Sticky Rice with Chinese Sausage and Dried ScallopsRomulo Yanes
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.