Southeast Asian

Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue. 

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness.

Now all you need is a steaming bowl of Malaysian chicken curry to go with it…

The vibrant layers are almost too pretty to eat.

Snatch up summer’s last big, juicy heirloom tomatoes and join Sohla El-Waylly for a grilled naan and tomato party. Grated raw tomato and ghee-sizzled nigella seeds create a base for pretty-in-pink raita and do double duty smeared on the naan during grilling. Meanwhile, big tomato wedges get tossed in spiced yogurt before charring on the grill. The dough for the naan is sticky and soft, but don’t be tempted to add flour. A supple and moist dough is key to a tender, bubbly bread. Just keep kneading and the dough will grow bouncy and smooth. If you haven’t worked much with yeast, don’t fear! Flatbread is a forgiving place to start playing with fermentation.

This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright.

This recipe is Tyna Hoang's homage to Hanoi’s classic Chả Cá Lã Vọng, a dish of fried fish seasoned with turmeric, shrimp paste, and dill that’s served over vermicelli with lots of herbs and nước chấm, a fish sauce dressing. Her simplified version is married with the summer roll for a quick and refreshing nod to an otherwise perfect traditional recipe. In Vietnam, summer roll dishes are usually served deconstructed with platters of crisp greens, herbs, and accoutrements so guests can assemble their own rolls (post COVID-19, of course).

Crispy and chewy, zippy and savory, hot and cold—these Vietnamese sizzling crepes hijack every one of my brain’s pleasure centers.

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

Spicy, funky, and sweet!

This sweet-and-sour glaze is good on fish, chicken, ribs—you name it. 

The simple, fish-fragrant Vietnamese soup I've been making (and eating) longer than I can remember. 

It shingles off into a million layers of fried perfection with each bite. Need I say more?

Hoang Gia has everything I need for a good time in New Orleans.

The texture exalted in East and Southeast Asian cuisines doesn’t get much love in western culture. Why not?

This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.

A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.

At the Houston restaurant, actual brothers Robin and Terry Wong and pitmaster Quy Hoang bring their respective roots to barbecue.

This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.

The supremely satisfying, supercharged crudité platter packs in protein, flavor, and heat.

Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

The hardest part of this recipe is tracking down Thai tea mix (or waiting for it to arrive in the mail)—but it’s worth it.

How to unlock tons of flavor without endless chopping.