This savory, addictive dressing will taste good on just about anything, including cold noodle salads.
Author: Claire Saffitz
Pork belly is ubiquitous throughout the Philippines. Getting a nice grilled char adds flavor to the salty-sour-tart-sweet of a soy-calamansi marinade.
Author: Nicole Ponseca
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
Quickly sauté spring asparagus and top with bacon, crispy fried pickled shallots, and Chinese white soy sauce.
Author: Jonathan Wu
If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.
Author: Chris Morocco
Author: Tim Pitt
An easy Spicy Hoisin Chicken recipe
Author: Anthony Marini
Author: Minh Bui
Why make your own hoisin? Because the addictively sweet-salty condiment will wake up just about everything you're making this week.
Author: Claire Saffitz
This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles),...
Author: Lillian Chou
The dumplings can be assembled and chilled up to eight hours before steaming.
Author: Bon Appétit Test Kitchen
Author: Jamie Elizabeth Flick
This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners
Author: Andy Baraghani
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.
Author: Raquel Pelzel
Author: Diana Kuan
A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.
Author: Anna Stockwell
Author: Dorothy Lee
Author: Eileen Wen Mooney
These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next day.
Author: Maangchi
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more intense flavor. The same sauce can also be used with...
Author: Anissa Helou
Author: Su Mei Yu
Author: Genevieve Ko
Grapefruit cuts through fatty avocado in this simple salad idea.
Author: Bon Appétit Test Kitchen
Author: Joe Dion
Author: Jill Silverman Hough
Bulgogi is traditionally eaten with white rice and a variety of sides, usually spicy ones. Most important, serve it with fresh red leaf lettuce, thinly sliced raw garlic, and some spicy fresh peppers to...
Author: Jenny Kwak
Author: Steven Raichlen