From Betty Crocker

Love your Asian hot and spicy? Try this Szechuan-style dinner that's ready in less than 30 minutes.

Spicy Szechuan Noodles

From Fine Cooking Magazine

Chicken Tikka Masala

From Fine Cooking Magazine

This dish, full of Asian flavors, is best served with plenty of steamed jasmine rice and sauteed snap peas.

Sweet & Spicy Sticky Chicken

From Better Homes and Gardens

This traditional Asian stir-fry is fast, easy, and flavorful. A perfect week night meal that combines chicken, bean sprouts, and rice noodles with a crunchy peanut topping.

Chicken Pad Thai

From Better Homes and Gardens

This noodle bowl recipe combines cut up vegetables and chicken with peanut butter, soy sauce, and brown sugar for a tasty main dish.

Peanut-Chicken Bowl

From Ladies' Home Journal

Garam masala is an Indian spice blend. You can buy it premade but this recipe lets you mix it up at home.

Garam Masala

From Food & Wine

The Melbourne-born star of TLC's Take Home Chef shares recipes made with supermarket ingredients in this book; many reveal Australia's love for Asian flavors.

Honey-Soy Sauce Chicken with Mache-and-Citrus Salad

From Food & Wine

Bulgogi, the Korean classic, calls for slices of rich beef; this version uses thinly sliced chicken breast, which has barely any fat at all. The chicken is best served with rice and lettuce leaves for wrapping. Kimchi, a spicy, garlicky Korean pickle often made with cabbage, is especially delicious on the side, and is loaded with beneficial bacteria known as probiotics.

Ginger-Marinated Bulgogi-Style Chicken

From Better Homes and Gardens

Sate (sah-TAY), grilled skewers of marinated beef, lamb, turkey, and green onions, served with peanut sauce is a popular Indonesian appetizer or main dish recipe. This recipe, ideal for entertaining, makes enough for a crowd.

Indonesian Sate

From Fine Cooking Magazine

Boiled Basmati Rice

From Fine Cooking Magazine

I like to use flank steak here; its full beefy flavor stands up to the marinade. Feel free to moderate the heat by reducing the number of chiles.

Stir-Fried Tamarind Beef & Broccoli

From Food & Wine

This succulent recipe is based on bulgogi, a classic Korean dish of sliced beef that's marinated in soy sauce, sugar, sesame oil, and garlic, then grilled. In this version, a bit of crushed red pepper is added to the marinade for heat.

Korean Sizzling Beef

From Food & Wine

Many Indian restaurants call any spiced rice dish biryani, but Suvir Saran insists, "Biryani must be layered." Here, he boils rice like pasta to make it fluffy, then layers it in a casserole dish with yogurt, pistachios, and apricots.

Pistachio-Apricot Biryani

From Fine Cooking Magazine

I like to sear this one, but it's equally delicious grilled; just be sure to oil the grill first so the meat doesn't stick.

Korean-Style Marinated Skirt Steak

From Fine Cooking Magazine

Serves two as a first course or a light main course, served with rice.

Thai Beef Salad with Mint & Cilantro

From Betty Crocker

Sweet-and-sour sauce balances spicy chili sauce in a tasty, one-dish dinner that's ready in 30 minutes.

Sweet-and-Sour Noodles 'n Pork

From Fine Cooking Magazine

The master recipe makes a red curry paste, using dried red chiles. For green curry paste, see the variation at the bottom. Thai curry paste is traditionally made using a sturdy granite mortar and pestle, but a food processor works fine. This curry paste will have a softer texture than the fudge-textured curry pastes you find in stores because of the water you add to help the blades move.

Thai Curry Paste

From Better Homes and Gardens

The Asian spices in this make-ahead appetizer pair nicely with a dry champagne.

Ginger Shrimp

From Ladies' Home Journal

Mango, shrimp, cucumber, and fresh herbs make these cold appetizers perfect for summer.

Fresh Summer Spring Rolls

From Fine Cooking Magazine

This soup is a treasure: a quintessentially Thai dish that you can make at home simply, quickly, and with great success.

Chicken Coconut Soup

From Fine Cooking Magazine

Mirin (sweet Japanese rice wine) and rice-paper wrappers are available in the Asian food section of grocery stores. If you can't find rice paper, the salmon can be seared without it.

Salmon in Crisp Rice Paper with Sweet & Spicy Sake Essence

From Betty Crocker

Garlic, red pepper and soy sauce create the signature Asian flavors in this grilled chicken.

Grilled Asian Chicken Drumsticks

From Fine Cooking Magazine

This dish uses the classic Vietnamese braising method that uses caramelized sugar as the base for the braising liquid. If you can find Chinese brown sugar (check out its Ingredient Discovery profile to learn more), it will give the braise a deep, complex flavor.

Vietnamese Chicken with Ginger

From Fine Cooking Magazine

This would go well with a roasted chicken or even scrambled eggs.

Potato Stir-Fry with Mint & Cilantro

From Better Homes and Gardens

The ginger-lime dressing tossed with broccoli and coconut are a fresh twist for serving spring rolls.

Sweet and Spicy Spring Rolls