With this Simplest Asian Dressing, the delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche
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
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
Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.
Author: Andrew Knowlton
Author: Ruth Cousineau
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main dish
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery...
Author: Paul Grimes
It only takes 22 minutes to make classic savory beef lo mein at home.
Author: Rhoda Boone
Quickly sauté spring asparagus and top with bacon, crispy fried pickled shallots, and Chinese white soy sauce.
Author: Jonathan Wu
Author: Anita Lo
An easy Pork Dumplings recipe
Author: Shirley Cheng
This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners
Author: Andy Baraghani
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking...
Author: Anna Stockwell
Author: Steven Raichlen
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Author: Christina Chaey
Author: Charles Phan
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance...
Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian...
Author: Katherine Sacks
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature...
Author: Lisa Cheng Smith
We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here.
Author: Deb Perelman
We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.
Author: Claire Saffitz
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
In Philippine cuisine, dark, fairly harsh soy sauce is favored, but it's often combined with sugar to create a syrupy dressing for vegetables. The added garlic gives this sweet and salty sauce a pleasant...
Author: Mark Bittman
Author: Bon Appétit Test Kitchen
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
An easy Sesame Dressing recipe. This recipe is an accompaniment for Korean-Style Tuna Tartare .
Author: Neil Perry
Author: Duy Pham
Author: Sheryl Hurd-House