Asian

Serving something spicy? Keep your cool with this easy Indian raita.

The perfect condiment to serve with roast chicken, kebabs, pappadam, and more.

Tangy caramelized kimchi adds much appreciated acidity to an Italian classic. This version will soon become your new favorite. 

Filled with poached shrimp and fresh mango, these Vietnamese-style spring rolls are a surefire crowd-pleaser.

Tom yum is traditionally found in soup form, but this inspired version turns it into a tangy sauce served with lightly seared scallops.

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.

These simple stir-fried greens are quickly cooked over high heat in a wok, so that the vegetables remain bright green in color.

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.

This dry-style curry from southern Thailand is characteristically hot and salty, with notes of fresh turmeric, lemongrass, and makrut lime leaf.

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.

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.”

These Sichuan-style dry-fried green beans get their punchy flavor thanks to the chile and garlic.

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.

 Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.

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.

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.

In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.

The magic of katsudon happens when the egg and dashi combine to form a loose custard on the bottom, but the egg yolk on the top remains bright orange and jammy.