Cookbooks

Chef Reem Assil's version of Ma'amoul Med Bil Ashta—a holiday cookie enjoyed for Eid, Christmas, and Easter—that's famous in Lebanon.

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.

Lemony sticky buns are the best buns.

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

Mahalabiya is an easy, creamy milk custard that’s the ideal canvas for showcasing seasonal fruit.

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.

Crisp, golden brown youtiao is a staple at the Chinese breakfast table.

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

Tibetan people drink butter tea in copious quantities throughout the day. More like a savory broth than a sweet tea, it is deliciously smooth and creamy.

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.

This dairy-free chocolate mousse is made with just two ingredients—dark chocolate and eggs—and can easily be transformed into a rich flourless chocolate cake.

What makes the cake so special is its texture. The egg whites make the base of the cake fluffy and the top of the cake gets richness and creaminess from yolks.

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.

This two-ingredient cocktail is best served over a nice, large chunk of ice.

This refreshing summer cocktail is finished with a bright and briny pickled green tomato.