This flavorful stir-fry comes together in just 15 minutes with tender thinly sliced pork and crisp vegetables. The literal translation of the dish 小炒肉 is “small stir-fried pork”, a reference to its quick cooking and humble origins as an everyday…
Simple Smoked Salmon Dip
This smoked salmon dip is a perfect appetizer that comes together in one bowl, in just 5 minutes. The dip is savory and spreadable—perfect for smearing on toast or dipping with crackers and crudite. The base of the dip is…
Fava Bean and Tofu Skin Salad with Mala Vinaigrette
Creamy, sweet fava beans meet delightfully bouncy tofu skin in this flavor-packed salad from Sichuan. The mala vinaigrette is flavored with chili oil and Sichuan peppercorn for a tingly spicy The entire dish comes together in just 15 minutes and…
Tonka Bean Ice Cream
Tonka beans combine a several familiar aromas and flavors into something familiar, yet unique—like if cherry, vanilla bean, nutmeg, hay, and tobacco all mixed together into a single flavor. I ought to note tonka beans are illegal in the United…
Chicken Thighs in Goji Agrodolce
Crispy pan-roasted chicken thighs meet a Chinese-ish take on agrodolce, the sour-sweet Italian sauce.
Monkfish Liver in Yuzu Kosho Ponzu
Monkfish liver with yuzu kosho ponzu is a luxurious appetizer that comes together in less than 10 minutes. Canned monkfish liver is a shortcut to a perfectly tender texture that’s ready to serve without any additional cooking time. What does…
Strawberry Lychee Shortcake
This Chinese-American take on the classic strawberry shortcake is the perfect not-too-sweet summer dessert. Fluffy biscuits and lightly sweetened cream pair with juicy, macerated strawberries and lychees. In this recipe, strawberries meet lychees, my favorite tropical fruit that hits peak…
Silkie Chicken Soup
This nourishing Chinese herbal soup is made with silkie chicken, prized for its rich flavor and restorative properties. Simmered with traditional Chinese medicinal herbs like angelica root, astragalus, and goji berries, it’s a comforting dish rooted in healing. Walk into…
Tinned Squid with Parsley Vinaigrette
This quick recipe is an elegant upgrade to any tin of squid (or any tinned fish for that matter) for a vibrant and balanced appetizer or lunch. I recommend serving with toast or over salad greens to soak up the…
Vegan Ice Cream Base
This plant-based ice cream base has the same satisfying creaminess and a texture that holds up in the freezer. If you just want the base recipe you’re welcome to skip to the bottom, my R&D notes are included for the…
Bastani Sonnati (Persian Saffron Ice Cream)
If you’re Persian, this flavor needs no introduction. For everyone else: welcome to a dreamy trio of saffron, rosewater, and pistachio—a combination known as Bastani Sonnati Zafrani. Bastani sonnati means traditional Persian saffron ice cream and zafrani means saffron. What’s…
Mushroom “Rice” with Yacai Stir-Fry 菌米芽菜
This stir-fry is my plant-based take on a Sichuan homestyle favorite, built around yacai, the savory, craveable Sichuanese pantry staple. This recipe is inspired by jimiyacai (鸡米芽菜) chicken “rice” with yacai, a traditional Sichuanese homestyle stir-fry made with pieces of…
