Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
Comfort food, with Osaka soul.
Sticky, sweet, and salty spuds
One pot and 20 minutes for this Japanese fast-food classic.
There's no fish in this Sichuanese classic.
Turmeric is the key to the yellow color.
Easy, peasy, sesame-marinated greens.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
Crunchy, refreshing, spicy cukes.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
A quick and easy stir-fry.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
Hot, sour, sweet, amazing.
One part West African, one part Thai, two parts delicious.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
Ultra-crisp fried cauliflower, Korean-style.