Recipes with soy sauce or tamari (for gluten-free)

Hashed brown quiche with a crispy shredded potato crust, sharp cheddar, Parmesan, and a creamy egg custard. Gluten-free friendly and baked in a cast-iron skillet. No pastry needed.

Homemade pecan butter made from butter-toasted pecans ground with honey, soy sauce, and salt. A rich Southern-style nut butter with a sweet-savory depth.

Vegetarian rice soup sauteed in ghee with mixed vegetables, garlic, rosemary, sage, and parsley. A simple, nourishing one-pot soup that uses cooked rice and comes together in under an hour.

Steamed fish fillets drizzled with soy sauce and toasted sesame oil, cooked in a bamboo steamer in under 10 minutes. Three-ingredient dinner that's gluten-free when made with tamari.

Lemony radish salad with 4 cups of thinly sliced radishes in a lemon-soy dressing with chives and parsley. A peppery, crunchy side that chills beautifully.

Sweet and sour meat with green bell peppers, raisins, and a tangy cornstarch-thickened sauce. Use leftover chicken, beef, pork, or turkey for a quick dinner for two.

Simple soy rice cooks plain rice with a splash of soy sauce, then folds in sauteed onion, cabbage, garlic, and brown sugar. Asian-leaning vegetable rice side ready in 30 minutes.

Sesame noodles with soy sauce, garlic, crushed red pepper, and roasted red pepper strips. A quick cold noodle dish with nutty sesame flavor, ready in 25 minutes.

Tamari-toasted nuts: a two-ingredient savory snack where raw nuts meet tamari in a hot pan, turning into a salty, umami-glazed crunch. Ready in 10 minutes and naturally gluten-free with tamari.

Cold noodle salad with tender shrimp, crisp snow peas, and luscious ginger-garlic dressing. This Asian-inspired pasta salad is ready in 20 minutes, perfect for lunch or potlucks.

Grilled mahi mahi with a spicy Asian pear salsa of plum sauce, serrano chili, cilantro, and honey. A Pacific Rim fish dinner in 40 minutes.

Chinese red-cooked chicken drumsticks with chestnuts braise crispy fried chicken in dark soy sauce, sherry, five-spice, and rock sugar until glossy mahogany. A classic hong shao technique for festive Chinese dining.

Mahogany chicken wings lacquered with hoisin, plum sauce, and soy until glossy dark brown, paired with bright Thai-style green papaya salad. Bold sweet-salty-tangy contrast for a party platter.

Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.

Wok-fried tofu with hot banana peppers, sweet red bell pepper, soy sauce, and a generous shower of fresh cilantro. A minimalist Chinese stir-fry that's fast and bright.

Spicy Thai tofu salad with marinated tofu, shiitake mushrooms, snow peas, and red bell pepper over fresh spinach. Bright sesame-rice-vinegar dressing with garlic, cilantro, and chili heat.

These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.

Sesame soy eggplant salad is a cold, silky Chinese-style starter: steamed eggplant torn into strips and tossed in a punchy Hunan vinaigrette of ginger, garlic, soy, chili oil and sesame. Light, vegan, and refreshing.

Vegan orange risotto made with brown rice, tofu strips, water chestnuts, and raisins in vegetable stock. Brightened with fresh orange juice, zest, and a dash of cinnamon.

Vegetarian Thai drunkard's noodles stir-fried with green chilies, garlic, kaffir lime leaves, and fresh basil. Spicy, aromatic, and on the table in under 40 minutes. A fiery wok-tossed noodle dish for heat lovers.

Cantonese-style fried rice loaded with shrimp, char siu pork, chicken, peas, and eggs. Seasoned with soy sauce, oyster sauce, and optional shrimp paste for serious wok flavor.

Cold sesame peanut noodle salad with chicken, bean sprouts, scallions, and red pepper, tossed in a garlicky peanut butter-soy dressing. Asian-inspired pasta salad served chilled over crisp lettuce.

