Located in the heart of New York City, cookbook author Diana Kuan will guide you through the art of making delicious dumplings from scratch. This hands-on class is ideal for corporate retreats, team-building events, or any group looking to bond over a delicious and interactive culinary experience.

This vegan side is exactly as it sounds—cauliflower sliced into flat steaks that you can grill, roast, or pan-fry.

This Sriracha fried rice is vegetarian, but you can easily make it meaty by adding fresh or leftover chicken, pork, or shrimp.

This week I'm very excited to share a recipe from my friend Chitra Agrawal's new cookbook Vibrant India, which came out a few weeks ago from Ten Speed.

Once again, this is another recipe that requires minimal ingredients but results in lots of flavor.

With or without the Sichuan pepper flourish, this garlic edamame will be an addictive snack or appetizer you'll make again and again.

This very simple side tastes delicious and looks impressive on the dinner table.

A frothy latte you can make with matcha powder and either a cocktail shaker or a mini frother.

Salted lassis are incredibly easy to make at home with a blender. And they’re surprisingly refreshing.

I made an easier version of ginger milk tea that involves no frothing in the blender.