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Beet and Carrot Chops
Anindya Basu (Courtesy Sri Bodanapu) A beloved snack in the Bengal region, these fried “chops” are crunchy on the outside and spicy-sweet inside. This recipe calls for bhaja moshla, a roasted spice...
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Bhaja Moshla
Photo: Tristan deBrauwere • Food Styling: Fatima Khamise Perhaps the most popular spice blend throughout Bangladesh and India’s West Bengal state is panch phoron, a mix of five spices that gives many...
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Koji-Marinated Pork Loin
Photo: Andrew Bui • Food Styling: Jessie YuChen A Japanese condiment made with grain koji, water, and salt, shio koji adds complex, umami flavor to any ingredient it touches. Klementine Song, chef de...
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Blueberry Amazake Pudding
Photo: Andrew Bui • Food Styling: Jessie YuChen This light, fruity pudding from Los Angeles-based fermentation instructor Yoko Lamn showcases the sweet prowess of amazake. Fermented with either koji...
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Koji-Marinated Grilled Salmon
Photo: Andrew Bui • Food Styling: Jessie YuChen Koji is the fungus that grows on rice, barley, soybeans, and corn after it is inoculated with the fermentation culture Aspergillus oryzae. It resembles...
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Cong You Bing (Chinese Scallion Pancakes)
Christopher Testani Celebrated chef Martin Yan, best known for his decades-long run hosting the television show Yan Can Cook, has spent his career introducing traditional Chinese cuisine to viewers...
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Miso Soup
Belle Morizio During Japan’s Kamakura period (1185–1333), miso soups like this one, served with rice and pickled vegetables, were everyday fare. You can use shiro (white) or aka (red) miso in this...
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Braised Kabocha Squash With Ginger
Belle Morizio This fragrant, five-ingredient Taiwanese side dish can also be made with butternut squash. Travel writer Matt Gross learned how to make this recipe from A-Mui Huang, a home cook in...
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Strawberry Rhubarb Achar
Photo: Murray Hall • Food Styling: Anikah Shaokat “Kashmiri achar—named after the smoky chiles that lend their delicate heat to the condiment—was my late grandmother’s magnum opus. Every year, when...
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Murgir Jhol (Bengali Chicken Stew)
Photo: Murray Hall • Food Styling: Anikah Shaokat Nearly every Bangladeshi family has their own version of the homestyle chicken stew known as murgir jhol. The braised chicken is richly spiced with...
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Bitter Melon and Potato Stir-Fry
Photo: Murray Hall • Food Styling: Anikah Shaokat “Bitter melon has gotten bad PR for ages, even among those who grew up with it,” says food writer Anikah Shaokat. “In fact, I was the only kid I knew...
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Collard Shrimp Paturi
Photo: Murray Hall • Food Styling: Anikah Shaokat Paturi is a classic Bengali seafood preparation in which shrimp or white fish are marinated in a paste of ground yellow mustard seeds, green chiles,...
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Mishti Doi (Bengali Sweet Yogurt)
Photo: Murray Hall • Food Styling: Anikah Shaokat In Bengali cuisine, mishti doi is a staple at nearly all celebrations. Often sweetened with jaggery (unrefined palm sugar), this custard-like yogurt...
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Grilled Flank Steak With Coca-Cola-Pickled Onions
Drew Anthony Smith. Drew Anthony Smith In this Korean barbecue-inspired recipe from Houston chef Chris Shepherd, flank steak is marinated with gochujang, soy sauce, garlic, and ginger, then grilled...
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Cenil (Steamed Tapioca Cakes)
Photo: Ted Cavanaugh • Food Styling: Camille Becerra. Photo: Ted Cavanaugh • Food Styling: Camille Becerra These steamed tapioca cakes are a bouncy, sticky, gloriously Q dessert. The Javanese treat...
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Vegan Curry ‘Fish’ Balls
Photo: Ted Cavanaugh • Food Styling: Camille Becerra. Photo: Ted Cavanaugh • Food Styling: Camille Becerra A vegan version of the iconic Hong Kong snack, this “fish” ball recipe achieves the bouncy,...
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Má Là Pig Ears
Photo: Ted Cavanaugh • Food Styling: Camille Becerra. Photo: Ted Cavanaugh • Food Styling: Camille Becerra To make this má là pig ear recipe, the ears are braised then thinly sliced, their cartilage...
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Khao Piak Sen (Lao Chicken Noodle Soup)
Photo: Ted Cavanaugh • Food Styling: Camille Becerra. Photo: Ted Cavanaugh • Food Styling: Camille Becerra Translating to “wet rice noodles,” the hand-cut ribbons in this Lao chicken and rice noodle...
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Banana Ketchup
Photo: Heami Lee • Food Styling: Camille Becerra. Photo: Heami Lee • Food Styling: Camille Becerra Food scientist Maria Orosa created banana ketchup in the 1930s to make use of that abundant...
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Khao Man Gai Tod (Fried Chicken Rice With Sweet Chili Sauce)
Photo: Nina Gallant • Food Styling: Madison Trapkin Each year, dozens of Thai families like mine come to the Wat Nitadsasanakhun Buddhist Temple in Okeechobee, Florida, to offer alms in the form of a...
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