Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that’s as lively as it is simple.

If you’ve never had pale-fleshed Japanese sweet potatoes before, you’ll be surprised by their subtler, drier flesh, which tastes unmistakably of chestnut.

Pushing a buttery spice paste underneath the turkey’s skin allows the flavor to perfume the meat—and gives it extra juiciness.

Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups—favored Western imports—are the exception....

Sparkling cider, rather than sugar, gives our batter its sweetness. The cider also ramps up the apple flavor and adds to the beignets’ lovely hue.

Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple.

Something caught my eye on a trip down south. It was a bag of Golden Flake dill pickle flavored chips that got stuck in my I've-never-seen-that-and-must-try-twice radar.

Few of us have ever had a memorable airplane meal. But once upon a time, it was possible to have good food, even in coach.

Fresh, stir-fried vegetables are liberally seasoned with garlic and sesame oil and topped off with a rich fried egg.

Fresh radishes add color and crunch to this slightly sweet vinaigrette-based slaw.