Author: Diana Kuan
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
Author: Eileen Yin-Fei Lo
Author: Eileen Yin-Fei Lo
Author: Jeffrey Alford
A blend of chocolate and butterscotch flavor held together with noodles. An easy and popular treat for Chinese New Year.
Author: Brian
Author: Cecilia Hae-Jin Lee
Author: Mary Kate Tate
Author: Wang Haibo
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...
Author: Andy Ricker
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,...
Author: Sohui Kim
Chinese-style whole fish steamed with scallions and ginger.
Author: Anita Lo
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...
Author: Grace Young
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...
Author: Hsiao-Ching Chou
Author: Mai Pham
Author: Eileen Yin-Fei Lo
Author: Eileen Yin-Fei Lo
Author: Ying Chang Compestine
Author: Pichet Ong
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith
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...
Author: Andrea Reusing
Author: Diana Kuan
Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.
Author: Lisa Cheng Smith
The thinner you slice the daikon, the better it will absorb the flavor of the dressing.
Author: Lisa Cheng Smith
Author: Wang Haibo
Author: Crescent Dragonwagon
Author: Shirley Cheng
Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.
Author: Jeremy Pang
These savory Indonesian-style cheese cookies are a fantastic snack with a cup of tea or coffee.
Author: Lara Lee
Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.
Author: Lisa Cheng Smith
Author: Cecilia Hae-Jin Lee
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
You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms-they nearly triple in size.
Author: Lisa Cheng Smith
A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.
Learn to make crispy lamb and zucchini dumplings from Helen You of Dumpling Galaxy.
Author: Helen You
Named for famous 8th century concubine, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.
Author: Jason Wang
Golden Crisp Daikon Cake with Spicy Herb Soy Sauce
Author: Eileen Yin-Fei Lo
Author: Pichet Ong
Author: Andrea Reusing