This is a big-deal dish. But the numerous steps, all easy, transform the duck into a wonder of subtle spiciness. We had this dish in Xi'an, where five-spice powder in the rub and the dipping salt were lovely touches.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Chewy noodles, tinned fish, and hardy greens in an umami broth.