We may call this Asian, yet the flavors of soy sauce, hoisin, and ginger are as familiar to Americans as ketchup and mustard. Fuse them with pork shoulder in a long, slow braise and you’ll end up with the...

If any cake could be called refreshing, this would be the one. Rich but light, it loses absolutely nothing from the absence of white flour.

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

Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation.

Ají amarillo paste is crucial to many Peruvian dishes.

In our never-ending quest for the best burger, we think we've hit on an outstanding version that requires nothing more than a trip to the supermarket and a short sojourn in the freezer for the bacon....

Everyone wants the juiciest turkey possible for Thanksgiving, and we find that brined or kosher turkeys are best for this.

This simmered tomato-eggplant stir-fry is a sign perhaps of the greater availability of vegetables in Lhasa. (registration required)

Despite the ingredients, this dish doesn’t taste Asian—its comforting flavors are essentially universal.

This soup has many layers in its complexity, but the overall effect is of cleanness and freshness.