Southeast Asian

If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.

Travel suggestions, recipe recommendations, and other thoughts from Healthyish editor Amanda Shapiro.

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.

You will find some version of this condiment, a sharp, bright finisher that is like a squeeze of lime juice on steroids, on nearly every table in the Philippines.

Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.

Simmering the leftover marinade and using it as a basting sauce ensures none of its powerful flavor goes to waste.

Forget everything you think you know about grilled chicken. This recipe shatters expectations by packing in tons of flavor from lemongrass, seasoned rice vinegar, achiote seeds, and even Sprite.

We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein. 

If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

Indonesian food is underrepresented in the U.S. Siska Silitonga Marcus wants to change that.

Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp.

No searing! No chopping! One baking dish!

These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

Making ribs at home can be sooooo intimidating. Pretty much every rib recipe involves hours of smoking or slow-baking. Enter Chrissy Teigen’s perfect solution: Fry the ribs!

Teigen came on BA Foodcast to talk about how she got out of a “dark place” of postpartum depression to write ‘Cravings: Hungry for More.’

This spicy-tangy-funky condiment will become your secret weapon.

Adding silken tofu to the base of this kid-approved recipe both enriches it with a little added protein and lends it a satiny texture.

Newly expanded Kopitiam has the Malaysian food we crave at a shockingly affordable price.

The spicy Thai curry paste from Brooklyn’s Ugly Baby restaurant.

We’re hooked on the rice paper salad and egg-yolky pho at the new Vietnamese restaurant in Greenpoint.

A savory caramel glaze that you’ll be licking off your fingers all summer.

Three siblings are carrying their parents' legacy into the future with huge bowls of pho and bottles of natural wine at Phở Bắc Súp Shop.