Author: Bruce Aidells
This savory, addictive dressing will taste good on just about anything, including cold noodle salads.
Author: Claire Saffitz
Fresh and bright, with the pure flavors of sweet corn and lime juice, this creamy vegan soup is exactly what you want for a light meal on a late summer day.
Author: Anna Stockwell
Oyster sauce gives this chicken stir-fry richer flavor, but you don't have to make a special trip to get it if you don't have it. Get the recipe.
Author: Chris Morocco
Author: Nancy Silverton
Author: Chris Schlesinger
Author: Sandy Szwarc
Author: Kemp Minifie
This creamy, mellow cashew curry recipe is often the one soothing element-besides rice, of course-in an otherwise fiery Sri Lankan meal.
Author: Lauren Joseph
Author: Dorothy Davis
Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.
Author: Yasmin Newman
Author: Maggie Ruggiero
Korean rice cakes can be found frozen or vacuum-packed at Asian markets. They're delicious in soups (of course) but also seared or lightly grilled.
Author: Sohui Kim
Author: Michael Tong
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Author: Maggie Ruggiero
Keep an eye on the vegetables as they glaze at the end-the honey can burn if given the chance.
Author: Chris Morocco
Author: Jill Silverman Hough
Author: Marla Share
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
An easy Spicy Hoisin Chicken recipe
Author: Jamie Elizabeth Flick
Author: Sue Knechtel
Author: Andrea Albin
An easy Curried Okra recipe
Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in anything from flavored soup bases to fragrant...
Author: Donna Hay
Author: Betty Boothe
Author: Paul Grimes