Creamy asparagus soup with leeks, red potatoes, tarragon, and basil, simmered in 30 minutes. A velvety, herb-scented bowl that tastes like spring in every spoonful.

Ma-la cucumber fans with Szechuan peppercorns, chili flakes, ginger, garlic, soy sauce, rice vinegar, and sesame oil. A numbing-spicy Chinese cold appetizer with an elegant fan cut.

Crispy chicken chunks coated in water chestnut flour, deep-fried golden, then tossed with roasted peanuts in a spicy sauce of chili paste, dark soy, sesame oil, and Chinese red vinegar. Restaurant-quality kung pao at home.

Hearty vegetable beef soup packed with potatoes, barley, winter squash, carrots, celery, peppers, and green beans in a tomato-thyme broth. A big-batch fridge-clearer that feeds 12 and improves overnight.

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

Tasmanian Salmon drizzled with a dressing made with Alpine Pepper and soy sauce.

Lamb, bacon, pineapple and dried California figs threaded onto skewers and glazed with a soy-pineapple-ginger marinade. Broiled until sticky and served over hot rice for a sweet-savory feast.

Chicken skewers marinated overnight in curry, five-spice, ginger, soy, and honey, grilled with pineapple and green pepper, then dunked in a creamy peanut-coconut dipping sauce. Southeast Asian street food at home.

Sichuan bang bang chicken: poached chicken pounded and torn into shreds, served cold over cucumber matchsticks with a soy-sesame-scallion sauce. A classic Chinese cold appetizer.

Butterflied leg of lamb marinade with olive oil, soy sauce, Worcestershire, lemon juice, red wine vinegar, and dry mustard. Overnight soak, then grill to medium-rare.

Sweet and savory beef stir fry glazed with honey and oyster sauce, paired with fresh pineapple-chili salsa. A 30-minute Asian-fusion dinner bursting with bold flavors.

Vegetarian steamed wontons filled with seasoned tempeh, mushrooms, scallions, and ginger in a tamari-honey glaze. Serve with sweet and sour sauce for a plant-based dim sum appetizer.

Grilled fresh tuna burgers glazed with sweet pineapple-mustard reduction, spiked with smoky chipotle and topped with spicy green chile pickle relish. A showstopper for your next backyard cookout.

Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.

Filipino lumpia filled with seasoned pork, shrimp, dried mushrooms, and water chestnuts, fried golden and crispy. Served with sweet and sour dipping sauce.

Bring some Indian flavor to your dinner table with this delicious chicken dish.

Thai barbecued chicken brushes a hoisin, ketchup, molasses and chili-paste glaze onto poached chicken then finishes on the grill for sticky charred edges. The technique that prevents burnt sauce.

Korean cold cucumber soup combines paper-thin cucumbers, soy sauce, vinegar, and toasted sesame in chilled chicken broth. The hour-long marinade pulls flavor into every slice for a clean, bracing summer starter.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.

Loaded Vegetable, Lima Bean and Fennel Stew recipe

Creamy vegan tempeh party spread with tahini, black olives, cumin, and turmeric, shaped into a ball and served with crackers or veggies. A high-protein, make-ahead appetizer that's a plant-based spin on a cheese ball.

Ground buffalo chili with red beans, black beans, tomatoes, yellow bell pepper, and cilantro. Leaner than beef, deeper in flavor, and spiked with honey, cumin, and chili powder. Heartland comfort.

Hamaguri Shigure-Ni, a Japanese sweet-savory clam appetizer cooked in sake, soy sauce, and sugar. Only 4 ingredients. The sauce reduces to a glossy syrup that coats each clam. Served cool.

Pickled spring garlic in vinegar and sweetened soy sauce, Korean-style. Slow ferment that mellows young garlic into tender, savory cloves perfect for rice bowls and grilled meats.

A simple and scrumptious fried rice made with green peas, bean sprouts and mixed herbs.

Thai peanut noodles with coconut milk and cabbage. Creamy peanut butter sauce with curry, lime, and fresh herbs coats pasta for an easy 30-minute dinner. Serves 4.