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: Grace Young
This is one of my favorite classic Chinese dishes that my mom makes for Chinese New Year. It's easy to make and is very savory with rice!
Author: sugarnsp1ce
This is an easy baked version of the Chinese New Year cake, which is traditionally steamed and pan-fried with egg. It is mildly sweet, crispy on the outside, and chewy on the inside.
Author: cookinkhoos
A traditional Chinese New Year favorite, this classic dish can also be enjoyed throughout the year. This is my adaptation of my grandmother's recipe. This recipe is absolutely delicious! Serve immediately...
Author: rubiness
A blend of chocolate and butterscotch flavor held together with noodles. An easy and popular treat for Chinese New Year.
Author: Brian
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: Wang Haibo
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
Author: Cecilia Hae-Jin Lee
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
These chicken and mushroom spring rolls are spiced with the sweet and salty flavors of kecap manis, the syrupy soy sauce for which Indonesia is famous.
Author: Lara Lee
Author: Wang Haibo
Golden Crisp Daikon Cake with Spicy Herb Soy Sauce
Author: Ying Chang Compestine
Author: Grace Young
Author: Mary Kate Tate
Author: Shirley Cheng
Author: Crescent Dragonwagon
Author: Pichet Ong
Author: Eileen Yin-Fei Lo
Learn to make crispy lamb and zucchini dumplings from Helen You of Dumpling Galaxy.
Author: Helen You
Author: Eileen Yin-Fei Lo
Author: Eileen Yin-Fei Lo
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
Author: Pichet Ong
Author: Eileen Yin-Fei Lo
Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.
Author: Lisa Cheng Smith
Author: Ying Chang Compestine
A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.
Author: Diana Kuan
Author: Mai Pham
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, but the refrigerated version is widely available...
Author: Hsiao-Ching Chou
The fish lies in a spectacular sauce, a deep rusty red in color, sumptuously spicy and aromatic with ginger and garlic. In Sichuan, they make it with carp.
Author: Fuchsia Dunlop
Author: Cecilia Hae-Jin Lee
Author: Eileen Yin-Fei Lo
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
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
The thinner you slice the daikon, the better it will absorb the flavor of the dressing.
Author: Lisa Cheng Smith
Author: Ying Chang Compestine
Ca ri ga - True to the Vietnamese style of curry-making, this recipe is milder and lighter than Indian or Thai curries. You can make this with chicken stock, but the coconut milk adds body and enhances...
Author: Mai Pham
Author: Andrea Reusing
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith