Some of the chicken's flavorful poaching liquid gets added to the dressing in this spicy Asian-accented dish.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
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 satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
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.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.