Wok
White-Cut Chicken
It's traditional to serve a whole chicken, including the head and feet, for Chinese New Year. The white meat symbolizes purity, and serving the entire bird represents unity. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender. A very simple but powerful dipping sauce tops it off. Use only a tiny amount — it's quite strong.
Whole Black Bass with Ginger and Scallions
A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the fish. We developed an oven-steaming method to free up space on your stovetop for soup and stir-fries.
Yellow Split Peas with Coconut Chips
Cholar Dal
This dal, a sweet version served at festive occasions, is the best we've ever tasted.
By Chitrita Banerji
Potato Curry with Tamarind
This spicy vegetarian curry is hearty enough for a comforting fall dinner. It's great simply ladled over steamed rice.
By Chitrita Banerji
Sauteed Shrimp with Coconut and Mustard
By Chitrita Banerji
Plantation Shrimp with Shiitake Mushrooms and Baby Bok Choy
This recipe is part of a menu developed for Epicurious by Charles Phan, the chef-owner of San Francisco's The Slanted Door. Read more about Phan and Vietnamese food.
By Charles Phan
Stir-Fried Tofu and Vine-Ripened Tomatoes
This recipe is part of a menu developed for Epicurious by Charles Phan, the chef-owner of San Francisco's The Slanted Door.
By Charles Phan
Curried Rice with Yogurt
Pulissery
This is the ultimate Keralan rice dish — sour, spicy, and with a strong coconut accent. For more information on grated coconut, coconut oil, and coconut milk. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).
By Michael Roberts
Greens with Coconut and Chiles
Cheera Thoren
As cheera is hard to come by, we substituted red Swiss chard. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).
By Michael Roberts
Beef Chow Mein
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.
By Lillian Chou
Egg Fried Rice
By Fuchsia Dunlop
Stir-Fried Garlic Chives with Chile
Chances are, your home stove isn't as powerful as the ones at your local Chinese restaurant, in which case a flat-bottomed wok will work best, as it has more contact with the heat than does a rounded one.
Spicy Asian Eggplant with Tofu and Red Pepper
By Katie Chin and Leeann Chin
Cod with Coconut, Lime, and Lemongrass Curry Sauce
By Eric Ripert
Chinese Broccoli with Crabmeat
If Chinese broccoli isn't available in your area, you can substitute regular broccoli.
By Nina Simonds
Red Curry Duck Wonton Napoleons
Roast ducks are readily available at Chinese markets and for takeout from many Chinese restaurants. Since red curry pastes vary in heat, we suggest tasting a tiny bit of the one you buy before using it.
Sticky Rice with Chinese Sausage and Dried Scallops
By Bruce Cost
Spicy Beef with Peppers
Traditionally, the garlic and ginger in the marinade are minced, but Grace Young finds it easier to use a rasp grater.
By Grace Young
Sticky Rice with Chinese Sausage
This dish is a wonderful alternative to more traditional dressing. It's normal for a crust to develop on the bottom of the pot — after scooping out most of the rice, you can cook the crust a bit longer, then chip off the tasty morsels.