*Please note that this recipe had a missing step which has since been fixed.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.