Central Asian food was made for big appetites and big gatherings. Lamb, beef, horse meat, rice, noodles, wheat, carrots, onions, dairy, and warm spices appear in hearty pilafs, dumplings, soups, and breads that are wonderfully satisfying without being fussy.

The Silk Roads left their delicious fingerprints everywhere. Uzbek plov, Kazakh and Kyrgyz meat-and-dairy traditions, Tajik rice dishes, Turkmen breads, and Uyghur noodles each have distinct personalities. Dried fruit, nuts, tea, and fermented dairy add plenty of character.