You haven’t lived until you’ve had chicken karaage, which is marinated, dredged, and fried twice until oh so nice.
Man does not live by hot sauce alone. That’s why this authentic Burmese hot sauce also has notes of tart and sweet.
You know how sometimes you try to recreate a restaurant classic at home and it doesn’t work? This isn’t one of those times.
The sour tang of this oft-replicated, rarely true-to-tradition Thai soup is an exquisitely authentic rendering. Pucker up!
The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
The sweetly sour exuberance of this salad gives us a shivery chill that we crave nonstop—even in the dead of winter.
Sure, you could just buy chile oil. But it won’t come close to having the rich hue and roasted flavor of this simple Szechuan recipe.
These Sriracha chicken wings are super enticing despite being super spicy—or is it precisely because they’re super spicy?
This five-ingredient fix, a restaurant classic as well as a simple weeknight supper, will have you practicing your acceptance speech.
Perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait ’til you learn the stealth ingredient.
Nope, this isn’t bulgogi, the classic Korean barbecue. But like its inspiration, this little number is salty, sweet, and oh so succulent.
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