Asian Recipes

“Asian” is not one cuisine — it is a continent of them. The fire-breathing wok hei of a Cantonese stir-fry, the quiet precision of Japanese dashi, the funk-and-heat balance of a Thai curry, the slow ferment of Korean kimchi: these traditions share a pantry of soy, ginger, and chilli but almost nothing in technique.

What ties the recipes here together is how I cook them — building a base of aromatics, chasing the balance of salty, sour, sweet, and umami in every sauce, and respecting the high, fast heat most of these dishes were built for. You don't need a specialty shop or a restaurant burner; you need to understand what each move is doing and why.

Pick a cuisine below to go deep, or scroll on for the latest across the whole region. Looking for Indian and South Asian cooking? That has its own home — start at Indian recipes.