Chinese
Pineapple Buns
Despite the name, the pineapple bun has no pineapple—it’s a soft milk-bread bun with a sweet, buttery, crackly cookie-like top that, after it’s baked, resembles pineapple skin.
Shao Bing
These sesame flatbreads can be made ahead and frozen—or, if you plan ahead, made fresh for breakfast.
Stir-Fried Sesame Baby Bok Choy
In this bok choy recipe, you’ll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil.
Hong Kong–Style French Toast
Thick slices of milk bread are stuffed with creamy peanut butter and soaked in an egg batter for a luscious and exquisitely custardy interior.
During Chinese New Year, There's Never Enough Cake
Each bite of turnip cake is filled with different savory elements—fatty pork, briny shellfish, and earthy mushrooms—suspended in a mixture of grated radish and rice flour.
Orange Chicken
Starring crispy fried thigh meat dressed in a savory, citrus glaze, orange chicken is a Chinese American take-out staple well worth making at home.
Make This Braising Liquid Once, Reuse It Forever
Flavor-potting sets you up for success with a flavorful braising broth that you can cook with again and again.
Chaozhou Flavor-Potted Tofu
Braise tofu in an aromatic and spice-filled broth that’s used not just once but over and over again.
A 3-Ingredient Ginger Pudding That's Ready in 10 Minutes
There is no cornstarch, gelatin, egg, or custard powder in this recipe—just a naturally occurring enzyme in ginger that transforms milk into a silky dessert.
Ginger Pudding
If you love the taste of ginger, this simple dessert is for you. It requires no baking or steaming and has only three ingredients: milk, sugar and ginger juice.
Red-Cooking Is the Simple Braising Method I Can't Live Without
This easy Chinese technique of cooking with soy sauce, sugar, and rice wine is infinitely adaptable.
Red-Cooked Tofu
Deep-fried tofu gets braised with shiitake mushrooms in soy sauce and Chinese wine for this easy dish.
Red-Cooked Chicken With Chestnuts
The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food.
For the Most Flavorful Congee, Add Bones
This lusciously thick, flavorful, and full-bodied rice porridge gets its texture from both the rice’s starches and the gelatin from chicken bones.
Slow-Cooker Chicken Congee (Gye Joke)
Cooking congee in a slow cooker takes patience, but you can cook it overnight if you want it for breakfast.
I’m Making Mooncakes for Mid-Autumn Festival—and You Should Too
Although ways of celebrating differ throughout China, mooncakes have a starring role no matter the region.
Honey Pistachio Mooncakes
Encased in these mooncakes are a filling of coarsely ground pistachios, fragrant honey, and a generous sprinkling of salt.
Red Bean Mooncakes With Salted Egg Yolk
If you’re lucky, you’ll find mooncakes with an egg yolk or two, which means there’s more of the best part to share with your family.
I'm So Ready to Throw a Comfort-Food Dinner Party Once Again
Jing Gao, the founder and CEO of Fly by Jing, has been dreaming of a lavish spread of red braised pork belly, fish fragrant eggplant, and chewy, pull-apart paratha.
Crispy Eggplant With Fish Fragrant Sauce
Fish fragrant sauce doesn’t actually have any fish in it, but the sweet, sour, and spicy elements in the sauce are traditionally used to cook Sichuan fish dishes, and it gives this dish its name.