Ang Ku Kuih Spreads Life

Yi Jun Loh on ang ku kuih, a treat that is rich with symbolism and a staple for celebrations of life in Malaysia and Singapore.

6 days ago • 5 min read

Features

Tua Nao: A Northern Thai Take on Fermented Soybeans

Cameron Stauch on tua nao, a type of fermented soybean that is an essential ingredient in the Shan kitchen due to its depth of flavor.

13 days ago • 5 min read

Features

The History of Indo-Chinese Cuisine Is as Rich as Its Flavors

Karishma Pradhan on the roots of Indo-Chinese cuisine, a fusion that embraces cooking traditions from both cultures yet stands distinct in its own right.

20 days ago • 5 min read

Features

Crossroads No. 2: Union Hmong Kitchen Potluck Salad

The second installation of "Crossroads," a column featuring stories and recipes from Asian immigrant families living and cooking in the United States—carrying on their heritage in ways that are unique to them. This month's edition: St. Paul-based chef Yia Vang.

a month ago • 4 min read

Features

A Study in Adobo

The origins of traditional Philippine adobo are up in the air, but adobo as it's made today is threaded with bifurcations: cooking method and archetypal recipe; everyday fare and cultural emblem; meanings in the homeland and in the diaspora.

a month ago • 16 min read

Features

Mango Mastani from Maneet Chauhan & Jody Eddy's "Chaat"

2 days ago • 3 min read

Recipes