Store-bought Japanese curry roux is the shortcut to this deeply savory, warmly spiced noodle soup with rich pork belly, chewy udon, and a creamy broth.
Fried shareables make for ideal party appetizers, and the edamame and shiitake filling in these wontons offers elegant depth of flavor in one, crispy bite.
These masala lentil and sweet potato croquettes borrow cooking techniques from Japan and flavorings from India for a spicy, crispy appetizer all their own.
This recipe for roasted bok choy with crispy tempeh gets its flavor from a spicy-sweet-salty marinade that coats both the vegetable the plant-based protein.
These burgers swap out typical beef for lean ground turkey and bolster the flavor of both the patty and the toppings with traditional Thai spices and herbs.
Vegan tofu katsu is simple to make and delicious to eat. Tender tofu takes on flavorful seasonings, and the crispy panko breading provides the perfect crunch.
Inspired by the flavors of Thai cuisine, this dish combines succulent pan-fried chicken thighs with tangy lime, aromatic spices, and sweet, creamy coconut milk.
With fragrant spices like cardamom and star anise, this mushroom and bok choy pho is just as flavorful as the meaty kind and comes together much faster.
This irresistible butter chicken recipe, adapted from Sona owner Maneesh Goyal and inspired by a fan favorite at his dad's India House, is perfect for Diwali.
This soy sauce–marinated chicken and broccoli recipe emulates one of your favorite takeout meals in a quick, one-pan meal featuring impossibly tender chicken.
This chowder recipe uses coconut cream instead of heavy cream, like most chowder recipes call for, while salmon, fish sauce, and curry paste take center stage.
This chicken recipe marries the rich umami of soy sauce with the aromatic allure of garlic and the tang of vinegar, reminiscent of the beloved Filipino dish.
Crunchy tangy masala corn is a popular Indian street food made from fried corn kernels that are seasoned with a flavorful masala mix for an easy vegan snack.