Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...
Author: Betty Liu
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
Boneless pork shoulder steaks-aka blade chops-make for a quick dinner in this Hawaiian-inspired, pan-seared dish.
Author: Nate Appleman
Author: Sheila Lukins
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
Author: Heidi Dalzell
These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger...
Author: Shahir Massoud
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
This super-oishii (delicious) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding a bit more Sriracha for heat, and topping it...
Author: Candice Kumai
羌饼 qiang bing is a treat from Shanghai's past. They're a bit like yeasted scallion pancakes that are fluffy and chewy on the inside with a crispy crust outside.
Author: Betty Liu
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
This dough can be formed into a log and stashed in the freezer so it's on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.
Author: Andy Baraghani
Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Author: Kelly LeVeque
Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using only leftovers! The simple addition of turmeric...
Author: Candice Kumai
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Author: Donna Hay
When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the Chinese dish lao hu cai.
Author: Sarah Jampel
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Author: Andrew Knowlton
Author: Elizabeth Andoh
Author: Wang Haibo
Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.
Author: Anissa Helou
David Lebovitz's timeless brownies inspired our own take with a modern sweet tahini swirl.
Author: Chris Morocco
Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.
Author: Alison Carroll
Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.
Author: Michael Solomonov
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Author: Kamal Mouzawak
Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic.
Author: Andy Baraghani
Author: Wang Haibo
Author: Julie Sahni
We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring...
Author: Michael Solomonov
One of the many reasons you'll be grateful to have a jar of kimchi in your fridge at all times: this throw-together no-cook toast. It's a low-lift breakfast, lunch, or snack that's ideal for even the laziest...
Author: Andy Baraghani
Looking for a gluten-free way to eat a burger or sandwich without a knife and fork? Look no further than these sesame- and scallion-studded buns.
Author: Anna Stockwell
Author: Marcela Valladolid
The perfect party treat, these two-bite truffles can easily be made ahead of time and are a wonderful accompaniment to a glass of bubbly. In this version, tahini (ground sesame paste) replaces the traditional...
Author: Katherine Sacks
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
We took millionaire bars-shortbread plus caramel plus chocolate-and gave them an upgrade (hence, billions) with sesame seeds and tahini. The shortbread is tender, the filling is gooey, and the chocolate...
Author: Sarah Jampel
Try the sweet, salty togarashi-spiked dressing tossed with cold noodles or spooned over fish.
Author: Konbi, Los Angeles, CA