Recipes & Menus

Doused in a garlicky, spicy sauce, these crisp-tender Buffalo cauliflower bites are everything you love about Buffalo chicken wings, minus the meat.

These chicken wings are as golden and crispy as can be—without the hassle of deep-frying.

This vodka and Campari cocktail is pretty and pink, long and bubbly, but with a decent bitter kick.

For these pearl meatballs, a mixture of pork, ginger, and scallions are combined into a meatball, then rolled in grains of sweet glutinous rice.

The final touch for this dish is a pour of hot oil over the top, providing an additional flash-fry of aromatic flavor as the oil sizzles over the scallions and ginger.

Lion’s head meatballs are traditionally stewed or steamed in a casserole dish; here they star in the sandwich of my childhood dreams.

In these chicken dumplings, sweet apple and savory chicken come together, and pickled fennel is the lightly acidic bridge.

In this easy but extra-lemony lemon poppy seed muffins recipe, a trio of citrusy ingredients are combined: lemon zest, juice, and rich lemon curd.

Other types of plant-based protein, such as tempeh or seitan, can be used in this green bean stir-fry.

This versatile Chinese black bean sauce adds intense umami to a dish.

In this masoor dal with butternut squash recipe, the earthy taste of the red lentils complements the roasted squash, while tamarind brings in lively flavors.

This glorious Morning Glory muffin recipe includes crushed pineapple, shredded carrot, shredded apple, toasted pecans, and coconut.

These savory, saucy mushrooms are not only an appetizer, but makes a perfect noodle topping too.

Chili oil is a Chinese pantry staple that's easy to make at home. 

This easy okra and potato sabzi is a perfect accompaniment for dal and chapati.

This urad dal recipe comes out quite thick, which is why it’s usually served with flatbreads such as naan or chapati rather than rice.

If you can find fresh jackfruit, feel free to use it instead of the canned version in this vegan jackfruit curry.