Hoisin-Glazed Pork Chops

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

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

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.

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

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

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.

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.