloying sauce you had on last night’s Chinese takeout. This is, quite simply, sweet and sour and lovely.
This is, quite frankly, the loveliest hot and sour soup we can recall ever experiencing, with none of the usual gloppiness.
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