Gravlax is salmon that is cured with salt, sugar, and dill. I riffed on this Nordic classic by swapping the cure with my go-to Sichuanese cure made by toasting spices in salt. This gravlax recipe is a welcoming gateway into…
Chinese-American
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…
Chicken Thighs in Goji Agrodolce
Crispy pan-roasted chicken thighs meet a Chinese-ish take on agrodolce, the sour-sweet Italian sauce.
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…
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…
Strawberry Sichuan Peppercorn Syrup
This 3 ingredient recipe is an accessible way to explore flavor pairings like this juicy strawberry and sichuan peppercorn combo. Strawberry and sichuan peppercorns may seem like an unlikely pairing, but the citrusy notes and tingly sensation of sichuan pepper make the strawberries taste extra juicy.
Buckwheat Black Sugar Chocolate Chip Cookies
Chocolate chip cookies get an upgrade with the addition of buckwheat flour and black sugar, creating a perfectly balanced treat that’s rich, nutty, and deeply satisfying. Whether you’re looking for a more nutrient-dense cookie or simply want to experiment with…
Bamboo Toasted Rice Ice Cream
This bamboo and toasted rice ice cream is a nutty, creamy, earthy dream perfumed with subtle woody notes from the bamboo and a popcorn-like warmth from the toasted rice. Ingredients + Sourcing Tips Want more ice cream recipes? Check out…
Sichuan Paocai (Infinite Pickle Jar)
Paocai (泡菜), literally meaning “soaked vegetables” in Chinese, is a traditional Sichuanese pickle made through lacto-fermentation. Paocai is deeply rooted in Sichuan cuisine, prized for its versatility as both a side dish and ingredient. Unlike many other fermented pickles, paocai…
Black Sugar Ginger Hot Chocolate
A cozy twist on hot chocolate, this 5-ingredient recipe features the warmth of black sugar and ginger. Dark chocolate and a pinch of salt balance the flavors, creating a rich yet not-too-sweet treat. Inspired by black sugar and ginger tea,…
