The griddled persimmon cakes we had with duck in Xi'an inspired this salad.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
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.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Chewy noodles, tinned fish, and hardy greens in an umami broth.