Fry

There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles.

Give the humble eggplant the attention it deserves with a rich and spicy sauce.

This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo.

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.

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

Eric Kim’s ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.

Sheer korma is a traditional dessert of milk, nuts, and vermicelli that’s served on the morning of Eid in many Indian households.

These soft and chewy pancakes—inspired by atayef and Korean hotteok—are filled with nuts, sesame seeds, tahini, and grape molasses.

Crispy, flaky, chewy, sweet, gooey—you get all of these sensations at once when you bite into freshly made roti.

These easy Moldovan flatbreads are made by mixing the filling into the dough rather than stuffing it.

The fillings for plachinda often include a salted fresh cheese, as well as spring onions and dill.

This fried Greek bread—stuffed with feta and spring onions—can be filled with chopped herbs for extra flavor.

Starring crispy fried thigh meat dressed in a savory, citrus glaze, orange chicken is a Chinese American take-out staple well worth making at home.

This take on a very popular Thai bar snack—freshly fried cashews tossed with salt, chiles, scallions, and fragrant lime zest—is simple but so good with an ice-cold beer.

Fish fragrant sauce doesn’t actually have any fish in it, but the sweet, sour, and spicy elements in the sauce are traditionally used to cook Sichuan fish dishes, and it gives this dish its name.

The salty cheese and piloncillo makes these gorditas go wonderfully with a hot chocolate or champurrado.

Originally from Yemen, this fiery condiment has a dense, round flavor that comes from a variety of fresh chiles, herbs, and spices.

In this riff on huaraches, grilled cactus paddles stand in for the traditional corn masa “sandal sole” that provides the base for velvety black beans, crumbled queso fresco, and chipotle salsa.

Layered with a rich coconut filling, soaked in velvety custard, and topped with a raspberry and rhubarb compote, this French toast is perfect for any celebration.

Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.

With this shelf-stable homemade pancake mix ready to go in your pantry, you’re always minutes away from an exceptional pancake breakfast.

Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.

In this recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.