A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.
Author: Andy Baraghani
Author: Melissa Roberts
Author: Michael Tong
Author: Gina Marie Miraglia Eriquez
Whether it's part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.
Author: Chris Morocco
Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.
Author: Chris Morocco
Author: Tony Rosenfeld
Author: Sheila Lukins
Author: Joni Marie Newman
Author: Andrea Webster
Author: Elizabeth Andoh
Author: Roberta Lee, M.D.
This sweet-and-sour glaze will work on other proteins like chicken, steaks, or ribs.
Author: Andy Baraghani
Author: David Linville
Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos.
Author: Chris Morocco
Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.
Author: Andy Baraghani
Author: Victoria Granof
Author: Madhur Jaffrey
The simplest, easiest, kid-approved peanut sauce for dipping or drizzling.
Author: Anna Stockwell
A whole chicken, poached in a ginger and anise-scented soy broth, is a popular dish served at Chinese New Year celebrations.
Author: Kei Lum Chan
Author: Andrea Reusing
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
This bright, vinegary sauce is works wonderfully with all manner of panfried or deep-fried battered foods, including scallion pancakes and dumplings.
Author: Hooni Kim
Author: Anna Thomas
Liu Shaokun's delicious recipe for buckwheat noodles, one of Ruth Reichl's favorite recipes from her Gourmet years.
Author: Jamie Purviance
Author: Kay Chun
The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.
Author: Sohla El-Waylly
Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight's dinner in minutes.
Author: Heidi Swanson
Author: Michael Pollan
Author: Neil Perry
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Author: Pauline Nguyen
Author: Crescent Dragonwagon
Named for famous 8th century concubine, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.
Author: Jason Wang
Author: Neath Pal
Author: Elizabeth Andoh
Author: Kerry Conan
Author: Eben Freeman