The Latest

Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai)

Lo mai gai, the dim sum classic of steamed lotus leaves stuffed with sticky rice and all sorts of delicious goodies, are irresistible. The biggest task is gathering all the ingredients, like the lotus leaves and glutinous rice, as well as Chinese sausage, cured pork belly, and salted egg yolks. Once you've got them rounded up, though, it's a relatively easy and extremely delicious at-home dish. More

Inside the Mexican Pantry of New York's Top Pueblan Restaurant

The pantry of Dennise Chavez's Carnitas El Atoradero puts the rest of New York's Mexican kitchens to shame. While the city is home to the largest concentration of Poblanos outside Puebla, it's still difficult to find fresh, quality chilies, herbs, and spices. Here are just a few of the ingredients that go into her jawdropping moles and Pueblan dishes. More

Freeze Fresh Herbs for Long-Term Storage

There's no herb storage method I know of that can faithfully retain the flavor and texture of completely fresh herbs, but if you find yourself with more than you can possibly use, there are some methods that will work better than others. So you want to have something that closely resembles fresh herbs for sauces, soups, and stews? In that case, the freezer is your friend. Here's the best way to freeze herbs for long-term storage. More

11 Muffin Recipes to Start Your Day

There's something truly special about starting your day with the wafting smell of freshly baked muffins. Plus your breakfast comes individually packaged, and just sweet enough to give you energy in the early hours. From chocolate chip-oatmeal to pineapple coconut, here are 11 of our favorite recipes. More

Asparagus Ain't Sichuan, but Boy Does it Work in This Fiery Salad

Asparagus isn't exactly a Chinese ingredient, but that doesn't mean that it can't find a comfortable home in Chinese food. I've got no doubt that if asparagus were to grow in the cool, misty mountains near Chengdu, that we'd see it served as a cold green appetizer or side dish on menus in Sichuan. This recipe—cold and crunchy asparagus tossed with firm tofu in a fiery sweet-hot-sour vinaigrette—is really inspired by the host of cold or warm appetizers you find in Sichuan that make use of roasted chili oil, Sichuan peppercorns, and vinegar. More

How to Make the Ultimate Poutine

A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober. More

12 Kimchi Dishes We Love

Kimchi's distinctive funky kick pairs well with all sorts of ingredients, so we like to mix it into chicken salad, ramen, fried rice, and even use it as a burger topping. Not sure how to make the most of the jar bubbling away in your fridge? These 13 recipes will get you started. More

More Posts