The following recipe is from the August 13th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! This week's recipe, excerpted from The Shun Lee Cookbook by Michael Tong, is for Sichuan eggplant.... More
Later in the week we'll be excerpting some complex, innovative Chinese recipes for more accomplished home cooks. But for today, here is a light, simple version of sausage, shrimp, and chicken fried rice, excerpted from this week's Cook the Book... More
Since most of the work (and headache) in making rice dumplings is in individually prepping ingredients and wrapping parcels, my mom simply assembles the raw ingredients and tosses the lot into a pressure cooker. Et voilà! You get the same... More
Photograph from dvanhorn on Flickr I’m having a really good time plowing through The Martha Stewart Living Cookbook: The New Classics, because so many of the thousand-odd recipes feel inspired and simple. Sure, there are some wonderfully long procedures good... More
During the holidays, for a lot of families, it’s tradition to get together to bake cookies and other sweet goodies. I’ve never made cookies with my family, but so much of my childhood was spent making countless dumplings and wontons... More
This stuffing, loaded with mushrooms, smoked oysters, and sweet, fatty Chinese sausage, sounds like a meal in itself. In our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this year, she recommends this recipe, describing... More
And so we're at the end of the line with our featured recipes from Mark Bittman's How to Cook Everything Vegetarian. This one I picked as much for myself as for you. When I want a simple, meatless stir-fry, I'm... More
