Get a load of this stunning scoop! This silken ice cream has a vibrant sea-green shade that’s as distinctive as its nuanced, vaguely tea-y taste.
Although these sweet Chinese orbs of fried goodness are pronounced “bow” as in “wow” and not “bow” as in that ribbon that bedecks a gift, we certainly think of them in gift-worthy terms.
Deep frying these spring roll wrappers filled with chicken and Asian spices results in a light, flaky crust. Cool them off in the cilantro and yogurt dip.
A delicate concoction of chicken flavored with red chiles, Sichuan peppers, and clear rice vinegar, this dish is said to originate in the Dong’an county.
Sup rather than sip your green tea with these slippery, slurpery udon noodles that are simmered to tenderness and garnished as you please.
Sweetly salty. That’s the lovely thing about this shrimp stir fry. The pineapple is dried in the oven to intensify the sweetness.
Utterly fresh, these oysters–drizzled with a sauce filled with ginger, soy sauce, and lemon juice–are best when just shucked. Do try for Pacific oysters.
A sweet, gluten-free rice flour dough makes a snug casing for dark chocolate molded into a ball shape. The balls are coated in sesame seeds and then deep-fried.
Gary Allen, our food history editor, answers a reader’s question about the origins of Pacific Rim cuisine and related culinary trends.
A Malaysian recipe, deep-fried tofu and fresh summer vegetables simmer in richly flavored coconut milk. For vegetarians, just omit the shrimp paste.
As fresh tasting as it is colorful, this Japanese inspired tuna tartare appetizer is best with cucumber, red onions, and chiles from the farmer’s market.
Sesame-peanut noodles, those slurpy, peanut butter-y wonders are the true test of Chinese restaurants. But you can make akiller version at home.
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