Fillet of Beef with Asian Spice Rub

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.