It's a spicier, smokier take on your traditional hummus, but not so spicy that your tongue is scorched afterwards.
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These teriyaki turkey burgers, fortunately, can be made easily both indoors and out.
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A frothy latte you can make with matcha powder and either a cocktail shaker or a mini frother.
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This is my go-to quick method for pizza that doesn’t involve fussing with pizza dough.
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Here are ten of my favorites for this season. What are some Asian dishes you like to make with spring produce?
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If I had to make a list of my top favorite comfort foods of all time, mapo tofu would be among the top 10.
Read MoreWhat a great 5 months it has been since the release of The Chinese Takeout Cookbook!
The last few months have been a whirlwind of interviews, classes and events, article-writing, and the like. Thank you for all the support. You've helped so much by buying the book, recommending it to your friends and family, participating in the Virtual Potluck back in February, and otherwise tweeting, Instagramming, and Facebooking about the book and its recipes.
Other than the potluck, I haven't had a chance to organize a cookbook giveaway on the blog yet. So today I'm offering up a giveaway for three signed copies of the cookbook! To enter to win one of the copies, just visit the Chinese Recipes archive and leave a comment below, telling me 1 or 2 of the recipes on the Chinese Recipes page that you're interested in trying out. (The recipes don't have to be in the cookbook.)
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Salted lassis are incredibly easy to make at home with a blender. And they’re surprisingly refreshing.
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Right now asparagus stalks are looking mighty fine at the Greenmarket, so this is my fried rice du jour.
Read More(Photo by The Crepes of Wrath)
Have you had a chance to check out the Appetite for China cooking videos yet?
A few months ago I started putting together short 'n sweet cooking videos set to music. As a visual learner myself, I personally think cooking videos are great for easing into new or somewhat challenging techniques.
So far there is a small but growing collection. And just this month I did a fun collaboration with Sydney from The Crepes of Wrath, making Sichuan Wontons, in a video shot and edited by her talented husband Kramer. (It really was fun. In the picture above, I'm just seriously concentrating on mixing the ingredients together.) Since my other videos are shot on an iPhone with natural lighting, it was great to see how a fellow food blogger goes about the process differently.
Read MoreWhen it comes to dinner on a weeknight, I often have about 10 different ideas in my head at a given time. Should I roast a chicken or make a quick pasta? A tried-and-true recipe like fried rice or go for something I just bookmarked on Pinterest? Vegetarian or an all-out pork fest? Usually my choices are so wildly different, and all over the place, that even I baffle myself.
Cursed with the paradox of choice, I'd sometimes take so long to make a decision about what to cook that I'm too hungry to start cooking. Or the supermarkets are close by the time I finally settle on something to make. So I just end up ordering takeout. (Yes, cookbook authors do resort to takeout semi-regularly. At least this one does.)
Fortunately, a few months ago I started a partnership with Soy Vay® and currently have a pantry stocked full of their sauces, so this weeknight dilemma has been occurring less and less. After I made this Garlic Beef and Asparagus Stir-fry last month, their Hoisin Garlic Sauce and Marinade has been on heavy rotation in my kitchen. I'd use it for stir-frying tofu, noodles, shrimp, and chicken. Especially chicken.
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This is one of my favorite Sichuan dishes of all time, with a deliciously spicy sauce that is positively addictive.
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The lamb is lightly coated in a delicious garlicky cumin sauce; having extra rice to serve is highly recommended.
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What are some of your favorite quick meals to make when you're under the weather?
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