Traditional pot stickers, complete with fresh dough and the requisite number of pleats, are best saved for a special occasion. This version, made with store-bought wonton wrappers, is easy enough for a...
Author: Andrea Albin
A whole chicken, poached in a ginger and anise-scented soy broth, is a popular dish served at Chinese New Year celebrations.
Author: Kei Lum Chan
Author: David Linville
No one will ever notice that you swapped in mushrooms for a third of the beef in these better-for-you mini burgers. Grated onion and a touch of soy add to their savoriness. Make a big batch of these pint-sized...
Author: Rhoda Boone
Author: Tyler Florence
Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.
Author: Andy Baraghani
Nutritional yeast acts like a vegan version of parm here, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles.
Author: Heidi Swanson
Author: Andrea Reusing
This sweet-and-sour glaze will work on other proteins like chicken, steaks, or ribs.
Author: Andy Baraghani
Author: Alan Wong
Author: Dorothy Lee
This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night...
Author: Anna Stockwell
The simplest, easiest, kid-approved peanut sauce for dipping or drizzling.
Author: Anna Stockwell
Author: Elizabeth Andoh
This bright, vinegary sauce is works wonderfully with all manner of panfried or deep-fried battered foods, including scallion pancakes and dumplings.
Author: Hooni Kim
This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in America as the succulent, complex sauce of salty, sweet, sour, and spicy flavors is hard to pass up.
Author: Diana Kuan
Author: Victoria Granof
Author: Pauline Nguyen
Author: Kerry Conan
Author: Andrea Reusing
Author: Ron R. Sabado
Author: Roberta Lee, M.D.
Author: Dorothy Lee
Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight's dinner in minutes.
Author: Heidi Swanson
Author: Kay Chun
Author: Neil Perry
Author: Neath Pal
A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Crescent Dragonwagon
Author: Jamie Purviance
Author: Anna Thomas
Whether it's part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.
Author: Chris Morocco
Author: Alison Roman
Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.
Author: Andy Baraghani
This chicken, broccoli and lemon stir-fry is a brilliant midweek dish. Search triple tested recipes from the Good Housekeeping Cookery Team.
Liu Shaokun's delicious recipe for buckwheat noodles, one of Ruth Reichl's favorite recipes from her Gourmet years.
Author: Tony Rosenfeld
Author: Eben Freeman
Author: Michael Pollan
Author: Lillian Chou