Most of us know the jet-black substance from its presence in tasteless dried pastas. So what’s its appeal?

The crush gets deeper at a Thai restaurant next to an Armenian neighborhood.

Bagged coleslaw mix is great. Use it in the quick-cooking Ancho and Cocoa Carne Asada as well as this satisfying number.

Red dates, also known as jujubes, have a meaty, prunelike sweetness. In Asia, they are used in both savory and sweet dishes.

You’ll often see Western-style salads in South Korea—in all likelihood, a result of the American presence there since World War II.

This Korean pickle really sparkles: It is sweet, tart, crisp, and fresh.

Dotted with bits of vegetables and seafood or meat, savory pancakes are both a popular side dish on the Korean dinner table and a beloved street-food snack.

Kalbi jjim shares ingredients with European beef stew—but here the dish gets its undertones from Asian sauces, dried mushrooms, molasses, plus hot red-pepper paste....

Rice has pride of place at the Korean table, but Koreans have also long embraced the healthful properties of other whole grains.

This gently simmered tofu topped with a stir-together sauce is a common banchan. It would also make a great vegetarian main course served with rice.