Asian & Pacific Islander

ssamjang korean barbecue paste

Ssamjang (Korean Barbecue Paste)

By HOONI KIM
Make These Dashi Noodles in Dashi With Miso Pork and Never Look Back

Make These Dashi Noodles in Dashi With Miso Pork and Never Look Back

By DARYN WRIGHT
Get to Know the Sour, Twangy Ingredients that Give Indian Cooking a Kick Beyond Spice

Get to Know the Sour, Twangy Ingredients that Give Indian Cooking a Kick Beyond Spice

By MICHAEL SNYDER
mutton chow

Eat This Indian Curry and the Bowl Too

By SAVEUR EDITORS
Full Table

A Beginner’s Guide to the Great Wide World of Indian Dosa

By PRIYA KRISHNA AND SHAILENDRA KRISHNA
chicken prawn curry

Make This Spicier Take on Surf and Turf

By SAVEUR EDITORS
chicken prawn curry

Chicken and Shrimp Curry

By SAVEUR EDITORS
mutton chow

Indian Lamb Curry in a Bread Bowl (Bunny Chow)

By SAVEUR EDITORS
The Rise (and Potential Fall) of Soy Sauce

The Rise (and Potential Fall) of Soy Sauce

By FUCHSIA DUNLOP
Pork Belly

Chinese Red-Braised Pork Belly with Eggs

By FUCHSIA DUNLOP
And Here is Your 8-Minute Primer on Beijing Cuisine With an All-Knowing Grandma

And Here is Your 8-Minute Primer on Beijing Cuisine With an All-Knowing Grandma

By MAX FALKOWITZ
Parsi Style Scrambled Eggs

The Ultimate Breakfast for Dinner: Spicy Parsi Eggs

By SAVEUR EDITORS
Chicken Adobo

Make This Ultra-Flavorful Filipino Stew Tonight

By BECCA CALHOUN
Lumpia

Master Making Filipino Spring Rolls

By LAURA DURKALEC
grilled cumin fish

Chinese Grilled Fish with Cumin and Jalapeños (Xīnjiāng Kăoyú)

By CAROLYN PHILLIPS
Cumin Kebabs

Chinese Chile and Cumin Lamb Kebabs (Yángròu chuàn)

By CAROLYN PHILLIPS

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.

Subscribe