Have you ever made bibambap at home? It’s an ideal one-bowl comfort food dish that you can top with gochujang for extra kick.
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These noodles are coated with a lip-smacking peanut sauce infused with Sichuan chili oil. They‘re so delicious I’ve never had any leftovers.
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My vegan take on General Tso’s Chicken features crisp roasted cauliflower and baked tofu for protein.
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This vegan side is exactly as it sounds—cauliflower sliced into flat steaks that you can grill, roast, or pan-fry.
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This delicious tomato salad is based on a traditional Yunnan dish. They’re like an appetizer and dessert in one.
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With or without the Sichuan pepper flourish, this garlic edamame will be an addictive snack or appetizer you'll make again and again.
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What are some of your favorite quick meals to make when you're under the weather?
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This carrot and mint salad is one of those easy appetizers I'll make on hot summer days, to go with some fried rice or noodles.
Read MoreI'm going to come clean about a recent addiction.
Don't worry, it's not drugs or smoking or cheap vodka. But my doctor still might not approve. You see, a few months ago I discovered my local co-op got fresh almond croissants delivered everyday from Cannelle Patisserie, easily one of the best pastry shops in New York. They are big and filled with almond paste and flakey in the best way possible. I can't get enough of them.
On a good week, I'd get one or two for breakfast and be done with it. During weaker periods, I'd succomb to three or four in a week. Self control, at least when it comes to croissants, is not my strongest quality.
In an effort to prevent my diet from being way too carb-heavy, I've been experimenting with some healthy lunches that aren't rice- or noodle-based. Or rather, wheat-noodle-based. I still like the thought of having noodles, so why not just make them out of vegetables instead?
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