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Salad Ramen

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

Bibimbap

Author: Victoria Granof

Silky Peanut Butter Dressing

Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable...

Author: Carla Lalli Music

Soy Marinated Fish

Author: Grace Young

Cool Melon Soup

To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free to use any of your favorite summer melons, including...

Author: David Kinch

Chile and Ginger Fried Tofu Salad With Kale

In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.

Author: Melissa Clark

Grilled Mahimahi with Tamarind Glaze

Author: Gina Marie Miraglia Eriquez

Zesty Halibut in Soy Ginger Dressing

Author: Dr. Mao Shing Ni

Soba Salad with Miso Dressing

Author: Michael Romano

Silken Tofu With Soy Sauced Tomatoes

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

Sauteed Curried Beef and Broccoli

Author: Kathleen Daelemans

Taiwanese Turkey Rice

Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.

Author: Clarissa Wei

Simplest Asian Dressing

With this Simplest Asian Dressing, the delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche

Cold Noodle Salad with Ponzu Sauce

_(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

Lucky 8 Stir Fry

Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with consecutive eights in them represent "big money."...

Author: Hsiao-Ching Chou

Quick Marinated Skirt Steak With Sriracha Potatoes and Spinach

Roasted potatoes are pretty delicious, but they're even better when you douse them with spicy mayo and a shower of bonito flakes. Served here with steak and spinach.

Author: Rhoda Boone

Sticky Rice Balls Three Ways (汤圆: 鲜肉, 芝麻, 菜猪油 | tang yuán: xiān ròu, zhī ma, cài zhū yóu)

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

Spicy Braised Tofu

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Author: Christina Chaey

Maple Pepper Salmon Bites

Author: Nancy Hawley

Caramel Chicken

Author: Chris Morocco

Better Than Takeout Stir Fried Udon

You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.

Author: Claire Saffitz

Fried Rice

Author: Victoria Granof

Miso Sesame Grilled Blade Steaks

Author: Ruth Cousineau

Peanut Rice Noodles with Pork and Collard Greens

Putting sugar in your noodles might seem odd, but it balances the salt, heat, fat, and tanginess going on here. It's like adding a pinch of sugar to a tomato sauce-trust us on this one.

Author: Chris Morocco

Pork Shoulder With Pineapple and Sesame Broccoli

Boneless pork shoulder steaks-aka blade chops-make for a quick dinner in this Hawaiian-inspired, pan-seared dish.

Author: Nate Appleman

Cola Braised Pork Stew

Author: Juli Tsuchiya-Waldron

Miso Pork Ribs with Chile Honey Glaze

The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.

Author: The Wolf's Tailor, Denver, CO

Miso Squash Ramen

In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real game changer is blending some of the roasted squash...

Author: Hetty McKinnon

Chile Crisp

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Author: Chris Morocco

Black Pepper Tofu

Author: Yotam Ottolenghi