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Let’s spice things up
A complex combination of fennel seeds, anise, clove, cinnamon and Sichuan peppercorns, five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. Read more
A complex combination of fennel seeds, anise, clove, cinnamon and Sichuan peppercorns, five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. Read more
This one-skillet, vegetarian potpie trades the traditional chicken filling for creamy, garlicky greens. Hearty greens turn silky in a mixture of heavy cream, garlic, shallot, thyme and Parmesan under a lid of flaky puff pastry. Read more
This recipe is from the newly published Yum Yum Cha, Let’s Eat Dim Sum in Hawaii by Muriel Miura and yours truly. Read more
Maifun is a thin rice noodle that is the ideal contrast to chunks of taro in this classic Taiwanese soup. Read more
When I first wrote about Instant Pots back in 2017, it was with the ardor of new love. I had fallen hard for my first electric pressure cooker, delighting in the myriad ways it could improve my kitchen life. Read more
Is it me, or does recreational apple picking just continue to surge year over year as a fall activity? Read more
These no-knead rolls couldn’t be easier: Just mix together a few ingredients, and let them rise. Read more
When I first wrote about Instant Pots back in 2017, it was with the ardor of new love. Read more
A much-loved offering at many Cantonese restaurants is duck noodle. It’s easy to make at home once you buy the rich-flavored poultry at your favorite Chinese takeout place. Read more
This take on the classic autumn side has the right amount of sweetness and irresistible buttery flavor, not to mention the right balance of creamy and crunchy. Read more
This bright and refreshing salad is a good alternative to the indulgent, calorie-rich foods of the season. Read more
There are some culinary combinations that cannot be improved upon, and apples and pork is surely one of them. Read more
Think of these as a Chinese version of a burrito. The recipe makes use of bean curd skins as a wrapper around an intriguing filling of vegetables, including baby corn and chayote squash. Read more
It’s chilly. I want a fire in the hearth and a simmering pot of stew, or a reasonable facsimile thereof on the stove. Read more
There are many more complicated versions of this beef roast, believed to be invented by a home cook in M-i-s-s-i-s-si-p-p-i. Read more
For dessert, I crave a spicy ginger cake, as dense and dark as some kinds of English fruitcake I’ve sampled. Read more
The classic French dish of green beans and almonds gets a fun update with the addition of corn, which lends extra sweetness, chewy texture and pops of golden color. Read more
To accompany a braised lamb, I chose a spiced carrot salad, a favorite standby of mine. Read more
This crisp, rich and buttery dressing is excellent as a side dish for dinner on Thanksgiving and as leftovers the next day. Read more
These candied sweet potatoes work as a side dish for any dinner or holiday celebration by balancing citrusy sweet and savory flavors — and they also produce top-notch leftovers. Read more
If you order this dish in a traditional Chinese restaurant, it’s likely to come with dried shrimp and possibly ground pork. Read more
