Lillian Chou

It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced.

Be sure to make enough for a crowd, because these chewy, garlicky knots—a pizzeria classic—will go fast.

Few desserts scream summer as much as these ice-cold pops on a scorching day. Lime juice adds a tart, refreshing twist to this classic fruit treat on a stick.

This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake wonton noodles for Chinese egg noodles — although they look similar, wonton noodles don't have the same rich texture.

Pearl-like sushi rice cooks up slightly moist and sticky, so it forms a cake easily. Chilling the cakes before browning helps them hold their shape.

This risotto is a delicious way to add vibrant color — and a bit of Italy — to the normally muted Thanksgiving table.

An old-school ice cream scoop turns out beautiful curls of melon; the pink peppercorn and bay–infused wine syrup keeps things interesting.

As a working mother with four daughters, my mom had very little spare time, yet she always managed to turn out meals reminiscent of her native Canton, China. This dish, one of her specialties, takes its name from the moist, velvety texture the chicken gets from being poached at a low temperature. My mother loved the short preparation time (the chicken finishes cooking through heat retained in a covered pot) and that the poaching liquid can be strained and then chilled or frozen to be used again. Active time: 20 min Start to finish: 1 1/2 hr