Lunar New Year

Eggs provide all the protein and fat that a dumpling demands. 

Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats—arguably the best part of the wing!—but a mix with drumettes or whole wings works too.

It’s astonishing how much scallion flavor these noodles take on from the infused scallion oil. Still, we encourage you to take it one step further with a garnish of crunchy fried scallion slices.

Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.

This dumpling combines lamb with delicate green summer squash, which brings a surprising freshness to the filling.

Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.

Whipping an egg into the filling of these simple, folded dumplings makes them fluffy and moist—and a double hit of soy amps up the umami.

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.

Fresh shell-on peanuts are available only at harvest time and are hard to find, but unroasted shell-on peanuts work just as well and can be found in many supermarkets and online.  

A simple dish of soba noodles tossed with poached chicken, chili oil, soy sauce, and scallions.

The garlic, ginger, and chile sauce that flavors this dish is one of the popular sauces used in Indo-Chinese cuisine.

Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.

Inspired by Cantonese char siu, this boneless pork shoulder is gloriously shellacked with a molasses glaze for the perfect balance of sweet and savory.

For the clearest caramel and smoothest custard, ceramic or glass baking dishes work best for cooking this Filipino-American–style dessert.

Korean rice cakes can be found frozen or vacuum-packed. They’re delicious in soups (of course) but also seared or lightly grilled.

his roasting method simplifies and mimics the effects of traditionally boiled and deep-fried lechon kawali, the celebratory Philippine pork dish with crackling skin and succulent meat.

This panfried version of this classic sweet-and-tangy Chinese-American dish can be cooked in 22 minutes or less.