Asian
Maple Spam Shakoy
I make these twisted yeast doughnuts with a veil of maple icing and a generous shower of crispy fried Spam bits.
By Arlyn Osborne
Buko Cherry Crumble Pie
This version of buko pie, a classic Filipino dessert, paints the flaky bottom crust with a coat of cherry jam, while a crunchy cinnamon-kissed crumble sits on top.
By Arlyn Osborne
Mango Chutney
The perfect condiment to serve with roast chicken, kebabs, pappadam, and more.
By Melissa Roberts-Matar
Kimchi Carbonara
Tangy caramelized kimchi adds much appreciated acidity to an Italian classic. This version will soon become your new favorite.
By Irene Yoo and Dan Pashman
My Shortcut to Making Aloo Chaat? Using Frozen Tater Tots
It's also an incredibly easy dinner.
By Urmila Ramakrishnan
Fresh Spring Rolls
Filled with poached shrimp and fresh mango, these Vietnamese-style spring rolls are a surefire crowd-pleaser.
By Melissa Roberts
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29 Stir-Fry Recipes for Flavor in a Flash
These stir-fries will all make your “keepers” list.
By Joe Sevier and The Editors of Epicurious
Seared Scallops With Tom Yum Sauce
Tom yum is traditionally found in soup form, but this inspired version turns it into a tangy sauce served with lightly seared scallops.
By Pailin Chongchitnant
Mapo Eggplant
This recipe swaps out the traditional tofu for eggplant, which has a similar soft texture but absorbs the rich flavors of the sauce even more.
By Jing Gao
Stir-Fried Chinese Greens
These simple stir-fried greens are quickly cooked over high heat in a wok, so that the vegetables remain bright green in color.
By Jing Gao
Kungpao Shrimp
You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.
By Jing Gao
Kua Kling Mu (Minced Pork Dry Turmeric Curry)
This dry-style curry from southern Thailand is characteristically hot and salty, with notes of fresh turmeric, lemongrass, and makrut lime leaf.
By John Chantarasak
Pad Prik Khing Pla Tort (Dry Red Curry of Crispy Salmon)
This fragrant dry salmon curry is rich in flavor due to the red curry paste being cooked out in either rendered pork fat or vegetable oil.
By John Chantarasak
Chao Nian Gao
Shanghainese stir-fried rice cakes are often eaten during the New Year because the name of the dish also sounds like “a year of growth.”
By Jon Kung
Dry Stir-Fried Green Beans
These Sichuan-style dry-fried green beans get their punchy flavor thanks to the chile and garlic.
By Verna Gao
Trinity Korokke
Inspired by Japanese street food, these korokke include bell pepper and onion to add texture to the potatoes, and mozzarella to create a gooey cheese pull.
By Rahanna Bisseret Martinez
Turkey Biryani
Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.
By Anikah Shaokat
Potato, Paneer, and Sweet Corn Kebab
This vegetarian version of the seekh kebab combines sweet corn, carrots, potato, and paneer with a classic kebab masala, including cardamom, black pepper, and tangy dried mango powder.
By Maunika Gowardhan
Nutty and Salty Gunpowder Spice
Gunpowder spice, also known as idli podi or milagai podi, is not a spice blend but instead a dry chutney found in South India that’s eaten with dosa and idli.
By Sohla El-Waylly