This authentic soup is essentially an ancient doctor’s curative that combines the healing magic of chicken broth, tree fungus, lily buds, and vinegar.

We adapted this rice from a Persian method that yields a buttery crust (called tah-dig) on the bottom of the pan—later the crust is served with the rice.

This is a wonderful alternative to more traditional dressing. After scooping out the rice, you can cook the crust longer, leaving more tasty morsels.

The beets give this risotto its brilliant hue have a surprisingly mellow flavor.

There are many kinds of Korean pancakes, but bindaedok,made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d’oeuvre, side dish, or vegetarian main course....

Shiro miso imparts a nutty, slightly sweet flavor.

When I was growing up in Louisiana, nothing made my mouth water like the smell of onion, bell pepper, and celery cooking in my mom’s dark Cajun roux.

This dish takes its name from the moist, velvety texture the chicken gets from being poached at a low temperature.

These scallion cilantro pancakes are supple and crêpelike rather than crisp—more Korean pa jon than Chinese scallion pancake.