Szechuan peppercorns give this stew its iconic tingle and intense aroma. Though they’re not readily available at all supermarkets, you can find peppercorns easily enough online if not on a…
Celebrate with a delectable scallop appetizer; rich, saucy chicken and greens; and a bright, flavor-packed custard dessert.
This quick, silky steamed custard is a delicious way to end a festive Lunar New Year menu. Combining the custard ingredients in a 4-cup liquid measuring cup makes it easy…
This updated take on a classic Jiangxi recipe has come a long way from its folk origins, which called for a teacup each of rice wine, soy sauce, and sesame…
The heat of the fresh ginger in this grown-up Jack and Ginger cocktail is just the right amount of spice. For a dinner party, you can scale up and batch…
In Chinese tradition, scallops, whose shells look like money, represent good fortune, so they're auspicious to serve for the Lunar New Year. Ask your fishmonger for scallops that are similar…
Sichuan peppercorns give this dish a distinct citrusy aroma and earthy flavor. In this stir-fry, I like to use Big Red Pao or Hanyuan Sichuan Pepper.
Every stir-fry should be served immediately, but it’s even more important when the stir-fry contains fresh pineapple. The fruit adds sweetness and tropical flavor, but it contains bromelain, an enzyme…
For as long as I can remember, I've been surrounded by incredible food. Raised in Dayton, Ohio, I grew up working in the restaurant my mother owned, Mandarin Kitchen. Not…
A traditional Chinese New Year dessert called nian gao (or sticky cake) is a steamed rice-flour cake. In this version, I leave the rice whole and make a sticky coconut…
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