Author: Ravin Nakjaroen
This confited chicken is spiced with ras el hanout, a North African spice mix, which will make you feel warm inside and confidently charming on the outside.
Author: Tyler Kord
Author: Shih Yu Chen Kuo
Author: Jennifer Iserloh
Chinese eggplant is noticeably less bitter than its fellow nightshades; this makes it the perfect ensemble player in this cast of heat, ginger, and garlic.
Author: Julie Cole
Author: Maggie Ruggiero
This dish is a riff on Singapore-style curry noodles with cauliflower, cumin, coriander, and smoked paprika.
Author: Hetty McKinnon
Author: Corinne Trang
Vietnamese-style rolls are a great addition to your summer repertoire: They require very little cooking and can be assembled at the kitchen table or out on the patio. Thanks to bean thread noodles and...
Author: Andrea Albin
Author: Gina Marie Miraglia Eriquez
Author: Suzanne Pirret
Author: Will Elliott
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you'll want to play it over and over again.
Author: Andy Baraghani
Putting sugar in your noodles might seem odd, but it balances the salt, heat, fat, and tanginess going on here. It's like adding a pinch of sugar to a tomato sauce-trust us on this one.
Author: Chris Morocco
Author: Maggie Ruggiero
Author: Alexis Touchet
Author: Michael Tong
Thanks to a zingy ginger, garlic, and miso paste mixture, these vitamin- and fiber-loaded mushroom and zucchini "meatballs" are so packed with flavor you'll hardly realize they're missing the traditional...
Author: Katherine Sacks
Author: Jennifer Iserloh
Author: Sheila Lukins
Inspired by the Korean soup recipe kuksi, this sweet, punchy, acidic chilled tomato broth topped with noodles and crunchy vegetables makes for the summer soup of your dreams. It's quick to make and can...
Author: Kat Boytsova
Author: Kris Wessel
Author: Nava Atlas
Author: Peter Chang
Author: Shirley Cheng
Soba + tahini + avocado? Enough said. This full- meal noodle salad is one of my favorite ways to fill up on good carbs, healthy fats, and plenty of nutrient-rich greens.
Author: Candice Kumai
Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.
Author: Lisa Cheng Smith