A specialty of Jerusalem, this dark, dense kugel is bound by eggs and caramel, and sharpened with loads of black pepper. In this recipe, adapted from the cookbook author Adeena Sussman, the edges crisp...
Author: Melissa Clark
Pad Thai is Thailand's national dish, but not because it is traditional. The government codified it in the 1930s as a way of encouraging national pride in the unique ingredients of Thailand. It has been...
Author: Julia Moskin
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and dark soy sauces; light soy sauce adds salty-umami...
Author: Sara Bonisteel
Built around the satisfying umami of soy sauce, this is an easy Thai recipe to shop for and cook at home. The classic version is made with wide, fresh rice noodles, but Pailin Chongchitnant, a popular...
Author: Julia Moskin
Dangmyeon, or Korean glass noodles, made with sweet potato starch, have a wonderful chewy, slippery texture. Combined with an abundance of stir-fried vegetables and beef, then tossed with soy sauce, sesame...
Author: Samin Nosrat
The taste of a good pad kee mao relies on fresh garlic, basil and chiles - and a lot of each. ("Kee mao" means, roughly, "drunk-style," and dishes with that label are associated with late-night cravings...
Author: Julia Moskin
This dish is a Koreanified take on the fried sauce noodles served in the Shandong province of China. It occupies a similar place in Korean cuisine to the one General Tso's chicken has in American food:...
Author: Sam Sifton
The Singaporean cookbook author Sharon Wee, who wrote "Growing Up in a Nonya Kitchen," customarily makes these slick noodles tossed in a savory sauce for Lunar New Year's Eve to mark the beginning of the...
Author: Clarissa Wei
Though no Italian would admit it, pasta makes for a great tahdig, the crisp, golden crust that forms at the bottom of every pot of Persian rice. With a shatter, the sweet, crunchy crust yields to a mouthful...
Author: Samin Nosrat