[Photographs: J. Kenji Lopez-Alt] Note: Mirin is a sweet rice-based wine. It can be found in any Japanese or Asian grocery story. If unavailable, you can make a substitue by heating 1 cup of sake with 1 cup of sugar... More

While quick chicken recipes are pretty common, many of them can be boring, using the same old techniques with little variation. But in years of cooking, I've never seen anything quite like this. Raw chicken thighs are blended up with aromatics like ginger, garlic, and scallions to make a paste, which is then quickly folded into cabbage leaves and steamed. It actually comes together far more quickly than you'd think. More

Andrea Nguyen, author of Asian Tofu is partial to the Uncle Jesse, a soft bun filled with fried tofu, crushed peanuts, cilantro, and a more sweet than spicy chile sauce. More

[Photograph: Leela Punyaratabandhu] With Nam Prik Pao and additional juice released from the clams, this stir-fry already packs so much flavor that you may not even need to add any fish sauce. The procedure is quite simple and straightforward. The... More

[Photographs: J. Kenji Lopez-Alt] Note:You need a supply of fresh steamed rice noodles for this recipe. Check your local Chinatown or a good Asian grocery. Steamed rice noodles need to be used the day they are made. Do not refrigerate... More

Hoisin was always a bit of a mystery, but some tinkering in the kitchen came up with a pretty spot on replica that's sweet a first, then mixes with the tang of vinegar, while having the familiar deep Asian flavors throughout. More

Malaysia Kitchen for the World is hosting the ultimate street food celebration: the first-ever Malaysia Noodle Festival, on 9/27 at Chelsea Triangle in NYC. The Malaysia Noodle Festival will showcase the astonishing variety of classic Malaysian noodle dishes, from Laksa... More

Malaysia Kitchen for the World is hosting the ultimate street food celebration: the first-ever Malaysia Noodle Festival, on 9/27 at Chelsea Triangle in NYC. The Malaysia Noodle Festival will showcase the astonishing variety of classic Malaysian noodle dishes, from Laksa... More

This sounds obvious, but it needs to be said: these really are the kind of noodles I could eat everyday. The recipe, which comes from Saveur's The New Comfort Food, tastes like what every carton of greasy take-out noodles wishes it could be. It's not about just dumping a bunch of ingredients into a wok. Every ingredient is introduced at the right point; the flavors are clean and precise. More

Here in the last throes of summer, lunch is sometimes no more than a mound of somen noodles served atop a bed of ice. Somen noodles are thin wheat noodles, as thin as vermicelli, more delicate than buckwheat. Twirled around chopsticks and dipped in a sauce made with soy sauce and dashi, the noodles slide down the throat. They are icy, firm, and rich. More