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This reimagined takeout classic brings together the fiery spirit of Hunan cuisine and the comforting convenience of your favorite Chinese take-out restaurant. First, chicken thighs marinate in Shaoxing wine, soy sauce, and ginger until they’re brimming with flavor. They hit the pan alongside shiitake mushrooms, sweet red and green peppers, and plenty of garlic. The whole medley is bathed in hunan sauce laced with oyster sauce and doubanjiang, creating layers of savory spice....

It always amazes me how people pay $30-50 per pound for lox given how easy it is to make at home. Fresh salmon costs about a third of this price, and the only other ingredients you need are salt, sugar and a little bit of time. Lox refers to salmon(traditionally the belly) that has been cured in brine but has not been smoked. The brine can either be wet or dry....

I know, risotto made with kimchi, Gruyère and sushi rice sounds like a non sequitur, but before you write me off as delusional, hear me out. This risotto has a stunning color and pleasant tang not unlike a tomato risotto, but the fermented kimchi adds dozens of layers of complexity which are all unified by the rich texture and nutty flavors of the gruyere. Kimchi is one of those marvelous foods where time and lacto-fermentation turns ordinary veggies and some salted shrimp into a pickle of immense depth that’s at once briny, savory, sweet, tangy, nutty, pungent and piquant....

Growing up in the US, bamboo shoots were a food you bought in a can, and aside from a passing acknowledgement that they were related to the tall green stalks that pandas eat, I never really put much thought into how they’re grown or how they’re prepared. One time, I found some fresh bamboo at a Chinese market and decided to try it out. Peeling the tough exterior sheaths to reveal the pale tan interior reminded me a bit of an artichoke, and I decided to fry them up with some olive oil, garlic, salt and pepper....

Buta no shoga yaki (豚の生姜焼き) means “ginger grill” in Japanese, and it’s a home cooking staple in Japan that’s usually made with pork (though it can be made with chicken as well). The Japanese pork marinade, including sake and grated ginger, imparts a zesty zing while naturally tenderizing the meat. The result is an easy weeknight recipe that’s tender, juicy, and flavorful, making this ginger pork a satisfying Japanese dish that is perfect for any occasion....

Shrimp and Pork Shumai Shumai are a Cantonese dim sum dish that made their way over to Japan over a hundred and twenty years ago. It’s since become one of the most beloved dumplings in Japan, eclipsed only by gyoza . Although there are many different styles of these steamed dumplings today, my Shumai recipe uses hand-chopped shrimp, pork, and cuttlefish to make these succulent shrimp and pork dumplings. The resulting Japanese-style Shumai is chock full of contrasting textures and tastes with a reservoir of juices that burst out of each dumpling with every bite....

Stamina Pork Bowl (すた丼 - Sutadon) Sutadon, or Stamina Donburi, is a style of pork bowl developed by a ramen shop in Kunitachi, Tokyo, in the 1970s. The late Chef Hashimoto, who owned Sapporo Ramen, is quoted as saying he wanted to create a “cheap and delicious bowl that young people could eat until they felt satisfied.” In Japan, both pork and garlic are considered stamina-boosting foods due to their high concentration of B vitamins....

What is Bucatini all’Amatriciana? Created in the picturesque town of Amatrice in the mountainous Province of Reiti, Bucatini all’Amatriciana is a savory tomato sauce cooked with Guanciale and Pecorino Romano. Although tomato sauce may seem like the most fundamental of Italian pasta sauces, tomatoes are a New World food that was only introduced into Italy about 500 years ago. Its first recorded use in pasta was in 1790, which means that this dish came along sometime after that....

What is Datemaki? Datemaki (伊達巻き) is a rolled sweet omelet that’s traditionally eaten as part of a New Years osechi ryori meal in Japan. It’s typically made with egg mixed with fish or shrimp paste, which is then sweetened with sugar and mirin. The mixture gets cooked in a square or rectangular pan before being rolled in a bamboo mat, which gives Datemaki its signature ribbed texture on the outside....

The glaze skirts the perfect balance between savory and sweet thanks to the addition of some Asian pear, and the heat from the gochujang is present but not overpowering. Because the pork is braised in the liquid before it’s reduced into the glaze, it’s much more complex in flavor than your typical barbecue sauce, and has umami in spades. In terms of technique, there’s really not much to it. The pork belly gets browned to encourage the development of umami-rich fond....

As a reflection of my multi-ethnic household growing up, this easy weeknight Honey Lemon Chicken is like a mashup of Lemon Chicken , Chicken Cacciatore, and Barbecued Chicken. I’m not sure if this was something my mom came up with or a recipe she found along the way, but I haven’t seen anything similar elsewhere, and it’s a wonderfully simple yet flavorful dish that I wanted to share. The chicken is seasoned and pan-fried with garlic before being coated in a sweet, tart sauce that’s loaded with mouth pleasing umami and the fresh zing of lemon....

