Dinner

For easy crispy salmon on a weeknight, take a page from chef Adrienne Cheatham's book and top your fish with a slice of brioche.

This delicate soup relies on egg yolk and cornstarch prevent the yogurt from curdling as it cooks.

Mapo tofu, with its fragrant sauce of chiles, fermented black beans, ground pork, and Sichuan peppercorns, is a classic example of Sichuan’s famed ma la flavor.

In this easy weeknight dinner, the fish is the chip. Coat fish fillets with sour cream and panko breadcrumbs, then bake until crisp and golden brown.

One of Lisa Chang’s many specialities is her steaming bowl of Wuhan-style hot dry noodles—homemade bouncy alkaline noodles dressed in a creamy sauce made with sesame paste and two different types of soy sauce.

The banana leaf preserves the freshness and juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.

This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.

The best vegan cheesesteak in Philadelphia is made by chef Ari Miller at his pop-up, Frizwit. Here's how to make a similar one at home.

Cashews make this creamy asparagus pasta sauce rich without any cream.

These 10-ingredient gluten-free homemade veggie burgers are crisped up like a smash burger in the oven. 

Little pot rice noodles are so named because each serving is traditionally made to order in small individual copper pots, and the dish is beloved because it perfectly embodies the spicy and sour flavor profiles of Yunnan. 

The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.

This succulent and juicy drunken chicken gets boiled—twice!—and served with a classic ginger and scallion sauce.

Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.

This spicy Hunan steamed fish recipe can be made with either carp or salmon.

A blend of tofu, bok choy, and shiitake mushrooms make for light and delicious dumplings.

There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles.

After poaching the bird for Hainanese chicken rice, the stock is used to steam the rice and make the soup. The chicken is served with a delicious dipping sauce.

The secret to this simple Chinese barbecue pork recipe lies in the marinade and basting the pork while it’s roasting.

Give the humble eggplant the attention it deserves with a rich and spicy sauce.