Author: Lillian Chou
Author: Ming Tsai
A whole chicken, poached in a ginger and anise-scented soy broth, is a popular dish served at Chinese New Year celebrations.
Author: Kei Lum Chan
Author: Bon Appétit Test Kitchen
Author: Madhur Jaffrey
Author: Jill Silverman Hough
Author: Chris Morocco
To make this fried rice extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently...
Author: Danielle Centoni
Steak kebabs, marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.
Author: Alice Liveing
Author: Steven Raichlen
Author: Dorothy Lee
Author: Melissa Roberts
Author: Dr. Mao Shing Ni
Author: Sara Dickerman
Rice cakes are available sliced, marble-shaped, and in batons. Look for them in the refrigerated aisle of Asian grocery stores. There are dried versions,...
Author: Hsiao-Ching Chou
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
Author: Ardie A. Davis
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
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...
Author: Betty Liu
Author: Yotam Ottolenghi
Author: Jenny Kwak
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Author: Chris Morocco
Author: Alison Roman
Author: Lillian Chou
Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight's dinner in minutes.
Author: Heidi Swanson
This Thanksgiving turkey recipe was my pal John Patrick Montaño's, and I still use it today: a roast bird glazed with a rosemary-infused teriyaki butter....
Author: Sam Sifton
Author: Melissa Roberts
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of...
Author: Carla Lalli Music
In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real...
Author: Hetty McKinnon
Author: Sheila Lukins
Author: Andrea Albin
Author: Curtis Stone
Author: Steven Raichlen
Author: Steven Raichlen
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Author: Elizabeth Andoh