Chinese

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

This all-purpose chile crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

Faster than delivery, and about 10x more delicious.

Never cooked cucumbers before? This recipe should convince you to give the method a try, especially when they’re quickly tossed in a hot pan and kept crisp, as they are here.

You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.

No tough strips of dry meat here.

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

If you have a wok, gold star goes to you! Use it!

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

Spicy, mouth-tingling, porky: Those are the words you’ll be using to describe this tofu recipe.