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This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.

Cashews make this creamy asparagus pasta sauce rich without any cream.

Crisp, golden brown youtiao is a staple at the Chinese breakfast table.

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

A blend of tofu, bok choy, and shiitake mushrooms make for light and delicious dumplings.

Heilongjiang in Northeast China does not have a huge repertoire of famous recipes, but this eggplant preparation should put it on the map.

Dan dan noodles are a popular Sichuan street snack, named after the bamboo shoulder pole used to carry it.

Roasted garlic is one of just five ingredients that make this hearty baked pasta oh-so-good, with oh-so-little effort.

A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.

The secret to this flavorful soba noodle recipe is adding a paste made from chiles and garlic to a fresh and lively basil-cilantro pesto. The heat doesn’t overpower the palate, but it wakes up the other elements of salt, acid, fat, and freshness.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

This salty-sweet kimbap—filled with maple-candied spam and herbaceous perilla leaves—is wonderful in a packed lunch or even at a picnic.

This quick roasted asparagus recipe yields tender spears and plenty of flavor thanks to a savory mixture of garlic, oil, onion powder, and parsley.

In many Indian households observing Ramadan, black chickpeas are eaten at sunset when the fast ends.

Despite the name, the pineapple bun has no pineapple—it’s a soft milk-bread bun with a sweet, buttery, crackly cookie-like top that, after it’s baked, resembles pineapple skin.

These tandoori-spiced chickpeas get slow-cooked with aromatics in oil, and they’re sublime for a make-ahead meal.

This leavened Persian flatbread is at its best when eaten fresh.

Meet mlaoui—msemen’s rebellious younger brother—a flaky skillet-fried Moroccan flatbread.

These gozleme are stuffed with a mixture of three different cheeses to mimic the feta-like Turkish white cheese that’s often used for these flatbreads.

Kulcha is a type of lightly leavened flatbread from India that’s traditionally made in a tandoor oven. This kulcha recipe is adapted for a cast-iron skillet.