Root Vegetable

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.

Whether served simply with butter or with yogurt and almond-mint gremolata, ember-roasted sweet potatoes are a sweet, smoky delight.

Yakitori means “grilled chicken,” but you can also add seasonal vegetables and boiled quail eggs to skewers for grilling.

This easy grilled chicken recipe is a fast track to weeknight dinner, with a built-in marinade that’s made entirely with inexpensive ingredients you may already have in your pantry.

This classic coleslaw recipe is timeless for a reason: It’s crunchy, cool, and refreshing. Here’s our best take on the crowd-pleasing BBQ side dish.

This beet-tahini dip starts off sweet, then gets a little spicy.

This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?

This easy pork roast is a hands-off dinner party main thanks to your slow cooker.

Add these pickled tomatoes to eggs, soup, sauce, or salsa.

The banana leaf preserves the freshness and juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.

This succulent and juicy drunken chicken gets boiled—twice!—and served with a classic ginger and scallion sauce.

Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.

There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles.

This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo.

Heilongjiang in Northeast China does not have a huge repertoire of famous recipes, but this eggplant preparation should put it on the map.

Roasted garlic is one of just five ingredients that make this hearty baked pasta oh-so-good, with oh-so-little effort.

A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.