This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night...
Author: Anna Stockwell
This versatile marinade works on everything from eggplant to chicken breasts. Vary ingredients with the seasons, changing up the herbs as you see fit. Basil, thyme, oregano, and tarragon will all work...
Author: Alejandro Junger
Traditional pot stickers, complete with fresh dough and the requisite number of pleats, are best saved for a special occasion. This version, made with store-bought wonton wrappers, is easy enough for a...
Author: Andrea Albin
Author: Wang Haibo
Author: Shirley Cheng
Author: Gina Marie Miraglia Eriquez
Nutritional yeast acts like a vegan version of parm here, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles.
Author: Heidi Swanson
Vietnamese-style rolls are a great addition to your summer repertoire: They require very little cooking and can be assembled at the kitchen table or out on the patio. Thanks to bean thread noodles and...
Author: Andrea Albin
The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.
Author: Sohla El-Waylly
Author: Wang Haibo
This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.
Author: Bon Appétit Test Kitchen
Author: Kay Chun
Author: Bon Appétit Test Kitchen
Author: Paisarn Cheewinsiriwat
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
Author: John J. Nihoff
Author: Dorothy Lee
Author: Michael Tong
This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in America as the succulent, complex sauce of salty, sweet, sour, and spicy flavors is hard to pass up.
Author: Diana Kuan
Author: David Linville
This simple pasta recipe uses gluten-free buckwheat noodles to complement blanched veggies and an Asian-inspired sauce for an easy weeknight dinner.
Author: Dr. John McDougall
Author: Tyler Florence
Author: Ron R. Sabado
Author: Andrea Webster
Try the sweet, salty togarashi-spiked dressing tossed with cold noodles or spooned over fish.
Author: Konbi, Los Angeles, CA
Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.
Author: Chris Morocco
Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.
Author: Molly Baz
Author: Dorothy Lee
A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.
Author: Andy Baraghani
Author: Tony Rosenfeld
Author: Jamie Purviance
Author: Victoria Granof