Sue Li

This assertive dressing is the perfect complement to tender, delicate steamed vegetables.

A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.

The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll).

Szechuan peppercorn's unique flavor is tingly and refreshing rather than chile-hot. You can find them in gourmet shops or online. You can also substitute a pinch of red-pepper flakes if you'd prefer a bit of heat instead.

Steaming might seem a surprising way to start cooking a turkey, but the payoff is real: The extra step makes the bird extra-juicy, and cuts down on the overall cooking time.

One of the most important steps in making custard is making sure the sugar is fully dissolved into the yolks. Be sure to beat them together until pale yellow ribbons form, since the sugar acts as a shield for the yolks, preventing them from curdling when you add the hot cream.

If you can't find sweet, savory dried Chinese sausage, use an equal weight of maple-cured bacon instead.

This recipe is ripe for reinvention; use different breads and add-ins to vary the flavor.

The ultimate holiday vacation cooking project: lasagna with two homemade sauces and layers of homemade pasta.

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

Toss the classic Italian combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.

These little blueberry pies are simple to make, and thanks to their rectangular shape, you won’t end up with wasted scraps of dough.

To keep the burgers juicy, don't pack the meat too tightly.

Serving "green stuff" to kids can be a challenge. But a crunchy salad of bite-size vegetables holds plenty of appeal.

You can use this easy dough for just about any dessert that requires a buttery crust.

"Battering and frying green beans makes them addictive, obviously!" —Sue Li, recipe developer