Crunchy, refreshing, spicy cukes.
Sticky, sweet, and salty spuds
One pot and 20 minutes for this Japanese fast-food classic.
Turmeric is the key to the yellow color.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
A salad for all seasons, good at any meal.
There's no fish in this Sichuanese classic.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
A quick and easy stir-fry.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
Ultra-crisp fried cauliflower, Korean-style.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
A silky and comforting rice porridge.
Easy, peasy, sesame-marinated greens.
These summer rolls get their refreshing crunch from juicy watermelon and jicama.