Author: Diana Kuan
As with most of the sweets in Southeast Asia, you can eat Coconut Milk Sticky Rice as a snack or serve it as dessert.
Author: Jeffrey Alford
Author: Shirley Cheng
Author: Shirley Cheng
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory...
Author: Mary Kate Tate
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings works too.
Author: Lisa Cheng Smith
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need...
Author: Cecilia Hae-Jin Lee
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery...
Author: Paul Grimes
It only takes 22 minutes to make classic savory beef lo mein at home.
Author: Rhoda Boone
Author: Anita Lo
An easy Pork Dumplings recipe
These udon noodles with chicken and scallions come together in under 30 minutes.
Author: Lillian Chou
Author: Grace Young
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature...
Author: Lisa Cheng Smith
How to make homemade fortune cookies that are fresher and more fun than the average takeout treat.
Author: Molly Baz
Want showstopping presentation? Make homemade dumpling wrappers to stuff with a filling of spinach, hearty tofu, vermicelli, and fruity Sichuan peppercorns.
Author: Jason Wang
Author: Mary Kate Tate
These dumplings are the most succulent weve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will...
Author: Andrea Reusing
Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.
Author: Lisa Cheng Smith
Author: Mai Pham
Author: Grace Young
Author: Diana Kuan
Recipe for homemade vegetarian dumplings filled with spinach and eggs.
Author: Helen You
Author: Jeffrey Alford
Author: Cecilia Hae-Jin Lee
The goal of longevity noodles is to create one long, slick, uniform strand, gently pulled over and over again until you get the right thickness.
Author: Jason Wang
This is the delicious savory cake served in dim sum houses throughout the year and, most auspiciously, on New Year's Day as a symbol of prosperity and rising fortunes. Turnip cake is made with Chinese...
Author: Grace Young
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...
Author: Betty Liu
Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with consecutive eights in them represent "big money."...
Author: Hsiao-Ching Chou
Author: Ying Chang Compestine
Once you are on a national TV show called Throwdown with Bobby Flay, and you best him with these dumplings, whatever culinary fame you aspired to is gone, and you are forever known as the Dumpling Lady....
Author: Sohui Kim
Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.
Author: Andrea Reusing
Author: Eileen Yin-Fei Lo
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the...
Author: Andy Ricker
Author: Crescent Dragonwagon
Author: Wang Haibo