If you’ve got carrots and soy sauce, you’re just a few steps away from these savory-sweet Japanese pickled carrots. Shoyuzuke (醤油漬け) means “pickled in soy sauce,” and it’s a traditional Japanese method that uses the salt and deep umami of soy sauce to brine and preserve. I like to add a touch of dried chili for gentle heat and a strip of kombu to enhance the umami further. This kind of soy sauce pickling isn’t just practical meal prep; it’s rooted in the traditions of Japanese cuisine....

The Best Garlic Noodles Garlic noodles are an irresistible combination of garlic and carbs. Most versions involve Asian-style noodles tossed in an umami-packed sauce featuring garlic and oyster sauce, but I do mine a little differently. To get the most flavor into the dish, I like to include garlic in three forms: fresh, caramelized, and black. Although I skip the oyster sauce, the combination of the black garlic, soy sauce, and nutritional yeast creates a convincing alternative that packs just as much flavor while also being vegan-friendly ....

Vegetable Gyoza (野菜餃子) Gyoza are small Japanese potstickers that are most commonly made by filling a thin round wrapper with a mixture of pork and cabbage. The flavorful seasonings and umami-rich cabbage doesn’t need meat to taste good, though. In this recipe, I want to show you how you can make Vegetable Gyoza flavorful enough that vegans, vegetarians, and meat-eaters can all enjoy. Vegetable Gyoza (野菜餃子) Why My Recipe Works Ingredients for Vegetable Gyoza How to Make Vegetable Gyoza How to fold Gyoza How to cook Gyoza How to Make Gyoza Sauce Other Vegan/Vegetarian Asian Recipes 📖 Recipe FAQ Comments Why My Recipe Works Fresh shiitakes and quinoa create a texture that’s very similar to meat, and by cooking these together with the cabbage first, it not only saves some time, it also infuses the quinoa with tons of flavor....

Like most people, my experience with baked beans has mostly involved taking a can opener to a can of Van Camp’s or Heinz and reheating. Taken objectively, canned baked beans are bland, with an insipidly sweet sauce whose only saving grace is an ample dose of vinegar, with the occasional bit of meat you may find tasting more like a piece of wet cardboard than any recognizable animal protein....

Simple and yet utterly irresistible, fried dough has to be one of the most inspired culinary innovations of all time. Whether it’s a light-as-air donut wrapped in a glistening maple glaze, or a crisp beignet piled high with a mountain of powdered sugar, when done properly, these caloric treats can be divinely good. But as exceptional as fried dough can be, it can just as easily go horribly wrong. Details like over mixing, low temperature and overworked oil can turn these tasty morsels into leaden grease filled pucks that reek of old oil....

One of the first things I learned how to cook as a kid was a basic tomato sauce (a.k.a. marinara sauce). It’s the basis for so many dishes and sauces from lasagna to eggplant parmesan to pasta and meatballs , and despite its apparent simplicity, it’s actually quite complex. What you add to the sauce and how you treat each addition can create wildly different variations from the same ingredients....

This easy Japanese pasta recipe takes the comfort of spaghetti and elevates it with a sauce that’s quintessentially Japanese. The magic happens when melted butter and soy sauce come together, creating a velvety emulsion that clings to each strand of spaghetti. With just three ingredients and minimal prep, it’s known as Butter Shoyu Pasta (バター醤油 パスタ) in home kitchens across Japan. The best part is that you can add almost anything in your fridge to gussy it up....

Ebi Chili (エビチリ) is a sweet and spicy shrimp stir-fry that was crafted by the culinary genius of Chen Kenmin. Chen, a native of China’s Sichuan province, ventured to Japan and established Shisen Hanten (Sichuan Restaurant) in 1958. Although numerous Chinese eateries were already present in Japan, Chen dared to break from convention by concocting fresh interpretations tailored to Japanese palates, such as his Mabo Dofu and Tantanmen ....

With tender macaroni in a creamy flavorful dressing, Hawaiian-style Macaroni Salad is must-have side for any plate lunch . It’s not the prettiest thing, but what it lacks in aesthetics it more than compensates for with its ability to bring everything together on your plate whether your entree is katsu , teriyaki , or poké . I know it may sound wrong for pasta purists who are used to cooking their macaroni al dente, but because macaroni salad is served cold (which causes starches to gel), the key to getting a plate-lunch style macaroni salad is to cook the heck out of the pasta....