Fillet of Beef with Asian Spice Rub

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.