Asian & Pacific Islander

Parsi Dhana Jeera

Parsi Dhana Jeera

By MEHER MIRZA
Parsi Dhansak Masala

Parsi Dhansak Masala

By MEHER MIRZA
Parsi Sambhar Masala

Parsi Sambhar Masala

By MEHER MIRZA
Parsi Garam Masala

Parsi Garam Masala

By MEHER MIRZA
Parathas Are a Carb-Lover’s Dream Come True

Parathas Are a Carb-Lover’s Dream Come True

By PRIYA KRISHNA
Bombay Punch

Bombay Punch

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Kohlrabi, Carrot, and Raisin Chutney

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Sizzling Rice Pancake

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Pearl Balls

Taiwanese-Style Tomato and Egg Noodles

Taiwanese-Style Tomato and Egg Noodles

By JESSIE YUCHEN
Singapore Noodles

Singapore Noodles

By YI JUN LOH
“A lengthy marination yields the most flavor for the least actual cooking time,” advises Shizuo Tsuji in his definitive book Practical Japanese Cooking.

Salmon Teriyaki Gets Back To Its Roots

By CATHERINE TILLMAN WHALEN
Author Eric Kim’s mother, Jean (left) with her two older sisters in Jeonju, Korea, in the 1960s; Jean’s mother, Gesun Kim, photographed around the same time; Kim’s father, Ki (in striped shirt), outside his family’s Seoul home in the late 1950s.

Ganjang Gejang: A Dish You Only Make for Someone You Love

By ERIC KIM
Ganjang Gejang

Ganjang Gejang (Soy Sauce-Marinated Crabs)

By ERIC KIM
Kira Aluwa - Cardamom, cashew, and condensed milk squares

Kiri Aluwa (Sri Lankan Milk Toffee)

By SAMANTHA FORE
Mint-Cilantry Chutney

Mint-Cilantro Chutney

By ROMY GILL

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