Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian...
Author: Katherine Sacks
Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year's celebrations.
Author: Monica Macansantos
Author: Duy Pham
Author: Jill Silverman Hough
Author: Kerri Conan
Author: Bon Appétit Test Kitchen
Author: Dorothy Lee
Author: Eileen Yin-Fei Lo
Author: Melissa Roberts
Author: Jody Adams
An easy Sesame Dressing recipe. This recipe is an accompaniment for Korean-Style Tuna Tartare .
Author: Neil Perry
It only takes 22 minutes to make classic savory beef lo mein at home.
Author: Rhoda Boone
This savory, addictive dressing will taste good on just about anything, including cold noodle salads.
Author: Claire Saffitz
Author: Andrea Albin
Author: Melissa Roberts
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
Author: Steven Raichlen
Steak kebabs, marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.
Author: Alice Liveing
Author: Lillian Chou
Kimchi is an incredibly flavorful ingredient to use in stews, dressings, and wraps and sandwiches. The amount you use is dependent on how strong it is. Use you tastebuds as a guide, adding more if you...
Author: Anna Jones
Author: Grace Young
This veggie-packed fried rice calls for freshly-cooked broccolini, snow peas, edamame, and chicken, but feel free to substitute any quick-cooking or leftover vegetables you like.
Author: Rhoda Boone
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Author: Christina Chaey
Author: Dr. Mao Shing Ni
Author: Dorothy Lee
Author: Tracey Seaman
_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious,...
Author: Elizabeth Andoh
Cook black beans with soy sauce, then sweeten with sugar and flavor with sesame oil for these sweet and savory banchan.
Author: Hooni Kim
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Author: Chris Morocco
This dressing is creamy, savory, and totally addictive. It's got garlic, rice vinegar, and honey balancing out the peanut butter and soy sauce.
Author: Claire Saffitz
Author: Lillian Chou
Author: Su Mei Yu
This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.
Author: Lukas Volger
We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here.
Author: Deb Perelman