Dinner

Dan dan noodles are a popular Sichuan street snack, named after the bamboo shoulder pole used to carry it.

You can use any white-fleshed fish for this flexible recipe, although pomfret, sea bass, and snapper are the best.

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.

The secret to this flavorful soba noodle recipe is adding a paste made from chiles and garlic to a fresh and lively basil-cilantro pesto. The heat doesn’t overpower the palate, but it wakes up the other elements of salt, acid, fat, and freshness.

If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

This salty-sweet kimbap—filled with maple-candied spam and herbaceous perilla leaves—is wonderful in a packed lunch or even at a picnic.

Eric Kim’s ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.

This quick roasted asparagus recipe yields tender spears and plenty of flavor thanks to a savory mixture of garlic, oil, onion powder, and parsley.

In many Indian households observing Ramadan, black chickpeas are eaten at sunset when the fast ends.

Plenty of seasoned cornstarch and a clean vat of high-heating oil is the secret to light and crispy fried salt and pepper squid.

These tandoori-spiced chickpeas get slow-cooked with aromatics in oil, and they’re sublime for a make-ahead meal.

These jammy eggs are a quick and beautiful addition to any cocktail party.

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.

Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.

Traditional injera takes a week to make, since you need four days to make the sponge, plus another three to prepare the batter.

Turkish pide is a popular summer snack; this version uses sheep’s-milk cheese.

This leavened Persian flatbread is at its best when eaten fresh.

Meet mlaoui—msemen’s rebellious younger brother—a flaky skillet-fried Moroccan flatbread.