Asian

“Thailand is condiment heaven, with a gazillion sauces. This northern Thai-style one is extra-sour, because it uses b...

Cooking jumbo shrimp in the shell helps keep them from drying out in the heat of the grill pan and broiler; so does d...

This hearty, Franco-Asian beef stew gets a fresh kick from basil and hot chiles.

Cubes of beef tenderloin are supertender in this wonderfully spiced and elegant Vietnamese classic. It’s called “shak...

Chef Bryant Ng uses a salted duck egg yolk in his sauce for grilled asparagus. Home cooks can get the same delicious ...

This Indonesian beef classic is wonderfully rich and fragrant. Top it with a crunchy hit of peanuts. Slideshow: More...

These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.

These crispy seafood pancakes get a spicy tang from the kimchi that’s mixed into the batter. To add more heat to the...

Located in the center of the venture-capital universe, the Rosewood Sand Hill Hotel in Menlo Park, California, is th...

This traditional Singaporean dish is a savory mix of tasty noodles, Chinese broccoli and pork.

This hearty Southeast Asian noodle soup is sweet, spicy and vibrant, with a tropical creaminess from coconut milk.

Sylvan Mishima Brackett prepares rice the traditional Japanese way, rinsing it several times before cooking to remove...

For this soup, Sylvan Mishima Brackett makes tofu from fresh soy milk and shaves his own bonito (flakes of smoked, dr...

This deliciously nutty Japanese dip uses only four ingredients and takes 15 minutes to make.

Instead of pairing soybeans with the usual Asian flavors, this recipe calls for chipotle chiles (they add smoky flavo...

Sylvan Mishima Brackett uses a rectangular skillet specifically designed for making this thick sweet-and-savory omele...

Northern Thai street-food vendors usually make this dish with beef, but Johnny Monis opts for goat because it’s a gre...

Coconut and kaffir lime are high on the list of favorite flavors in Sera Pelle’s household. She has a kaffir lime tre...

This warming rabbit curry, inspired by a northern Thai recipe, is light and brothy, tangy and very fragrant from the ...

Because he’s based in California, Sylvan Mishima Brackett uses Dungeness crab to make these open steamed dumplings, b...