Jessie YuChen
Assistant Food Editor
Jessie YuChen (she/they) is a Taiwanese chef, photographer, and food stylist based in NYC, and a member of the test kitchen team at Bon Appétit and Epicurious. She recognizes the latent power that food and images hold, and seeks to utilize that power as a means for creating positive change. Jessie’s experience as a queer Taiwanese-American in food media and restaurant kitchens shapes her practice of storytelling that blends food, photography, and visual arts. She spends her free time cooking for loved ones, exploring fun project ideas, occasionally cooking up pop-up events, and eating her way through New York.
Crispy Golden Shrimp Burgers
Topped with crunchy cabbage and creamy egg salad and nestled between toasted brioche buns, these extra-crispy shrimp burgers are over-the-top in the best way.
Big Queer Cold Noodles
Temper summer’s heat with a big bowl of these irresistible colorful, crunchy, cold noodles inspired by Taiwanese liang mian.
Sake-and-Black-Sugar-Braised Pulled Pork Sliders
Call on these adorable sliders piled high with juicy braised pork for a party or game night—they're great for feeding a crowd and almost all the components can be made well in advance.
Five-Spice Short Rib and Daikon Soup
Rich, beefy short ribs and sweet, meltingly tender daikon radish are a classic pairing in this umami-packed soup.
Mochi-Stuffed Jujubes (Soft Hearts)
These mochi-stuffed jujube dates in syrup are the Lunar New Year dessert that’s (almost) too adorable to eat.
Jessie’s Special Steamed Whole Fish
A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?
Mushroom YouFan (Taiwanese Sticky Rice)
This deeply savory (and vegan!) take on Taiwanese youfan will make a gorgeous addition to any Lunar New Year feast.
Creamy Sesame Noodles With Yuba
Ribbons of protein-packed fresh yuba, or tofu skin, add a delightfully bouncy texture and nutty flavor to these quick, creamy vegan noodles.
Silky Steamed Eggs With Mushrooms
These savory and oh-so-simple steamed eggs are the definition of cozy comfort food.
Kale Caesar Salad With Lemony Breadcrumbs
This Caesar salad uses kale instead of romaine, has no croutons or raw egg yolks, and still happens to be one of the best we’ve ever had.
Drunken Clams and Noodles
This insanely flavorful soup comes together in 15 minutes thanks to everyday Taiwanese staples.
Honey Butter Potato Chip Tower With Crispy Salami
Crisp up salami slices in a skillet, mix with store-bought potato chips, drizzle everything with spiced honey butter, and build a tower as high as you can go.
Bitter Greens With Cranberry Dressing
Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.
Thai Basil Sauce Noodles with Jammy Eggs
These noodles hit every note we look for in a satisfying dinner: Herbaceous, saucy noodles, fresh crunchy toppings, and a jammy egg on top. It's really worth seeking out grassy, spicy Thai basil for the the three-ingredient basil sauce.
Harissa-Roasted Eggplant With Fried Capers
If you’re looking for a vegetarian main to serve at your next dinner party, look no further than this caper-studded roast eggplant topped with, yes, crispy capers!
Hot Honey Wings
Hot honey is good on everything: pizza, biscuits, and these crispy, low-fuss grilled wings.
Five-Spice Spatchcocked Grilled Chicken
For grilling a whole bird, we stand by the tried-and-true methods of spatchcocking the chicken and giving it a dry rub.
Watermelon and Snap Pea Salad
Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)