Asian

Use whatever sturdy greens you have on hand to create this simple but satisfying side.

Chef Melissa Miranda’s version of the Filipinx fish dish with a velvety-rich tomato sarciado sauce.

This one-pot meal is cozier than your favorite bathrobe, with fragrant basmati rice, tender chicken, warm spices, and coconut milk.

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.

This is one of those times when just a few ingredients pay out big, resulting in a rice dish that bursts with garlic flavor.

This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.

Chaat masala adds salty-tangy flavor to this pan-fried fish, and balances the sweet and herby tamarind sauce and cilantro chutney.

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.

A riff on Chinese American sesame chicken, this recipe is super sesame-y from the sauce up: Tahini (an untraditional but logical addition) adds richness, and sesame oil and toasted sesame seeds hit the flavor home.

This deeply flavored broth comes together in no time, thanks to toasted spices, browned onions, ginger, beef bones—and pressure, of course.

A beloved Hong Kong dish with approximately one billion variations, this soup—which relies heavily on fridge and pantry staples—is meant to be a little sweet and a touch sharp. 

This satisfying vegetarian stew is recipe developer Rachel Gurjar’s riff on North Indian-style lobia masala. Black-eyed peas soak up the flavors of an onion- and tomato-based gravy along with kale or any greens you’d like.

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

Flaky, nutty, buttery paratha you can prep ahead.

Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything.

Chitra Agrawal took flavor inspiration for this simple dish from her mother’s home state of Karnataka in South India, where thuppa means “ghee” and anna means “rice” in Kannada, the local language.

In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch.