Steakhouse Salad with Red Chile Dressing and Peanuts

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

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

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

This crunchy, creamy salad has everything you want for a cookout.

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.

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

For the full effect, enjoy over a bed of rice with a pint of cold beer.