Chinese
2 New Cookbooks You Need to Read Now
One will take you to the night markets of Asia without leaving your kitchen, the other will put a little bit of Spring in your cooking.
Your New Go-To Cucumber Dish
You know that cold cucumber dish you've marveled at in Chinese restaurants? It's shockingly easy to make at home.
American Food Today With the Mission Chinese and Lucky Peach Cookbooks
How we cook at home and how we cook in restaurants.
The International Ingredients You Need in Your Freezer Right Now
With these ingredients always on hand, there's no Thai (or Indian) (or Chinese) recipe you can't try.
Get Saucey With Soy
Light vs dark, naturally brewed vs chemically produced: here's how to know which sauce to buy.
4 Ways to Cook Perfect Fried Rice
It's one of the fastest—and most delicious—weeknight dinners you can throw together. But if you don't follow the rules, your fried rice will fumble.
Are Skillets Better at Stir-Frying Than Woks?
Everything a wok can do a skillet can do better—right? Our writer stir-fried a lot of chicken to find out.
3 Dumpling Folding Techniques to Make Chinese New Year Better
Fill. Fold. Eat. Repeat.
The One Dumpling Fold You Need to Master
There's no dumpling more iconic than the traditional, pleated variety. With its neatly nipped and tucked folds, it's the like the perfect cartoon version of what a dumpling should look like. Sure, it takes a bit of practice—start with a few of the easier methods [TK link to dumpling article] out there. But with help from Mimi Cheng's Dumplings in NYC, we broke down the process into a totally doable step-by-step.
Blow Your Chinese Delivery Spot Out Of The Water With This Upgraded Lo Mein
One simple noodle swap out and you'll achieve greatness with this delivery staple at home.
Salt-and-Pepper Shrimp
Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.
Peking-Style Roast Turkey with Molasses-Soy Glaze and Orange-Ginger Gravy
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.
Pork Dumplings
These dumplings are delicious whether you put the classic pleats in them or not.
Happy Family
There's a dish in China called "Happy Family," which consists of various ingredients. Growing up, my mother's version of "Happy Family" was stir-fried colorful, seasonal fresh vegetables. She would encourage my brothers and me to eat more of it so we would be in harmony.
Fresh vegetables are quickly stir-fried to retain their snap and color for a vibrant presentation. Any leftovers can be served with warm pasta.
Fat Rice
If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you'd have arroz gordo, the namesake dish at Chicago's Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it's almost always served at home. Chefs Conlon and Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls "the original fusion."
Sweet and Sour Pork
Sweet and sour are two of the five flavors of classical Chinese cooking (along with salty, pungent, and bitter), and go lo yuk, as the dish is called, is a favorite way to prepare pork in Cantonese cooking. I prefer fresh pineapple, but if you like your dish sweeter, use canned pineapple and reserve some of the juice from the can to add to the sauce in place of fresh pineapple juice.