To make these classic steamed rolls at home, you might pick up char siu—barbecued pork—in one of the myriad of Chinatown restaurants that have roast meats hanging in the window. Or you can make the Barbecued Pork (page 373) and the buns a day or two later. Fortunately, the buns themselves are easy to make, and they can be made as much as a month in advance: let them cool to room temperature after they’ve steamed (which should only take 15 minutes or so), then line them up on a baking sheet, cover tightly with plastic wrap, and freeze. Once they are frozen you can transfer them to a freezer bag or other airtight container. To serve, reheat the dumplings in a steamer over an inch of boiling water for 5 minutes. Serve these as a starter or a snack.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.