Asian

A festive eggplant dish great for gatherings.

This simple dish of beans simmered in a spicy sauce is found in every corner food stall in Peshawar, Pakistan.

These cookies are gently sweetened and perfect with a cup of tea.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.

Making your own crusty loaves is surprisingly easy.

Serve with crusty bread to dip in the golden sauce.

With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.

With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.

From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.

In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.

This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

This easy roast duck makes for a lovely holiday centerpiece—it’s also pretty easy to cook.

These brownies feature a delightful combo of warm spices, black tea, and strong coffee.

I make these twisted yeast doughnuts with a veil of maple icing and a generous shower of crispy fried Spam bits.

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.