Jjukumi Gui (Korean barbecued octopus) is an enticing bite of Korea, and yet oddly familiar in the way that it checks all the boxes of successful Western barbecue: a little sweet, a little spicy, a little tangy, a little smoky.
One of my favorite Japanese dishes (washoku), chicken-cheese katsu has a crispy fried panko exterior encasing a juicy chicken interior that’s filled with rich, gooey cheese.
Menudo is a comforting Mexican soup with melt-in-your-mouth tripe and hominy in a lightly spicy broth. Even if you’re not a devoted tripe-lover, this dish will make a convert of you.
This recipe channels the traditional flavors of the Peruvian anticuchos de corazon. The accompanying skewers feature zucchini, tomatoes, shallots, and queso de frier to create an array of flavors ranging from tangy to sweet to buttery, unified and brightened up by the acidity of lemon juice.
Cucumbers are in season and it’s the perfect time to experiment with recipes for pickling. These pickles are inspired by flavors from around the globe, from India to New England, Poland to Africa.
This is a simple stir fry but is full of flavor, with salty and umami-rich sauce lightly coating tender steak and zucchini. I highly recommend this easy, satisfying weeknight dinner.
The pork belly on these skewers is succulently tender, coated in a sweet and salty sauce. This a simple but memorable meal that makes my fiancé nostalgic for good times in Japanese yakiniku restaurants.
Sweet, sour, and salty, these grilled chicken wings have zing both from the spices and the lime. Topped with scallions and fried garlic, they’re little pieces of tangy heaven.
A Korean classic, kimchi jjigae is one of my favorite ways to consume kimchi. In this recipe, the broth is umami-rich and spicy, and the texture of the tofu and kanikama (imitation crab) are light but satisfying, harmonizing with the mildly crunchy kimchi.
Taking inspiration from classic Georgian flavors and ingredients, this is a tender chicken dish in a creamy, aromatic sour cream sauce that has complexity and nuance like nothing I’ve ever tasted.