Alex Lau
It’s worth using fresh turmeric and ginger to make this drink—both are often stocked at Whole Foods or Asian and Indian grocers. Ground spices will work, but the medicinal properties will be diminished and the texture less silky smooth.
Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.