Recipes & Menus

Mapo tofu, with its fragrant sauce of chiles, fermented black beans, ground pork, and Sichuan peppercorns, is a classic example of Sichuan’s famed ma la flavor.

Mahalabiya is an easy, creamy milk custard that’s the ideal canvas for showcasing seasonal fruit.

In this easy weeknight dinner, the fish is the chip. Coat fish fillets with sour cream and panko breadcrumbs, then bake until crisp and golden brown.

One of Lisa Chang’s many specialities is her steaming bowl of Wuhan-style hot dry noodles—homemade bouncy alkaline noodles dressed in a creamy sauce made with sesame paste and two different types of soy sauce.

The banana leaf preserves the freshness and juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.

This cocktail with rye whiskey, pineapple, and sherry sits right at home with the way we drink now, but it dates back to 1917.

This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.

These 10-ingredient gluten-free homemade veggie burgers are crisped up like a smash burger in the oven. 

The best vegan cheesesteak in Philadelphia is made by chef Ari Miller at his pop-up, Frizwit. Here's how to make a similar one at home.

Cashews make this creamy asparagus pasta sauce rich without any cream.

Little pot rice noodles are so named because each serving is traditionally made to order in small individual copper pots, and the dish is beloved because it perfectly embodies the spicy and sour flavor profiles of Yunnan. 

Crisp, golden brown youtiao is a staple at the Chinese breakfast table.

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake—but the mocha frosting takes it over the top.

The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.

Tibetan people drink butter tea in copious quantities throughout the day. More like a savory broth than a sweet tea, it is deliciously smooth and creamy.

This succulent and juicy drunken chicken gets boiled—twice!—and served with a classic ginger and scallion sauce.